Lightly salt the diced aubergine and courgette and put them in a colander over a sink, trying to keep them in two distinct layers. Leave to sit for …
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Written by MasterClass. Last updated: Sep 10, 2022 • 2 min read. Caponata is a flavorful eggplant dish from Sicily that's best made the …
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How to make caponata – recipe. The Guardian - Felicity Cloake • 3h. Sicily’s famous sweet and sour stew offers plenty of scope to adapt to your own taste … while paying heed to the basics …
Divide the dough into six and roll out on a lightly floured surface to about 2mm thick. Put a frying pan over a high flame, then cook the flatbreads in batches for two or three minutes on each …
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2 Grease and line a baking tin. To make the most basic version of flapjacks, heat the oven to 200C (180C fan)/390F/gas 6 for the crispy, granola-bar style, or 160C (140C fan)/325F/gas 3 if you prefer them soft and chewy. …
Traditionally, this is often served as an antipasto with bread, but the croutons are another option if you’d prefer to have it as a salad, panzanella-style. Giorgio Locatelli’s caponata. Photograph: Felicity Cloake for the Guardian
Add the eggplant to the pot and stir to coat. Simmer until flavors have melded, about 3 minutes. Taste and add more salt, vinegar, sugar, or red pepper flakes as needed. Transfer to a serving dish or resealable container. Caponata tastes best the day after it is made.
Giorgio Locatelli’s caponata. Photograph: Felicity Cloake for the Guardian Kenedy bakes his caponata for an hour after frying, while Del Conte allows it to stew for 30 minutes, Ottolenghi 10, the River Cafe five. Locatelli doesn’t cook it further at all, instead allowing the warm mixture to “infuse” for two hours under clingfilm.
Locatelli explains that traditionally caponata “is made with whatever vegetables the people have, depending on the season”; he uses courgette and fennel, while Ottolenghi adds a red pepper.