{"id":1747,"date":"2015-09-29T11:25:54","date_gmt":"2015-09-29T09:25:54","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/caponata-le-ratatouille-de-sicile\/"},"modified":"2015-09-29T11:25:54","modified_gmt":"2015-09-29T09:25:54","slug":"caponata-le-ratatouille-de-sicile","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/caponata-le-ratatouille-de-sicile\/","title":{"rendered":"Caponata &#8211; Le ratatouille de Sicile"},"content":{"rendered":"\n<p><strong>La Caponata<\/strong> est <em>le<\/em> <strong>fleuron<\/strong> des plats de l\u00e9gumes de la cuisine sicilienne. L&rsquo;ingr\u00e9dient principal d&rsquo;une Caponata classique, ce sont les aubergines. Ceux qui pensent que les aubergines n&rsquo;ont pas beaucoup de go\u00fbt doivent absolument essayer ! Sa composition rappelle celle du <strong>Ratatouille<\/strong> fran\u00e7ais. Outre les aubergines violettes, les poivrons rouges et verts, les gros oignons doux de Giarratana ainsi que le jeune c\u00e9leri en branches jouent les r\u00f4les principaux dans cette symphonie culinaire.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Elle doit \u00eatre sucr\u00e9e-sal\u00e9e<\/h2>\n\n\n\n<p>La premi\u00e8re t\u00e2che du cuisinier de la Caponata : hacher \u00e0 tout va ! Ensuite, les l\u00e9gumes aromatiques doivent \u00eatre frits s\u00e9par\u00e9ment dans beaucoup d&rsquo;huile d&rsquo;olive. Une fois cuits, ils sont tous mis dans une casserole, caram\u00e9lis\u00e9s avec du sucre et d\u00e9glac\u00e9s avec un grand verre de vinaigre de vin blanc. Puis, on ajoute quelques cuill\u00e8res de sauce tomate fra\u00eeche et aromatique. Des <strong>c\u00e2pres<\/strong> sal\u00e9es et de grosses <strong>raisins secs<\/strong> moelleux renforcent le go\u00fbt <strong>sucr\u00e9-sal\u00e9<\/strong>. Ensuite, la Caponata est mijot\u00e9e jusqu&rsquo;\u00e0 obtenir une consistance \u00e9paisse. \u00c0 la fin, le plat est saupoudr\u00e9 de basilic frais et\/ou de persil.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2015\/09\/Caponata-BB-Pinterest-03.jpg\" alt=\"Caponata sur pain\" data-id=\"15347\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2015\/09\/Caponata-BB-Pinterest-03.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/warenkunde\/caponata-das-ratatouille-siziliens\/attachment\/caponata-bb-pinterest-03\/\" class=\"wp-image-15347\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2015\/09\/Caponata-BB-Pinterest-02.jpg\" alt=\"\" data-id=\"15346\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2015\/09\/Caponata-BB-Pinterest-02.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/warenkunde\/caponata-das-ratatouille-siziliens\/attachment\/caponata-bb-pinterest-02\/\" class=\"wp-image-15346\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2015\/09\/Caponata-BB-Pinterest-01.jpg\" alt=\"Caponata\" data-id=\"15345\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2015\/09\/Caponata-BB-Pinterest-01.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/warenkunde\/caponata-das-ratatouille-siziliens\/attachment\/caponata-bb-pinterest-01\/\" class=\"wp-image-15345\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Caponata &#8211; La recette sicilienne<\/h2>\n\n\n\n<p>En Sicile, chaque famille a sa propre recette : parfois, on ajoute des <strong>olives<\/strong>, des <strong>courgettes<\/strong> ou de la chapelure dans la casserole, parfois de l&rsquo;origan, du <strong>miel<\/strong> ou des <strong>pignons<\/strong>. Il peut m\u00eame y avoir une sauce au chocolat amer. Ce plat v\u00e9g\u00e9tarien et parfois m\u00eame v\u00e9gan r\u00e9v\u00e8le toute la richesse du potager sicilien. Mis en bocaux, il permet de savourer le go\u00fbt de l&rsquo;\u00e9t\u00e9 m\u00eame pendant la saison froide. Le m\u00e9lange de saveurs sucr\u00e9es et aigres refl\u00e8te clairement l&rsquo;influence de la <strong>cuisine arabe<\/strong>.<\/p>\n\n\n\n<p>Ce qui est particulier avec la Caponata, c&rsquo;est sa versatilit\u00e9. Elle est d\u00e9licieuse sur du pain grill\u00e9, peut \u00eatre servie <strong>froide ou chaude<\/strong> en accompagnement d&rsquo;une bistecca ou d&rsquo;un pollo all diavolo ou d&rsquo;un stockfish, et c&rsquo;est assur\u00e9ment une r\u00e9ussite sur un plateau d&rsquo;antipasti.<\/p>\n\n\n\n<div data-sku=\"73238,73281,71370\" class=\"wp-block-gustini-products-sku\"><\/div>\n\n\n<!-- END -->","protected":false},"excerpt":{"rendered":"<p>La Caponata, joyau de la cuisine sicilienne, est un plat de l\u00e9gumes o\u00f9 l&rsquo;aubergine est reine. Similaire au Ratatouille, elle s&rsquo;enrichit de poivrons, d&rsquo;oignons et de c\u00e9leri. Son caract\u00e8re sucr\u00e9-sal\u00e9, renforc\u00e9 par des c\u00e2pres et des raisins, r\u00e9v\u00e8le l&rsquo;influence arabe.<\/p>\n","protected":false},"author":2,"featured_media":1746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Caponata - Le ratatouille de Sicile - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/caponata-le-ratatouille-de-sicile\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caponata - Le ratatouille de Sicile - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"La Caponata, joyau de la cuisine sicilienne, est un plat de l\u00e9gumes o\u00f9 l&#039;aubergine est reine. Similaire au Ratatouille, elle s&#039;enrichit de poivrons, d&#039;oignons et de c\u00e9leri. Son caract\u00e8re sucr\u00e9-sal\u00e9, renforc\u00e9 par des c\u00e2pres et des raisins, r\u00e9v\u00e8le l&#039;influence arabe.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/caponata-le-ratatouille-de-sicile\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2015-09-29T09:25:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/caponata-beitragsbild.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1650\" \/>\n\t<meta property=\"og:image:height\" content=\"1238\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/caponata-le-ratatouille-de-sicile\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/caponata-le-ratatouille-de-sicile\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Caponata &#8211; 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