Caponata
Вставка
- Опубліковано 30 лип 2023
- Ingredients
- 2 eggplants, diced large
- 1 red pepper, diced
- 1 onion, diced
- 2 sticks celery, diced
- 2 tomatoes, seeds removed and diced
- 20(ish) sicilian olives, pips removed and torn in half
- 1 small handful capers, rinsed
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp tomato paste
- 1/4 cup toasted pine nuts
- salt
Method
1. Start by tossing the eggplant in a good pinch of salt and leaving it in a colander for 20 minutes to draw some of the moisture out.
2. In a large fry pan over medium-high heat, add some oil and cook the eggplant in batches so you don’t overcrowd the pan. Cook until you have nice colour on all sides, remove and set aside.
3. Next, add the red pepper to the pan and cook for 2-3 minutes before adding the tomatoes. Cook for a further 3 minutes before adding the red wine vinegar. Once the vinegar has almost evaporated, remove the peppers and tomatoes and set aside with the eggplant.
4. Add the onion and celery to the pan and saute for 3 minutes before adding the rest of the cooked veg back to the pan along with the tomato paste.
5. Mix well, then add the capers, olives and pine nuts before tossing one last time.
6. Serve with some crusty bread and grilled fish if you wish. - Розваги
Incredible cutting transitions! Usually I am blow away but your food but this one I’m blown away by the editing and looping. Ka pai to Mitch and the back of house team.
Basic Mitch has outdone himself! 😂
I agree. The editing reminded me of Teppanyaki dining!
Yes. The editing was stylish without being overly done or intrusive. Im so sick of modern youtubers exploiting editing by turning everything into a beat. Its really annoying.
And no music❤❤❤❤😊
@@deboraballes9044 I despise people who use other artist's music for shorts. It's disgusting and theft.
I love that he just simply cooks and doesn't do gross gestures with ingredients
or any unnecessary thirst traps
That's what I always loved with him. Straight to the point, no trendy gimmicks or signature gestures... perfect.
For anyone wondering, the pans are from SKOTTSBERG 🙌
Chef Andys' cutting skills!! I can watch him all day and everyday!!❤❤
Should babe be concerned?
Chef found the cheat codes to cutting. Haha😂
It's Mitch 😅
I have cooked this for ten years, and I didn’t know it had a name ! Thanks chef ! 😁
I never ever tire of watching this guy cook!! Love your channel and work ❤❤
This looks really good! I've never heard of it, but it essentially looks like a veggie ragu of sorts.
Loved the editing! Especially chopping the pepper
Love the way Andy comes in and takes over the kitchen 😂😂🤣🤣 Babe is hungry 😂😘so sweet snd the food is always scrumptious yum👏🏼👏🏼❤️👌👍🏽
Thank you, Chef Andy! This looks absolutely delicious as a meatless dish, and even better as you prepared with salmon! ❤
The level of professionalism this channel has reached is insane. Just stumbled across a video from a year ago (the chicken dishes) and honestly it doesn't even compare.
The only thing that hasn't changed is the quality of the cooking. Which is a good thing. 😉
Keep inspiring us, Andy!
Andy, great video! Mitch top job on the editing, which is brilliant! Peace ❤
On my back to the grocery store to buy some capers and pine nuts. Can't wait to get cooking. Thank you Chef!
You are on whole new level in your cutting skills !
😅👍
Like the cutting transitions
Absolutely never get tired of his pre work 🎉👍🔥🥂
Amazing job editing that video looks good
Andy is absolutely amazing with his cooking style 😂😂love it 👌👍🏽👏🏼👏🏼👏🏼❤️and the food always looks scrumptious 😍😋yum
Wow Andy. You getting SO smooooooothe. 😂😂Basic Mitch must be 😂😂😂😂. And Babe❤❤ rolling her eyes😅
Ok, I loving the hyper-sliced chopping or whatever that editing technique is called! More of that please!
Having just watched it for the third time I think it is the percussive echoing sound from the chopping board that Mitch has managed to keep in that makes it for me ❤
I enjoy your video of preparing the food. Great video as usual. Delicious food.
