During this period, Sicily follows me, takes me wherever I go, whatever I read, cook or listen to ... In one of the great libraries COOP I found NIVURO OF DROUGHT , a collection of recipes from the books of Camilleri, that all "mangiari" Montalbano dear! And so I decided to follow the trend of the period e di parlare di Sicilia anch'io, a modo mio! Ecco dunque la ricetta della "caponatina di Adeli na"!
In this period I'm literally obsessed by Sicilia; it follows me everywhere I go, everything I read, cook or listen... and I found this book, NIVURO DI SICCIA (it means "sepia" in Sicilian dialect!), a collection of the recipes drawn from the books of Andrea Camilleri : all th e food beloved by Montalbano ! So I decided to follow the trend of this period and to speak of Sicilia too, in my way! Here is the recipe of "Adelina's caponata "!
In this period I'm literally obsessed by Sicilia; it follows me everywhere I go, everything I read, cook or listen... and I found this book, NIVURO DI SICCIA (it means "sepia" in Sicilian dialect!), a collection of the recipes drawn from the books of Andrea Camilleri : all th e food beloved by Montalbano ! So I decided to follow the trend of this period and to speak of Sicilia too, in my way! Here is the recipe of "Adelina's caponata "!
Here is the recipe with my changes! Serves 4: Cut into cubes 2-3 medium eggplants and put them in salt in a colander to remove water (one hour). Meanwhile, clean and wash 3 stalks of celery and cut into small pieces. Put to boil in salted water 10 minutes. Drain and set aside. Rinse and dry the eggplant well and fry them in a pan with olive oil for 5-6 minutes. Remove them with a slotted spoon and let them rest on paper towels. In the same oil fry a chopped onion and celery for 5 minutes then add 1 tablespoon of salted capers (rinsed and drained thoroughly) and 100g of green olives Pitted cut in half. Combined with a glass of tomato sauce, simmer 5 minutes. Adjust salt, add pepper (or chili) and then add the eggplant. Cook gently for around 10-15 minutes. At this point, put a spoonful of sugar and a little bit of wine vinegar and cook for 3-4 minutes. Serve warm or cold.
Here is the recipe with my changes!
For 4 persons: 2-3 medium aubergines cut into cubes and put Them in a colander with salt to remove veg's abundance in water (1 hour at least). In the meantime clean 4 celery stalks and cut transversely into pieces, boil it for 10 minutes in salted water and drain Than let it dry.
Wash and dry well the aubergines and fry in a large pan with olive oil for about 5-6 minutes. Remove with a skimmer and let them dry on paper towels. In the same oil put a sliced onion and the celery and cook for 5 minutes then add a tbspoon of capers under salt (thoroughly rinsed) and pitted green olives cut in half. Add a glass of tomato sauce and cook for 5 minutes. Add salt and pepper (or chili) then add aubergines. Cook gently for 10-15 minutes, then add in one tbspoon of sugar and a quarter cup of vinegar and cook for 3-4 minutes more. Serve warm or cold.
For 4 persons: 2-3 medium aubergines cut into cubes and put Them in a colander with salt to remove veg's abundance in water (1 hour at least). In the meantime clean 4 celery stalks and cut transversely into pieces, boil it for 10 minutes in salted water and drain Than let it dry.
Wash and dry well the aubergines and fry in a large pan with olive oil for about 5-6 minutes. Remove with a skimmer and let them dry on paper towels. In the same oil put a sliced onion and the celery and cook for 5 minutes then add a tbspoon of capers under salt (thoroughly rinsed) and pitted green olives cut in half. Add a glass of tomato sauce and cook for 5 minutes. Add salt and pepper (or chili) then add aubergines. Cook gently for 10-15 minutes, then add in one tbspoon of sugar and a quarter cup of vinegar and cook for 3-4 minutes more. Serve warm or cold.
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