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Caponata is a typical dish of Sicilian cuisine, made with aubergines, tomatoes, onions, celery, olives, capers, vinegar and sugar. The preparation of the caponata involves slow-cooking the ingredients in a pan, so that they blend together and develop their characteristic sweet and sour flavour. There are numerous regional variations of the caponata, which differ in the ingredients used and the cooking methods. For example, in the Palermo variant, the caponata includes the addition of pine nuts and raisins, while in the Trapani version, aubergines and peppers are used. Caponata can be served both as an appetizer and as a side dish, and is often accompanied with crusty bread or traditional Sicilian focaccia.

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