I'm an old school chef(45 years of torture) andy can cook. Keep it up son... Well done
I did not read every comment, but is there a recipe? Thank you. Please, if possible.
@@gracelao3662 click around, he always posts em... Just take what you can see and use your stomach eye
That was some of the best edited chopping I've ever seen. Also great food
Kinell, that looks amazing!!!
Looks so incredibly delicious ❤
Good afternoon, Andy, and I think even if I wasn’t Sicilian Italian on my late mother’s side, I would always love Caponata and that looks like such an amazing version that you made!! May have to get either my wife or I to try making that as well 🤔
When I worked in hospo I was told by the chefs you don't need to salt aubergine anymore which got me thinking- after your olive oil video I'd *love* to see some kitchen myth debunking videos! You're a creator Id trust to be honest with the results and actually give it a proper nudge. I'd love to see a pro take on things like how many times do you need to wash rice, can you taste a difference in salted vs non salted aubergine etc etc.
Mum makes this dish. Italians
Try adding fresh basil. Thyme sprig also works
And chilli if u fancy heat.
We don’t add celery
Eggplant. Onion tomatoes potatoes capsicums
Olive oil. S and p. Fresh basil leaves as the aromatic. Couple cloves of garlic. They’re if u wish
Enjoy
Great version of caponata. Love it. 👏 Will do asap. (Not with salmon for me/us here).
Interesting dish! Day 54 of asking for 12 hour smoked Texas BBQ brisket, please 🙏 ❤
Class vegetables I like how you cut the onions and turned into a white mountain. All my favorites ❤😊 good job class act!
His editing got insanely better. As he deserves!
I remember the first couple videos where the audio and songs would just randomly cut off or end abruptly while there was a bit weird silence after, but his cooking would maKe up for it
Loadz ov veggies yummy 😋 😍 😜
Yes, caponata! ❤❤❤
I never heard of this before but I think it's delicious!
Also I'm still waiting for Lao Sausage for Saeng 🇱🇦
Laotian food would be interesting. I have never had it before.
amazing editing on this one!!!
Looks delicious, what pans are you using there?
Nice! Do more salmon dishes! Also would love some red game meat recipes if you know any.
This man should never get a thumbs down. Or should BAE and crew. What’s not to like? Transitions, great methods, step by step, polite. Many thank you from the Swiss also. #cometozermatt
Look at you with the editing chef! 😎💫✨️
Looks incredible
Cool editing on this one
Need to make!
Yumm. Top tier editing this one😮
Love the edits, looks so cool
Delicious! 🎉
The cutting almost sounds like the 20th Century Fox production music! 😂 Absolutely delicious recipe Andy! 🤌
Türkiye'de buna karışık kızartma tabağı diyoruz. Çok lezzetlidir. Elinize sağlık. Tüm yemekleriniz muhteşem. Daha izlemeden hemen beğen tuşuna basıyorum.
Looks DELICIOUS and BEAUTIFUL!!!
Wow brings back great memories of my mother making this dish so delicious such an underrated dish
Yummy 😋
Wow that looks amazing! You introduce me to so many new foods I’ve never heard of before. I’m gonna have to make this.
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
what is often included in a traditional Cantonese dinner? Kinda curious
@@aurennos7738 it varies a lot between families but for me we almost awards have steamed fish, gai lan with oyster sauce and tomato egg stir fry. Then there’s other random dishes like vermicelli and prawns or daikon soup. There are practically endless options so that is why I would like for Andy to choose what he would like to make and eat. Oh and there is always rice.
Stop asking him to make a feast you get one dish per video. Stop spamming your greed and copypasted comment on every video 😬
Love the rhythm in your editing. Percussion composer 😊🎉
Wow, I am really impressed! Thank you for featuring one of our many dishes, cheers from sicily mate
He didn't quite do it justice tho.. I was surprised it was that inaccurate. Maybe it's some Italian American version of it
@@enricocasella5539 è australiano lui😅 non proprio italian american
@@flaviomongiovi8105 sì ma spesso nel mondo le ricette italiane che fa la gente sono la versione italo americana
Questa non è caponata. È un contorno di verdure tagliate a mo di caponatina.
