Print |  Close this window

Caponata neapolitan Popular

Video Filename (URL):
c57r02512K_Stream
Servings:
6
Preparation Time:
90 mn
Cooking Time:
90
Recommended Wine:
Chianti Classico, Valpolicella, Château Rasque Alexandra Rosé
Ingredients:
3 eggplants, 2 oz. capers, 1 heart of celery branch, 4 oz. green olives,1 large white onion, 5 large tomatoes, 1 oz. garlic, ¾ cups olive oil, 1 tsp. wine vinegar, 3 bay leaves, salt, pepper. One can add to these ingredients: 8 anchovies in olive oil, 1 oz semolina sugar , 1 large bunch parsley, 1 small bunch thyme, 1 box of tuna in olive oil
Preparation Instructions:
Peel and dice the eggplants. Heat oil in a frying pan. Once it’s very hot, toss eggplant in the oil and brown. Drain. Boil a pot of water (with 1 oz. salt for every 4 cups of water used). Wash celery, shred it, and toss it in the boiling water. Blanche for 5 minutes, then drain. Peel the tomatoes, dice, and remove seeds. Peel garlic and onion. Dice. Pit and chop green olives. Coarsely chop capers. INCOMPLETE INSTRUCTIONS?
Restaurant Name:
Hotel Aiglon
Restaurant Id:
Chef Name:
Charles Caruso
Chef Id:
13

Caponata neapolitan

The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplant delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. As is the case with the cotoletta, which is one thing in Milano and too often something else elsewhere, much of the caponata one encounters outside of Sicily is a shadow of what it should be -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.

 

Eggplant is very low in sodium, fat and cholesterol, and contains substantial amounts of many essential nutrients. One cup of cooked eggplant has only 28 calories, and it is an excellent source of both soluble and insoluble dietary fiber, which helps to remove toxins from the body, lowers cholesterol and reduces the risk of colon cancer.Read more: http://www.brighthub.com/health/diet-nutrition/articles/62961.aspx#ixzz158c3pIZs

Eggplant is in season from August to October, but is available throughout the year. Choose eggplants with intensely colored skin that is smooth, unblemished, and free of cuts or bruises. The flesh of a ripe eggplant should spring back when it is pressed. To store, place in a perforated plastic bag in the refrigerator and use within one week. Eggplant can be prepared in a multitude of ways, including grilling, baking, stir-frying or stuffing. Eggplant parmesan is a very popular and delicious dish, as are grilled eggplant sandwiches. Baba ganoush, a Middle Eastern eggplant dip, is simple to prepare by blending peeled, roasted eggplant with tahini (sesame paste), olive oil, garlic and lemon juice.

 

Print |  Close this window