Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sicilian-style penne caponata. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Put pasta water on to boil. Remove eggplant mixture from pan and set aside. Sicilian-style penne caponata is one of the most favored of recent trending cuisine on earth. It's appreciated by millions every day.
Sicilian-style penne caponata is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Sicilian-style penne caponata is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sicilian-style penne caponata:
- Get 1 Aubergine
- Make ready 1 Red onion
- Get 1 Red pepper
- Make ready 225 g Sausage meat
- Get 15 g Apple cider vinegar
- Get 200 g Penne pasta
- Take 30 g Black olives
- Get 40 g Hard Italian cheese (grated)
- Get 1 Chicken oxo cube
- Get 100 ml water
- Get Pinch sugar
Unfortunately, much of the caponata one encounters outside of Sicily is a shadow of what it should be. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish.
Instructions to make Sicilian-style penne caponata:
- 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.
- 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.
- 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.
- 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)
- 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
- 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
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets. The origins of this caponata are shrouded in mystery. Some people contend that the dish's name derives from the word capone, a Sicilian word meaning dolphinfish, and that it was originally an aristocratic fish-based preparation.
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