menu
Italian versionInglés version

Caponata Palermo - Recipe of Sicilian cuisine

  1. Recipes respecting tradition
  2. >
  3. Sicily
  4. >
Regional tradition in the kitchen

Regional tradition in the kitchen

Sicily
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

Preparation:
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


Update description Caponata palermitanaUpdate description Caponata palermitana

"Palermo caponata"
Do you know this recipe of Sicilian cuisine?
Contribute to this project too, publish your images.



Sicily: Rustic recipes

Some results in this Category:

Vastieddi
Sicilian cake
Palermo caponata
Sicilian crostini
Menu Sicily


Palermo caponata - For other topics see the main menu of the Sicily

Sicily info
Booking.com

Sicilian Cooking Recipes

Select a category to get a list limited to the corresponding cooking recipes.

Meat and offal
Side dishes and vegetables
Dessert
Pasta, rice, gnocchi, polenta, couscous and rutting
Fish, shellfish and crustaceans
rustici
sauces
Soups

Food and wine Sicily

similar topics