CAPONATA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Provided by John Torode
Categories Dinner, Starter
Total Time 1 hours 50 minutes
Prep Time 35 minutes
Cook Time 1 hours 15 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour.
- When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.
Nutrition Facts : Calories 235 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.4 milligram of sodium
CAPONATA PASTA RECIPE | BBC GOOD FOOD
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Total Time 20 minutes
Prep Time 2 minutes
Cook Time 18 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
Nutrition Facts : Calories 542 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 85 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 9 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.5 milligram of sodium
More about "how to cook a capon recipes"
ROASTED CAPON RECIPE | INA GARTEN | FOOD NETWORK
Reviews 3
Total Time 2 hours 5 minutes
Category main-dish
- Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.
GOLDEN OVEN-ROASTED CAPON RECIPE | TYLER FLORENCE | FOOD ...
Reviews 4.9
Total Time 3 hours 10 minutes
Category main-dish
Cuisine american
- Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.
MARY BERRY AUBERGINE CAPONATA RECIPE | BBC LOVE TO COOK, 20…
From thehappyfoodie.co.uk
Cuisine Italian
Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.
Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.
Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.
Mary’s tips:
Can be made up to a day ahead and reheated to serve.
Freezes for up to a month.
ROAST CAPON WITH LEMON AND THYME RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.7
- Carve capon and serve with sauce.
ROAST CAPON WITH LEMON AND THYME RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.7
- Carve capon and serve with sauce.
AUBERGINE STEW | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 199 calories per serving
- Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
- Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds, if using, under a hot grill or in an oven until light brown.
- Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
- When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks, and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.
- Throw in the drained capers and the olives, and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
- Taste before serving and season if you need to with salt, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
CHICKEN PAPRIKASH RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 1067 per serving
- Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
CHICKEN STOCK RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 9 hours
Calories 2 per serving
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
CHICKEN PAPRIKASH RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 1067 per serving
- Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
CHICKEN STOCK RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 9 hours
Calories 2 per serving
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
OLIVE GARDEN’S LASAGNA CLASSICO RECIPE - RECIPES.NET
From recipes.net
Reviews 1
Total Time 1 hours 15 minutes
Cuisine A
Calories 307.00kcal per serving
- Serve while hot to family and friends. Enjoy your lasagna meal!
WHAT IS A CAPON? HOW TO COOK CAPON | D'ARTAGNAN
From dartagnan.com
CAPON RECIPES & COOKING TIPS | D'ARTAGNAN
From dartagnan.com
ROASTED CAPON RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
WHAT IS A CAPON AND HOW IS IT COOKED?
From thespruceeats.com
CAPON COOKING TIMES | EHOW
From ehow.com
FOOD WISHES VIDEO RECIPES: HOW TO COOK A TURKEY: PART 1 ...
From foodwishes.blogspot.com
ROAST CAPON WITH ARMAGNAC-MUSHROOM SAUCE | ESSENTIAL PE…
From ww2.kqed.org
CAPON COOKING TIMES | EHOW UK
From ehow.co.uk
ITALIAN CHICKEN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
24 VINTAGE CHRISTMAS RECIPES WE DON'T EAT ANYMORE — EAT ...
From eatthis.com
RECIPES SEARCH BY INGREDIENT, CUISINE, AND SEASON | SAVEUR
From saveur.com
FILLED PASTA RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
DISHES ON THE MENU AT MEDIEVAL BANQUETS - MEDIEVAL RECIPES
From medieval-recipes.com
HOW TO COOK A RIB-EYE STEAK | RACHAEL RAY SHOW
From rachaelrayshow.com
DISHES ON THE MENU AT MEDIEVAL BANQUETS - MEDIEVAL RECIPES
From medieval-recipes.com
HOW TO COOK A RIB-EYE STEAK | RACHAEL RAY SHOW
From rachaelrayshow.com
11 RECIPES TO MAKE WITH CANNED CHICKPEAS | RACHAEL R…
From rachaelrayshow.com
SUNDAY ROAST RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN ROASTING TIME AND TEMPERATURE GUIDE
From thespruceeats.com