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.
5 Fuji apples, or Granny Smith
green olives in brine, to taste
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
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!