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Sicilian eggplant caponata - Caponata siciliana di melanzane

The eggplant caponata is an appetizer that can be consumed as a main dish accompanied by a good bread baked in the oven and chilled white wine.

The ingredients and their amounts can be increased or decreased proportionally.

8 oblong eggplants of the season the type of weight 2 kg
700 grams of red onions
700 Kg of tomato sauce
300 grams green olives are pitted
30 grams of salted capers
300 grams of celery
extra virgin olive oil
1 cup wine vinegar
2 tablespoons sugar

Wash the eggplants, cut into cubes, sprinkle with salt and let drain in a colander for at least 1 hour.
After this time, dry them with a cloth and place in frying is completely submerged in extra virgin olive oil.
With regard to the use of tomato there are two alternatives. Prepare the sauce and put it aside for later use, or the tomato is immersed in boiling water until the outer skin is detached from the pulp. Then allow to cool, it peels, it is free from the seeds and blend. In the first case we get a more intense flavor, the second a more delicate flavor.
You will also blanch the celery holding 2-3 minutes in boiling water.

Use the downtime to fry the eggplant:

- Wash the capers freeing them from the salt;
- Cut the celery into small pieces the size of squares of 1 cm to the side;
- Split into 2-3 pieces each olive;
- Cut the onion fine;
- Add 2 heaping tablespoons of sugar to a cup of vinegar and stir until the sugar is dissolved completely.

Once the fry the eggplant, put the onion in oil in a large saucepan, cover and let cook with the flame as low as possible.

As soon as the sauce is ready add the eggplant, tomatoes, celery, olives, capers, then pour the vinegar and leave on good zuccherato.Rimescolare always very slow fire for 15 minutes.
Let cool and serve. Can be stored in a refrigerator.
In case you want to keep a portion to eat later, put the hot in glass jars with airtight lid, and let them completely immersed in boiling water for 20 minutes. Leave them in water until it has cooled naturally and store the jars in the pantry.

Difficult: High
Time: 1.30 min.


Piccant Bruschetta with tomato and capers

Ingredients for four people

200 g tomatoes
30 g oil
1 clove garlic
1 piece of chili
1 tablespoon capers
100 g black olives
3 anchovy fillets
1 teaspoon chopped parsley
6 slices Pugliese bread

Heat oil with garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 min.. Add salt and distribute the mixture over the slices of bread cut in half and already golden in the oven.


Marinated Anchovies

Anchovies FRESH!
garlic clove per pound dirty anchovy

Clean the anchovies and remove the bones, then prepare a mix with a piece of lemon and a vinegar, a pinch of salt and a few grains of pepper.

Get a bowl and make a layer of anchovies, covered him with the `mixing 'and went on to finish the anchovies! :-)

After 4 or 5 days of soaking, in the fridge, get up the anchovies from the mix, the' blink 'from the brine (for example with the strainer and a bit' of paper towels ...).

Now prepare a mixture with garlic and parsley, then redo the layer of anchovies, olive oil and chopped ... also add some of peppercorns maceration.

They are ready to eat! (advisable to eat within a few days ...)

Forgive me if the recipe is a little vague I wrote it quickly at the request of a friend but it's really worth a try!

More recipes coming soon

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