conserve
Sicilian Caponata
Our Sicilian caponata is prepared following the ancient Ragusano recipe with purple garden aubergines, tomato, crunchy celery, olives and our salt-cured capers, all slowly cooked in our organic extra virgin olive oil. The sweet and sour balance, achieved with wine vinegar and a touch of sugar, is the secret of an iconic Sicilian dish that improves with resting. On the palate, the softness of aubergines, the savouriness of capers and the freshness of celery unite in a harmonious, enveloping whole. Perfect as a room-temperature side dish for fish, as an appetiser on crostini or as a sauce for short pasta. Our version, made entirely from organic ingredients of the Iblean lands, represents an authentic caponata impossible to find in mass retail.
Format
unit price
In the Kitchen
Be inspired by Sicilian tradition
Swordfish with Sicilian caponata
Grill fresh swordfish steaks and serve on a generous bed of our Sicilian caponata at room temperature. Finish with a drizzle of our extra virgin olive oil and fresh mint leaves. The sweet and sour caponata enhances the delicacy of Strait swordfish.
Bruschetta with caponata and Ragusano provola
Toast slices of semolina bread, spread our Sicilian caponata and top with a slice of Ragusano provola cheese. Place briefly in the oven to melt the cheese. An appetiser that captures the most authentic flavours of Iblean tradition in a single bite.
