How To Make A Traditional Italian Capon

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The recipe for traditional Italian the capon comes from Sicily. The culinary traditions of the largest Mediterranean island have been formed for thousands of years.

A number of conquerors left their mark here - Romans, Byzantines, Arabs, Normans, Greeks, Germanic tribes, French and Spaniards. Each of them has given something to the local culinary tradition, which today is one of the most colorful in all of Italy.

On the shores of the island, Sicilian fishermen catch a fish they call capone - a sea rooster. In the past, it was a rarity and was present at the table only of the richest. As capone was a dried fish, local chefs prepared it with a special vegetable sauce.

For the poor it was an unattainable goal and they were satisfied only with the vegetable layout. Thus, in the early 15th century, in the menu of the popular Sicilian taverns place finds vegetable capon.

In the 16th century, the first eggplants were introduced to the island, which completely replaced the rare fish from the products for capon.

There are 33 varieties of the recipe for Italian capon in the world. Here you will find the original and most common of them:

Sicilian capon

Necessary products: 4 large aubergines, 2 medium onions, 2 large tomatoes, 6-8 dried tomatoes, 2 stalks of celery, 100 g pitted plums, 50 g capers, 2 tbsp. sugar, ½ tbsp. wine vinegar, olive oil, salt.

Preparation: Cut the aubergines into cubes, salt and set aside. While the bitter juice is drained, the other products are prepared.

Dip tomatoes in hot water for a few seconds and peel. They are cleaned of seeds and cut into medium cubes. Peel an onion and cut it into thin circles. Celery and sun-dried tomatoes are chopped.

Fry the onion in 2 tbsp. olive oil, until completely softened. After about 5 minutes, add the tomatoes and cook for another 5 minutes. Add the celery, and after 3-4 minutes the plums and capers. The products are cooked on low heat for about 10 minutes.

The eggplant is washed, sliced and fried in a separate bowl. Drain the fat and add to the other products. Add sugar and vinegar and cook for another 10 minutes. Season the caponata to taste and remove from the heat. Serve hot or cold.