Best 5 Zucchini Caponata With Olive Dirt Recipes
Zucchini Caponata with Olive Dirt: A Sicilian Symphony of Flavors
Embark on a culinary journey to Sicily with our delightful Zucchini Caponata with Olive Dirt recipe. This vibrant dish captures the essence of Sicilian cuisine, blending the freshness of zucchini, the tanginess of capers and vinegar, and the umami richness of olives. With its vibrant colors, tantalizing aromas, and explosion of flavors, this caponata is a true feast for the senses.
This recipe is a vegetarian delight, featuring tender zucchini as the star ingredient. Zucchini's mild flavor and versatile texture make it an ideal base for the caponata, allowing the other ingredients to shine through. Capers, with their briny and slightly bitter notes, add a delightful contrast to the sweetness of the zucchini. The addition of vinegar introduces a tangy dimension, balancing the sweetness and creating a harmonious flavor profile.
The caponata is further enriched with the inclusion of olives, which provide a savory and salty touch. The combination of green and black olives adds visual appeal and a range of flavors, from the mild and fruity green olives to the robust and briny black olives.
To elevate the caponata to a gourmet experience, we introduce our signature Olive Dirt. This innovative ingredient is a savory and flavorful powder made from dehydrated olives, capers, and breadcrumbs. When sprinkled over the caponata, Olive Dirt adds an extra layer of umami and a delightful textural contrast.
Our Zucchini Caponata with Olive Dirt recipe offers a versatile dish that can be enjoyed in various ways. Serve it as a delectable appetizer, spread it on toasted bread for a flavorful bruschetta, or pair it with grilled meats or fish for a satisfying main course.
With its vibrant flavors, stunning presentation, and versatility, this Zucchini Caponata with Olive Dirt is a must-try for home cooks and culinary enthusiasts alike. Prepare to be captivated by the symphony of flavors and textures that this Sicilian dish has to offer.
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
EDIBLE DIRT
Provided by Food Network
Time 5m
Number Of Ingredients 0
Steps:
- Finely chop 1 cup pitted kalamata olives in a food processor. Spread in a ring on a piece of cardboard lined with a double layer of paper towels. Microwave 5 minutes on high, then 7 more minutes at 50 percent power. Regrind in the food processor.
- Serve the "dirt" with any salad.
SUMMER SQUASH CAPONATA
Caponata, a sweet and sour vegetable dish of Sicilian origin, is usually made with eggplant, but this version is made with zucchini and yellow squash, and dotted with capers and olives. Served at room temperature, caponata often graces the antipasto table at restaurants, but it can also be a main course or a side dish. At home, it can top crostini, a perfect accompaniment to drinks. For a picnic, serve it with good canned tuna and hard-cooked eggs.
Provided by David Tanis
Categories brunch, lunch, finger foods, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Pour 1/2 inch olive oil into a large, wide skillet over medium-high heat. When oil is hot, add enough zucchini to cover bottom of pan. Season lightly with salt and pepper. Let zucchini sizzle and brown slightly. Cook, stirring, until softened, about 5 minutes. Remove to a large bowl with a slotted spoon. Continue cooking zucchini and summer squash in batches, adding oil to the pan as necessary.
- In the same skillet, cook the onions over medium-high heat, stirring, until softened, 5 to 7 minutes. Add celery and cook for 2 to 3 minutes more. Season with salt and pepper and transfer onion mixture to bowl with zucchini.
- To the bowl, add red-pepper flakes, sugar, vinegar and capers. Toss gently together. Taste and adjust, making sure the seasoning is bright, with a balanced sweet-sour flavor. Leave for 10 to 15 minutes and taste again. (If time permits, let the flavors marry for an hour or more before serving. The caponata may be refrigerated for up to 2 days; bring to room temperature to serve.)
- Transfer mixture to a large platter. Top with olives and hard-cooked eggs, halved or quartered. Garnish with parsley and basil leaves. Serve at room temperature with toasted bread for making crostini.
ZUCCHINI AND OLIVE FLATBREAD
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
- On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
- Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.
EGGPLANT CAPONATA (SICILIAN VERSION)
Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Provided by rocks_67
Categories Appetizers and Snacks Antipasto Recipes
Time 1h34m
Yield 16
Number Of Ingredients 16
Steps:
- Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
- Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
- Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g
Tips:
- Choose fresh and firm zucchini: The best caponata starts with fresh, firm zucchini. Look for zucchini that are deep green in color and have smooth, blemish-free skin.
- Slice the zucchini thinly: Thinly sliced zucchini will cook evenly and absorb the flavors of the other ingredients more easily.
- Don't overcrowd the pan: When cooking the zucchini, don't overcrowd the pan. This will prevent the zucchini from cooking evenly and becoming mushy.
- Use a variety of vegetables: In addition to zucchini, caponata can be made with a variety of other vegetables, such as eggplant, bell peppers, and onions. Feel free to experiment with different combinations of vegetables to find your favorite.
- Add some sweetness: Caponata is traditionally made with a little bit of sweetness. This can be achieved by adding sugar, honey, or dried fruit to the dish.
- Serve caponata warm or cold: Caponata can be served warm or cold. It is a great dish to serve as an appetizer, side dish, or main course.
Conclusion:
Zucchini caponata is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up fresh zucchini and other summer vegetables. With its sweet and savory flavor, caponata is sure to please everyone at your table. Caponata is a classic Italian dish that is made with a variety of vegetables, including zucchini, eggplant, bell peppers, and onions. It is typically served as an appetizer or side dish, but it can also be used as a main course. Caponata is a delicious and healthy dish that is perfect for any occasion.
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