Caponata Sbriciolata ……. Caponata with Parmesan Crumble …… heaven!
March 17, 2010 in Uncategorized
I must second Caro of Food24 – brinjals are in season now and are as cheap as chips and the key ingredient in a caponata. My love affair with lamb continues and this meal is a combo made in heaven. Roasted rack of lamb with Caponata Sbriciolata!! Simply put – the caponata, which is a medly of peppers, brinjals, olives, zucchini, capers and onion – all cooked in tomato BUT IT IS …… topped with a parmesan crumble!!!! Can you ever – PARMESAN CRUMBLE is like any crumble – you just can’t stop. I am off to review another Durban restaurant in less than an hour – and every time I pass the kitchen, I just can’t help myself, i just have a spoonful … hehehe ….. Hi my name is Janice and I am a foodaholic!!!
Max has just eaten the leftover lamb – well, let me put it this way, I made two racks so that Max could have some for lunch today. To my UTTER AMAZEMENT he ate the caponata as well! He saw me loading up about 500g of it onto a dessert spoon to shove in my gob – oohing and ah-ing about how the person who invented “crumble” should have been knighted, sainted and given a Nobel food prize or something and 10 Michelin stars and and and! With a quizzicle look on his face his words were,” Let me try this” and get your brollies and wellies out peopl, it’s either gonna rain or snow or both. Max ate veggies!
I hear choirs of angels as I type this.
Caponata
Cut 3 peppers, 6 zucchini, 10 baby brinjals (or 2 large normal brinjals) and 2 onions into
chunks
6 cloves of garlic roughly chopped
2 tins of Woolies tinned cherry tomatoes
fresh thyme and rosemary
3 dessert spoons of baby capers (or the large ones)
2 chicken stock cubes
lots of pepper
1 cup of dry white wine
In a pot – in some olive oil, fry the onion with some garlic until slightly caramelised
add the white wine and cook out all of the alcohol
add the chicken cubes, pepper, rosemary and thyme and give a good stir
throw in all the chopped chunks of veggies
add the 2 cans of cherry tomatoes and bring to the boil then turn down to a simmer
and leave it to cook for about 40 minutes
Check for seasoning.
This is what the caponata looks like.
For the Parmesan Crumble
In a food processor -
Put in 1 1/2 cups of white flour
Cut 200g of butter into cubes and throw them in
some pepper
a tiny sprinkle of nutmet
100g of grated parmesan
And pulse them to a fine crumb texture.
Place the caponata into an oven proof dish
and sprinkle the crumble over the top
flick ice cold water over the crumble (to ensure that it crisps up)
and bake at 180d for about 30 – 35 minutes or until golden brown.
I shall warn you that the aroma of the caponata baking – buttery parmesan-y
delicious smells from your kitchen – is sooooooooo good that the smell makes you
incredible hungry!!!
I have run out of space AGAIN !@!###
I will post the roasted rack of lamb at a later date.
Buon Appetito!
xx
Jan
kattiemajinks said on March 17, 2010
Oh my goodness – I can smell it already! This looks amazing dear Jan! xxx
sharonsmit said on March 17, 2010
OMG – Ai caramba…that looks soooo sooo good (must be extra good if Max ate some….) And so easy…. Enjoy the review!! Hugs hun! xxx
Moonz said on March 17, 2010
Ai jaaai jaaai.. yummy yummy yummy. THANK you!
HUGS xxx
tandy.sinclair said on March 17, 2010
I had to go and get my lunch out the car before reading this – and now I am off to buy wellies for the rain
are you heading our way for the conference?
sandravdw said on March 17, 2010
This looks absolutelyu amazing, so its like a ratatouille with crumble?
Where do you review restaurants?
janicetripepi said on March 17, 2010
Hey Sandra, yes I review restaurants in Durban. I have just returned from a lovely – actually and awesome lunch at The Corner Cafe in Glenwood…… stunning little spot. Have an awesome day Sandra xx jan
PS We
janicetripepi said on March 17, 2010
Oops ; i was saying Welcome to my blog and thank you for the visit xx
janicetripepi said on March 17, 2010
Oh yes, I can’t wait – i am DEFINATELY gonna see everyone on Sunday ….Whooooooooooohooo xxxx jan
janicetripepi said on March 17, 2010
MWAAAaaa …. xxx jan
janicetripepi said on March 17, 2010
Thanks Shaz xxx jan
janicetripepi said on March 17, 2010
Thanks Minnie – i could be putting parmesan crumble on my jungle oats in the morning!!!!!! xxx jan
janicetripepi said on March 17, 2010
Thanks Cin xxx jan
sandravdw said on March 17, 2010
Thanx for visiting my blog. So you write for a magazine or newspaper?
