Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Apple Caponata: A Delicate Twist on Palermo’s Sweet and Sour Classic
Discover apple caponata, a fragrant and light Sicilian side dish that perfectly balances sweetness and tanginess!
📖 What is it
Discover apple caponata, a fragrant and light Sicilian side dish that perfectly balances sweetness and tanginess!
🛒 Ingredients
- ✓ 800g apples (preferably Bramley or Golden Delicious)
- ✓ 100g pitted green olives
- ✓ 3 red onions
- ✓ 3 celery stalks
- ✓ 1 tablespoon desalinated capers
- ✓ 4 tablespoons white wine vinegar
- ✓ 2 tablespoons caster sugar
- ✓ extra virgin olive oil, as needed
- ✓ salt and freshly ground black pepper, to taste
📊 Nutritional Information
Embrace the scents of Sicilian autumn with this apple caponata, a side dish that reimagines Palermo’s traditional flavours with a fruity, comforting touch. This dish marries the natural sweetness of apples with a gentle sweet-and-sour harmony, offering a fresh and versatile taste experience — ideal alongside meats, cheeses, or simply enjoyed on its own as an elegant starter.
👨🍳 Preparation
- 1
Trim the celery and slice into rounds, then blanch in salted boiling water for 10 minutes. Drain and set aside.
- 2
Thinly slice the onions and gently soften them in a pan with extra virgin olive oil until translucent. Remove from the pan and set aside.
- 3
Peel and dice the apples into even cubes, then sauté them in the same pan with the onion juices until golden.
- 4
Return the onions to the pan along with the celery, olives, and capers, stirring to combine all the flavours.
- 5
Dissolve the sugar in the vinegar and pour into the pan, turning up the heat to let the sharpness evaporate slightly.
- 6
Allow the mixture to simmer for a few minutes, then remove from the heat and leave the apple caponata to cool for at least half an hour.
- 7
Serve at room temperature as a side dish or a refined starter.
💡 Tips and Variations
- •
For a richer version, add toasted pine nuts and sultanas to introduce crunch and natural sweetness.
- •
If you prefer a bolder flavour, try swapping some of the apples for aubergine or pumpkin to keep a nod to Sicilian tradition.
- •
Serve the caponata on crisp crostini or alongside mature cheeses for a delightful contrast of textures and tastes.
- •
Use a sharp knife to slice the apples evenly for consistent cooking.
- •
To enhance the umami, sprinkle in a pinch of desalinated capers or finely chopped Taggiasca olives.
- •
For a vegan and gluten-free option, ensure all ingredients are fresh and free from additives.
- •
The secret to this recipe lies in the slow, patient cooking that perfectly balances sweet and sour notes.
📦 Storage
- • Store the caponata in an airtight container in the fridge, where it will keep beautifully for 3-4 days.
- • Bring it back to room temperature before serving to fully appreciate the flavours and aromas.
- • Make it a day ahead — the flavours will meld beautifully, making it even tastier.
🍷 Pairing
To complement the apple caponata, opt for a Sicilian red like Nero d’Avola Riserva, whose structure and softness perfectly balance the sweet and sour notes. Alternatively, a light, fruity Frappato will highlight the dish’s freshness. If you fancy something from outside Sicily, a young Chianti Classico or a French Pinot Noir are elegant, harmonious choices.
Making apple caponata is like bringing a genuine slice of Sicily to your table — simple yet full of balanced, inviting flavours. I warmly encourage you to give this fragrant dish a go at home and share it with your loved ones. It’s the kind of recipe that sparks joy and conversation, so don’t forget to spread the love and the taste of Palermo’s tradition!
Rate this recipe
Click or tap the stars to rate