#sicilian caponata

[dolcevalletta]

Taste the Difference of Artisanal Baked Goods at Dolce Valletta in Georgia

Welcome to Dolce Valletta, your gateway to a world of exquisite artisanal baked goods in Georgia. With a focus on quality, craftsmanship, and exceptional flavors, Dolce Valletta's Valletta patisserie offers a unique experience that will leave your taste buds longing for more.

Indulge in Sicilian Eggplant Caponata:

One of the standout delicacies at Dolce Valletta is the Sicilian Eggplant Caponata. This traditional Sicilian dish features roasted eggplants, tomatoes, onions, and a medley of spices, resulting in a rich and savory flavor profile. It's the perfect accompaniment to Dolce Valletta's freshly baked bread, adding a delightful Mediterranean twist to your dining experience.

Gluten-Free Almond Cookies:

Dolce Valletta also caters to those with dietary restrictions. Their gluten-free almond cookies are a treat for anyone seeking a delicious gluten-free option. These delicate and nutty cookies are made with high-quality almond flour, ensuring a delightful texture and taste that will leave you wanting more.

Craftsmanship and Quality:

At Dolce Valletta, every baked good is made with the utmost attention to detail and a commitment to using only the finest ingredients. Each item is meticulously crafted by skilled bakers who are passionate about their craft. Whether you're indulging in a flaky croissant, a delectable tart, or a mouthwatering cake, you can be assured of the highest quality and exceptional taste. When it comes to artisanal baked goods, Dolce Valletta in Georgia stands out as a haven for food lovers. With their Valletta patisserie, Sicilian Eggplant Caponata, and gluten-free almond cookies, they offer a delightful array of flavors that are sure to satisfy even the most discerning palate. Visit Dolce Valletta today and let your taste buds embark on a journey of culinary delight. For more information, visit their website at https://dolcevalletta.com.

[queen-mabs-revenge]

j. kenji lópez-alt the man that you are

first time with this technique so i'm a bit ragged (and i forgot to flip so the white distribution wasn't fully even on both sides) but this is genuinely the first time i've made a poached egg that wasn't just a yolk and a pot of stringy whites 😭🙌

(and yes i know the eggs are supposed to be baked into the shakshuka but cooking for 1 means making the base in a batch and poaching the eggs individually womp womp)

[soloinsicily]

The caponata!!!!!

[working-with-4k-ultra-hd-videos]

Sicilian Caponata Pasta

[lingerieposts]

Antipasto - Eggplant Caponata Sicilian Version Recipe In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer.

[hotquicksilver]

Eggplant Caponata Sicilian Version Recipe For a delicious hot relish or cold appetizer, eggplant is cooked with celery, tomatoes, olives, and capers in this Sicilian caponata recipe. 1 cup finely chopped celery, 2 tablespoons red wine vinegar, 1 teaspoon minced oregano, 2 teaspoons minced fresh parsley or to taste, 1 tablespoon tomato paste, 2 teaspoons white sugar, 1 medium onion finely chopped, 1/4 cup olive oil divided, salt to taste, 1 eggplant peeled and cut into 1/2-inch cubes, ground black pepper to taste, 1.5 tablespoons drained capers, 12 green olives pitted and coarsely chopped, 1.5 cups canned plum tomatoes drained and coarsely chopped, 1 teaspoon salt, 1 clove garlic minced

[njmauthor]

Caponata

Caponata is one of the most famous Sicilian dishes, often served as a vegetable antipasto or appetizer. There are 37 official recipes for the dish. For a history of caponata, click here. Mine features the essential eggplant, plus peppers, onions, celery, tomatoes, olives, and capers in a sweet-and-sour (agrodolce) sauce. Caponata benefits from being made ahead (at least 8 hours) to develop its…

[anthrofreshtodeath]

My broken Neapolitan man 😭

Today’s Bones throwaway line turned into a story is 10x17 Booth and Brennan argue about which meal he cooked on the night Hank was conceived.

Brennan: I believe that I got pregnant the night you made ravioli.

Booth: No, no. It definitely was the Brunello night. The baked eggplant was just perfect.

