Home » Sicilian apple caponata

Sicilian apple caponata

by Ada Parisi
18571 views 5 min read

Today's recipe may seem strange, but I assure you it's delicious: Sicilian caponata apple. As you know, the EGGPLANT CAPONATA (on my YouTube channel also find the VIDEO RECIPE step by step) It is a symbol of Sicilian cuisine (also with the addition of Pescespada), but what to do when the eggplants are not in season? Two solutions: or prepare delicious CAPONATA WINTER ARTICHOKES, or original and tasty apple caponata, which has a pleasantly sour taste and sour and, in my opinion, It is a perfect side dish for meat dishes.

The caponata apples must strictly be prepared in advance and this also makes it perfect for complex menus such as the Christmas festivities. You can also serve it as an appetizer, accompanied by toasted bread with extra virgin olive oil. Fundamental to use apples that have the right consistency and that cooking does not sfaldino: based on what you like acidity, you can use the Granny Smith, which it is the most acidic absolute, the Gala or Fuji, crunchy and slightly sweet. Among other things, this recipe is part of my CHRISTMAS MENU VEGETARIAN, you have already peeked? And do not forget that surely among all my SICILIAN RECIPES you will find something that suits you. Have a good day.

SICILIAN APPLE CAPONATA (easy recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

5 Fuji apples, or Granny Smith
green olives in brine, to taste
1 onion
Capers in salt, to taste
3 sticks of celery (only the heart, the internal parts more tender)
400 grams of chopped tomatoes
extra virgin olive oil, to taste
Salt, to taste
vegetable oil for frying apples, to taste
50 ml red wine vinegar or Apple crisp
2 tablespoons of sugar

Procedure

Sicilian apple caponata

Prepare the Sicilian apple caponata a day in advance. First you have to prepare the base: Clean the onion and slice it thinly. Peel the celery eliminating the filaments and cut into slices not too thin. Brown celery and onion in a large pan with a little extra virgin olive oil and two tablespoons of water, so that
they cook without brown too much. Vegetables should become translucent: It will take about 10 minutes. Cut the sliced ​​olives eliminating the core, desalinize the capers. Add to sauteed onions and celery, capers and olives and cook over medium heat for two minutes. Finally, blend in the tomato, salt and bake for 10-15 minutes.

While the sauce cooks, prepare apples for the apple caponata. Wash apples, Peel them, cut them in half by eliminating the core. Cut the apples into chunks or wedges (Remember that cooking will shrink, so do not cut them into small pieces). Fry the apples in abundant seed oil, over high heat, for a few minutes: apples should just color. Drain the apples from the oil and put them on a sheet of absorbent paper to eliminate any excess oil. Add the apple sauce prepared earlier.

Pour the vinegar and sugar into a glass and stir until the vinegar has dissolved: raise the heat and pour the sweetened vinegar into apple caponata. Cook over low heat until the acrid scent of vinegar is shaded. Pour the Sicilian caponata of apples in a dish and let cool completely. Store apples in the refrigerator caponata, covered with foil for food contact. Remember, this dish is prepared in advance and enjoying, as the traditional eggplant caponata, strictly cold. Have a good day!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

8 comments

Simona 1 December 2019 - 21:13

How you can stand in the fridge when I prepare?

Reply
Ada Parisi 1 December 2019 - 23:10

Simona can prepare a day in advance. ADA

Reply
Gabriella 30 November 2019 - 09:32

Saute carrots and celery or onion? I also have to put carrots?

Reply
Ada Parisi 30 November 2019 - 09:44

Hi Gabriella, no carrots have nothing to do. Only celery and onions. But I wrote carrots accidentally somewhere??

Reply
Gabriella 30 November 2019 - 11:04

"Si… “Add to the mixture of carrot and celery, capers and olives and cook over medium heat for two minutes.”

Reply
Ada Parisi 30 November 2019 - 14:31

And you're right. onions, only onions and celery. I corrected, Thanks. ADA

Reply
corbetta elisabetta 11 December 2018 - 08:38

The apple is the first time I see the recipe should be good
Thanks for the recipe
A big kiss

Reply
Ada Parisi 11 December 2018 - 12:41

It is a particular thing, Palermo is located but not so frequently. Kisses. ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More