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“CAMUTI TIPS – consigli e idee in cucina”

con lo Chef consulente Camuti

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La crescita gastronomica di questo indiscusso capolavoro dell’evoluzione della cucina siciliana, ricetta tra le più famose al mondo, deve molto alle varie contaminazioni delle dominazioni greche, arabe, romane e francesi.

Diffusa in tutto il Mar Mediterraneo, oggi è utilizzata come contorno ed è inserita nell’elenco dei Prodotti Agroalimentari tradizionali siciliani (P.A.T).

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Dalla ricetta romana, una semplice “insalata”, molto antica e distante dalla caponata delle nostre tavole, alla caponata delle cucine patrizie dove diventò un piatto aristocratico e per pochi. Per poi arrivare ai nostri giorni passando dall’Ottocento e accogliendo le melanzane, spesso associate al pesce.

Negli ultimi decenni la presenza del pesce è stata quasi del tutto eliminata anche se a volte, alcuni Chef, ripropongono caponate con pesce spada o tocchetti di altro pesce.
Reminiscenze di un passato che ancora vive nelle nostre tavole siciliane.

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Ed oggi come viene preparata la caponata nei nostri ristoranti e gastronomie?

Lascia i tuoi dati e ricevi subito l’email con la ricetta della Caponata Tradizionale, la variante realizzata dal nostro Chef Consultant Giancarlo e tutti i consigli e i segreti per una Caponata davvero speciale!

 

 

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CURIOSITA’

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dal greco – Captos o Capto cioé tagliato

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L’ipotesi potrebbe trovare terreno fertile nella natura stessa della caponata, piatto a base di verdure tagliate a pezzi più o meno della stessa misura.

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dal latino – Caupona o Cauponium cioé Osteria o Capulare – fare a pezzi

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L’Osteria al tempo era un luogo di ritrovo per tutti quei marinai che, stanchi dal lavoro, andavano a rifocillarsi con un buon bicchiere di vino e un pezzo di pane condito con aglio, olio, olive, capperi e acciuga.

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 dalla parola CAPONE, inteso come Lampuga

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Con questo pesce si realizzava una zuppa, insieme alle verdure e il tutto poi condito in salsa agrodolce. È considerata la caponata degli aristocratici.

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dallo spagnolo caponada

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Termine già documentato nel 1709 ad indicare un piatto catalano molto simile alla caponata.

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LO SAPEVI CHE

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Ben 37 sono le varianti della caponata in Sicilia

La Caponata è simile ad un piatto tipico della cucina afghana

Patate e melanzane pare non siano presenti nelle ricette originarie

L’agrodolce è tipicamente proveniente dalla cucina cinese, poi esportata dagli Arabi nelle cucine europee, e dagli stessi cinesi in quella nordamericana.

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Fonti _ 1. La millenaria storia della caponata, piatto della cucina siciliana famoso nel mondo, di Vincenzo Roberto Cassaro su ilSicilia.it – Url consultato il 27/01/2021; 2. La Caponata di melanzane, la sua origine e ciò che forse non sapete ancora di Alessandra Verzera, su Scelte di Gusto, Url consultato il 27/01/2021; 3. Caponata su Wikipedia, Url consultato il 27/01/2021.

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