hi everybody I’m April Bloomfield I am at the Spotted Pig in NYC and today I’m
at the Spotted Pig in NYC and today I’m
at the Spotted Pig in NYC and today I’m going to do a caponata
going to do a caponata
going to do a caponata which is basically an Italian eggplant –
which is basically an Italian eggplant –
which is basically an Italian eggplant – we’ve got some sautéed eggplant
we’ve got some sautéed eggplant
we’ve got some sautéed eggplant that I lightly seasoned and drained in a
that I lightly seasoned and drained in a
that I lightly seasoned and drained in a colander it helped take away the
colander it helped take away the
colander it helped take away the bitterness and it’ll actually
bitterness and it’ll actually
bitterness and it’ll actually concentrate the cells of the eggplant so
concentrate the cells of the eggplant so
concentrate the cells of the eggplant so when you fry them in the oil
when you fry them in the oil
when you fry them in the oil they won’t absorb so much fat so these
they won’t absorb so much fat so these
they won’t absorb so much fat so these are nice and golden brown and they’re
are nice and golden brown and they’re
are nice and golden brown and they’re really kind of creamy inside like this
really kind of creamy inside like this
really kind of creamy inside like this you can actually see that that’s
you can actually see that that’s
you can actually see that that’s perfectly cooked eggplant and then we’ve
perfectly cooked eggplant and then we’ve
perfectly cooked eggplant and then we’ve got a little base of some celery a
got a little base of some celery a
got a little base of some celery a little bit of onion and this has been
little bit of onion and this has been
little bit of onion and this has been cooked for about 30 minutes until
cooked for about 30 minutes until
cooked for about 30 minutes until they’re nice and soft a little tomato
they’re nice and soft a little tomato
they’re nice and soft a little tomato sauce again it’s been cooked for about
sauce again it’s been cooked for about
sauce again it’s been cooked for about 30 minutes we got some nice garlic going
30 minutes we got some nice garlic going
30 minutes we got some nice garlic going on we’ve got a little bit of chilli
on we’ve got a little bit of chilli
on we’ve got a little bit of chilli which is great because it’s going to
which is great because it’s going to
which is great because it’s going to kind of make it nice and bright a little
kind of make it nice and bright a little
kind of make it nice and bright a little bit of celery leaf that was saved from
bit of celery leaf that was saved from
bit of celery leaf that was saved from the whole head of celery that we used
the whole head of celery that we used
the whole head of celery that we used some parsley we’re going to finish it
some parsley we’re going to finish it
some parsley we’re going to finish it with some nice black and green olives
with some nice black and green olives
with some nice black and green olives some nice toasted pine nuts and a little
some nice toasted pine nuts and a little
some nice toasted pine nuts and a little bit of caper and then I made this quick
bit of caper and then I made this quick
bit of caper and then I made this quick herb vinaigrette
herb vinaigrette
herb vinaigrette it’s basically red wine vinegar with a
it’s basically red wine vinegar with a
it’s basically red wine vinegar with a little tarragon parsley and a little
little tarragon parsley and a little
little tarragon parsley and a little mint so first of all we’re going to put
mint so first of all we’re going to put
mint so first of all we’re going to put some oil in a pan so you can just see it
some oil in a pan so you can just see it
some oil in a pan so you can just see it starting to smoke so we’re just going to
starting to smoke so we’re just going to
starting to smoke so we’re just going to add that like this
I’m just going to add some chili we’re
I’m just going to add some chili we’re just going to crush them a little bit in
just going to crush them a little bit in
just going to crush them a little bit in between our fingers okay so these are
between our fingers okay so these are
between our fingers okay so these are ready now they’re nice and golden brown
ready now they’re nice and golden brown
ready now they’re nice and golden brown the garlic’s toasty smells really good
the garlic’s toasty smells really good
the garlic’s toasty smells really good we’re going to get the tomatoes and
we’re going to get the tomatoes and
we’re going to get the tomatoes and we’ll probably go a quarter of these to
we’ll probably go a quarter of these to
we’ll probably go a quarter of these to Martin’s so we’re just going to sprinkle
Martin’s so we’re just going to sprinkle
Martin’s so we’re just going to sprinkle them probably about half a cup of
them probably about half a cup of
them probably about half a cup of tomatoes for this amount 2 pounds of
tomatoes for this amount 2 pounds of
tomatoes for this amount 2 pounds of eggplants so we’ve got the fried
eggplants so we’ve got the fried
eggplants so we’ve got the fried eggplant so kind of room temperature
eggplant so kind of room temperature
eggplant so kind of room temperature right now it’s got good color we’re just
right now it’s got good color we’re just
right now it’s got good color we’re just going to put it in very gently into the
going to put it in very gently into the
going to put it in very gently into the bottom of the pan we’re going to give it
bottom of the pan we’re going to give it
bottom of the pan we’re going to give it a light stir
and a few these salted capers we’re just
and a few these salted capers we’re just going to do a little pinch they had a
going to do a little pinch they had a
going to do a little pinch they had a nice saltiness to it a little bit of
nice saltiness to it a little bit of
nice saltiness to it a little bit of herbaceous Ness which is kind of cool
herbaceous Ness which is kind of cool
herbaceous Ness which is kind of cool this is a green olive this is a cherry
this is a green olive this is a cherry
this is a green olive this is a cherry NOLA from Italy this is going to add
NOLA from Italy this is going to add
NOLA from Italy this is going to add some salt and some Amami
some salt and some Amami
some salt and some Amami Lorne ich was from France we’re just
Lorne ich was from France we’re just
Lorne ich was from France we’re just going to break those up really
going to break those up really
going to break those up really rustically give this a light stir just
rustically give this a light stir just
rustically give this a light stir just incorporate it all kind of marry it
incorporate it all kind of marry it
incorporate it all kind of marry it together we’re going to add a little bit
together we’re going to add a little bit
together we’re going to add a little bit more salt not too much because we’ve got
more salt not too much because we’ve got
more salt not too much because we’ve got the caterers we got the olives this is
the caterers we got the olives this is
the caterers we got the olives this is the best bit the herby vinegar we’re
the best bit the herby vinegar we’re
the best bit the herby vinegar we’re just going to do a couple of splashes
just going to do a couple of splashes
just going to do a couple of splashes we’ve got so much sweetness going on in
we’ve got so much sweetness going on in
we’ve got so much sweetness going on in there from the onions and the celery the
there from the onions and the celery the
there from the onions and the celery the eggplant so this is going to cut all the
eggplant so this is going to cut all the
eggplant so this is going to cut all the way through that and it’s going to make
way through that and it’s going to make
way through that and it’s going to make it nice and bright
it’s got a bit of celery and parsley
it’s got a bit of celery and parsley just going to sprinkle this on top bit
just going to sprinkle this on top bit
just going to sprinkle this on top bit of pine nuts been lightly toasted the
of pine nuts been lightly toasted the
of pine nuts been lightly toasted the pine nuts they add a bit of texture a
pine nuts they add a bit of texture a
pine nuts they add a bit of texture a little bit of nuttiness to kind of bring
little bit of nuttiness to kind of bring
little bit of nuttiness to kind of bring it all together so that’s it guys that’s
it all together so that’s it guys that’s
it all together so that’s it guys that’s my caponata if you have any comments
my caponata if you have any comments
my caponata if you have any comments please feel free to drop them in a
please feel free to drop them in a
please feel free to drop them in a comment box and thank you for joining me
comment box and thank you for joining me
comment box and thank you for joining me on the food Tube channel
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