Best 4 Fig And Fennel Caponata Recipes
ROASTED EGGPLANT CAPONATA
Provided by Ina Garten
Time 3h38m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
- Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
CAPONATA WITH FENNEL, OLIVES, AND RAISINS
Categories Olive Vegetable Appetizer Sauté Quick & Easy Fennel Eggplant Bell Pepper Shower Engagement Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. Season caponata to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
FIG AND FENNEL BREAD
Steps:
- Mix 1 1/4 cups warm water, sugar, and yeast in small bowl. Let stand until mixture bubbles, about 10 minutes. Combine bread flour, 3/4 cup figs, rye flour, fennel seeds, and salt in large bowl of heavy-duty mixer fitted with paddle attachment. Mix using lowest speed; gradually add yeast mixture, mixing until all flour has been incorporated (or to mix by hand, stir vigorously with wooden spoon until dough comes together). Replace paddle with dough hook and knead until smooth and elastic (or to knead by hand, transfer dough to floured work surface and knead until smooth and elastic, about 5 minutes). Place dough in oiled bowl; turn to coat. Cover with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Turn dough out onto work surface and knead gently until deflated. Knead in remaining 3/4 cup figs. Cut dough in half; shape each piece into 12-inch-long loaf. Brush rimmed baking sheet with oil; transfer loaves to sheet, spacing apart. Cover with plastic, then kitchen towel; let rise in warm draft-free area until almost doubled in volume, about 35 minutes.
- Preheat oven to 375°F. Bake bread until crust is golden and loaves sound hollow when tapped, about 45 minutes. Cool bread on rack.
CAPONATA WITH FENNEL, OLIVES AND RAISINS
Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds. Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to us from the Arabs. Indeed, a case could be made that their contributions to Sicilian food, and to some extent the Sicilian language, are the Arabs' most enduring legacy in the living culture of twenty-first century Sicily. There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar, sugar. The ingredients must be prepared carefully. The celery, for example, should not be overcooked and must remain firm. The cured or salted capers must be thoroughly rinsed. The aubergines may be steamed slightly and then sautéed, though some purists prefer frying. The histories of human migrations are full of agricultural introductions; domesticated wheat probably arrived in Sicily only around 7,000 BC. Like many fruits and vegetables, aubergines (Solanum Melongena) may have been known to the ancient Romans, perhaps as something encountered on the eastern fringes of their Empire. The eggplant is native to southern India. It was introduced in the Mediterranean region by the Arabs in their rapid expansion ever westward from the Middle East. Chilled caponata, with its slightly exotic aroma and taste, is the perfect complement to the cold salads of summer, but is enjoyable year round. If somebody in Sicily offers you "Baroque" caponata they plan to sprinkle powdered unsweetened Modica Chocolate over it just before serving --an interesting touch but not welcome by all diners. Here's a basic recipe.
Provided by Phil Franco
Categories Spreads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes.
- Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
- Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.
- Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.
Nutrition Facts : Calories 263.7, Fat 15.4, SaturatedFat 2.1, Sodium 386.5, Carbohydrate 32.8, Fiber 8.1, Sugar 19.4, Protein 3.8
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