In the trattorias and osterias on the western coast of Sicily the day’s fresh, raw seafood catch is often displayed on ice in the dining room. One picks their specific fish and the server takes to back to the kitchen where it is prepared. There is usually an antipasta display and several vegetable courses served buffet style. Caponata is often among the offerings. Everyone prepares caponata differently. This preparation was inspired by my friend Annagloria, who is a native of Florence, but a lover of all things Sicilian. It is good hot as a side vegetable or at room temp on top of toasted crostini for an appetizer.
Ingredients
1 each Red bell pepper, large diced
1 each Yellow bell pepper, large diced
1 each Large red onion, large diced
1 rib Celery, sliced
¼ cup Green olives, rough chopped
2 Tbsp Capers
¼ cup Pine nuts
¼ cup Raisins
½ cup Extra virgin olive oil
½ cup Red wine vinegar
1 Tbsp Sugar
1 – 28 ounce can whole peeled tomatoes, crushed by hand, with juice
1 tsp Kosher salt
½ tsp Fresh ground black pepper
Instructions
Preheat oven to 375.
Combine all ingredients in a large mixing bowl. Transfer to a large roasting pan and cook for 30 minutes, stirring every 5 minutes. Serve immediately.
The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.
One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.