Best Caponata Di Patate Potato Caponata Recipes

NORTHERN ITALIAN CAPONATA WITH POTATOES

Steps:

• Heat 2 large nonstick pans over high heat. Divide the olive oil between the 2 pans, when the oil is hot add the vegetables all together and season with gray salt and pepper, to taste, and chili flakes. Saute all of the vegetables together for about 10 to 15 minutes. Add the pine nuts and orange zest and continue cooking for another 5 minutes or until all of the vegetables are soft and the flavors are well infused.
• Meanwhile in a small saute pan combine the vinegar with the sugar and the raisins, bring to a boil and reduce until slightly syrupy. When the vegetables are cooked and still hot combine with the vinegar syrup and the basil, taste for salt and pepper and serve hot as a side dish.

CAPONATA DI PATATE (POTATO CAPONATA) RECIPE - (4.3/5)

Steps:

• In a small bowl, cover raisins with hot water and set aside to plump. Heat olive oil in a wide skillet over medium heat. Use a hot oil or candy thermometer to determine when it reaches frying temperature, 360 degrees. Working in batches, fry potatoes until golden and crisp at edges, about 15 minutes per batch. Use a slotted spoon to transfer to a colander to drain. Take care to maintain an even frying temperature from batch to batch. Reserve oil for cooking onions. If pan is dry, add a couple more tablespoons oil. Decrease heat to low and sauté onions, stirring frequently, until very soft, 15-20 minutes. (Be careful not to let onions brown.) Add celery and cook until just slightly softened, about 5 minutes. Stir in capers. Drain raisins and add to pan along with toasted nuts and olives. Stir in fried potatoes and tomato sauce until potatoes are lightly coated. Add a few more tablespoons tomato sauce if needed to coat potatoes. Add oregano and season generously with black pepper. Taste and add salt as needed. Transfer caponata to a serving bowl and let cool to room temperature, ideally allowing it to rest a couple of hours to let flavors meld. Just before serving, top with chopped parsley.

CAPONATA

Steps:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.