Artichoke Caponata Capunata I Cacuocciuli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE CAPONATA



Artichoke Caponata image

Make and share this Artichoke Caponata recipe from Food.com.

Provided by msintrepid

Categories     Vegetable

Time 15m

Yield 2 cups

Number Of Ingredients 7

2 cups artichoke hearts
1 onion, minced
2 tablespoons olive oil
2 minced garlic cloves
1/2 cup dry white wine
3 tablespoons capers, drained
1 tablespoon sweet basil

Steps:

  • Sauté artichoke hearts, onions and garlic in olive oil for 5 minutes.
  • Add wine, capers and sweet basil.
  • Serve hot or cold with toast points or toasted crusty bread.

Nutrition Facts : Calories 283, Fat 13.9, SaturatedFat 2, Sodium 943.9, Carbohydrate 27.6, Fiber 10.4, Sugar 4.7, Protein 6.9

CAPONATA



Caponata image

Provided by Anne Burrell

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup golden raisins
1/4 cup capers
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
  • Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
  • Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
  • Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)



Artichoke Caponata (Capunata 'i Cacuocciuli) image

Categories     Garlic     Tomato     Vegetable     Side     Sauté     Artichoke     Winter     Family Reunion     Potluck     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 14

For tomato sauce:
35-ounce can Italian plum tomatoes, drained
2 garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon dried basil
For vegetables:
6 ounce large green olives with pits (20)
3 lemons
2 pounds baby artichokes, about 2 1/2 by 1 1/2 inches (20)
1/3 cup extra-virgin olive oil
4 celery ribs, halved crosswise
2 tablespoons capers, rinsed
1/4 cup red-wine vinegar

Steps:

  • Make tomato sauce:
  • Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
  • Prepare vegetables:
  • Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
  • Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
  • Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.

HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA



Halibut with Artichoke and Olive Caponata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained
4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

Steps:

  • For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
  • For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
  • Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
  • Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.

EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

ARTICHOKE AND FENNEL CAPONATA



Artichoke and Fennel Caponata image

Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices.

Provided by FloridaGrl

Categories     Vegetable

Time 15m

Yield 14 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup fennel bulb, chopped
2 garlic cloves, thinly sliced
1/2 cup golden raisin
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons capers
1 1/2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 (15 ounce) can tomato sauce
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
2 tablespoons chopped fresh flat leaf parsley

Steps:

  • Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
  • Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
  • Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.

Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4

More about "artichoke caponata capunata i cacuocciuli recipes"

FENNEL, AUBERGINE AND ARTICHOKE CAPONATA - GARDENS ILLUSTRATED
2021-10-01 Step 1. Heat the oil in a large frying pan or skillet over medium heat. Add the onion, cover and leave for 10 minutes to sweat down, stirring every so often. Step 2. Meanwhile, prepare the globe artichokes, if using. Remove the leaves …
From gardensillustrated.com


WINTER ARTICHOKE CAPONATA - SICILIANS CREATIVE IN THE KITCHEN
2019-02-18 Add olives and capers and then the tomato. Season with salt. Cook for 10 minutes. In a glass mix the vinegar and sugar, so that the latter melts completely: raise the heat and pour the sweetened vinegar over the winter caponata of artichokes. Let soften the whole thing and add the fried artichokes.
From sicilianicreativiincucina.it


EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN DISH
2020-07-08 Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint. Notes
From themediterraneandish.com


CAPONATA – ORIGINAL SICILIAN RECIPE - SOLO-DOLCE
2021-01-30 Evo-oil. salt. Instructions. Cut the eggplant into cubes, leave them in salted water for 20-30 minutes. Drain the eggplant cubes (I squeeze them with my hand) and fry them in hot oil. Drain them in a strainer and set them aside. In a pan (large) fry the thinly sliced onion with the celery cut into small pieces.
From solo-dolce.com


CAPONATA RECIPE - COOKING WITH NONNA
Put in a plate lined with paper towels. Boil the celery in hot water. Once tender, shut the flame and add the capers and the olives.. Keep everything in the hot water for about 3-4 minutes. Drain and set aside. In a saute pan add the EV Olive oil and saute the onion. Once the onion is translucent add the crushed tomatoes.
From cookingwithnonna.com


CAPONATA SICILIANA - LA CUCINA ITALIANA
2021-09-07 Caponata Siciliana. 1⅓ lb. 600 g. San Marzano tomatoes. Cut the eggplants into not too small cubes, then place them in a colander and cover them with 4 large handfuls of salt. Let rest for 40 minutes. Blanch the tomatoes, peel them, cut them in half, and remove the seeds. Next, cut the pulp into small pieces. Cut the celery into cubes.
From lacucinaitaliana.com


ARTICHOKE CAPONATA: THE RECIPE FOR A RICH AND TASTY SIDE DISH
Cut the artichokes in half, and then into four parts, then remove the center beard (4). Chop the onion and the celery stick. Transfer the minced vegetables to a pan with a drizzle of extra-virgin olive oil, then let it dry for a few moments; add the artichokes (5), sprinkle with a ladle of broth or water and cook for a few minutes.
From cookist.com


