FOOD ARTE
SICILIAN CAPONATA TOMATO SAUCE
The main ingredients of this product are tomato sauce, eggplants, sweet peppers, celery, onions, stoned olives, capers and olive oil. A wonderful combination that becomes the banner of Sicily’s traditional flavours, mainly because of the faithful reproduction of the ancient recipe of this sunny land, where only natural and original procedures are used. This product is ideal as a starter or as a seasoning sauce for short pasta.
Original price was: 5,93$.4,74$Current price is: 4,74$. exc. VAT:
20% Off
Additional information
| Weight | 0,335 kg |
|---|---|
| Dimensions | 6,5 × 6,5 × 8 cm |
| Ingredients | Tomato sauce, eggplants 23%, pepppers 11%, celery, onion, stoned green olives, capers 2,3%, extra virgin olive oil, sunflower oil, red wine vinegar, sugar, basil, garlic, pepper, salt. |
| Recipe | Cook the pasta (short pasta is strongly advised) and season with the Caponata Sauce sprinkling lightly with chopped basil or parsley. It is also very good as a starter and excellent as a side dish. |
| Curiosity | The etymology of the word, relating to the Spanish “Caponada”, originates from the popular way of calling the Dorado fish as “Capone” in some areas of Sicily. This fish was served to the local aristocracy with the sweet sower sauce typical base of the Caponata. The population, unable to afford the expensive fish, substituted it with the cheaper eggplants, originating this recipe that has reached our days. |
| Seasonality | All year |
| Gross weight | 335 g / 11.8 Oz |
| Net weight | 180 g. / 6.3 Oz |
| Shelf life | 18 months |
| Reg |
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