Antipasti by Julia della Croce

Author:Julia della Croce
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2006-06-16T16:00:00+00:00

WINE: This is a wine-friendly antipasto. Both a Sangiovese and a Montepulciano work well with these flavors. Consider a juicy Morellino di Scansano from Tuscany’s coast, a Rosso Conero from the Marche, or a Montefalco Rosso from Umbria.

Caponata Sicilian Sweet-and-Sour Eggplant

SERVES 8

This is one of the signature dishes of Sicily, symbolizing the exotic fusion characteristic of the island’s cuisine: eggplant originated in Asia, the tomato is native to the New World, and the marriage of sweet and sour is borrowed from Arabic tradition. It is best made a day ahead of time and refrigerated to allow the flavors to marry. Bring to room temperature and taste and adjust the seasoning with more vinegar, salt, and sugar before serving. Serve in a bowl as a salad or spoon it on bruschette.

I am fussy about the quality of any red wine vinegar I use. Some vinegars are harsh and can detract from this dish. I prefer one made from Barolo or Barbaresco wine, or from good Cabernet. Select one that still has some wine flavor, along with the taste of the wood.

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