ARTICHOKE CAPONATA - CHEF ABBIE GELLMAN MS, RD, CDN
2019-10-13 1 14-ounce can artichoke hearts, drained and chopped ¼ cup pitted green olives chopped 1 tablespoon capers chopped ¼ teaspoon red pepper flakes 2 tablespoons basil chopped Instructions Heat the oil in a skillet or sauté pan over medium heat. Add the celery and onion, and sauté 4 to 5 minutes. Add the garlic and sauté 30 seconds.
From chefabbiegellman.com


ARTICHOKE CAPONATA | OREGONIAN RECIPES
2015-12-28 Instructions In a large skillet over medium-high, heat the olive oil. Add the shallot, garlic and onion, then saute until tender and beginning to brown, 6 …
From recipes.oregonlive.com


CAPONATA ALLA SICILIANA (SICILIAN CAPONATA) RECIPE - THE SPRUCE EATS
2021-10-23 Sauté onions in olive oil; once they have turned translucent, about 5 minutes, add capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until tomatoes are done, about 15 minutes, and remove from heat. While tomato mixture is cooking, heat a skillet with some oil and fry the diced eggplant, in several batches.
From thespruceeats.com


AUTHENTIC SICILIAN CAPONATA RECIPE - RECIPES FROM ITALY
2019-11-19 Directions Step 1) – First of all get ready with all the ingredients. So cut the eggplats into small cubes and place them in a colander. Sprinkle a handful of coarse salt and let it drain for about 1 hour. In this way the eggplants will lose their water which gives them a slightly bitter taste. Then clean the onion and slice it finely.
From recipesfromitaly.com


HOW TO MAKE SICILIAN CAPONATA - FOOD NOUVEAU
Transfer to the plate with the first batch and reserve. Lower the heat to medium and heat the remaining 1 tbsp (15 ml) olive oil to the same pan. Add the onion and celery and cook, stirring often, until beginning to brown, about 7 minutes. Add the …
From foodnouveau.com


LAMB SHANKS WITH ARTICHOKE CAPONATA RECIPE | MYRECIPES
Recipes; Lamb Shanks with Artichoke Caponata; Lamb Shanks with Artichoke Caponata. Rating: 4 stars. 1 Ratings. 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review Notes: Serve with soft polenta or hot cooked orzo (rice-shaped) pasta. For an additional rich touch, sprinkle servings of shanks with …
From myrecipes.com


ARTICHOKES CAPONATA: CAPONATA DI CARCIOFI - GLUTEN FREE RECIPES
Artichokes Caponata: Caponata di Carciofi might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains roughly 10g of protein, 13g of fat, and a total of 322 calories. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. A ...
From fooddiez.com


CAPONATA ALLA SICILIANA - A SICILIAN RECIPE FOR SWEET & SOUR …
2018-01-03 Instructions. Fry the onion in a large saucepan until softened. Add the aubergine, peppers, celery and garlic and gently cook for about 10 minutes until softened. Add the olives, capers, raisins, passata, vinegar and sugar. Mix well and cover, leaving to cook on a …
From greedygourmet.com


ARTICHOKES AND HOW WE LOVE THEM – CAPONATA DI CARCIOFI
2021-09-22 To make caponata, where the ingredients are not fried separately, proceed as follows: Prepare and sauté the artichokes as in the proceeding recipe. Add a little more extra virgin olive oil and heat it. Add the onion and the celery and sauté until they begin to colour. Add the olives, capers, sugar, salt, vinegar and tomatoes.
From allthingssicilianandmore.com


ARTICHOKE CAPONATA CANAPéS ITALIANI - BIGOVEN.COM
Add crushed tomatoes and all artichoke hearts, combine. 6. Simmer on low to medium heat 20-30 minutes, stirring frequently. 7. Make sure no large chunks of artichoke or other ingredients remain (crush with spoon as you stir). 8. Remove caponata from pan and chill in refrigerator at least 3 hours. 9.
From bigoven.com


ARTICHOKE CAPONATA-STYLE - COOKBUZZ
2015-06-04 Artichoke Caponata-Style; Artichoke Caponata-Style. Recipe ID :696 Posted on 04 JUN 2015. PRINT ADD to FAVORITE Email me this recipe. Serves 2 . Prep 10 min Cook 25 min views 4,771. printed 190. saved 1. Healthy with lots of vegetables! Share. Tweet. Recipe By . PRO. Yukiko. I’ve got 63 recipes! Ingredients. Select All: Print Ingredients: Email Ingredients: …
From cookbuzz.com


CAPONATA - LIDIA
Directions. Heat a thin film of vegetable oil in a large skillet over medium. Add the eggplant cubes and fry, stirring and turning them so they cook evenly, until the eggplant is golden brown on all sides, about 5 minutes. Remove the eggplant with a slotted spoon, and drain on a paper-towel-lined plate. Heat the olive oil in a second large skillet.
From lidiasitaly.com


