I've featured a few dishes I've made so far. Both are antipasto dishes, we refer to them as appetizers.
First up is Caponata, Sicily's most famous antipasto.
Eggplant, peppers, tomatoes, olives, capers, raisins, and pine nuts in agro dolce sauce. Agro dolce is a sweet and sour sauce, referred to as a gastrique in French cooking. I love it an you should play with it. It's simply acid and a sweetener. In school we used white wine vinegar and sugar but I'd like to experiment with honey and apple cider vinegar. This dish has a complex flavor profile, sweet, sour, spicy, and salty. A classic!
Next up:
Crostini with roasted red pepper, capers, garlic, and anchovies, yup! Anchovies are all over Italian cuisine and are seriously growing on me. Stay tuned...
No comments:
Post a Comment