Why does Seeley “Manly Guy Doing Dude Things” Booth so very serious about his very $$$ fancy Tuscan wine? What’s dinner time like in the B&B household? Well:

——-

Cw:canon typical discussion of Booth family alcoholism

Brennan was writing at the table, and he knew from experience not to disturb her. Instead he started the oven up, pulling out bowls and cutting boards, setting to work making dinner. It was an old specialty of Pops’, a good classic Italian melanzane alla parmigiana. Bones had been mostly vegetarian, or ovo-lacto-fisho-whatevero-tarian. She didn’t fuss when he made something nice with meat, but he always tried to keep it something she’d prefer to eat, or, if they were feeling real fancy, there was one local organic freerange whatsit granola butcher she did like in DC. Since that wasn’t an option, eggplant sounded good.

It was peaceful, the sound of her keyboard tic-tacking away, the crisp sound of knife on fresh eggplant (“aubergine”, she had corrected him at the market), the crackle of oil frying on the stovetop. He hummed to himself as he cooked. He always did, another old habit from Pops. He only realized he was doing it when Brennan turned music on, the same thing he was humming to himself, an old Pavarotti classic. For the briefest moment, their eyes met over her laptop, she smiled at him, and returned to her work.

It make for a peaceful evening, lowly singing along to himself as he cooked, tucking the whole thing into the oven and setting to work on the dishes. He only bothered her intentionally once, though maybe he was bothering her by singing, but she never commented on it. She certainly hadn’t complained when he left a glass of the Brunello beside her.

He hated admitting it, it was hardly a guy thing, but he could be kinda a wine snob when it came to his Italian reds. If you were gonna drink it, you might as well do it right. Pops had caught him at the tender age of twelve stealing his father’s Yuengling, cause God knew it wasn’t hard to snag a half-empty out of his father’s hands when he passed out, already a case a’ beer in.

Pops didn’t lecture him, didn’t force him to drink til he barfed. Instead, he’d decided to teach him to respect the stuff properly. His mother, Booth’s great-grandmother Cecilia, had arrived on Ellis Island in 1903 and taught her baby Enrico to be proud of where he came from. Hank may have dropped the name, but he passed on what he could. So preteen Seeley learned his wine young. If he cooked with Pops, he got to drink (just a little) with Pops. It was a nice reprieve, an excuse to hide away from home for a little while. And Pops had, rather smartly now Booth thought of it, convinced him not to drink his father’s beer because it was so trash in comparison.

So he knew his business when he picked up the decadent ten year Brunello di Montalcino. It was pricey but worth the cost. While the casserole baked, he sneakily watched her work. The look on her face when she idly took a sip while typing, stopped, stared at the glass, and then truly savored it was worth every penny Booth had spent. He hid his smile behind the plate he was drying.

Dinner turned out to be just as much of a hit, crisp where it needed to be, gooey, cheesey goodness everywhere else. It wasn’t a sexy meal by any means, but it was a comforting one, filling and satisfying, warm you up from the inside. The kinda thing you wanted on a wintry day, that felt like coming home. That was what he really wanted, for him, for them.

Part of Turned Upside Down:

[sixtocarreon]

Caponata

Caponata is a classic Sicilian dish that combines eggplant and other vegetables with sweet and sour flavors. It’s a versatile, rich stew that can be served warm or cold, and it works as a side dish, appetizer, or topping for bread. The dish is characterized by its use of agrodolce (Italian for “sweet and sour”) elements, typically achieved through a combination of vinegar and sugar.

Caponata is a classic Sicilian dish that combines eggplant and other vegetables with sweet and sour flavors. It’s a versatile, rich stew that can be served warm or cold, and it works as a side dish, appetizer, or topping for bread. The dish is characterized by its use of agrodolce (Italian for “sweet and sour”) elements, typically achieved through a combination of vinegar and sugar. Traditional…

[morethansalad]

Eggplant Caponata with Garlic Yogurt Sauce / Traditional Sicilian Salad (Vegan)

[askwhatsforlunch]

Caponata Calda (Vegan)

This Caponata Calda, a hot stew version of the Sicilian salad, was met with happy sighs and grunts of contentment as I served it for dinner last night, for it is hearty, fragrant, tasty and warming all at once! Happy Thursday!