PENNE-ARTICHOKE CAPONATA - COOKSTR.COM
Notes Total Time: 18-23 minutes Prep time: 10-15 minutes Active cooking time: 8 minutes Make it a meal kit: Cook and drain the pasta; cook the artichoke mixture (the olive oil through the thyme).
From cookstr.com


NONNA'S CAPONATA - COOKING WITH NONNA
Cut the red and green peppers in small pieces and add to the onions. Saute` until they are soft (about 15 mins.) Salt and pepper to taste. Crush the capers and the olives and add to the peppers. Add the tomato paste. Saute` for an additional 5 mins. In another saute` pan put 1/2 cup of olive oil and saute` the eggplant cut into small cubes. Do ...
From cookingwithnonna.com


GRILLED FISH WITH ARTICHOKE CAPONATA RECIPE - FOOD & WINE
Step 1 In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce,...
From foodandwine.com


CAPONATA RECIPE - COOKIE AND KATE
2020-09-22 Add the tomatoes and stir to combine. Add the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally. Remove and discard the bay leaf. Stir in the roasted eggplant and cook for another 2 to 3 minutes.
From cookieandkate.com


ARTICHOKE CAPONATA - THE INSUFFICIENT KITCHEN
2016-04-06 Place a 3-4 quart lidded saucepan on the lowest flame. Stir together the tomato paste, sugar, and vinegar. Place a 12-inch stainless steel skillet (not cast iron or aluminum) on medium heat. Add one tablespoon olive oil from the 1/2 cup measure.
From theinsufficientkitchen.com


NONNA'S SICILIAN CAPONATA RECIPE - SUNDAYS WITH NONNA
2020-08-01 Directions. Wash and cut eggplant into cubes. Slice onion. Fry the eggplant until golden and fully saturated and then drain the oil from the pan. Add celery to boiling water. When celery is cooked, drain the water and add olives, raisins, capers, and pine nuts to pot. Sauté the onion, covering the pan with the lid until onion is soft and aromatic.
From sundayswithnonna.com


CAPUNATA 'I CACUOCCIULI (ARTICHOKE CAPONATA)
2020-05-30 Gourmet Feb 2000 p146 type:caponata type:dip type:italian type:appetizer
From arielkalatirecipeholder.blogspot.com


ARTICHOKE CAPONATA FOOD WINE | VISIT A WINERY
Caponata Food & Wine. https://www.foodandwine.com/vegetables/eggplant/caponata. Apr 24, 2017 · To top meaty mahimahi at Marea, Michael White makes a vinegary ...
From domvino.fr


ARTICHOKE CAPONATA | COMMUNITY RECIPES - NIGELLA LAWSON
Place in serving dish. Chop onion and saute in oil until just blonde, then add tomatoes, celery salt and pepper again let simmer for about 10-15 minutes, sauce must be cooked. Add olives, capers, vinegar, some basil and sugar, mix and continued cooking on high flame another 3-5 minutes. Cover artichokes with sauce and let stand for at least 2 ...
From nigella.com


AUBERGINE CAPONATA RECIPE - GREAT ITALIAN CHEFS
Method. print recipe. 1. To make the caponata, cut the aubergines into 3cm cubes and transfer to a bowl of cold salty water for half an hour. Meanwhile, heat a deep-fryer or deep pan of oil to 190°C. 2. When ready, drain the aubergine pieces and pat dry with kitchen paper.
From greatitalianchefs.com


ARTICHOKE AND FENNEL CAPONATA RECIPE | MYRECIPES
Step 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, fennel, and garlic; sauté 5 minutes or until tender. Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer; cook over medium-low heat 5 minutes or until liquid almost evaporates. Sprinkle with parsley.
From myrecipes.com


CAPONATA - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | YUMSOME
Once the caponata is boiling, reduce the heat, cover with a well-fitting lid, and simmer for an hour, stirring occasionally. Turn off the heat, and stir in the rest of the oil, 2 tablespoon wine vinegar. Taste - there should be a balance of sweet and sour. If it …
From yumsome.com


ARTICHOKE CAPONATA RECIPE | EAT YOUR BOOKS
Artichoke caponata from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 103) …
From eatyourbooks.com


ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)
Sep 15, 2016 - Sicilian caponata is a salad or side dish composed of several vegetables cooked separately and joined together by a sauce, often of tomato. Serve it as an antipasto or with grilled meat or fish. To keep artichokes from browning as trim them, run a paring knife through a lemon before each cut. The juice on the knife acidulates the surface of the artichoke.
From pinterest.co.uk


ARTICHOKE AND FENNEL CAPONATA - ROBUST RECIPES
2014-05-28 Instructions. Heat oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté for 1 minute more. Add the celery, fennel, raisins vinegar, honey, capers, and tomato sauce. Bring to a boil then reduce to a simmer.
From robustrecipes.com


Related Search