Giovanni Muzzillo

Aglio e Olio Da Giovanni

Corfù, Greece

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A DUE TRIBUTE TO SICILY

This edition of the IDIC dedicated to Sicilian Caponata is a fitting homage to Sicily, an immense heritage of the Italian regional cuisine. A vegetarian dish, the Caponata has origins that are lost in the mists of time: “Elusive, restless like the network of female volcanoes that innervates Sicily, indefinable even by the finest scholars of Italian gastronomy, strong-willed representative of an entire regional cuisine (Arianna Galati)”.

The choice of 18 May for the IDIC 2024 is to join the Italian Restaurant Day (Giornata della Ristorazione) that is celebrated on the same day and was born from an idea of Fipe, in collaboration with the Ministry of Agriculture, Food Sovereignty and Forestry and the Ministry of Tourism. Caponata recipe has many variations, the one below is recommended to celebrate the IDIC 2024.

WHAT IS THE IDIC

The IDIC was launched in 2008 as part of the activities of itchefs-GVCI, a network of chefs, restaurateurs and culinary professionals operating in 70 countries. Born as a reaction against the systematic falsification of Italian cuisine and products, the IDIC aims to protect the right of consumers around the world to demand authentic, quality Italian cuisine when they enter restaurants that present themselves as “Italian”. True Italian cuisine is part of the world’s cultural heritage; the IDIC celebration is not against creativity in the kitchen or innovation. However, when the name of a traditional Italian dish is used, it must be prepared in the traditional way or according to the original recipes.

INGREDIENTS

  • 2 eggplants
  • 7 black olives pitted and washed
  • 7 green olives pitted and washed
  • 50 g toasted pinenuts at 180 C for 8 minutes
  • 1 red onion diced
  • 2 celery hearts and leaves diced
  • 1 big fennel diced
  • 1 zucchini diced
  • 3 diced tomato plums from can
  • 100 g dry raisins or black currants soaked in water and dried
  • Maldon salt
  • 40 g sugar
  • 40 g red wine vinegar
  • mint
  • basil
  • cayenne pepper
  • extra virgin olive oil to sauté vegetables and onions

METHOD

  1. Cut the eggplants into 2 cm cubes and mix them with salt. Let them sit in a strainer with a weight on top for two hours to release excess water.
  2. Season the onion, zucchini, and fennel, then sauté them in a large pan with olive oil. Place the sautéed vegetables on a paper towel to remove excess grease.
  3. Place the sautéed vegetables in a large bowl and mix them with raisins, pine nuts, and plum tomatoes.
  4. Shallow fry the eggplant cubes in the extra-virgin olive oil until they are golden brown.
  5. In a separate large pan, add sugar and caramelize the sautéed vegetables and fried eggplant. Pour in vinegar and sauté at a high flame until reduced and caramelized.
  6. Add herbs, seasoning, and tomatoes to the caramelized mixture.
  7. Gently mix everything together and your caponata is ready.
  8. Place the caponata in a bowl and cover it with film. Let it rest at room temperature.
  9. Serve the caponata at room temperature with good bread.