Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sicilian-style penne caponata. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sicilian-style penne caponata is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Sicilian-style penne caponata is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. Stewed eggplant that is fresh or preserved from summer creates a delicious side or lunch served over toasted bread.
To get started with this particular recipe, we must first prepare a few ingredients. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sicilian-style penne caponata:
- Take 1 Aubergine
- Get 1 Red onion
- Prepare 1 Red pepper
- Get 225 g Sausage meat
- Get 15 g Apple cider vinegar
- Take 200 g Penne pasta
- Prepare 30 g Black olives
- Get 40 g Hard Italian cheese (grated)
- Get 1 Chicken oxo cube
- Make ready 100 ml water
- Take Pinch sugar
Bring a medium sauce pot of generously salted water to a boil for the penne. Separate the penne so the noodles don't clump together during cooking. 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.
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
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. A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce can be shockingly flavorful the first time you try it.
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