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Cooking Recipe Video : Caponata - Specialty Neapolitan

 


    Restaurant: Hotel Aiglon
Phone:
 +33 4 93 57 55 55
Website:
 www.hotelaiglon.net
Address:
 "7, avenue de la Mado
"Very close to Monaco, Menton is a very green and rich small city. Its eight exceptionally...
Caponata - Specialty Neapolitan
Recipe Description:
Peel the eggplants, cut them in dice, make heat oil in a frying pan, throw the pieces of eggplants in this very hot oil, let well come back and, when the pieces of eggplants are browned well, drain them. Make boil salty water (20 g of salt for 1 liter of water). Clean and wash the heart of celery, shred it, throw this celery elegantly in the boiling water pan and let whiten it 5 minutes, drain it then. Prune the tomatoes, cut them in dice, after having withdrawn the seeds and the overflow of water. Peel the garlic and the onion, cut the garlic in small discs and shred the white onion, chop the green olives then, after having pitted them as he/it must, finally, rudely chop the capers. Tops to heat the oil of olives in a chain (of pr&
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Servings:
 6 People
Cooking recipe time in minutes:
 90
Recommended wine with the dish:
 Chianti Classico, Valpolicella, Château Rasque Alexandra Rosé
Difficulty level:
 Easy

Caponata - Specialty Neapolitan

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          Cooking Recipe Ingredients:
• 3 eggplants • 60 g of capers • 1 heart of celery in branch • 100 g of olives green • 1 big onion white new • 5 big tomatoes mature • 30 g of garlic peeled • 1 dl of olive oil • 6 cl of wine vinegar old • 3 bayleaves • salt and pepper One can add to these ingredients of basis: • 8 anchovies with olive oil • 20 g of sugar semolina • 1 big bouquet of parsley • 1 small bouquet of thyme • 1 box of tuna to olive oil
     Cooking recipe preparation instructions:
Peel the eggplants, cut them in dice, make heat oil in a frying pan, throw the pieces of eggplants in this very hot oil, let well come back and, when the pieces of eggplants are browned well, drain them. Make boil salty water (20 g of salt for 1 liter of water). Clean and wash the heart of celery, shred it, throw this celery elegantly in the boiling water pan and let whiten it 5 minutes, drain it then. Prune the tomatoes, cut them in dice, after having withdrawn the seeds and the overflow of water. Peel the garlic and the onion, cut the garlic in small discs and shred the white onion, chop the green olives then, after having pitted them as he/it must, finally, rudely chop the capers. Tops to heat the oil of olives in a chain (of pr&
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