Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, caponatina svuota - frigo light. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Caponatina svuota - frigo Light is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Caponatina svuota - frigo Light is something that I have loved my entire life.
To call it an eggplant dish is to simplify its complexity. It is a Sicilian dish that has conquered the entire Italian peninsula. On family trips to Italy, we found it being served practically everywhere; however it is typically a Sicilian treat, steeped in Sicilian history and culture.
To get started with this particular recipe, we must prepare a few ingredients. You can cook caponatina svuota - frigo light using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Caponatina svuota - frigo
Light:
- Prepare 1/2 peperone rosso
- Prepare 1/2 melanzana viola
- Get 1/2 cipolla rossa
- Take Cipollotto
- Get 1/2 carota
- Prepare 1 zucchina (variante)
- Prepare 200 g passata pomodoro
- Get 30 ml aceto dì mele
- Take 3 cucchiaini zucchero
- Prepare Olive verdi
- Get 2 cucchiai capperi dissalati
- Get 15 g pinoli
- Take 20 mandorle
- Prepare 20 g uvetta
- Make ready Olio
- Get sale
- Make ready basilico
- Prepare Peperoncino
- Get q.b Acqua
In the same saucepan, heat the olive oil. Add the sliced onions and bay leaves and cook over moderately low heat until the onions are softened but. Let cool completely, and refrigerate until ready to serve. Can be made ahead a couple of days.
Steps to make Caponatina svuota - frigo
Light:
- Preparare le verdure. Tagliarle e metterle in padella con olio. Cucinare 4/5 minuti. Poi aggiungere i peperoni.
- Continuare la cottura e aggiungere le zucchine e le olive verdi
- Quando le verdure saranno quasi cotte e croccanti aggiustare di sale e preparare l’aceto con lo zucchero per creare l’agrodolce. Farlo sfumare e aggiungere la frutta secca ed i capperi. Se volete aggiungete del peperoncino
- Girare e se occorre aggiungere un po’ di acqua. Terminare con foglie di basilico.
- Impiattare e servire come antipasto o come contorno. Ottimo anche freddo
- Sicuramente questa ricetta è super light, rispetto alla classica caponata siciliana. Ma i sapori sono gli stessi.
Sprinkle eggplant with salt, then cover with other half of towel and. In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy. Caponata is a Sicilian appetizer made from eggplant. Since eggplant season is almost over, I decided to share with you Nonna Sara's recipe.
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