Ingredients (serves 3 to 4):

4 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground chilli or Cayenne Pepper

2 aubergines, rinsed

half a large onion

1 large garlic clove, minced

1 heaped tablespoon capers, drained

1/4 cup black olives, pitted

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons Modena Balsamic Vinegar

4 Whole Peeled Tomatoes + 1/2 cup or their juice

1 1/2 tablespoon caster sugar

a small bunch Garden Parsley

In a large, deep, nonstick skillet, heat olive oil over medium-high heat.

Add dried basil, oregano and thyme, along with ground chilli, and fry, 1 minute.

Dice aubergines and add aubergine dices to the skillet,. Cook until golden, about 4 to 5 minutes, stirring often.

Peel and finely chop onion, and stir into the skillet. Cook, a couple of minutes more. Stir in minced garlic.

Finely chop capers, and stir into the skillet, along with black olives. Cook, another couple of minutes.

Season with fleur de sel and black pepper. Deglaze with Modena Balsamic Vinegar, cook, 1 minute.

Finally, roughly chop Whole Peeled Tomatoes and add them, along with their juice, to the skillet. Bring to the boil.

Once boiling, reduce heat to medium, stir in caster sugar, and cover with a lid. Simmer, 10 minutes or so.

Finely chop Garden Parsley.

Just before serving, stir chopped Parsley into the skillet.

Serve Caponata Calda, as its name suggests, hot!

[dolcevalletta]

How to Choose the Best Olive Oil for Your Kitchen: A Guide to Certified Pure Olive Oils

When it comes to cooking, olive oil is an essential ingredient in many kitchens, including Vegan Qassatat Tal-Irkotta. But with so many different types of olive oil on the market, how do you choose the best one for your kitchen? The answer lies in understanding the difference between certified pure olive oils and other types of oils.

Certified pure olive oils are made from 100% pure olive oil and are free from any additives or fillers. This type of oil is best for cooking because it has a high smoke point, which means it can be heated to high temperatures without burning.

Furthermore, Certified Pure Olive Oils are known for their rich, fruity flavor that can enhance the taste of your dishes, especially when paired with vegan qassatat tal-irkotta or Sicilian Eggplant Caponata.

When shopping for olive oil, look for the certified pure label. This indicates that the oil has been tested and certified by a third-party organization to ensure its quality. Additionally, look for oils that are cold-pressed, as this process preserves the natural flavors and nutrients of the olives.

In conclusion, choosing the best olive oil for your kitchen starts with understanding the difference between certified pure olive oils and other types of oils. These oils are made from 100% pure olive oil, are free from additives, have a high smoke point, and are known for their rich, fruity flavor.

So, next time you go shopping for olive oil, look for the Dolce Valletta to ensure that you are getting the best quality oil for your kitchen.

So why wait, visit our website www.dolcevalletta.com today for more information.

[ratsapphic]

Eggplant caponata is like a sicilian ratatouille and I want to try making some

[oodlenoodleroodle]

I made this today with the following modifications:

I left out the capers, because I don't know how we feel about those

I used butter beans (maybe? I think?) because they were in a can labeled "big white beans" (a direct translation from Finnish) and there were no other kind of white beans in the shop. But yeah, I don't actually know what actual species of bean they are, they were not labeled as butter beans or lima beans, just white beans

I used dried basil instead of fresh, just because I'm not a fresh herb person

And as always, I used frozen onion and canned garlic

I also toasted pine nuts for the first time and I have no idea whether I did it right or if I did it too short a time because I was afraid of burning them

It was really delicious, we ate it with fancy bread rolls from the store, and there was too much for two adults who eat big portions so I'm gonna have the leftovers at work on Monday.

Its a bit hearty for summer but really tasty and an overall success because

It uses a bean that we don't already use regularly

It uses a vegetable that we don't already use regularly

It uses a lot of pantry ingredients (and frozen onion)

I am all about that pantry life, I want to make tasty foods from shelf-stable ingredients, and I am also all about vegetables, I want to have as many different vegetables in my diet as possible (and eggplant prep is super easy for this dish so you don't have to suffer for the vegetable).

