Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, sicilian-style penne caponata. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Like many other Sicilian recipes, Caponata recipe is strongly influenced by the cuisines of the countries had been dominated the island over the centuries. Learn how to make Sicilian-Style Caponata. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer.
Sicilian-style penne caponata is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Sicilian-style penne caponata is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare 1 Aubergine
- Take 1 Red onion
- Prepare 1 Red pepper
- Get 225 g Sausage meat
- Prepare 15 g Apple cider vinegar
- Prepare 200 g Penne pasta
- Take 30 g Black olives
- Make ready 40 g Hard Italian cheese (grated)
- Prepare 1 Chicken oxo cube
- Get 100 ml water
- Take Pinch sugar
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.
Instructions to make Sicilian-style penne caponata:
- 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.
- 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.
- 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.
- 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)
- 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
- 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
Stewed eggplant that is fresh or preserved from summer creates a delicious side or lunch served over toasted bread. I love the Italian caponata and I totally love eggplants! Too bad their season is just summer, I could eat them again and again and… again! 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.
So that’s going to wrap it up for this exceptional food sicilian-style penne caponata recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
