I went to Palermo last year and I’ve got to say, I think it’s my favourite place in Italy. The weather is gorgeous and the food. The food – it’s incredible. Everything has fresh flavours and you can taste the ingredients in every dish.
2 of the dishes really struck a cord with me though and I’m desperate to go back just so I can try them again! The first was pasta with sardines and fennel – it may sound simple but it’s an amazing combination of salty, sweet and crunchy! The other was caponata – I’m pretty sure I ordered this every night wherever we ate!
Although this isn’t an exact replica of the dish, I’ve created my own spin on it which I think is equally as delicious!
So even if you can’t go to Sicily, why not try out this dish next to a warm cozy fire – perfect on top of polenta, scooped up with light and airy ciabatta or atop some salad (arugula works perfectly because of its peppery-ness!)
Caponatavegan, dairy free, gluten free Serves 2
This is a comforting dish of stewed vegetables that can be eaten warm or cold. It’s the perfect balance of the salty capers with the sweetness of the bright vegetables!
Feel free to increase any vegetables to your preference. Olives also work nicely but I had none on hand – if you do add them I would reduce the salt as the dish is naturally quite salty.
1 medium aubergine, cut into chunks
2 or 3 medium tomatoes, cut into chunks
1 red bell pepper, cut into chunks
1 red onion, diced
2 garlic cloves, crushed and cut
Extra virgin olive oil
1 tablespoon apple cider vinegar
Dash of white wine (can be omitted)
Salt and pepper, to taste
1 tablespoon dried Italian seasonings (you can also use fresh parsley etc)
1 teaspoon capers
Pinch of dried chilli flakes
Once the aubergine is brown, add some water to the pan and place a lid on top so that it steams and softens.
Add a dash more oil and add in the onions and garlic until fragrant and soft.
Add the vinegar until evaporated then add capers, herbs, tomatoes and peppers.
Also add a pinch of salt and pepper at this point. (Don’t add too much as capers are salty!)
Mix around and add water and cover with a lid so it can steam and soften.
Let’s be real for a sec, no one has time for boiled green vegetables at a thanksgiving table.
And that’s where roasting comes in! I feel like there’s always some overcooked vegetable, whether it’s green beans, sprouts or broccoli, that get’s overlooked everytime. Buuut, when you roast – it gives a whole new dimensions and everyone will be fighting for the last green bean!
Although I don’t celebrate thanksgiving, I always make these beans as they’re such a perfect healthy snack (better than fries in my opinion- and guilt free!)
Roast Green Beansvegan, gluten free, dairy free
Serves 2
This is a simple guideline for how to roast green beans, but feel free to add any other flavours – I love adding garlic, but it’s fresh and zesty with some lemon juice and zest and moreish with some parmesan grated over!
2 handfuls of green bean
Sea salt
Himalayan pink salt
optional: thinly sliced garlic, parmesan, lemon juice and zest, almonds (to sprinkle on top)
Preheat your oven to 180ÂșC.
Coat the beans with olive oil and salt.
Spread evenly on a baking tray (try to make sure they’re fairly separated so they can get crispy).
Roast in the oven for about 15 minutes – turning halfway through.
Add A Little 