Sicilian Caponata

Caponata (Sicilian vegan dish)

This sweet and sour dish from Sicily is one of the famous Italian original vegan dishes.

Depending on the other courses of your meal, this could be an appetizer, or a side dish or even a main dish.

You can prepare this recipe in one of our cooking classes.

And if you want to end your vegan meal with a dessert, check out these luxurious Christmas coconut and rum snowballs or, if you prefer a gluten-free dessert, check out these Healthy Vegan Flourless Peanut Butter Cookies.

Caponata (Sicilian vegan dish)

Sicilian Caponata

Prep Time 30 mins
Cook Time 1 hr
Rest 2 hrs
Total Time 3 hrs 30 mins
Course Appetizer
Cuisine Italian
Servings 6

Ingredients
  

  • 1 kg Eggplants
  • 3 stalks Celery
  • 250 g Onions
  • 100 g Pitted Black olives
  • 50 g Capers in salt or in brine
  • 60 g Pine nuts
  • 500 g diced canned tomatoes
  • 50 g Sugar
  • 50 g White wine vinegar
  • 6 Basil leaves
  • Rock salt
  • EVOO
  • salt and pepper

Instructions
 

  • Dice the eggplants 1,5-2 cm size, put them on a colander, sprinkle some rock salt in between, this will force the bitter liquid that is inside to exit, put a weight on top, leave it for min 2 hours, then brush away the salt and remember that you will need little or no salt later in the recipe.
  • If you don't have time for the previous step, you can omit it, but when you will fry the eggplants, you will not obtain the same result.
  • In a pan put the pine nuts and let them brown a little to release the flavour, reserve them in a small bowl.
  • In the same pan put some EVOO and fry the eggplants, for a 10-15 minutes until they brown a little, reserve them in a bowl.
  • Cut celery in 1-2 cm pieces, put it in boiling salted water for 3-4 minutes, drain and let it dry, then briefly fry it in the pan with some EVOO, reserve it. in a small bowl
  • Rinse capers to remove the salt, cut olives in pieces.
  • In the same pan put some EVOO and the diced onion, let it brown a bit, add tomatoes and let cook for 10 min, then add sugar and vinegar, stir 1 minute to evaporate the vinegar, add the other ingredients and some basil leaves, stir to mix all together 1-2 minutes,
  • Caponata is ready, let it cool a little bit and serve.
Keyword gluten free, Sicilian, vegetables

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Poached egg and sweet and sour radicchio – sous vide

Poached egg with sweet and sour radicchio - sous vide

This recipe uses the sous vide controlled temperature technique to obtain the desired texture of the poached egg.

Open poached egg with sweet and sour radicchio - sous vide

Poached egg with sweet and sour radicchio – sous vide

Prep Time 30 mins
Cook Time 1 hr
Course Appetizer
Cuisine Italian
Servings 6

Ingredients
  

  • 6 chiken egg
  • 60 g almonds
  • salt to taste
  • 500 ml peanut oil or sunflower oil or corn oil

Sweet and sour radicchio

  • 12 Radicchio salad leaves
  • 25 ml red wine vinegar
  • 10 ml red wine
  • 25 g sugar
  • 5 ml EVOO
  • 5 g salt
  • 1 pinch pepper

Instructions
 

  • Prepare the water for the eggs: set the temperature at 62°C (144°F), cooking time 1 hour. Immerse the eggs and start the cooking.
  • Prepare the liquid for sweet and sour radicchio: mix red wine, vineger, EVOO, sugar sal and pepper in a small bowl.
  • Rinse the radicchio leaves and put them in a bag for sous vide cooking, add the liquid, vacuum seal the bag. Cook sous vide at 85°C (185°F) for 25 minutes.
  • Remove the leaves from the bag, put the liquid in a small pot and heat until it is reduced as a sauce.
  • Pre-heat the oil up to 170°C (340°F).
  • Chop the almonds in small pieces.
  • When the eggs are cooked, cool down them in running water, until you can handle them.
    Break and remove the eggshells carefully.
    Coat the egg with the chopped almonds.
    Use a ladle to immerse the egg in the oil and deep fry for 30 seconds.
    Put the egg on a kitchen paper to remove the oil in excess.
  • Plate the egg, 2 radicchio leaves, three teaspoons of sauce and serve immediately.
Keyword gluten free, sous vide

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Asparagus and turmeric risotto

Asparagus and turmeric risotto

Risotto is one of the most famous Milan dishes! This tasty vegan and gluten free recipe uses fresh asparagus and turmeric.

If you like turmeric and you want to end your meal with a dessert based on that spice, check out this Middle-East Turmeric semolina cake recipe.

You can prepare this recipe in the Vegan cooking class or in the Gluten free cooking class.

