Italiano
The recipes of the traditional Neapolitan cuisine.
This recipe is a source of culinary genius by Mimmo Alba, Sicilian chef, but Neapolitan by adoption and current owner of the winery San Teodoro in Naples, in the Chiaia, recently titrated by the Gambero Rosso with two of his famous forks Originally, most likely this dish, included the presence Gurnard fried dolphin fish, seasoned with a sauce made with celery, olives, capers, onions and tomato in sweet and sour. But providing the fish, it was a dish for hedgehogs. Later it became also popular dish when they were introduced into pieces of fried eggplant and peppers, replacing so the fish. The success of caponata is the sweet and sour. If you reach the perfect balance between the contrasts, caponata is good, but it’s just a matter of “magic” … And Mimmo Alba a little ‘magician is.
Serves 6: 2 aubergines, 2 large peppers, 1 onion, 2 gangs of celery, 2 carrots, 100 grams of pine nuts, 100 g raisins, 50 grams of capers, 200 of sugar, 300 ml of red wine vinegar.
Preparation
Cut the vegetables into small cubes, and fry each vegetable separately. Meanwhile you will also have blanched onion, celery and carrots that will add to the already fried vegetables. Enter capers, raisins, pine nuts, sugar and red wine vinegar. Mix well and let cool for awhile to act as sugar and vinegar. Serve as you like adorning with a garlic as a crown, then your guests will get rid of if you will not like.
This facebook page reference for Mimmo Alba www.facebook.com/CantinaSanTeodoro?fref=ts
