(Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.). His career spans over 30 years, including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. There may be some basis in fact to the latter theory as the presence of salt and vinegar helps it to keep well for long periods. With the help of a vegetable peeler, begin to peel the eggplant lengthwise. Heat 2 tablespoons olive oil in a large skillet over medium heat. The seasoning is sweet, sour and salty, and laced with olive oil. Add the anchovies and red pepper flakes and cook and stir for a few minutes to create a base flavor. It looks cheesy inside, like hotel on the Las Vegas strip. To make the caponata: Pour the oil in a large, deep skillet over medium heat. About 5 hours, plus up to 2 nights’ marinating, 2 hours, plus at least 2 hours’ marinating. Featured in: This recipe also makes a delicious appetizer—simply spread over toasted crusty bread or whole grain crackers for … Stir in blanched celery, tomato paste, capers and olives. Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule. Eggplant Favorites, Rooted In Sicily. If using salt-packed capers, you probably will not need much. CHARRED MEDITERRANEAN . or as an accompaniment to a fish-based main course. Private Cooking Classes in Turin & Virtual Cooking Classes. https://www.epicurious.com/recipes/food/views/eggplant-caponata-56390144 At Scott Conant's the Ponte on Beverly Boulevard, pasta is the point. Season finished eggplant with salt and pepper. WED - SUN 4PM TO 10PM - LAST SEATING AT 8:30PM - A RESTAURANT BY. There are, however, many variations on this base all over the Sicilian isle which include the addition of capsicums,  pine nuts, raisins, potatoes, zucchinis, carrots,  cinnamon, tuna roe, swordfish and even lobster. Since eggplant season is almost over, I decided to share with you Nonna Sara’s recipe. Sprinkle with parsley to serve. Eggplant is such an underrated vegetable. You’ll need to set aside an hour to purge the eggplants and about 40-50 minutes for frying the eggplants and simmering these with the rest of the ingredients. Fry the eggplant chunks. Chef Scott Conant offers 125 recipes for Italian food for North American cooks to make at home. Caponata is a Sicilian appetizer made from eggplant. Some people contend that the dish’s name derives from the word capone, a Sicilian word meaning dolphinfish, and that it was originally an aristocratic fish-based preparation. SCOTT CONANT. Subscribe now for full access. Sauteed eggplant, red bell peppers, and onion are topped with a tangy tomato sauce, melted mozzarella, and Parmesan cheeses. The dinner included dishes from Scott Conant (Imperro Caffé, NY), Curtis Stone (Gwen,Hollywood), and Hedy Goldsmith (Sweet Hedy, Los Angeles). The hotel is so big that it feels more like a convention center than an elegant hotel. Put a wide cast-iron pan over medium-high heat. Seafood & Meat. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn. Add 4 tablespoons olive oil to coat surface of pan. Like pickles and other savory preserves, caponata is often made in quantity and stored in jars for use throughout the year. Eggplants were introduced to the island of Sicily by the Arabs in the Middle Ages and since then, this bulbous fruit has become a fixture in the island’s cookery. GLUTEN-FREE OPTION UPON REQUEST. Simmer for 5 minutes. Some use octopus and seafood, other pine nuts and raisins. ... roasted garlic spread and eggplant caponata. With the amount indicated in this recipe, fry a third of the chunks at a time. At this point, add the capers, the fried eggplant, the pine nuts, the sultanas, the vinegar and the sugar. He has established himself as one of the country’s top chefs and restaurateurs. It should not be considered a substitute for a professional nutritionist’s advice. Capers and (optional) anchovies add savory flavors to this cross between eggplant Parmesan and caponata… Stir ingredients so they are well-combined, taste for and add salt. It’s incredibly versatile and there are so many ways in which you could make it shine in a dish. 1 medium eggplant (1 1/4 pounds), peeled and cut into 3/4-inch dice Meanwhile, heat 2 tablespoons oil in a stainless-steel skillet over medium-high heat. Live From Italy. Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. In fact, to this day, it is common in many Sicilian households to prepare large amounts of caponata in summer and preserve it in jars  so it can be enjoyed year round. Once the outer peel has been removed, cut lengthwise and then into 1/4 ” thick strips. OCTOPUS. Fry the onion slices until they are translucent in colour. The bread basket included four breads, including a meat and cheese filled warm stromboli accompanied by eggplant caponata, citrusy extra virgin and mascarpone butter to spread. Add onions, season lightly with salt and cook, stirring, until softened and lightly colored, about 5 minutes. From Lidia Bastianich to Marcus Samuelsson, 36 cooking superstars are here, with 90 of their very best recipes for you to prepare at home! In a colander, place eggplant chunks and sprinkle generously with salt. Gently fold in cooked eggplant and simmer 2 or 3 minutes more. Taste cooking juices and adjust salt if necessary. 743 reviews of Scarpetta "I called on a Wednesday for dinner reservations for that Saturday evening at 8pm and had no problem. … A delight vegetarian and gluten-free snack, Flora’s Eggplant Caponata has a flavorful combination of fresh eggplant, tomatoes, green olives, onions, celery and extra virgin olive to keep your tastebuds full with joy. Scott Conant Returns to Las Vegas with Masso Osteria. Add crushed red pepper, bay leaf, sugar, vinegar and wine. If leaving your caponata for the following day, place in the refrigerator. Leave to sit for an hour. Eggplant Caponata MARIO BATALI of Otto : Gemelli with Asparagus MICHAEL WHITE of Fiamma Grilled Florentine Steak With Salt, Anchovy, and Olive-Oil Rub ... SCOTT CONANT of L'Impero : Pesto It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. When oil is wavy, test by adding a cube of eggplant. Take care not to overcrowd the pan. Eggplant Caponata. 2 medium-large-sized, chopped into 2 cm chunks, 40g, soaked for 1 hour, rinsed and with excess salt removed if salt-packed, 20g, soaked for 1 hour, drained and squeezed of excess liquid, USA: +1 919-249-5055 / 243 Edgartown-Vineyard Haven Road - Po Box 9000 Edgardtown MA 02539, Tuscan Soup with Vin Santo: Ginestrata Toscana, 7-day Authentic Cultural, Culinary, Ancestry, Wellness and Active Tours in Abruzzo, Puglia & Emilia Romagna with Italia Sweet Italia. ... leafy patio at the rear. Add celery; cook, stirring often, until … Serve it on little toasts as an appetizer or to accompany a meal. For best results, planning ahead is advised. Our lighter version gets a nutrition boost from a quick sauté in heart-healthy olive oil. HOW TO MAKE EGGPLANT CAPONATA : The first thing we need to do is to thoroughly rinse and dry the eggplant. Add 4 tablespoons olive oil to coat surface of pan. parmesan frico 17. You are given bread and a bit of eggplant caponata to smear on it. Place a plate and another heavy object on top to so as much bitter juice is extracted from eggplant chunks as possible. Chef Scott Conant is opening an Italian restaurant in Phoenix. Get recipes, tips and NYT special offers delivered straight to your inbox. Description. Rinse eggplant chunks with water to remove excess salt. The caponata will keep for a week, refrigerated. Fill the pan with a single layer of eggplant cubes. This is my version of it – Roasted Eggplant Caponata with Brown Butter Pasta! Let mellow for 1 hour at room temperature (or make it a day in advance for fuller flavor). The information shown is Edamam’s estimate based on available ingredients and preparation. Leave to simmer uncovered on low-medium heat for 20 minutes or until excess liquid has reduced. The peasantry who couldn’t afford fish bulked up their version with chunks of the humbler and readily available eggplant instead. Opt out or, small eggplants (about 2 pounds), peeled and cut into 1-inch cubes, small celery stalks, chopped (about 1 cup), blanched for 1 minute in boiling salted water, then cooled. Eggplant caponata is an easy recipe that's full of flavor. One of my absolute favourite Eggplant dishes is a wonderfully sweet, sour, smoky flavoured Italian preparation called Caponata. Throughout Sicily, there are countless variations of Caponata. Review by Barb & Ron Kroll. Add the celery chunks, the green olives and the tomato passata and simmer covered on low to medium heat for 10 minutes. Scott Conant brings a deft touch and unwavering passion to creating singular dining experiences with soulful food and a convivial atmosphere. Chef Scott Conant Restaurateur Stephane Bombet and Chef Scott Conant have partnered to bring Angelenos elevated Italian fare complete with a gorgeous dining space in The Ponte. As Mary Taylor