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La Carmela - Italian Tomatoes Passata

£3.90

Velvety Italian passata, made from sweet tomatoes. Ideal for freshly made sauces or stew.
La Carmele passata will  maintain its bright red colour and sweetness.

680g

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£3.90

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Recipe: Caponata Siciliana

They say that every Sicilian has their own caponata recipe. It’s an easy stew that makes the most of late summer vegetables, but is popular all year round.

Caponata is more of a salad or an appetiser that is altogether savoury, sweet, and sour, thanks to the use of briny olives, salty capers and a spike of vinegar. Because it tastes better the next day, it’s the perfect make-ahead appetiser to serve over crostini or toasted bread of your choice.

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Ingredients

750g Aubergine
2 Pepper
1 onion
80ml ExV Olive Oil. Add to cart?
10g capers in salt
10g pine nuts
200ml Passata Tomatoes ( La Carmela Passata)
1 celery
80g green pitted olives. (spicy Etna Olives) Add to cart?
1/2 glass white wine vinegar
Seed oil for frying
Sugar / salt/ basil / 1 spoon flour

How to

  1. Prepare the aubergine, rinse and cut in cubes. Sprinkle some salt on it, and leave it purge for couple of hours.
  2. Slice the onion and celery. Rinse and dry the capers in salt. In a pan, lightly roast the pine nut until golden and put on a side. In a saucepan, with ExV olive oil, brown the chopped onion and celery for 10 minutes. Then add the basil, capers, olives and toasted pine nut.
  3. Rinse the salted aubergine, pat them dry with a tea towel. Flour and fry them in seed oil. Once golden, leave it rest. In. In the same seed oil, fry the pepper.
  4. Combine the fried aubergine and pepper with the mix cooked vegetable, add the vinegar, sugar, tomato passata and cook for other 10minutes.
  5. Leave to cool and rest, for the flavour to mix. Serve with crispy bruschetta bread.

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