Possibly the ultimate dish - Caponata
Posted: Tue Oct 05, 2010 8:23 pm
Umm, traditional Italian Caponata is sort of like Ratatoulle {sp}
At a loss for what to eat at the weekend I made my version, its a piece of piss and tasty as.
I'd made it a few times before and thought I'd share.
2 red onions coursely chopped. ( say 1cm x 1 cm)
I leek (wash it well first) chopped in matchstick sized rings
Gently sweat these down in a pan for 10 mins in olive oil.
Then put in a baking dish, ceramic pot whatever.
Chop 2 fist sized capsicum into stamp sized chunks. Add to pan.
A punnet of cherry tomato's, in they go.
Add a whole bulb of galic, peeled, each clove chopped in half.
A good handfull of pitted olives, black, green, eithers good, a mixture is better.
A cup of either tomato based pasta sauce or a half cup of tomato paste
Some herbage, fresh is good, dried OK. Thyme, oregano, parsley, rosemary (stonger than most herbs, use less.)
Pepper, salt. Olive oil.
Cook in a low (160 -180) oven for 90 minutes.
Its good with potato, or pasta, or as a side dish to a roast.
But its better (way better) the next day.
Have it on toast, on pizza, with risotto (add to it before serving warmed)
Also chop it coursely top sliced bread / rolls for bruscetta [sp, again]
Pulse it as a dip
Things to add.
Cooked sausage (I used half cooked old english pork, sliced into about 7 bits each) or Chorizo chopped the same.
Cold roast lamb or beef rocks.
A few anchovies or a half chilli wont go astray.
Or for a vego option a half cup of cooked green (puy) sytle lentils wont hurt.
Goes well with bread, soft cheese, wine and laughter.
Enjoy. Hot or cold it just works. Try this, you'll thank me
At a loss for what to eat at the weekend I made my version, its a piece of piss and tasty as.
I'd made it a few times before and thought I'd share.
2 red onions coursely chopped. ( say 1cm x 1 cm)
I leek (wash it well first) chopped in matchstick sized rings
Gently sweat these down in a pan for 10 mins in olive oil.
Then put in a baking dish, ceramic pot whatever.
Chop 2 fist sized capsicum into stamp sized chunks. Add to pan.
A punnet of cherry tomato's, in they go.
Add a whole bulb of galic, peeled, each clove chopped in half.
A good handfull of pitted olives, black, green, eithers good, a mixture is better.
A cup of either tomato based pasta sauce or a half cup of tomato paste
Some herbage, fresh is good, dried OK. Thyme, oregano, parsley, rosemary (stonger than most herbs, use less.)
Pepper, salt. Olive oil.
Cook in a low (160 -180) oven for 90 minutes.
Its good with potato, or pasta, or as a side dish to a roast.
But its better (way better) the next day.
Have it on toast, on pizza, with risotto (add to it before serving warmed)
Also chop it coursely top sliced bread / rolls for bruscetta [sp, again]
Pulse it as a dip
Things to add.
Cooked sausage (I used half cooked old english pork, sliced into about 7 bits each) or Chorizo chopped the same.
Cold roast lamb or beef rocks.
A few anchovies or a half chilli wont go astray.
Or for a vego option a half cup of cooked green (puy) sytle lentils wont hurt.
Goes well with bread, soft cheese, wine and laughter.
Enjoy. Hot or cold it just works. Try this, you'll thank me
