Sicilian-style penne caponata
Sicilian-style penne caponata

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sicilian-style penne caponata. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Penne with Sicilian-style eggplant caponata In this delicious pasta recipe, penne is topped with caponata - a Sicilian specialty of eggplant, tomato, green olives and capers. Finish this wonderful vegetarian dish with plenty of parmesan Sicilian-style penne caponata Found this recipe and wanted to try it out. A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature.

Sicilian-style penne caponata is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Sicilian-style penne caponata is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Prepare 1 Aubergine
  2. Take 1 Red onion
  3. Prepare 1 Red pepper
  4. Make ready 225 g Sausage meat
  5. Take 15 g Apple cider vinegar
  6. Prepare 200 g Penne pasta
  7. Get 30 g Black olives
  8. Take 40 g Hard Italian cheese (grated)
  9. Get 1 Chicken oxo cube
  10. Take 100 ml water
  11. Get Pinch sugar

Garnish it with the shrimp, bottarga, and minced parsley, and serve, with a dry white wine. Along with the Agrigentina, the Messinese, and the Catanese, the Palermitan is one of the most famous Sicilian Caponatas. Caponata is a Sicilian appetizer made from eggplant. Since eggplant season is almost over, I decided to share with you Nonna Sara's recipe.

Instructions to make Sicilian-style penne caponata:
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. 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
  6. 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

Throughout Sicily, there are countless variations of Caponata. Some use octopus and seafood, other pine nuts and raisins. There is the caponata of Palermo, the Caponata of Catania (see the image), the Caponata of Trapani, the one of Agrigento and the caponata of Messina. These recipes have many ingredients in common, especially vegetables and the typical sweet sour taste that you obtain adding a pinch of sugar and vinegar to the dish. This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes.

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