Caponata x 10 people
Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.
2 onions – roughly chopped
1 celery – chopped in large slices (include leaves )
1/2 kg San marzano or Piccadilly tomatoes cuts into small cubes
4 eggplants – chopped in cubes of around 2cm diameter
5 peppers.- chopped i squares of 2 cm diameter
Raisins – 2 table spoons
Pine nuts – 2 table spoons
basil – nice hand ful just the leaves
2 teaspoons of sugar
3 tables spoons of vinegar
Preparing the eggplants
Take most of the skin off with a peeler and cut 3 of the aubergines into cubes of around 2-3 cms .
Add a generous amount of salt to all the eggplant and place in a drainer and let them drain for around 1.30 -2 hours . (This will take all the bitterness out and water from the eggplant , meaning they will absorb less fat ) .
Preparing the base of the Caponata
in a frying plan add a large lug of olive oil and add the onions and celery and gently fry , adding a few table spoons of water once and while so it stays nice and soft . Add the tomatoes , rasins and pinenuts and slowing continue frying for around 5 minutes , then dd the sugar and vinegar and gently mix together . Turn off .
Fry the peppers and all aubergines separately in pan with a large quantity of hot peanut oil gently fry until the aubergines are golden and soft and the peppers the same .
Once finished add the eggplants and peppers to the caponata base and on a low heat stir and add the large handful or basil .
The caponata is done.
SPAGHETTI ROLLS IN FRIED EGG PLANT
4 eggplants – Sliced and placed under rock salt for up to 2 hours – Gently fry in vegetable oil until golden brown .
1 eggplant diced in small 1 cm cube pieces
A packet of Spaghetti -the thiner ones are better , easier to roll . – Boil and drain 2 minutes less that whats indicated on the packet
20 g of mixed salted Ricotta and oven ricotta .
To make your fresh tomato sauce
2 shallot onions chopped in quarters
2 Tbs basil finely chopped
400 g of Piccadilly tomatoes – cut in half
- Place in a frying pan the tbs olive oil. onions, basil and start frying at low -medium heat for 10 minutes.
- Add the tomatoes and rock salt .
- Cover your saucepan and leave for half 20-30 minutes on low / medium heat
- Once the tomatoes are lovely and soft and not too watery , turn off the heat.
- Purify your sauce , using the emulix (food mill) getting rid of the vegetables and skins, leaving just the tomato sauce.
Once you have fried your eggplant slices – distribute on a large surface .
Drain your pasta and amalgamate with 1/2 of of your tomato sauce , the diced eggplants and the ricotta cheese. Mix well in your pan on a low heat .
Now with a fork and spoon gently roll and large fork of spaghetti on each eggplant.
Rolls your eggplants and place on a baking tray, top with the remaining tomato sauce and place in the oven for 10-15 minute at 150 °c.
Violà Spaghetti rolls are ready.
INVOLTINI DI PORK
400 g of pork cut in slices and thinned out .
MIX ALL TOGETHER ) .
* wooden skewers
* Hammer your pork so its lovely and thin.
* Coat in olive oil or vegetable
* Carefully roll your pork slices
Spumante – Tenuta del abate
White wine – Grillo & Voigner Tenuta del abate
Rosè : Felice Modica