VALLEDOLMO-L ArchivesArchiver > VALLEDOLMO > 2000-04 > 0954986735
Subject: [Valledolmo] Valledolmo recipes
Date: Wed, 5 Apr 2000 22:05:35 EDT
Thanks so much to all who have posted recipes to our list --- they all sound
wonderful and I can't wait to get cooking!
I don't have my grandmother's recipes (and I realize that I need to get in
touch with some relatives and get them), but here is a recipe for Caponata
(my grandparents called it Caponatina) that is really good:
2 lbs eggplant, peeled and cut into 1/2 inch cubes
1/2 c. olive oil
2 c. finely chopped celery
3/4 c. finely chopped onions
1/3 c. wine vinegar mixed with 4 t. sugar
3 c. drained canned Italian plum or whole-pack tomatoes
2 T. tomato paste
6 large green olives, pitted, slivered, and well rinsed
2 T. capers
2 flat anchovy fillets, well rinsed and pounded into a paste with a mortar
and pestle (or with two spoons, if like me, you don't have a mortar and
freshly ground black pepper
2 T. pine nuts
Sprinkle the cubes of eggplant generously with salt and set them in a
colander over paper towels to drain. After about 30 minutes, pat the cubes
dry with fresh paper towels and set them aside.
In a heavey 12 to 14-inch skillet, heat 1/4 c. of the olive oil. Add the
celery and cook over moderate heat, stirring frequently, for 10 minutes.
Then stir in the onions and cook for another 8-10 minutes, or until the
celery and onions are soft and lightly colored. With a slotted spoon,
transfer them to a bowl. Pour the remaining 1/4 c. of olive oil into the
skillet and over high heat saute the eggplant cubes in it, stirring and
turning them constantly for about 8 minutes, or until they are lightly
browned. Return the celery and onions to the skillet, and stir in the
vinegar and sugar, drained tomatoes, tomato paste, green olives, capers, and
anchovies, 2 t. salt, and a few grindings of pepper. Bring to a boil, reduce
the heat, and simmer uncovered, stirring frequently, for about 15 minutes.
Stir in the pine nuts. Now taste the mixture and season it with salt and
pepper and a little extra vinegar if necessary. Transfer the caponata to a
serving bowl and refrigerate it until ready to serve.
Laurie Gugino Riester
Valledolmo surnames Gugino, Mancuso, Pulvino, Gervasi, Vacanti, Battaglia,