{"id":64324,"date":"2022-06-09T16:57:35","date_gmt":"2022-06-09T14:57:35","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/caponata\/"},"modified":"2022-06-10T15:20:58","modified_gmt":"2022-06-10T13:20:58","slug":"caponata","status":"publish","type":"ricetta","link":"https:\/\/visitsicily.altrama.com\/fr\/ricetta\/caponata\/","title":{"rendered":"Caponata"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong>Recette pour 4\u00a0personnes<\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration<\/strong><br \/>\n<strong>1.<\/strong> Couper les aubergines en d\u00e9s, les saupoudrer de gros sel et laisser reposer dans une passoire pendant au moins 1\u00a0heure pour enlever l\u2019amertume\u00a0;<br \/>\n<strong>2.<\/strong> Couper le c\u00e9leri en d\u00e9s, le mettre dans une casserole d\u2019eau bouillante avec peu de sel et laisser ramollir pendant 5\u00a0minutes. \u00c9goutter et les poser sur un torchon en coton\u00a0;<br \/>\n<strong>3.<\/strong> Hacher les oignons et les faire frire avec peu d\u2019huile. Ensuite, ajouter les c\u00e2pres, les olives et les pignons et laisser cuire 10\u00a0minutes \u00e0 feu moyen\u00a0;<br \/>\n<strong>4.<\/strong> Couper les tomates en d\u00e9s et les cuire dans la po\u00eale avec l\u2019oignon pendant au moins 20\u00a0minutes jusqu\u2019\u00e0 obtenir un m\u00e9lange bien compact\u00a0;<br \/>\n<strong>5.<\/strong> Faire revenir le c\u00e9leri dans une po\u00eale avec peu d\u2019huile d\u2019olive extra vierge\u00a0;<br \/>\n<strong>6.<\/strong> \u00c9goutter les aubergines, les s\u00e9cher et les faire frire dans 300\u00a0grammes d\u2019huile de graines, puis, une fois frites, les \u00e9goutter et les ajouter au m\u00e9lange avec les oignons.\u00a0Ajouter le c\u00e9leri et remuer \u00e0 feu moyen pendant 3-4\u00a0minutes. \u00a0 Ajouter enfin le vinaigre et le sucre en laissant \u00e9vaporer. \u00c9teindre le feu\u00a0et servir la caponata avec le basilic.<\/p>\n<p>La caponata <b>palermitaine<\/b> est la version la plus simple et la plus classique.<\/p>\n<p style=\"text-align: justify;\">Il existe \u00e9galement les variantes d\u2019Agrigente, de Catane, de Messine et de Trapani.<\/p>\n<p style=\"text-align: justify;\">Dans celle<b> d\u2019Agrigente <\/b>on ajoute des <i>poivrons Arramascati (o friggitelli \u00e0 Rome),<\/i> du miel, de l\u2019ail, du piment, du basilic, des pignons ou des amandes et des raisins secs.<\/p>\n<p>Celle <b>de Catane <\/b>comprend des poivrons jaunes et rouges. Dans certaines variantes locales, on peut trouver de l\u2019ail et des pommes de terre.<\/p>\n<p>La recette<b> de Messine<\/b> diff\u00e8re de celle de Palerme par la pr\u00e9sence de la tomate pel\u00e9e \u00e0 la place de la sauce.<\/p>\n<p>Dans la version <b>de Trapani<\/b> on ajoute des poivrons, du vinaigre et des amandes grill\u00e9es.<\/p>\n","protected":false},"featured_media":53632,"template":"","categories":[1969,2093],"luogo":[1860,1862,1864,1859,1890],"stagione":[2061],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Caponata | Visit Sicily page officielle<\/title>\n<meta name=\"description\" content=\"caponata plat typique sicilien version Palerme, Agrigente, Catane, 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=\"fr_FR\" \/>\n<meta property=\"og:type\" 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