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Felicity Cloake's perfect caponata.

Aubergine is the star of this classic sweet-and-sour Sicilian vegetable dish, but the rest of the ingredients are up for debate. Are fresh tomatoes a must? How do you fry an egg plant? And is it worth slipping in a bit of chilli or chocolate?

Incredible traditional Sicilian Aubergine Stew with delicious capers, olives and tomatoes | Jamie Oliver

Incredible Sicilian aubergine stew (Caponata)

Incredible Sicilian aubergine (EGGPLANT) stew (Caponata) This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto.

Two Kitchens: an exclusive extract from Rachel Roddy’s new cookbook, part two | Rachel Roddy recipes

Two Kitchens: an exclusive extract from Rachel Roddy’s new cookbook, part two

Rachel Roddy recipes: In the second extract from Rachel Roddy’s new book, Two Kitchens, she turns to Sicily for inspiration, where food marks the seasons as keenly as any calendar and good food is as certain as the sunshine

Caponata Siciliana - Lazy Cat Kitchen

Caponata Siciliana

With peppers, aubergines and tomatoes, this Caponata Siciliana captures everything that is wonderful about fresh summer produce. Perfect with crusty bread!

Incredible Sicilian aubergine stew (Caponata)-i k zavareni (kucharka Apetit: Zavarovani)

Incredible Sicilian aubergine stew (Caponata)

Aubergine Stew is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto;

10 Best Veggie Chilis

10 Best Vegetarian Chilli Recipes to suit any taste and occasion. Get inspired by The Flexitarian and go meat free any day of the week.

tomato sauce cooking club

How to cook basic tomato sauce

Cookery Club: Learning to cook the basics means never being afraid to mess up – in fact, it’s all part of the fun. Start with this simple tomato sauce .

NYT Cooking: This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat.%2...

Sicilian Beef Ragout

Aubergine Parmigiana recipe: a beautifully baked Italian classic. Find more speedy suppers over on prima.co.uk

Baked Italian aubergine parmigiana

Spiced aubergine bake

Spiced aubergine bake

Spiced aubergine bake - This is vegan comfort food at its best - layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal

In the second extract from her new book, Two Kitchens, Rachel Roddy turns to Sicily for inspiration: pasta con le melanzane (pasta with aubergine), caponata, beef rolls in tomato sauce, cherries in syrup with bay leaves, lemon pudding, sweet yeasted buns (tuppo), ricotta, honey and pistachios.

Two Kitchens: an exclusive extract from Rachel Roddy’s new cookbook, part two

In the second extract from her new book, Two Kitchens, Rachel Roddy turns to Sicily for inspiration: pasta con le melanzane (pasta with aubergine), caponata, beef rolls in tomato sauce, cherries in syrup with bay leaves, lemon pudding, sweet yeasted buns (tuppo), ricotta, honey and pistachios.

Anna Jones’ burrito with chilli, brown rice, tomatoes and sour cream.

The all-pleasing chilli

An Anna Jones recipe for students: Finally, a vegetarian chilli that can rival its meaty counterpart. And you’d be hard-pressed to find a cheaper, healthier, tastier meal than one built around dried pulses. Just remember to soak …

NYT Cooking: It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour

Chicken Adobo

NYT Cooking: It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour

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