Simeti, author of Sicilian Food states, any discussion of the myriad Sicilian recipes including melanzane  (the Italian word for eggplants) should begin with the sublime appetiser caponata. ... Diners can start with recco-style garlic bread, a focaccia made in house, or stromboli, all served with bomba, eggplant caponata… A nod to her time at Scarpetta by Scott Conant at Fontainebleau Miami Beach, Chef Compton’s menu consists of Italian favorites like Stromboli with soppressata, fontina cheese and eggplant caponata, Spaghetti Pomodoro and basil, and a Soursop Tiramisu. It should begin to sizzle and brown immediately. Squeeze eggplant chunks to draw out all the moisture and pat dry thoroughly with a paper towel or cloth. Put a wide cast-iron pan over medium-high heat. *Due to limited seating capacity we ask that you limit your dining time to 90 minutes so that others can enjoy*

Renowned chef, author and restaurateur Scott Conant introduces an Italian-inspired steakhouse, Cellaio, nestled in the picturesque Catskill Mountains. Served with eggplant caponata, broccoli rabe pesto & roasted garlic parmesan Seafood & Meat CLOSED MON & TUES WED, THURS & SUN 5PM TO 10PM FRI-SAT UNTIL 11PM A RESTAURANT BY SCOTT CONANT GLUTEN-FREE OPTION UPON REQUEST LITTLE GEM CAESAR parmesan frico 17 CHARRED MEDITERRANEAN OCTOPUS ceci bean ragu, smoked paprika aioli & limone 27 BURRATA The Latest Scoop on Scott Conant’s New Meatpacker by Robert Sietsema. This vegetarian eggplant recipe is made with fresh vegetables and can be prepared quickly. You might recognize Scott Conant from the TV show, Chopped. Served with eggplant caponata, broccoli rabe pesto & roasted garlic parmesan. Bold Italian (Broadway Books) ISBN 978-0767916837 0767916832. Then, with a very sharp knife, remove both ends. Some cooks add a lot of tomato, but I prefer just a touch of good tomato paste. Garnish with a couple of basil leaves. Several of the Italian gourmet dishes are from two of the best Italian restaurants in New York City. Heat olive oil in a large frying pan. The origins of this caponata are shrouded in mystery. This dish, essentially a relish with an agrodolce (‘sweet-sour’) twist, consists of the following base ingredients:  eggplant, onion, tomato sauce, celery, vinegar, capers, olives, basil, sugar and salt. https://www.italymagazine.com/recipe/sicilian-eggplant-caponata Beef short rib with braised endive and eggplant caponata by local star Curtis Stone. Remove from the fridge one hour before serving to best enjoy the dish’s flavours. Start with warm house-made focaccia bread and stromboli with salume and smoked mozzarella, served with eggplant caponata, broccoli rabe pesto and roasted garlic with Parmesan accompanied by kale salad and tuna crudo. Others argue that caponata derives from caupone, the name for sailors’ taverns and that its origins are as seagoing fare. When the chunks are crisp and golden brown, remove from the pan with a slotted spoon and transfer to a plate lined with absorbent paper towels. The recipe below is based on the city of Palermo’s interpretation of this dish, which also includes pine nuts and sultanas. NYT Cooking is a subscription service of The New York Times. Other versions of caponata contain raisins and pine nuts; this one has capers and green olives. Turn eggplant with a spatula or tongs and brown nicely on all sides. Transfer to serving bowl, cover with aluminium foil and leave to rest for 2 hours at room temperature. The … Serve as an appetiser (ensure there is plenty of bread on hand!) The Arabs brought eggplants and sugar, along with citrus and spices. BY SCOTT CONANT. After that, leave your caponata to rest for several hours (or better yet, overnight) to best appreciate that meltingly sweet yet tangy combination we are sure you will love. CLOSED MON & TUES. I know that there is so much hype for the newly renovated Fountainbleau but I have to say that I am not so impressed. Renowned chef, author and restaurateur Scott Conant introduces an Italian-inspired steakhouse, Cellaio, nestled in the picturesque Catskill Mountains. Eggplant recipes are very common in Middle Eastern and Mediterranean cuisine. It’s a tremendous value for the experience and for dishes that ring true to Conant’s style. We use eggplant very often in our recipes because it's such a versatile vegetable that can be used in different ways. Make eggplant caponata ahead of time if you can to let the flavors intensify. LITTLE GEM CAESAR.