janicetripepi said on March 17, 2010
I review for Food24 …. check out my reviews on the site.
canda1 said on March 17, 2010
Looks absolutely delicious as always!!! I like the idea of that crumble, I did a fennel crumble from the ottolenghi cookbook the other day and it was a bit sweet, think this would work perfectly!!!! xxxx
Zabwan said on March 17, 2010
absolutely divine – parmeson crumble! wow! thanks for the recipe xxx
Collywolly said on March 17, 2010
Forgive me sweetie Im not even reading. I will catch up next week. About the badge
http://blogs.food24.com/kitchendiary/cape-town-food-bloggers-conference-update-and-news
In the above post I have the html code. Copy it in all its entirety and then paste it into the little square when you add a badge under settings then badges. Once you have pasted it and given it a name click on preview and it will show up in the little pane next to where you just pasted it.If it worked then click on save and it will send it under your badges. Thanks Jan. Looking forward very much to getting a big hug from you. When do you leave? I need to do a final letter to everyone with details and map etc… xxx
pinkpolkadot said on March 17, 2010
…this sounds sooooo wonderful!!
janicetripepi said on March 18, 2010
Hi T&T – it did, very rich though – perhaps a little grating of lemon zest would lighten it up a bit and cut through the buttery-ness, although in my world there are two things u can never over-do – that’s butter and mascara xxxx jan
janicetripepi said on March 18, 2010
Hey darling – shame !! Dev’essere andare pazza con tutta sta facenda cara!Io parto sababto – pero, ciavero mio laptop con me, allora non ti preocupare troppo cara xxx Ti posso autari in qualche modo?? Tanti cari baci xxxx
janicetripepi said on March 18, 2010
HEY Z – that’s what i thought – until now i had only ever made a sweet crumble!! This is deeeeeeee-vine – very rich – BUT nyummy! xxx jan
Collywolly said on March 18, 2010
Waaaahaaaaaaaa!!! Here’s the one translation I came up with
Dev’ to be go crazy with everything expensive facenda is! I delivery sababto – pear tree, my ciavero laptop with me, then you not preocupare too expensive. I am able you autari somehow?? Very expensive kisses
I want to know why you are bringing a pear tree and your ciavero laptop? Are you bringing a partridge as well? I accept the very expensive kisses
) xxxxx
janicetripepi said on March 18, 2010
Bwaaaaaaaaahahahahaaaa ….. i am crying i am laughing so much … wait i can’t see….. mascara blindness ..hhhxxx janhhhhhhhhhhahhaaaaa
tandy.sinclair said on March 18, 2010
do you have a lift to the venue?
TheCreativePot said on March 18, 2010
Would you believe I’ve never had caponata? Sacrilege, right?
janicetripepi said on March 18, 2010
Lol – i only make it around this time of year, mostly cos i forget all about the dish – which is crazy cos it has my fave veggies in!! Marisa cara, time to make caponata cos winter she’s a coming!! xxx jan
janicetripepi said on March 18, 2010
Thanks Inky !!! xxx jan
janicetripepi said on March 18, 2010
Well now i am very very happy – cos this recipe is satisfying three senses -
sight taste AND sound xxx hehehe …. have a great evening all xx jan
janicetripepi said on March 18, 2010
Oh Colleen you are such a card – no pear trees – you must be going crazy with this big “do” – forty dear kisses – can i possibly help u in any way – i am arriving on Saturday – honestly i haven’t stopped laughing all day!!! See you soon xxx jan
janicetripepi said on March 18, 2010
and my kisses are given out free …. not expensive at all, but they are dear kisses! xxx
Ultimate tart said on March 18, 2010
Oh my lord that sounds surblime its like forn ( food porn)have to make some off to the shop for ingredients. Many thanks food pimp for that xxxxx
janicetripepi said on March 18, 2010
‘Tis a sexy dish indeed! Thanks Tart xxxx jan
forage said on March 26, 2010
Hi Janice. I love your ideas and this caponata crumble sounds just perfect as a vegetarian main course. Thanks so much. I usually make my caponata a bit different – according to a great Maggie Beer recipe I found – it has a bit of dark chocolate in which really gives it a very special zing. XX http://www.forage.co.za
janicetripepi said on March 30, 2010
Hey there darling, sorry this reply is so tardy but i have been away – thanks for your visit AND comment – i agree – what an awesome idea for a vegetarian meal. Have a look at my previous Gujurathi Vegetarian Meal – i see u like Dal – so this should please your taste buds nooooo end!!! The dark chocolate idea is AWESOME – i can imagine that it would lend a nice deep rich flavour to the dish xxx jan