Hey everyone, hope you’re having an incredible day. Today, I will show you a way to prepare a special dish, sicilian-style penne caponata. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sicilian-style penne caponata is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Sicilian-style penne caponata is something which I’ve loved my whole life.
Learn how to make Sicilian-Style Caponata. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza?
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- 1 Aubergine
- 1 Red onion
- 1 Red pepper
- 225 g Sausage meat
- 15 g Apple cider vinegar
- 200 g Penne pasta
- 30 g Black olives
- 40 g Hard Italian cheese (grated)
- 1 Chicken oxo cube
- 100 ml water
- Pinch sugar
In fact, caponata is a typical Sicilian recipe based on fried vegetables seasoned with tomato sauce, celery, onions, olives and capers. First of all you have to prepare the caponata. Clean and chop the carrot and celery. Like many other Sicilian recipes, Caponata recipe is strongly influenced by the cuisines of the countries had been dominated the island over the centuries.
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
Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes. A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes.
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