Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, delicious caponata with shiitake powder. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
This week's Sicilian Caponata recipe celebrates the rich and piquant flavours of eggplant, manifesting in a nourishing dish that is complemented by vibrant. A good caponata is like a sweet and sour eggplant jam, or even a pickled Mediterranean compote, with both crunch and softness. Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables.
Delicious Caponata with Shiitake Powder is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Delicious Caponata with Shiitake Powder is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook delicious caponata with shiitake powder using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Delicious Caponata with Shiitake Powder:
- Make ready 4 eggplants (280 grams)
- Make ready 1/2 onion (100 grams)
- Take 1 yellow bell pepper (150 grams)
- Take 1/2 stalk celery (50 grams)
- Make ready 8 shishito peppers (40 grams)
- Take 1 clove garlic (minced)
- Get 6 Tbsp olive oil
- Make ready 1 can tomatoes (whole)
- Make ready 1 Tbsp capers
- Make ready 5 green olives
- Take 1 Tbsp pine nuts
- Make ready 1 Tbsp raisins (rehydrated in water)
- Make ready 2 tsp white sugar
- Make ready 2 Tbsp white wine vinegar
- Get 1 Tbsp soy sauce
- Make ready to taste Salt and pepper
- Prepare Basil leaves to taste
- Prepare 1 Tbsp Shiitake powder
Every now and then I'll make a good batch. This delicious recipe uses roasted (not fried) eggplant. Serve this classic Sicilian dish as an appetizer or side. This classic Sicilian appetizer or side dish is perfect for late summer meals.
Steps to make Delicious Caponata with Shiitake Powder:
- Chop the eggplants, onion, bell pepper, and celery into small cubes. Chop off the hard tops of the shishito peppers and cut them into pieces the same size as the other vegetables.
- Cut the green olives into thin slices and lightly roast the pine nuts.
- Head the olive oil and garlic in a pot until fragrant, then add the chopped eggplant.
- When the skins turn vivid and soften, add the onion, bell pepper, celery, and Shishito peppers and sauté everything together.
- Add the Shiitake powder, mix, cover, reduce heat to low, and simmer and steam for 10 minutes.
- Crush and add the canned tomatoes, followed by the olives, raisins, pine nuts, sugar, white wine vinegar, and soy sauce, return the lid, and simmer for 10 minutes.
- Season with salt and pepper, serve, and garnish with basil leaves.
Caponata is a delicious Sicilian eggplant salad with creamy caramelized eggplant, crisp celery and a savory sweet and sour flavor from the tomatoes and vinegar. Served as an antipasto with bread, or as a relish for fish and meat dishes, Caponata is an appetite inducing condiment that makes just about. Over the decades, the Caponata recipe has been popular among all the social classes, when the lower classes started to substitute the grilled fish with the more inexpensive fried. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. Delicious relish or appetizer that can be served hot or cold!
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