I have a tendency to think about caponata as a Sicilian medley of the sun-soaked flavors of summer time cooked down right into a deeply flavorful tangle of components. Wealthy bursts of eggplant, pepper, tomatoes, celery, zucchini and the like are blended with an agrodolce (sweet-sour) sauce and loved as an accompaniment or a part of an antipasto platter. It’s a traditional for a purpose. That stated, the model I’ve been making probably the most this yr comes from Simple Wins by Anna Jones. Anna’s model is good in colder months because it cleverly trades cauliflower for the eggplant and makes use of the oven instead of frying and I completely love this model.
Group Caponata
So most of the cooks I do know love caponata. It’s wildly adaptable, and it simply will get higher as you let the flavors meld, refrigerated, within the days after cooking. It may be served both heat or room temperature. Let’s say you could have caponata within the fridge. If you happen to additionally preserve one thing glowing to drink, some toasted nuts, perhaps a wedge of fine cheese, sourdough, and so forth. you are able to host on the fly. A fast unfold turns into a breeze to tug off.
The Course of
This caponata is a breeze to make and comes collectively in just a few major steps. First you roast the cauliflower, celery, and crimson onion in a little bit of olive oil.
As soon as these are roasted they’re mixed with the remaining components together with tomatoes, capers, olives, and dates (or raisins). Give all of it stir. The roast in an oven till all the pieces is thick and concentrated.
Serve topped with herbs and serve heat or at room temperature.
What to Serve with Caponata
There are infinite methods to get pleasure from this caponata. Listed here are some favorites:
- With bread: If you wish to preserve it easy, merely serve the caponata alongside good, toasted bread. Or, take it up a notch and make bruschetta – slather grilled bread with a little bit of burrata after which prime with the caponata.
- Tossed all through pasta: That is the final word fast meal. Prepare dinner a favourite pasta and stir the caponata all through. Degree up by making it with home made pasta.
- With Polenta: that is one in all my favourite choices. I like a bowl of creamy polenta topped with this cauliflower caponata, completed with a showering of grated cheese or child swirl of creme fraiche and a few snipped chives.
- Savory brunch: As a make-ahead choice the caponata is nice alongside a frittata and a bunch of potatoes or artichokes. I find it irresistible with smashed skillet potatoes, or a big-wedge model of oven fries (dial up the cooking time).
- With Potatoes generally: Associated, there’s one thing about the way in which this caponata melds with potatoes that makes it the final word cozy, consolation meals. It’s nice as a topping to piping scorching baked potato. One other good choice is over mashed potatoes.
Extra Anna Jones
Anna is UK-based, however her incredible books can be found within the U.S. as properly. And you’ll observe her for inspiration and recipes on quite a few channels!
Extra Cauliflower Recipes
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