SICILIAN CAPONATA RECIPE
This version is all vegetables and the flavors are bursting with each bite. It is a great appetizer to have with a glass of Sicilian Corvo Rosso wine that your guests will thoroughly enjoy.
Provided by Nonna Box
Categories Appetizer
Time 1h15m
Number Of Ingredients 16
Steps:
- Sprinkle the eggplant with salt and put in a colander over a bowl for 20-30 minutes. Rinse with water and transfer the eggplant to a large clean towel and pat dry with paper towel.
- In a large skillet over medium-high heat, add the extra virgin olive oil, toss the potatoes and cook them until golden brown stirring occasionally.
- Once the potatoes are ready, transfer them to a medium bowl lined with layers of paper towel and set aside. Discard the oil and clean the pan.
- In the same skillet add another 5 tablespoons of olive oil and start frying the bell peppers until soft. Transfer to the bowl with the potatoes and set aside. Discard the oil and clean the pan.
- In the same skillet add another 5 tablespoons of olive oil and fry the eggplant. Watch it while it cooks, as it may need more oil. When it's soft, transfer the cooked eggplant to the bowl with the other vegetables and set aside. Discard the oil and clean the pan.
- Return skillet to heat, add olive oil, onions and celery and cook, stirring continuously to allow caramelization for 10 minutes.
- Reduce heat to medium, add tomato sauce and continue cooking for 10 minutes stirring occasionally.
- Stir in olives, vinegar, capers, sugar and all the fried vegetables and mix together. Cook slowly for a couple of minutes while mixing gently.
- Turn off the heat, add the chopped basil and mix and let it cool at room temperature.
- Serve with a piece of toasted bread of your choice.
Nutrition Facts : Calories 149 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 606 mg, Fiber 5 g, Sugar 8 g, ServingSize 200 g, UnsaturatedFat 7 g
FRIED BOLOGNA SANDWICH
Provided by Katie Lee Biegel
Time 15m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
- Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
- Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.
CARL JOHN'S FRIED BOLOGNA SANDWICH
Steps:
- In a cast-iron skillet set over medium-high heat, melt the butter and then add the bologna. Fry until the bologna turns dark golden brown and then flip and fry the other side, about 2 minutes per side. Top each slice of bologna with 2 slices of cheese and let melt.
- Assemble the sandwiches by spreading mayonnaise on 4 slices of the bread and mustard on the remaining 4 slices. Place a slice of cheese-covered fried bologna on a slice of bread topped with mayonnaise, then layer on a piece lettuce and tomato. Top with a slice of bread topped with mustard. Repeat with the remaining slices of fried bologna. Slice each sandwich in half and serve.
FRIED BOLOGNA AND CAPONATA
This is a delicious compote made with eggplant. It can be an appetizer and in a sandwich and made with bologna fried a whole meal by itself.
Provided by Claudia Lamascolo
Categories Italian appetizer, caponata, eggplant recipes
Time 42m
Yield 8
Number Of Ingredients 14
Steps:
- Sprinkle the eggplant with the salt after being prepared and washed and let stand in a colander for 20 to 30 minutes.
- Run under water then blot dry. Heat the olive oil over medium heat in a large fry pan.
- Place the eggplant in the pan and cook, until soft and to a golden tender, about 25 minutes. Remove the eggplant from the pan.
- Add the onions and garlic to the pot and cook, stirring often for three to four minutes, or until soft.
- Add the tomatoes, paste celery, and green olives. Cook for about 15 minutes or until the celery is tender.
- Return the eggplant to the pot. Add the capers, wine, and sugar heat till sugar is dissolved.
- Pour over the eggplant mixture. Season to taste with salt, black pepper. Cook over medium heat for about 20 minutes, stirring occasionally.
- In a separate fry pan, cut one pound of bologna up into square pieces. Fry until golden and some of the edges are crispy.
- Just before the bologna is done add 2 cups of caponata to the bologna heat thoroughly.
- At this point, you can get some thick Italian bread to make your sandwich.
- Note: This Caponata can also be served plain without the meat over pasta, on garlic toast, or over rice.
Nutrition Facts :
FRIED BOLOGNA SANDWICH
This is a fried bologna sandwich that I had often growing up. I see so many of my favorite sandwiches on here, but I didn't see this one.
Provided by Chef Mommie
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put oil in a frying pan and heat to med. high.
- Put slit in bologna from middle to all the way through the end.
- Put bologna in heated oil.
- Brown both sides.
- Add cheese to top while last side is browning.
- Spread mustard on both sides of bread.
- Add bologna between slices and gobble it up!
Nutrition Facts : Calories 282.1, Fat 14.2, SaturatedFat 5.8, Cholesterol 24.8, Sodium 865.3, Carbohydrate 28.4, Fiber 1.7, Sugar 2.3, Protein 10.1
FRIED BOLOGNA CASSEROLE
Kids love this casserole as well as adults!
Provided by Jenn
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
- Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
- Spread half of the mashed potatoes into the prepared baking dish. Layer with half of the fried bologna, and sprinkle with half of the cheese. Repeat with the remaining ingredients.
- Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.
Nutrition Facts : Calories 639 calories, Carbohydrate 38.7 g, Cholesterol 117.2 mg, Fat 44.7 g, Fiber 3.6 g, Protein 20.5 g, SaturatedFat 24.3 g, Sodium 1442.6 mg, Sugar 4.8 g
EGGPLANT CAPONATA (SICILIAN VERSION)
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
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
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