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Caponata Palermo - Recipe of Sicilian cuisine

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Regional tradition in the kitchen

Regional tradition in the kitchen

Sicily - Tradition in the kitchen

Palermo caponata

Cooking recipe, from the culinary tradition of the Italian regions.

ingredients: (For 6 people)

  • 500 gr of aubergines
  • 2 minced garlic cloves
  • 100 gr of sliced ​​onion
  • 500 gr of minced tomato pulp
  • 150 gr of pitted green olives
  • 200 gr of celery
  • 2 spoons of salt capers
  • 1 dl and 1 / 2 of oil
  • 1 dl of wine vinegar
  • 25 grams of sugar
  • 1 teaspoon of pine nuts
  • rooms
  • pepper

Blanch the celery for 3-4 minutes, drain and cut into small pieces.
Cut the aubergines into cubes without peeling them.
Heat the oil in the terracotta pan, toss and fry the sliced ​​onion and the garlic cloves, add the aubergines, the celery, the olives, the tomato pulp and let it boil for 10 minutes.
Then add the capers, pine nuts, vinegar with the sugar mixed, salt, pepper, mix, cover and continue to cook for other 30-40 minutes.
Remove from heat and serve hot or cold in the cooking vessel.

Photo by: Massimoweb

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"Palermo caponata"
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