Sicilian-style penne caponata. Penne with Sicilian-style eggplant caponata In this delicious pasta recipe, penne is topped with caponata - a Sicilian specialty of eggplant, tomato, green olives and capers. Finish this wonderful vegetarian dish with plenty of parmesan 今日の夕食は、Hello Fresh の「Sicilian-Style Penne Caponata (with Sausage Meat & Aubergine)」（シチリア風ペンネ・カポナータ、ソーセージと茄子入り）でした。 Today's dinner was "Sicilian-Style Penne Caponata (with Sausage Meat & Aubergine)" from Hello Fresh. イギリスのソーセージは生タイプで、ミンチにハーブなどが加えられて. A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature.
Prepare the caponata following the procedure outlined above; gently combining the swordfish filets, asparagus tips, and diced lobster tail with everything else and lay the caponata out in an elegant serving dish.
Garnish it with the shrimp, bottarga, and minced parsley, and serve, with a dry white wine.
Along with the Agrigentina, the Messinese, and the Catanese, the Palermitan is one of the most famous Sicilian Caponatas.
You can have Sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Sicilian-style penne caponata
- It's 1 of Aubergine.
- It's 1 of Red onion.
- You need 1 of Red pepper.
- You need 225 g of Sausage meat.
- You need 15 g of Apple cider vinegar.
- It's 200 g of Penne pasta.
- You need 30 g of Black olives.
- You need 40 g of Hard Italian cheese (grated).
- It's 1 of Chicken oxo cube.
- Prepare 100 ml of water.
- It's Pinch of sugar.
The Sicilian caponata is the most traditional and delicious dish of my loved island. For this reason, I decided to write a post to help you cook the original recipe of the Sicilian caponata. Sicily's caponata is a so called cold dish made of a sweet sour mixture of vegetables and sauce. Caponata is a Sicilian appetizer made from eggplant.
Sicilian-style penne caponata instructions
- 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.
Since eggplant season is almost over, I decided to share with you Nonna Sara's recipe. Throughout Sicily, there are countless variations of Caponata. Some use octopus and seafood, other pine nuts and raisins. Nonna's recipe adds potatoes and bell peppers, which is what I grew up on and is my standard for a delicious Caponata. I used less oil than called for, seemed like a lot.
