{"id":63935,"date":"2022-06-09T16:21:16","date_gmt":"2022-06-09T14:21:16","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/caponata\/"},"modified":"2022-06-10T15:21:19","modified_gmt":"2022-06-10T13:21:19","slug":"caponata","status":"publish","type":"ricetta","link":"https:\/\/visitsicily.altrama.com\/es\/ricetta\/caponata\/","title":{"rendered":"Caponata"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong>Receta para 4\u00a0personas<\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><strong>Procedimiento<\/strong><br \/>\n<strong>1.<\/strong> Cortamos las berenjenas en dados, espolvoreamos sal gruesa por encima y las dejamos reposar en un colador durante al menos 1\u00a0hora para quitar el amargor.<br \/>\n<strong>2.<\/strong> Cortamos el apio en dados, lo a\u00f1adimos en una olla con agua hirviendo y un poco de sal y dejamos reposar durante 5\u00a0minutos. Lo escurrimos y lo colocamos sobre un pa\u00f1o de algod\u00f3n.<br \/>\n<strong>3.<\/strong> Trituramos las cebollas y las sofre\u00edmos con poco aceite. A continuaci\u00f3n, a\u00f1adimos las alcaparras, las aceitunas y los pi\u00f1ones y lo cocinamos todo durante 10\u00a0minutos a fuego medio.<br \/>\n<strong>4.<\/strong> Cortamos los tomates en dados y los cocinamos en la sart\u00e9n con la cebolla durante al menos 20\u00a0minutos hasta conseguir una mezcla bien integrada.<br \/>\n<strong>5.<\/strong> Sofre\u00edmos el apio en una sart\u00e9n con un poco de aceite de oliva virgen extra.<br \/>\n<strong>6.<\/strong> Escurrimos las berenjenas, las secamos y las fre\u00edmos en 300\u00a0gramos de aceite de semillas y luego, una vez fritas, las escurrimos y las incorporamos en la mezcla con las cebollas. Agregamos el apio y lo mezclamos todo a fuego medio durante 3-4\u00a0minutos. Por \u00faltimo, a\u00f1adimos el vinagre y el az\u00facar y dejamos que se evapore. Apagamos el fuego\u00a0y servimos la caponata con albahaca.<\/p>\n<p>La caponata <b>de Palermo<\/b> es la versi\u00f3n m\u00e1s simple y cl\u00e1sica.<\/p>\n<p style=\"text-align: justify;\">Tambi\u00e9n existen las variantes de Agrigento, Catania, Mesina y Trapani.<\/p>\n<p style=\"text-align: justify;\">En la de<b> Agrigento <\/b>se a\u00f1aden <i>pimientos arramascati<\/i>, miel, ajo, guindillas, albahaca, pi\u00f1ones o almendras y pasas.<\/p>\n<p>La de <b>Catania <\/b>incluye pimientos amarillos y rojos. En algunas variantes locales se pueden encontrar\u00a0ajo y patatas.<\/p>\n<p>La receta de<b> Mesina<\/b> difiere de la de Palermo por el uso de tomate pelado en lugar de salsa.<\/p>\n<p>En la versi\u00f3n de <b>Trapani<\/b> tambi\u00e9n encontramos pimientos, vinagre y almendras tostadas.<\/p>\n","protected":false},"featured_media":53633,"template":"","categories":[2095,1996],"luogo":[1860,1862,1864,1859,1890],"stagione":[2065],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Caponata | P\u00e1gina oficial de Visit Sicily<\/title>\n<meta name=\"description\" content=\"Caponata, plato t\u00edpico siciliano, versi\u00f3n de Palermo, Agrigento, Catania y Trapani\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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