Caponata eggplant, zucchini, peppers, baked vegetables
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43 recipes
Caponata with olive of Castelvetrano
ingredients
servings
4
Olive Verdi Dolci di Castelvetrano Madama Oliva
150 oz
Iodized salt
25 oz
Extra virgin olive oil
to taste
Vinegar
50 oz
White sugar
40 oz
Diced peeled tomatoes
300 oz
Dried pine nuts
40 oz
Celery
100 oz
Onions
100 oz
Yellow peppers
100 oz
Aubergine
100 oz
Side Dishes from Italy
Caponata with olive of Castelvetrano
Caponata with olive of Castelvetrano
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Unique and fruity Olive of Castelvetrano are ideal for enjoying themselves as snacks or preparing hors d'oeuvres with cheeses and cold cuts. They are also widely used in green salads or to flavor first courses and seafood based on fish, white meat or in the typical vegetable and vegetable dishes of the Sicilian tradition.
preparation
step 1
Say and wash the vegetables and vegetables, fry it all separately with different cooking.
step 2
Mince the onion and let it flake low in a frying pan with little oil, add the capers and pine nuts and let it cook for 10 minutes at high flame, stirring continuously.
step 3
In the meantime wash the tomatoes, cut them and add them to the frying pan. Cook for another 20 minutes.
step 4
Add celery, aubergines, previously seasoned peppers and Castelvetrano Olives, then add sugar and vinegar.
step 5
Let it fade and decorate with some leaflets or basil leaves. Mix everything, let it cool before serving the dish.
