Name: Capunata and sautéed preserved pine mushrooms with crostini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 140 ml olive oil; 1 onion, finely chopped; 2 inner white celery stalks, stems cut into 1cm dice, leaves torn; 1 firm William pear, cored and diced; 2 tbsp white wine vinegar; 1 tsp caster sugar; ½ tsp ground cinnamon; 2 eggplant, cut into 2cm dice; 2 vine-ripened tomatoes, scored, blanched, peeled, seeded, cut into 1cm dice; 30 gm salted baby capers, rinsed and drained; 100 gm pitted Sicilian green olives; To serve: crostini; Mushrooms with basil and ricotta salata; 700 ml white wine vinegar; 1 lemon, halved; 4 garlic cloves, finely chopped; 1 fresh bay leaf; 500 gm field or pine mushrooms; 2 tbsp olive oil; To serve: torn basil and finely grated ricotta salata (see note)

Capunata and sautéed preserved pine mushrooms with crostini

Australian Gourmet Traveller recipe for Capunata and sautéed preserved pine mushrooms with crostini

Serves 6

Prep

20M

Cook

35M

Total

55M

“For me, capunata [as caponata is known in Sicily] encompasses the history of Sicily in one dish, as it contains ingredients left behind from past periods and conquerers.” Alfredo La Spina, Bar Idda, Brunswick East, Vic

Ingredients

140 ml olive oil

1 onion, finely chopped

2 inner white celery stalks, stems cut into 1cm dice, leaves torn

1 firm William pear, cored and diced

2 tbsp white wine vinegar

1 tsp caster sugar

½ tsp ground cinnamon

2 eggplant, cut into 2cm dice

2 vine-ripened tomatoes, scored, blanched, peeled, seeded, cut into 1cm dice

30 gm salted baby capers, rinsed and drained

100 gm pitted Sicilian green olives

To serve: crostini

Mushrooms with basil and ricotta salata

700 ml white wine vinegar

1 lemon, halved

4 garlic cloves, finely chopped

1 fresh bay leaf

500 gm field or pine mushrooms

2 tbsp olive oil

To serve: torn basil and finely grated ricotta salata (see note)

Method

Main

1.Heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion and celery (reserve leaves), stir occasionally until tender (4-5 minutes). Add pear, stir occasionally until tender but still holding shape (3-4 minutes). Add vinegar, sugar and cinnamon, stir until sugar dissolves, season and set aside.

2.Heat 50ml olive oil in a large saucepan over medium-high heat, add half the eggplant, cook until golden (6-8 minutes), add to celery mixture and set aside. Repeat with remaining oil and eggplant. Add tomato to pan and cook until tender (4-5 minutes). Add capers and olives, then add to eggplant and celery mixture. Season to taste, adjust vinegar and sugar to taste and cool to room temperature. Capunata will keep refrigerated for 5 days. Bring to room temperature to serve.

3.For mushrooms with basil and ricotta salata, bring vinegar, lemon, garlic, bay leaf and 3 litres water to the boil, then reduce heat to low and season to taste. Add mushrooms, increase heat to high and return to the boil. Strain (discard liquid), pat dry on absorbent paper, coarsely chop and set aside. Heat olive oil in a large saucepan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes) and season to taste. Serve hot with basil and ricotta salata, with capunata and crostini passed separately.

Note Ricotta salata, a salted, pressed and dried form of ricotta, is available from selected delicatessens.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz