What a delightful and flavorful Italian appetizer or snack! Caponata with buffalo mozzarella is a classic Sicilian dish that combines the sweetness of eggplant, the creaminess of mozzarella, and the tanginess of capers. Here’s a recipe to make this delicious Caponata with buffalo mozzarella:
Ingredients:
For the caponata:
- 2 large eggplants, cut into 1-inch (2.5cm) cubes
- 1/4 cup (60ml) extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup (120g) chopped celery
- 1/2 cup (120g) chopped red onion
- 1/4 cup (60g) chopped capers
- 1/4 cup (60g) chopped green olives
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
For the buffalo mozzarella:
- 1 ball of buffalo mozzarella cheese
- Fresh basil leaves, chopped (optional)
Instructions:
- Make the caponata: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the eggplant and cook, stirring occasionally, until it’s tender and lightly browned, about 10-12 minutes. Add the celery, onion, capers, olives, tomato paste, and vinegar. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally.
- Prepare the buffalo mozzarella: Slice the mozzarella cheese into 1/4-inch (6mm) thick rounds.
- Assemble the dish: To assemble the dish, place a slice of mozzarella cheese on a plate or platter. Top the mozzarella with a spoonful of the caponata. Garnish with chopped fresh basil leaves, if desired.
- Serve: Serve the Caponata with buffalo mozzarella immediately, while the cheese is still creamy and the caponata is still warm.
Tips and Variations:
- Use high-quality ingredients, such as extra-virgin olive oil and fresh eggplant, for the best flavor and texture.
- Add some chopped anchovies or sardines to the caponata for a salty, umami flavor.
- Use a different type of cheese, such as ricotta or parmesan, instead of buffalo mozzarella.
- Add some toasted bread or crackers to the dish for a crunchy texture.
- Make the caponata ahead of time and store it in the refrigerator for up to 3 days. Reheat it before serving.
The Science Behind the Caponata:
- The caponata is a classic example of a “sweet and sour” sauce, where the sweetness of the eggplant is balanced by the acidity of the vinegar and the tanginess of the capers.
- The use of eggplant in the caponata is a common practice in Sicilian cuisine, where eggplant is a staple ingredient.
- The addition of celery and onion to the caponata adds a fresh, crunchy texture and a sweet, oniony flavor.
- The use of buffalo mozzarella in this dish is a classic combination, as the creaminess of the cheese pairs perfectly with the tanginess of the caponata.
Theo Randall’s Tips:
- “The key to making a good caponata is to cook the eggplant slowly and patiently, until it’s tender and lightly browned.”
- “Use a high-quality olive oil and fresh ingredients for the best flavor and texture.”
- “Don’t overcook the caponata, as it can become too dry and bitter.”
- “Let the caponata cool to room temperature before serving, as it will help the flavors to meld together.”
