CAPONATA
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Provided by John Torode
Categories Dinner, Starter
Time 1h50m
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, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
SUMMER SQUASH CAPONATA
Caponata, a sweet and sour vegetable dish of Sicilian origin, is usually made with eggplant, but this version is made with zucchini and yellow squash, and dotted with capers and olives. Served at room temperature, caponata often graces the antipasto table at restaurants, but it can also be a main course or a side dish. At home, it can top crostini, a perfect accompaniment to drinks. For a picnic, serve it with good canned tuna and hard-cooked eggs.
Provided by David Tanis
Categories brunch, lunch, finger foods, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Pour 1/2 inch olive oil into a large, wide skillet over medium-high heat. When oil is hot, add enough zucchini to cover bottom of pan. Season lightly with salt and pepper. Let zucchini sizzle and brown slightly. Cook, stirring, until softened, about 5 minutes. Remove to a large bowl with a slotted spoon. Continue cooking zucchini and summer squash in batches, adding oil to the pan as necessary.
- In the same skillet, cook the onions over medium-high heat, stirring, until softened, 5 to 7 minutes. Add celery and cook for 2 to 3 minutes more. Season with salt and pepper and transfer onion mixture to bowl with zucchini.
- To the bowl, add red-pepper flakes, sugar, vinegar and capers. Toss gently together. Taste and adjust, making sure the seasoning is bright, with a balanced sweet-sour flavor. Leave for 10 to 15 minutes and taste again. (If time permits, let the flavors marry for an hour or more before serving. The caponata may be refrigerated for up to 2 days; bring to room temperature to serve.)
- Transfer mixture to a large platter. Top with olives and hard-cooked eggs, halved or quartered. Garnish with parsley and basil leaves. Serve at room temperature with toasted bread for making crostini.
CIABATTA
Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.
Provided by Benoit Hogue
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P1DT1h
Yield 15
Number Of Ingredients 10
Steps:
- To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
- To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
- Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
- At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
- Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 17.6 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 234.5 mg, Sugar 0.2 g
SQUASH CAPONATA
Provided by Alex Guarnaschelli
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes.
- In a small bowl, combine the red wine vinegar and the raisins. Set aside.
- Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.
- When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve.
CIABATTA PIZZAS WITH STICKY ONIONS
If you need to grab a quick dinner, pop these in the oven and serve with a salad
Provided by Jennifer Joyce
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6 and heat the oil in a large, lidded frying pan. Add the onions, garlic and rosemary with a splash of water, cover, then cook for about 10 mins until soft. Remove the lid, turn up the heat, then cook for a few more mins.
- Stir in the peppers, olives and some seasoning. Place the ciabatta halves, facing upwards, on a baking tray. Divide the mixture over the bread, spreading a little to cover. Sprinkle over the cheese, then bake for 10 mins or until the cheese is bubbling. These are delicious with a green salad.
Nutrition Facts : Calories 357 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Protein 13 grams protein, Sodium 1.5 milligram of sodium
More about "ciabatta pizza with squash caponata recipes"
HOW TO MAKE CIABATTA BREAD PIZZA - EASY SIMPLE ITALIAN …
From simpleitaliancooking.com
SUMMER'S END CAPONATA PIZZA - FOOD TO GLOW
From kelliesfoodtoglow.com
EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN …
From themediterraneandish.com
CAPONATA PIZZA RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
10 BEST CIABATTA BREAD PIZZA RECIPES | YUMMLY
From yummly.com
CIABATTA PIZZA RECIPE!!! WHO KNEW! | PIZZA OVEN
From blog.pizzaovens.com
CIABATTA PIZZAS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ANNA JONES’ SQUASH RECIPES | FOOD | THE GUARDIAN
From theguardian.com
PIZZA WITH SQUASH AND MUSHROOM CAPONATA | CANADIAN …
From dairyfarmersofcanada.ca
CIABATTA WITH CAPONATA AND BURRATA – RECIPE - UNILEVER …
From unileverfoodsolutions.com.au
CIABATTA PIZZA ( TRADITIONAL NEAPOLITAN PIZZA RECIPE
From uncutrecipes.com
CIABATTA PIZZA BREAD RECIPE - MY CASUAL PANTRY
From mycasualpantry.com
SQUASH CAPONATA RECIPE | RECIPES FROM OCADO
From ocado.com
CIABATTA PIZZA RECIPE - OPRAH.COM
From oprah.com
RACHAEL RAY CIABATTA PIZZA - PIZZA BUONASERA
From pizzamega-eppan.it
GRILLED CIABATTA PIZZA WITH CHICKEN AND VEGETABLES
From farmfreshfeasts.com
CAPONATA - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | YUMSOME
From yumsome.com
SQUASH CAPONATA : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
QUICK RUSTIC CIABATTA PIZZA - RECIPE, FULL HOWTO WITH PICS
From thefreshloaf.com
HOMEMADE CIABATTA BASE PIZZA - FEASTING IS FUN
From feastingisfun.com
SOCCA PIZZA WITH SUMMER SQUASH AND FETA - COOKIE AND KATE
From cookieandkate.com
CAPONATA RECIPE - COOKIE AND KATE
From cookieandkate.com
CIABATTA PIZZA RECIPE | WOOLWORTHS
From woolworths.com.au
CIABATTA PIZZA | JOHNS HOPKINS MEDICINE
From hopkinsmedicine.org
CIABATTA PIZZA WITH SQUASH CAPONATA | RECIPE | CORN CHOWDER, …
From pinterest.co.uk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CAPONATA DI ZUCCA (SICILIAN SOUR-SWEET BUTTERNUT SQUASH CAPONATA)
From italianhomecooking.co.uk
CIABATTA PIZZA WITH SQUASH CAPONATA | RECIPE | FOOD …
From pinterest.com
VEGETARIAN PIZZA ON CIABATTA BREAD - RAMONA'S CUISINE
From ramonascuisine.com
SPAGHETTI SQUASH CRUST PIZZA - SKINNYTASTE
From skinnytaste.com
PIZZA MARINARA WITH CAPONATA - PAPPA RECIPES
From pappa.com.mt
CIABATTA PIZZA WITH SQUASH CAPONATA | RECIPE | FOOD …
From pinterest.com
RACHAEL RAY CIABATTA BREAD PIZZA - PIZZA BUONASERA
From pizzamega-eppan.it
KABOCHA SQUASH PIZZA WITH SAGE PESTO | SOUTHERN LIVING
From southernliving.com
SECURITY CLEARANCE JOBS, CLEARED JOBS | CLEAREDJOBS.NET
From clearedjobs.net
CIABATTA PIZZA RECIPE - QUERICAVIDA.COM
From quericavida.com
SQUASH AND AUBERGINE CAPONATA WITH BURRATA RECIPE
From telegraph.co.uk
CIABATTA PIZZA WITH SQUASH CAPONATA – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love