EASY CAPONATA
Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
Provided by Carmencita
Categories Side Dish Vegetables Squash Summer Squash
Time 56m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
- Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g
ROASTED PEPPERS WITH PINE NUTS AND PARSLEY
This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!
Provided by TheChef2010
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
- Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
- Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g
SICILIAN STUFFED PEPPERS
Steps:
- Preheat oven to 350 degrees. Wash peppers. Slice off tops with about 1/4" pepper flesh remaining on top. Pull out seeds. Rinse pepper interior with vinegar passing vinegar to consecutive peppers. Set asside in bowl. Prepare the stuffing. Add olive oil and garlic to cool pan. Sautee for 30 sec. and add bread crumbs. Toast breadcrumbs in pan stirring often as not to burn. Add pine nuts to warm through and toast slightly. Remove from heat and add remaining ingredients reserving about 1/2 of the vinegar. Adjust seasoning as necessary. Stuff peppers individuallyu and place in well oiled 8x8 pan. Place the top on each pepper as a cover. Season and pour remaining vinegar over peppers. Cover peppers with foil and bake for 45 minutes until peppers are steamed through. Remove cover and drizzle additional olive oil over peppers. Turn heat to 450 and bake for and additional 15 minutes until peppers are slightly caramalized. Cool and serve room temperature.
SICILIAN COLLARD GREENS WITH PINE NUTS AND RAISINS
From The Kind Diet by Alicia Silverstone To make this dish macrobiotic-friendly, substitute the pine nuts with pumpkin seeds and the balsamic vinegar with shoyu (soy sauce). Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1-inch pieces and cook for a couple of minutes before adding the collard greens.
Provided by allona519
Categories Collard Greens
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
- Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.
- Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
- Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.
- Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
- Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.
- Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.
Nutrition Facts : Calories 241.7, Fat 13.6, SaturatedFat 1.5, Sodium 48.3, Carbohydrate 28.3, Fiber 8.9, Sugar 10.3, Protein 7.9
SICILIAN AUBERGINE, PINE NUT & RAISIN FUSILLI
Sicilians love aubergines cooked every which way. Try them in this summery pasta dish
Provided by Thomasina Miers
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 15
Steps:
- In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
- Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
- Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.56 milligram of sodium
SPINACH WITH PINE NUTS AND RAISINS
Provided by Joyce Goldstein
Categories Side Sauté Vegetarian Rosh Hashanah/Yom Kippur Raisin Pine Nut Spinach Kosher Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.
More about "sicilian peppers raisins and pine nuts recipes"
SAUTéED GREENS WITH PINE NUTS AND RAISINS - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Total Time 20 minsCuisine ItalianCalories 352 per serving
SICILIAN-STYLE BEET GREENS WITH RAISINS, CAPERS, AND PINE …
From deliciousliving.com
PASTA WITH ROASTED CAULIFLOWER, RAISINS, PINE NUTS AND …
From thisishowicook.com
MEATBALLS WITH CURRANTS AND PINE NUTS RECIPE ON FOOD52
From food52.com
SICILIAN PASTA WITH SARDINES (PASTA CON LE SARDE) - MANGIA BEDDA
From mangiabedda.com
PINE NUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SAUTEED CHICKEN LIVERS WITH RAISINS AND PINE NUTS
From delish.com
SICILIAN EGGPLANT AND PINE NUT CAPONATA RECIPE - SERIOUS EATS
From seriouseats.com
SICILIAN PASTA WITH ROASTED CAULIFLOWER, RAISINS, AND PINE NUTS
From danderecipes.com
SICILIAN SPINACH WITH RAISINS AND PINE NUTS
From louisiana.kitchenandculture.com
SICILIAN CAPONATA WITH RAISINS AND PINE NUTS RECIPE
From ifood.tv
SICILIAN-STYLE BEET GREENS WITH RAISINS, CAPERS, AND PINE …
From alive.com
ITALIAN FISH WITH RAISINS AND PINE NUTS - JAMIE GELLER
From jamiegeller.com
SICILIAN BAKED RED SNAPPER WITH RAISINS AND PINE NUTS
From jamiegeller.com
RAVINDER BHOGAL’S RECIPES FOR COOKING WITH SUMMER VEGETABLES
From theguardian.com
SPINACH WITH PINE NUTS AND RAISINS RECIPE - SERIOUS EATS
From seriouseats.com
SICILIAN PEPPERS, RAISINS AND PINE NUTS - DINING AND COOKING
From diningandcooking.com
You'll also love