My man Andy can do more with that little counter top stove then I can with my whole oven and stove assembly lmao
Chef you make me hungry everytime I watch you!! Cheers
❤❤ Your videos are amazing and the food is always so tantalizing! I just wish there was some way to get the actual recipes, the videos go so fast its hard to keep track of the ingredients a and their quantities!!
How did you cut the onion like that? What technique is this?
Chef Andy did a brief video on ways to cut onions which was extremely helpful!
@@donnalasacco1342 Thanks man, I'll check it out. I was kinda joking though about how he cuts it by barely touching it with his knife (coz it's edited obviously), it wasn't a very obvious joke on my part
@@kasseomusic Sorry about that! But seriously, I am relatively new to his videos and find them very much fun, as well as helpful!
You make food that looks great and delicious.
Is this in the cookbook? Can’t wait to get it!
Love caponata no salmon delicious Thank you for sharing chef Andy have a blessed day stay safe and healthy. Those knife skills amazing this is one of your coolest videos. 😋😋😋🙏❤🙏❤🙏
Lol that rockstar spoon twirl 🤟🔥
Oh, yummers 😀
Omg That looks so good❤❤❤
Sicilian caponata! Just gorgeous 😋 Love from Spain 💕🌷
I’ve just moved to Spain. Do you know why you cannot find pine nuts at the supermarket here?
@@dannyesse3043se llaman piñones look around the dry nuts sección
Damn! I wish I could chop an onion like that!!!😜 Looks very yummy…☺️❤️
Yummy!
Wow im drooling 🤤
The heck im not a vegan but that was called a perfect match with salmon
Cheers chef
Chef that's delicious I like it ❤
That saucepan tho Chef?? Deets please 😊
Looks delicious!!
Please don't forget to make cepelinai for Matt please chef
I found this recipe in lockdown and I’ve made it so many times since! It goes with pasta, as a side to meat, as a dip I love it 😂 although I never thought to add celery so thank you!
you can't eat it with pasta. If you eat it with pasta, it's not a caponata, cause caponata is super concentrated (eating with pasta would be awful).
Great stuff ! … in Sicily we cook the celery briefly in boiling water before passing it through the oil . Also , one or two anchovies dissolved in the oil if you like them . Nice variation with the salmon 👍
Looks very healthy man! How much is your cookbook again? 😂
I make it quite often. It's delicious!❤❤❤
Not a fan of eggplant, but I would eat his. Looks fabulous mate.
Thanks from the plant based folks out here ! 😀 shows how amazing you can eat without having to eat animals!!❤❤
That olive trick was new for me! Gonna try it out ASAP.
If you're uber lazy like me you can chuck a bunch under a tea towel and go crazy on them with a tenderising hammer
@@HarveyJackson1967 😄😂
The last big pan is beautiful! Where can I get one of those?
Such passion. Such ferver. Such pizzazz.
Always good to watch you, thanks. Just one request though, please consider putting up the ingredients so we also get exactly what they are and how much. 👍🌻
Holly mother of cutting board!!! He can do magic with knife 🥰
Mitch + team editing skills 😅❤❤
Your video editor won this video!
Ive never heard of this dish before, but now i want it. Is it in your cookbook, Chef? Yum. Thanks for the great video.
I make this all the time during garden season. Never knew it had a name !
Looks 🤤🤤
Maestro aceto e zucchero?👍🏻
Li ha scordati.
The cuts are amazing! (Pun intended 😊)
Much may like to eat basic, but your team is great with video & sound editing!
Love the channel Andy! Just curious what pan you are using in this bit?
I like the setting. Really do actually. Personally it's about the setting.
That looks passable for caponata Andy. It does need more oil though maybe cooked longer as well.
Not so basic editing, Mitch. Nice.
I wish I had some of that right now
Great smells! Then greater smells! Then OMG, the smells! My Smell-A-Vision App was working overtime during this "short"! Give me more!
Not gonna lie, the idea of putting a salted thing into a colander to make sure it dries…made my brain shit itself
It looks great, but needs some added sweetness, like sultanas or sugar, and some balsamic vinegar!