[sciatu]

PRANZO NATALIZIO - Lasagne con melanzane alla siciliana, Anatra all’arancia, cappone al forno con patate, caponata, pignolata, bucellato con tiramisù, dolcetti vari.

Ecco Natale, con tutte le sue umane contraddizioni, il suo essere puro amore e assoluto materialismo e il vero inno alla gioia, è per noi siciliani un atto di fede unito alla morte dell’anima. Il tutto è consacrato a tavola, tra tartine al salmone, olive schiacciate, olive nere, salame dei Nebrodi, formaggio pepato fresco e quelle sottili strisce di quel lardo che si tiene in un luogo fresco, coperto di pepe nero o peperoncino piccante rosso. Cosi, in sordina, morso dopo morso, inizia il cantico dei piaceri, annaffiato da spumanti dell’Etna o da puro prosecco veneto, perché il piacere non è razzista, non discrimina, non limita il suo impero con la geografia, ma domina tutto volendo e tutto gustando. Poi l’inno alla gioia si eleva, si innalza con la pasta al forno, dove, strato su strato, il ragù regna, unisce uova e melanzane, sposa mortadella e parmigiano in un sublime apoteosi di gusto e godimento, di quanto è chiamato volgarmente con due punti e virgolette, Piacere, con la P maiuscola, mentre invece è solo, semplice, personale, intimo appagamento! Poi c’è il resto, l’anitra all’arancia, cappone e salsiccia, o, se sei uomo dei monti, gli “scarti” poveri del maiale: il muso, le orecchie, le guance, il piede bollito e offerto in un sugo generoso e appagante. È solo un intermezzo, che parla di morte e di vita che la morte dona, prima di arrivare ai dolci, al sublime, all’eterno dove il piacere è sensuale, sessuale, perdutamente accattivante, tra cannoli, pignolata, stelle ripiene di cedro candito, pasta di mandorla e piccola pasticceria per finire con l’acuto che segna questo inno alla gioia, il panettone Fiasconaro, o di Gualtiero Marchesi o l’eterno tiramisù fatto secondo la rigorosa osservanza alla vecchia ricetta della nonna, per unire al tangibile piacere della carne con quello intangibile della memoria, dell’assoluto amore perduto e ancora vivo e sanguinante. Ecco è questo è il Natale e se non lo sai vivere, vuol dire, che non esisti.

Here is Christmas, with all its human contradictions, its start as pure love and became absolute materialism and the true hymn to joy, it is for us Sicilians an act of faith united with the death of the soul. Everything is consecrated on the table, including salmon canapés, crushed olives, black olives, Nebrodi salami, fresh peppered cheese and those thin strips of that lard that is kept in a cool place, covered with black pepper or hot red pepper. Thus, quietly, bite after bite, the canticle of pleasures begins, washed down with sparkling wines from Etna or pure prosecco from the Veneto, because pleasure is not racist, it does not discriminate, it does not limit its empire with geography, but dominates everything by wanting and all enjoying. Then the hymn to joy rises,by with baked pasta, where, layer upon layer, ragù reigns, combining eggs and aubergines, mortadella and parmesan in a sublime apotheosis of taste and enjoyment, of what is commonly called with colons and quotation marks, pleasure, with a capital P, while instead it is only, simple, personal, intimate satisfaction! Then there's the rest, the duck with orange, capon and sausage, or, if you're a man of the mountains, the poor "waste" of the pig: the snout, the ears, the cheeks, the foot boiled and offered in a generous and satisfying gravy. It is only an interlude, which speaks of death and the life that death gives, before arriving at sweets, the sublime, the eternal where pleasure is sensual, sexual, hopelessly captivating, between cannoli, pignolata, stars filled with candied citron , almond paste and small pastries to end with the acute note that marks this hymn to joy, the panettone Fiasconaro, or by Gualtiero Marchesi or the eternal tiramisu made according to strict observance of the old grandmother's recipe, to combine the tangible pleasure of flesh with the intangible one of memory, of absolute love lost and still alive and bleeding. This is Christmas and if you don't know how to live it, it means that you don't exist.