Sicilian Caponata Antipasti

Amanda Black
Ingredients
  • 1 large fennel bulb with stalks (about 1 pound)
  • 1 tablespoon olive oil
  • 1 large eggplant (about 1 1/2 pounds), cubed
  • 1 cup cubed zucchini (about 1 small)
  • 1/2 cup chopped celery (1 stalk)
  • 1/2 cup chopped onion (1/2 small)
  • 4 garlic cloves, minced
  • 1 (14 1/2-ounce) can petite-cut diced tomatoes, undrained
  • 1/3 cup golden raisins
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1 tablespoon light brown sugar
  • 1 teaspoon capers, coarsely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
Preparation

1. Remove and discard fennel stalks. Trim tough outer leaves from fennel bulb. Cut bulb in half through base. Cut out small pyramid-shaped core from each half; discard. Place cored fennel cut sides down; slice crosswise into 4 thick slices. Cut slices into cubes. Set aside.

2. Heat oil in a Dutch oven over medium-high heat. Add fennel, eggplant, and next 4 ingredients; sauté 10 minutes. Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 13 minutes or until most of liquid evaporates. Remove from heat; stir in balsamic vinegar.

 

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Bruschetta Caponata with Raisins and Pine Nuts

Amanda Black

Ingredients

  • 1 loaf (1 lb.) crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices
  • About 6 tbsp. olive oil, divided
  • 1 large eggplant, cut into 1/2-in. dice (about 4 cups)
  • 2 tablespoons minced garlic
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 1 cup chopped green olives
  • 1/4 cup red-wine vinegar
  • 1/4 cup tomato paste
  • 1/2 cup raisins
  • 1/2 cup toasted pine nuts
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 cup ricotta cheese
Preparation

1. Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about 5 minutes. Set aside.

2. Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes. Transfer to a bowl and set aside.

3. In the same pan, cook garlic in remaining 2 tbsp. oil, stirring, until fragrant, about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in herbs.

4. Serve with ricotta on the toasted bread.

 

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Grilled Peaches Salad over Arugula and Parmigiano Cheese

Amanda Black

Ingredients

  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 peaches, pitted and each cut into 6 wedges
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 10 cup trimmed arugula (about 10 ounces)
  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 2 tablespoons crumbled goat cheese
  • Pine nuts

Preparation

1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with olive oil; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Add pine nuts.

Drizzle with balsamic syrup; sprinkle with parmigiano cheese.

 

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