Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Fennel Caponata – a delicate and fragrant Sicilian twist
Discover fennel caponata, a refined and lighter variation of the classic Sicilian favourite - perfect as a starter or Mediterranean side.
🛒 Ingredients
- ✓ 4 fennel bulbs
- ✓ 1 onion
- ✓ 1 celery stick
- ✓ 2 peeled tomatoes
- ✓ A handful of pitted green olives
- ✓ 1 tablespoon rinsed capers
- ✓ 1 tablespoon pine nuts
- ✓ Half a glass red wine vinegar
- ✓ 1 tablespoon sugar
- ✓ Extra-virgin olive oil
- ✓ Salt, to taste
📊 Nutritional Information
If you’re in the mood for a caponata that feels a touch lighter yet still wonderfully characterful, this fennel caponata is a delightful surprise. Here, the classic Sicilian dish is reimagined by swapping aubergines for fennel bulbs, giving the recipe a gentler fragrance and a lovely sweetness that pairs beautifully with its trademark agrodolce balance.
Served cold as an antipasto or alongside grilled fish, cured meats or warm bread, it’s a Mediterranean dish that rewards patience - the flavours only get better as they rest and mingle.
👨🍳 Preparation
- 1
Trim away the tough outer layers of the fennel, then slice into wedges or medium-sized pieces.
- 2
Fry the fennel in plenty of extra-virgin olive oil until golden. Drain and set aside on kitchen paper.
- 3
In the same pan, add the chopped onion and gently soften with a small splash of oil.
- 4
Add the chopped celery, olives, capers and pine nuts, letting everything sizzle together for a few minutes.
- 5
Stir in the diced peeled tomatoes and cook over a low heat for about 15 minutes. Season with salt.
- 6
Add the fried fennel back to the pan, mix gently and pour in the vinegar in which you’ve dissolved the sugar.
- 7
Let the vinegar evaporate, allow the flavours to combine fully, and leave to cool completely before serving.
💡 Tips and Variations
For a more pronounced sweet-savoury contrast, add a small handful of raisins. If you don’t have pine nuts, toasted almonds bring a lovely crunch. Like all good caponate, this one tastes even better the day after - the flavours mellow and deepen beautifully.
📦 Storage
- • Keep refrigerated in an airtight container for up to 3 days.
- • Always serve at room temperature to enjoy its full aroma.
- • Do not freeze, as fennel can lose its texture.
🍷 Pairing
Pair this fennel caponata with a glass of Contea di Sclafani Merlot. Its soft, fruity notes balance the gentle acidity and sweetness of the agrodolce sauce perfectly.
Fennel caponata is a wonderful discovery for anyone who loves the honest, soulful flavours of Sicilian cooking. Delicate, aromatic and pleasantly light, it captures the best of Mediterranean vegetables and the island’s timeless love for sweet-and-sour dishes.
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