Chef Andrew Zimmern explains the Italian concept of agrodolce and shows how to prepare caponata--a seasoned mixture of eggplant and other vegetables that is typically served as an appetizer.
Agrodolce is an Italian term for the interplay between sweet and sour. It is the cornerstone of many Italian dishes.
Caponata
Ingredients:
1 eggplant (salted and drained)
olive oil
1 small onion, chopped
2 to 3 whole garlic cloves
2 stalks of julienned and blanched celery
basil to taste
2 Tbs. salt-packed capers, rinsed
1/2 cup sliced olives
sugar to season
1/4 cup vinegar
1 cup cooked tomato sauce
Preparation:
Cut the eggplant into bite-size cubes and saute in a pan with olive oil and onion until brown. Add the garlic cloves, celery, basil, capers, olives, sugar, vinegar and sauce. Simmer for 15 to 20 minutes.
Serve over pasta, meat or fish or even crostini (pieces of toasted rustic style bread, usually brushed with olive oil and rubbed with garlic before toasting).
Other Ideas
- Melt white chocolate in a double boiler. Mix with an equal part of good-quality balsamic vinegar. Serve as a dip for fruit.
- To make a nonfat version of the above recipe, mix plain nonfat yogurt with honey.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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