{"id":8919,"date":"2021-08-19T16:47:01","date_gmt":"2021-08-19T16:47:01","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=8919"},"modified":"2023-05-10T14:45:15","modified_gmt":"2023-05-10T14:45:15","slug":"caponata-siciliana-senza-frittura","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/caponata-siciliana-senza-frittura\/","title":{"rendered":"Non fried Sicilian Caponata"},"content":{"rendered":"<p>Sicily is undoubtedly one of the most popular destinations for art and cuisine, and one of its gastronomic symbols is undoubtedly <strong>Sicilian Caponata<\/strong> , of which I share the recipe of dear friends from Carini, near Palermo, whom we feel are part of our family. The only change I made is not frying aubergines&#8230; I hope you\u2019ll forgive me!<\/p>\n<p>Precisely because of its Italian character, I chose the Caponata recipe as the star of a fantastic project to make the international public aware of what the products of a virtuous cosmetics company contain, <a href=\"https:\/\/it.davines.com\/\"><strong>Davines<\/strong><\/a> which uses Slow Food Presidia to extract its active ingredients. So you can watch the <a href=\"https:\/\/www.youtube.com\/watch?v=kY1bUiR2Oek\">video<\/a> made in the <strong>Davines Scientific Garden<\/strong> to discover that the ingredients of Caponata are also the ingredients of solid shampoos that are as friendly to humans as they are to the environment.<\/p>\n<p>So have a good trip to discover a recipe that makes us beautiful inside and out!<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Non fried Sicilian Caponata\u00a0<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>9.34g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for 6-8 servings<\/strong><\/span><\/h2>\n<ul>\n<li>830g aubergines, preferably round or striped<\/li>\n<li>550g tomato sauce and peeled tomatoes<\/li>\n<li>300g onions<\/li>\n<li>225g celery<\/li>\n<li>150g pitted green olives*<\/li>\n<li>60g raisins<\/li>\n<li>40g pine nuts<\/li>\n<li>30g salted capers<\/li>\n<li>10g sugar<\/li>\n<li>extra virgin olive oil, white wine vinegar and salt<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-28-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5249\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-28-632x474.jpg\" alt=\"Ingredienti della caponata\" width=\"632\" height=\"474\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-28-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-28-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-28.jpg 700w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/h2>\n<h2><span style=\"color: #800000;\"><strong>Preparation of Non fried Sicilian Caponata<\/strong><\/span><\/h2>\n<ol>\n<li>Wash and peel the aubergines, then dice them, sprinkle them with a pinch of fine salt and leave them to drain in a colander for a couple of hours. Blot the aubergines to remove the water they have released and fry them in a non-stick frying pan with a little oil (this is the step that makes the difference to the original Sicilian recipe in which the aubergines are deep fried).<\/li>\n<li>Soak the raisins in water.<\/li>\n<li>Meanwhile, cut the celery in pieces and cook it for about 5 minutes in boiling water, then drain it (without throwing away the cooking water) and set it aside.<\/li>\n<li>Cut the pitted olives in half and set aside.<\/li>\n<li>In a non-stick frying pan, pour a drizzle of extra virgin olive oil and saut\u00e9 the sliced onion, then add the celery, olives and well-desalted capers and leave to gain flavour for about ten minutes.<\/li>\n<li>In the meantime, in another non-stick pan, cook the tomato sauce and peeled tomatoes for about 15 minutes so that they shrink, adding sugar and a pinch of salt. Finally, pour in the vegetable mixture, aubergines, wrung out raisins and pine nuts. Stir and cook for about a minute, then remove from the heat and add white wine vinegar to taste. Adjust salt if necessary and serve Caponata warm or cold.<\/li>\n<\/ol>\n<h2><a style=\"font-size: 14px;\" href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-1-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5248\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-1-632x474.jpg\" alt=\"Caponata\" width=\"632\" height=\"474\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-1-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-1-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/08\/Caponata-Ninetta-1.jpg 700w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/h2>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Non fried Sicilian Caponata\u00a0<\/strong><\/span><\/h3>\n<p>The recipe contains <strong>only naturally gluten free ingredients<\/strong>, so no adaptation is necessary for its version with gluten.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sicily is undoubtedly one of the most popular destinations for art and cuisine, and one of its gastronomic symbols is undoubtedly Sicilian Caponata , of which I share the recipe of dear friends from Carini, near Palermo, whom we feel are part of our family. The only change I made is not frying aubergines&#8230; I [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7979,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1431,1337],"tags":[1792,1793,1983,1329,1794,1795,2144,1993,2141,1796,1447,1448,1797,1399,2143,1798,2142,2027],"class_list":["post-8919","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti-en","category-food-tours-en","tag-caponata-en","tag-caponata-senza-frittura-en","tag-carb-counting","tag-conta-dei-carboidrati-en","tag-cooking-in-the-garden-en","tag-davines-en","tag-italian-vegetarian-recipes","tag-naturally-gluten-free-recipes","tag-non-fried-caponata","tag-presidi-slow-food-en","tag-ricette-estive-en","tag-ricette-naturalmente-senza-glutine-en","tag-ricette-siciliane-en","tag-ricette-vegetariane-en","tag-sicilian-recipes","tag-slow-food-en","tag-slow-food-presidia","tag-vegetarian-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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