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Cooking Recipe Video : Caponata - Neapolitan specialty

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Restaurant: Hotel Aiglon

Chef: Charles Caruso

Rank This Chef's Recipe

Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.8/ 5 - 8 votes - 191 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
90
Cooking recipe Search Tags:
 Caponata Neapolitan specialty Caponata Neapolitan Neapolitan specialty specialty Caponata Neapolitan Neapolitan specialty Neapolitan specialty
Recommended wine with the dish:
Chianti Classico, Valpolicella, Chateau Rasque Alexandra
Difficulty level:
Cooking recipe viewed:
191
Cooking Recipe Preparation time
  • Preparation time: 90 minutes
Cooking Recipe Ingredients
  • 3 eggplants
  • 2.1 oz. capers
  • 1 celery heart
  • 3.5 oz. green olives
  • 1 large onion
  • 5 large, mature tomatoes
  • 1 oz. garlic (peeled)
  • 0.42 cups olive oil
  • 4 tbsp. old wine vinegar
  • 3 laurel leafs
  • Salt and pepper
Additional ingredients (for the little extra):
  • 8 anchovy in olive oil
  • 0.7 oz. granulated sugar
  • 1 large bouquet parsley
  • 1 small bouquet thyme
  • 1 package of tuna in olive oil
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Peel the eggplants and cut them in small dice. Heat the olive oil in a pan and put the eggplant dice inside. Cook, fry, and brown them. When they have a nice color, take them out and drain.
  2. Boil salty water (0.7 oz. salt for 2.1 pints water).
  3. Clean and wash the celery hearts. Mince and throw them into the boiling water. Let them blanch for about 5 minutes. Drain.
  4. Prune and prepare the tomatoes. Cut them into dice.
  5. Peel the garlic and onion, cut the garlic into round slices and mince the onion. Then, prepare the green olives and hack them. Finally, roughly hack the capers.
  6. Heat the olive oil in a (copper) sauteing pan. Put the onions, garlic, tomatoes, celery, laurel, eggplant pieces, olives, capers and old wine vinegar inside. Adjust the seasoning.
  7. Stir all the elements well and let it cook for about 1 hour.
  8. Then, let it cool down until the next day.
  9. Place this preparation in the middle of the serving dish. Decorate with Batavia salad, round tomato slices and, if you want to, anchovies and tuna.
Advice for beginners:
  1. This delicious recipe is very is to do, if you follow step by step the required actions.
A little extra:
  1. Grill a slice of bread and rub it with some garlic.
  2. Serve the warm "caponata" on top of it, adding some pepper. Enjoy!
Restaurant
Name:
Hotel Aiglon
Phone:
+33 4 93 57 55 55
Website:
www.hotelaiglon.net
Address:
"7, avenue de la Mado
City:
Menton
Country:
Fr
Overview:
"Very close to Monaco, Menton is a very green and rich small city. Its eight exceptionally beautiful gardens are perfect to refresh from the exotic and luxurious surroundings. The architecture attests a sumptuous past…and it is in one of these old, luxury Grand Hotels where the Caravelli family, hoteliers since three generations, welcomes you."
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