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SICILIAN CAPONATA (Aubergine and pepper caponata) INGREDIENTS Aubergines (23%), Peeled tomatoes, Peppers (11%), Celery, Onion, Pitted green olives, Capers, Extra virgin olive oil, Garlic, Wine vinegar red, Sugar, Salt, Pepper, Sunflower oil. PACKING Sterile glass jars, with metal screw lid PRODUCT ORIGIN Aubergines, Peppers, Celery, Onion: from local fruit and vegetable markets Extra virgin olive oil olive oil, sunflower oil, pitted green olives, vinegar, capers, garlic, salt: from local producers Peeled tomatoes, sugar, pepper: from local traders STORAGE with pasteurization EXPIRY 24 months from date of production USE Antipasto typical of Sicilian tables or as a side dish for second courses. WORKING Washed all the vegetables carefully, the aubergines are cut into cubes without removing the peel and left for a few hours to soak with water and salt, drain and dry the aubergines they are fried in a pan with plenty of sunflower oil enough to cover them, while in another pan they are sautéed with thinly sliced onion, garlic, chopped celery and after a few minutes of cooking the peppers are added cut into fillets or squares. In another steel pot, the peeled tomato is cooked with capers, olives and a pinch of pepper, then the two sautées and a little extra-virgin olive oil are added to it. Everything is cooked for about 15 minutes and almost at the end of cooking, to adjust the sweet and sour you put a little red wine vinegar and sugar.