Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sicilian-style penne caponata. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Put pasta water on to boil. Remove eggplant mixture from pan and set aside. Sicilian caponata is a tasty salad or relish made of eggplant with onions, celery, and tomatoes and augmented with tangy olives and capers.
Sicilian-style penne caponata is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Sicilian-style penne caponata is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sicilian-style penne caponata:
- Get 1 Aubergine
- Get 1 Red onion
- Prepare 1 Red pepper
- Take 225 g Sausage meat
- Prepare 15 g Apple cider vinegar
- Prepare 200 g Penne pasta
- Make ready 30 g Black olives
- Prepare 40 g Hard Italian cheese (grated)
- Prepare 1 Chicken oxo cube
- Get 100 ml water
- Get Pinch sugar
Palermitan Caponata recipe is probably the most worldwide famous Sicilian Caponata. This sweet and sour appetizer had been originally served as side dish, and paired with grilled Mahi Mahi. This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special.
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
Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day. Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets.
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