Sicilian Caponata


I have tasted my first Caponata in a nice traditional restaurant in Catania (Sicily). The dish was so good, I ended up literally licking the cup that was used to serve it and asking for some more. As for the restaurant, named I Crociferi (the Crusaders), it was something special. Lets set aside the fact that the food was very good, and the selection of fresh fish and sea food was absolutely out of this world (which is pretty normal for Sicily), the place itself was memorable. Imagine being sent back in time for, say, 40 years or so… Large hall (30-40 tables) with tall arches separating it to a number of areas. The tables, made of dark wood, were covered with flawlessly white cloth. A memorable experience…..

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Caponata is a widely prepared salad in Sicily, heavily based on eggplants. We’ve tried many versions of it and all other ingredients could vary (sometimes it would have some local flavors, depending on the are of Sicily you are in). Here’s what I managed to taste in the majority of them: tomatoes (of course), tomato paste, olives (green or black or both), capers, red pepper, chili pepper, vinegar (wine vinegar). Almost in every traditional Sicilian restaurant, you’d get a version of this salad with local bread.

When preparing mine, I was trying to emulate the most memorable one – the one from I Crociferi. It definitely isn’t identical, but quite similar and, regardless to authenticity, very tasty. Every time I am making this dish, I start remembering the vacation and the restaurant, so for me, its always a double pleasure 🙂

Ingredients:

(For half-a-liter of salad)
3 tbsp. olive oil
2 medium-sized eggplants
2 tomatoes
1 onion
1 garlic clove
1 tbsp of small capers (salted)
7-8 green olives
2 tsp. tomato paste
50 ml. red wine vinegar
2 tbsp. sugar
1/2 tsp. salt

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Lightning Fast Chicken Liver Pâté


How do you make a chicken liver pâté? Probably, you fry the onions until golden-brown, then cook (or fry) liver meat and then turn it all into a puree. Right? Anyway, that’s what I used to do, and it worked for me for some time. There’s nothing wrong with this process, but it is a bit time-demanding and requires a lot of attention. Recently I’ve seen another recipe, in which the pâté “practically” prepares it self, and it all takes only 10 minutes. The result is simply fabulous – its a great appetizer and you’ll get tons of compliments from your guests….

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Ingredients:

  • 500 grams of fresh Chicken liver
  • 2-3 glasses of chicken broth
  • 250 grams of lard (melted chicken fat, or even butter)
  • Salt, pepper
  • 50 grams pistachios

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