Sicilian-style penne caponata
Sicilian-style penne caponata

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sicilian-style penne caponata. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Sicilian-style penne caponata is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Sicilian-style penne caponata is something that I have loved my whole life.

Learn how to make Sicilian-Style Caponata. Like many other Sicilian recipes, Caponata recipe is strongly influenced by the cuisines of the countries had been dominated the island over the centuries. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer.

To get started with this recipe, we have to prepare a few ingredients. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sicilian-style penne caponata:
  1. Take 1 Aubergine
  2. Prepare 1 Red onion
  3. Take 1 Red pepper
  4. Get 225 g Sausage meat
  5. Get 15 g Apple cider vinegar
  6. Make ready 200 g Penne pasta
  7. Prepare 30 g Black olives
  8. Make ready 40 g Hard Italian cheese (grated)
  9. Get 1 Chicken oxo cube
  10. Prepare 100 ml water
  11. Prepare Pinch sugar

Caponata is one of the quintessential dishes of Sicily, and so you'd think there would be a definitive version. The thing about Italians, food and tradition is that everyone has their own twist even on the classics, whether its a family adaptation or a regional spin. The Sicilian caponata was prepared for the first time in the historical district of Kalsa (see the image), in Palermo. The district is in Alloro Street, a narrow road and the main alley leading to the same district.

Steps to make Sicilian-style penne caponata:
  1. Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt.
  2. Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking.
  3. Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated.
  4. Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins)
  5. Mean while add penne to your boiling water. When cooked (12ish mins) drain in colander and return it to pan and add a little oil to prevent them sticking
  6. Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top

This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. My parents are Sicilian and we love caponata. I added raisins to the recipe. It works well with the sour/sweet taste of the dish. travel. style + home. deals. issue archive.

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