08

10

2012

The Pasta Maker

admin

Posted in % Daily Value *
Tags % Daily Value *
Italian50%
Pasta50%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

If you had a pick on this blog you may have notice my passion for Italian food and specially pasta, I don’t normally give such a shout out to another blog, but this one really took pasta making to the next level, the tutorials on fresh pasta making and pasta dough are really interesting, can’t wait for the full book to be out. nice job the pasta maker!

30

08

2008

Caponata alla Sicilliana II

Colin

Posted in % Daily Value *
Tags % Daily Value *
egg33%
Italian33%
Olives33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Caponata on bread

Caponata on bread

Sound like a new one man shooter 3d video game, nop, this is the same old recipe, with a different touch, nice bread, pecorino and basil.

30

06

2008

Caponata alla Siciliana

Colin

Posted in % Daily Value *
Tags % Daily Value *
Eggplants25%
Italian25%
Olives25%
Sandwich25%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Caponata Sandwich

very nice Sicilians eggplant recipe, goes really well with tuna, here I am serving it in a sandwich format with pecorino cheese and some basil.

Ingredients:

2 eggplants [2.25lbs]
0.5 lbs of pitted green olives roughly chopped;
5 oz rinsed salted capers
8 celery ribs [1.25lbs]
3-4 medium onions, cut into thin strips
2 medium red bell pepper, cut into thin strips
3 cups canned tomatoes or fresh cooked tomatoes [the best is half and half combination]
0.3 cpu of red wine vinegar
2 tbs sugar
3/8 cup pine nuts
olive oil
salt

Preparation:

  1. wash the eggplant dice them in to small cubes sprinkle them with salts and let them sit in a strainer for 1 – 2 hours so they lose their bitter juices.
  2. blanch the celery sticks in hot salted water for about 5 min. drain them , cut them into bit size pieces, saute them in olive oil and set them aside.
  3. Heat a second pot with olive oil and fry the diced eggplant in small batches to keep the pan from caramelizing and maintain the high temperature
  4. Slice the onions and saute them in olive oil, when they start turning translucent add the pine nuts, olives ,cappers, tomatoes, and red peppers. continue cooking and stirring until the pepper are soften and the tomatoes are done (about 15min)
  5. Stir in the eggplant and the previously sauteed celery. cook for for several min over low fire then add the vinegar and sugar. once the vinegar evaporated remove from the fire and let cool

serve with fresh basil.

the caponta goes really well with the tuna loin served on the top.