Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sicilian-style penne caponata. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sicilian-style penne caponata is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Sicilian-style penne caponata is something that I’ve loved my entire life.
Learn how to make Sicilian-Style Caponata. This caponata sauce stars eggplant, olives, capers, and sherry vinegar, creating a magical marriage of sweet and sour flavors that's perfect over fresh pasta. Bring a medium sauce pot of generously salted water to a boil for the penne.
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 it.
The ingredients needed to make Sicilian-style penne caponata:
- Take Aubergine
- Get Red onion
- Make ready Red pepper
- Prepare Sausage meat
- Take Apple cider vinegar
- Prepare Penne pasta
- Get Black olives
- Get Hard Italian cheese (grated)
- Prepare Chicken oxo cube
- Make ready water
- Take sugar
In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. 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.
Steps 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
Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Caponata alla Siciliana is a classic Italian recipe from Sicily. The main ingredients are aubergine, bell peppers, celery, onions, tomatoes, raisins and pine nuts. Everything is slowly stewed and vinegar and sugar are added to give it that classic sweet and sour flavour. Sicilian eggplant caponata is an eggplant-based delight that has now spread throughout Italy and beyond.
So that is going to wrap it up for this special food sicilian-style penne caponata recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
