Antipasto

Caponata Siciliana

Sweet and sour eggplant agrodolce — the great Sicilian condiment. Serve warm, cold, on bruschetta or beside grilled fish.

Serves 6

Media

Ingredients

Salt and drain eggplant cubes for 30 minutes. Fry until golden.

Blanch celery. Sauté onion until translucent.

Add tomatoes, cook 10 minutes. Add olives, capers, celery.

Dissolve sugar in vinegar. Pour agrodolce over vegetables.

Simmer 15 minutes. Cool completely — better the next day.

Golden fried rice balls with a ragù heart. The true street food of Palermo — crispy outside, rich and comforting inside.

The winter salad of Sicily — blood oranges, shaved fennel, black olives, red onion. Bright, refreshing, and impossibly beautiful.

Spring fritter of Sicilian artichokes, broad beans and peas — a celebration of the season cooked with olive oil, white wine and fresh mint.