Asparagus and turmeric risotto

Asparagus and turmeric risotto

Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 280 g rice Carnaroli or Arborio
  • 400 g Asparagus
  • 1 small onion or 1 scallion or 1/2 leek
  • 800 ml vegetable broth
  • 150 ml rosè wine
  • EVOO
  • 1 tbsp turmeric powder
  • salt
  • pepper

Instructions
 

  • Rinse asparagus and peel them, cut the asparagus tips and reserve
  • bring a small pot of water to boil and put the asparagus base, cook for 10-15 minutes, drain reserving the resulting liquid that will be used for the risotto cooking
  • blend the asparagus base using the immersion mixer, and strain using a colander to eliminate the fibers, reserve the sauce obtained, salt and pepper to taste
  • put some EVOO in a pan, add the asparagus tips, add 50 ml rosé wine and cook for 3-5 minutes depending on how big are the asparagus, salt and pepper to taste, reserve
  • put some EVOO in a pot, add the onion thinly diced and briefly cook, add rice, stir and let it shine, add 100 ml rosé wine, let the alcohol evaporate, add some vegetable broth, stir and let it absorb, continue to add broth as needed,
  • 5 minutes before the end of cooking time, add turmeric powder, salt and pepper to taste, gas off, let risotto rest 2 minutes,
  • plating: put risotto on the dish, add the asparagus sauce in the center and put the asparagus tips on top and serve.
Keyword gluten free, vegetables

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Tikka masala

Modernist Tikka Masala

In this recipe, we will prepare a modernist sous vide tikka masala chicken.

Modernist Tikka Masala

Tikka masala

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 10

Ingredients
  

For the chicken

  • 2 g ground cumin
  • 2 g ground coriander
  • 2 g garlic powder
  • 0,5 g cayenne chile powder
  • Salt and pepper to taste
  • 500 g chicken breasts

For the tikka masala coating

  • 25 g tomato paste
  • 200 g crushed tomatoes
  • 50 g onion diced
  • 10 g fresh ginger minced
  • 3 cloves garlic diced
  • 1 chili diced
  • 50 g water
  • 10 g honey
  • 10 g garam masala
  • Salt and pepper
  • 3 g agar
  • 100 g heavy cream
  • sesame oil

Instructions
 

  • Preheat the water bath to 60°C . Combine the spices in a small bowl and mix well. Salt and pepper the chicken breasts then coat with the spice mixture. Seal them in a sous vide bag and place them into the water bath. Cook for 1 hour. Remove from the sous vide bag and pat dry. Cut the chicken into 1 inch-sized cube.
  • During the chicken cooking time, heat a pan over medium to medium-high heat. Add oil and warm. Add the onion and cook until translucent, about 5 minutes. Add the garlic, ginger, and chili and cook for 2 minutes.
  • Add the tomato paste and garam masala and cook, stirring regularly, for 3 minutes. Add the crushed tomatoes, water, and honey then bring to a simmer for around 15 minutes. Salt and pepper to taste.
  • Add the agar, puree well, and bring to a boil for 3 to 5 minutes. Stir in the heavy cream then reduce the heat to just below a simmer and keep it there while dipping the chicken.
  • Stick a toothpick in a chicken cube then dip the chicken into the tikka masala coating. Set the cube on a plate, the coating should begin to harden quickly. Once the coating has set, re-dip it for a thicker coating. Repeat for the remaining chicken.
  • Serve with steamed basmati rice.
Keyword gluten free, meat

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Wild boar stew and polenta taragna

Braised wild boar with polenta taragna

This recipe presents a typical dish from the Italian Alps region: a special polenta made with buckwheat flour and cornflour, butter and cheese. The polenta is usually eaten with some meat stew, in this case, we will use wild boar.

You can prepare this recipe in the Lake Maggiore cooking class or in the Private cooking class.

Braised wild boar with polenta taragna

Wild boar stew and polenta taragna

Prep Time 20 mins
Cook Time 2 hrs
Rest 12 hrs
Total Time 14 hrs 20 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 kg mixed parts of wild boar diced
  • EVOO

Polenta taragna

  • 300 g polenta taragna mixed flour or a mix of buckwheat flour and cornflour
  • 200 g butter
  • 250 g casera cheese or medium-fat cheese that can easily melt
  • 1 l water
  • 1 tsp salt

Marinade

  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 garlic clove
  • 500 ml full body red wine
  • 2 bay leaves
  • 6 juniper berry
  • 4 peppercorn
  • 1 sprig of rosemary
  • 3 sage leaves
  • 1 tsp salt

Instructions
 

  • Prepare the marinade: chop carrot, celery, onion, and garlic, add the other ingredients and put in a bowl together with the wild boar. Cover with plastic wrap and marinate in the fridge for the whole night.
  • Drain the meat from the marinade, put some EVOO in the pot, put the meat and let it sear for a few minutes over medium heat, add the marinade, partially cover and let it cook low heat for 2 hours. Before serving, remove the sprig of rosemary and the leaves of bay and sage.
  • Prepare the polenta: boil a saucepan with water and salt, add the flour, stirring rapidly to avoid lumps, then cook over low heat for 40 minutes, stirring slowly and continuously. Two minutes before the end of cooking, add the butter and the diced cheese, mix the ingredients well to melt the butter and the cheese.
  • Serve the wild boar stew and the polenta in a soup plate!

Notes

Hint: if you can find it, there are pre-cooked flours that cook in only ten minutes, the procedure is the same and the taste is also the same.
Keyword gluten free, meat

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