Monday, April 22 2024

Caponata di Verdure alla Calabrese is a very tasty recipe that is part of the Calabrian peasant tradition.

This dish alone easily satisfied hungry workers who needed to refuel before going back to work!


This vegetarian recipe is mainly prepared in summer and eaten cold, but it is perfect for any time of the year.

Let’s see together how to prepare Caponata alla Calabrese Recipe!

 

 

SERVINGS:4

INGREDIENTS:

  • 1 eggplant
  • 2 potatoes
  • 3 bell peppers, one of each color 3 medium tomatoes
  • 1  onion
  • to taste: wine vinegar
  • 4 basil leaves
  • 7-8 green olives
  • to taste: capers
  • to taste: extra virgin olive oil
  • to taste: sunflower oil
  • to taste: pepper as desired

 

METHOD:

Start preparing the caponata by peeling the potatoes and cutting them into wedges.

Peel the eggplants and cut them into cubes.

Also peel the tomatoes and cut them into small pieces.

Clean the peppers and cut them into thin slices or cubes.

Now, heat the sunflower oil to  350 F to fry the vegetables, excluding the tomatoes.

Fry the vegetables and place them on paper towels to absorb excess oil.

In another frying pan, fry the thinly sliced onion in a little oil. After a few minutes of cooking, add the tomatoes.

Cook for a few minutes, then add all the other vegetables, capers, and olives to taste.

Deglaze with the white vinegar.

Cook for a few more minutes and your Caponata alla Calabrese will be ready to enjoy!

 

 

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