sicilian-caponata-with-herbed-po-d21939af.pdf

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Sicilian Caponata with Herbed Pork and Garlicky Ciabatta
Patrick learned how to make this dish whilst filming in the beautiful
coastal town of Catania and (in a fairly risky move), hehas decided to
recreate it with a few of his own flavours. Italians are fiercely protective
of their recipes so, for his sake, let’s keep this one under our hats!
30 mins
eat within
3 days
healthy
5 of your
5 a day
Aubergine (1)
Celery (1/2 stick)
Garlic Clove (2)
Red Pepper (1)
Green Pepper (1/2)
Tuscan Pork Sausage
(1)
Chopped Tomatoes
(1 tin)
Green Olives (15g)
White Wine Vinegar
(1 tbsp)
Ciabatta (1)
2 PEOPLE INGREDIENTS
•
Aubergine, chopped
•
Celery, chopped
•
Garlic Clove, chopped
•
Red Pepper, chopped
•
Green Pepper, chopped
1
1/2 stick
2
1
1/2
•
Tuscan Pork Sausage
•
Chopped Tomatoes
•
Green Olives, chopped
•
White Wine Vinegar
•
Ciabatta
1
1 tin
15g
1 tbsp
1
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Ciabatta is made with heart healthy olive
oil.
Allergens:
Celery, Sulphites, Gluten.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
502 kcal / 1955 kJ
87 kcal / 337 kJ
Fat
19 g
3g
Sat. Fat
6g
1g
Carbohydrate
50 g
9g
Sugars
13 g
2g
Protein
25 g
4g
Salt
1g
0g
2
then slice each half into five strips. Next chop your
aubergine
strips into 2cm cubes.
Finely chop the
celery
and peel and grate half the
garlic
(or use a garlic press if you
have one). Remove the core from the
peppers
and chop into 2cm cubes.
1
Preheat your oven to 220 degrees. Slice the
aubergine
in half lengthways and
baking tray and roast on the top shelf of your oven for 20 mins, or until a little crispy
around the edges.
2
In a bowl, coat your
aubergine
and
pepper
in a splash of
oil.
Spread evenly on a
3
Heat a splash of
oil
in a large non-stick frying pan on medium heat. Once hot,
3
add your
celery
and
garlic
with a pinch of
salt
and a grind of
black pepper.
Whilst
this cooks, slice open the
sausage,
discard the skin and add the
meat
to the pan.
Break it up and cook for 5 mins.
4
Tip in the
chopped tomatoes
and then refill the tin a quarter with
water.
Swill
the
water
around and add this to your
sauce.
If you are cooking for three people,
add the
tomato purée.
Add another pinch of
salt,
the
olives
and the
white wine
vinegar.
Leave to simmer and thicken for 10-15 mins.
4
stir. This is your caponata! Turn your grill to high.
5
Once your
veggies
have roasted, remove from your oven and add to the pan and
6
Cut each
ciabatta
in half and toast on each side under your grill. Once toasted,
7
Once your
caponata
has thickened, serve into warm bowls. It can be eaten with
cut your remaining
garlic
in half. Rub your
garlic
across the top of each
ciabatta.
Drizzle over a little
olive oil
and a pinch of
salt.
cutlery or by using your
ciabatta
as a small edible shovel!
5
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