I have a tendency to think about caponata as a Sicilian medley of the sun-soaked flavors of summer season cooked down right into a deeply flavorful tangle of substances. Wealthy bursts of eggplant, pepper, tomatoes, celery, zucchini and the like are blended with an agrodolce (sweet-sour) sauce and loved as an accompaniment or a part of an antipasto platter. It’s a basic for a cause. That stated, the model I’ve been making probably the most this 12 months comes from Simple Wins by Anna Jones. Anna’s model is good in colder months because it cleverly trades cauliflower for the eggplant and makes use of the oven rather than frying and I completely love this model.
Staff Caponata
So lots of the cooks I do know love caponata. It’s wildly adaptable, and it simply will get higher as you let the flavors meld, refrigerated, within the days after cooking. It may be served both heat or room temperature. Let’s say you’ve got caponata within the fridge. For those who additionally hold one thing glowing to drink, some toasted nuts, possibly a wedge of fine cheese, sourdough, and many others. you are able to host on the fly. A fast unfold turns into a breeze to drag off.
The Course of
This caponata is a breeze to make and comes collectively in a couple of main steps. First you roast the cauliflower, celery, and purple onion in a little bit of olive oil.
As soon as these are roasted they’re mixed with the remaining substances together with tomatoes, capers, olives, and dates (or raisins). Give all of it a great stir. The roast in an oven till every thing is thick and concentrated.
Serve topped with herbs and serve heat or at room temperature.
What to Serve with Caponata
There are countless methods to get pleasure from this caponata. Listed here are some favorites:
- With bread: If you wish to hold it easy, merely serve the caponata alongside good, toasted bread. Or, take it up a notch and make bruschetta – slather grilled bread with a little bit of burrata after which high with the caponata.
- Tossed all through pasta: That is the last word fast meal. Prepare dinner a favourite pasta and stir the caponata all through. Degree up by making it with selfmade pasta.
- With Polenta: that is considered one of my favourite choices. I like a bowl of creamy polenta topped with this cauliflower caponata, completed with a showering of grated cheese or child swirl of creme fraiche and a few snipped chives.
- Savory brunch: As a make-ahead choice the caponata is nice alongside a frittata and a bunch of potatoes or artichokes. I find it irresistible with smashed skillet potatoes, or a big-wedge model of oven fries (dial up the cooking time).
- With Potatoes typically: Associated, there’s one thing about the way in which this caponata melds with potatoes that makes it the last word cozy, consolation meals. It’s nice as a topping to piping sizzling baked potato. One other good choice is over mashed potatoes.
Extra Anna Jones
Anna is UK-based, however her improbable books can be found within the U.S. as properly. And you’ll comply with her for inspiration and recipes on plenty of channels!
Extra Cauliflower Recipes
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