Copycat War Recipes: Dishes at Home with Quality on A Budget. Complete Guide To Cook The Most Popular And Tasty Italian Recipes Step By Step. Brunch, Dinner, Side Dish, Desserts And MUCH MORE! by Cecilia Lewis

Author:Cecilia Lewis [Lewis, Cecilia]
Language: eng
Format: epub
Published: 2020-09-27T00:00:00+00:00

69. - “SICILIAN CAPONATINA.

Take 10 or 12 aubergines and cut them into cubes, without peeling them, put them to drain, sprinkled with salt, in a sieve for 2 or 3 hours. Fry them in hot oil. In the meantime, take a nice celery, cut it into slices and lightly boil it in water, fry a small onion in a pan with oil, pour in 5 or 6 tablespoons of tomato sauce, a teaspoon of flour, add the celery and 200 grams of olives boneless white e

chopped. Add salt, 2 or 3 tablespoons of sugar, a little vinegar and let it cook for a few minutes. Pour in the fried aubergines, mix them well, correct if you need the taste by adding vinegar and sugar if necessary and pour it into a compact mass on the plate, smoothing the surface with a spoon. It is garnished with a little grated bottarga (tuna eggs), anchovy fillets, hard-boiled eggs in wedges and, if you like, with 2 or 3 very small fried octopuses and also fried shrimp.

Of course this garnish adds nothing to the flavor and can be simplified by reducing it to just slices of hard-boiled eggs and pieces of anchovies.

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