WHAT? Sicilian ratatouille. Summertime has officially arrived once this vegetable medley is placed on tables around the world. Similar to its French counterpart, caponata combines vibrant Mediterranean flavors with Sicily’s freshest produce to create a versatile, sweet-and-sour dish enjoyed by eaters of all stripes. The beauty of caponata is that it never looks or tastes the same, allowing chefs and home cooks to get creative in the kitchen and use what’s available to them. However, at its most basic, the dish combines eggplant, onions, peppers, and garlic in a tomato sauce. Most agree that eggplant is the one mandatory ingredient that defines caponata, although on rare occasions it has been substituted for potatoes in the wintertime. The dish can be served warm or cold, on toast or by itself, in a scramble, or alongside protein. It can be topped with raisins, anchovies, pine nuts, mint, or oregano. The possibilities are endless!
WHEN? Thursday, May 12, 2016
HOW? Steak with Bone Marrow Custard and Spring Pea Caponata on Focaccia