Caponata is a dish usually associated with eggplant and often served as an antipasti.

However, it originally was made with fish. Sicilians make this dish
using mahi-mahi or spada (swordfish).

When I had this dish in Palermo, it was made with spada
and the fish and the spices, savory and sweet seemed
to merge the Sicilian and Arab cultures. It was
nothing short of delicious. I was fortunate to be
able to obtain the recipe.

2 SWORDFISH FILETS
¼ CUP SEMOLINA FLOUR
2 CUPS FRYING OIL – vegetable, peanut
2 ¼ CUPS PASSATA
1 TB TOMATO PASTE
1 ONION
1 CELERY STALK
2 TBS OF GREEN OLIVES – pitted
2 TBS SALTED CAPERS
¼ CUP RAISINS
COCOA POWDER
EXTRA VIRGIN OLIVE OIL
1/3 CUP WHITE VINEGAR
1 TB SUGAR
SALT, PEPPER – to taste

Place the capers in a cup of water and pit the olives and then cut in half. Peel the onion and finely chop it.

Remove any leaves from the celery stalk and boil or steam the stalk just until fork tender, not very soft and mushy. Once it is cooked, slice the stalk and set it aside.

Dice the fish filets (1 ½ -2 inches each) and toss them in the semolina flour and mix until thoroughly breaded.

Heat the frying oil in a medium pot until it reaches a suitable frying temperature. Fry the diced filets until a they form a soft crust. Do not put too many fish pieces in the oil at the same time or they will not crisp up if too crowded. Collect them with a skimmer and let them rest on a plate lined with paper towel to absorb excess grease.

In a large pan heat about a tablespoon of olive oil and brown the onion on medium heat until golden. Rinse the capers and shake off the excess water. Add them to the pan along with the pine nuts, raisins and olives. Brown for about 5 minutes.

Taste for salt and pepper and adjust. Increase heat to high and add sugar, mix well and cook for 5 minutes. Pour in the vinegar and cook until the aroma dissipates, and the vinegar has evaporated 8 – 10 minutes.

Remove from the heat, add the diced fish filets, a pinch of cocoa powder, mix well and serve at room temperature.

Serve as an appetizer on a bed of lettuce with some crusty French bread.

BUON MANGIATI!

TORTA MANDORLE di RICOTTA

¾ CUP SUGAR
½ CUP BUTTER – unsalted, room temp
1 LEMON – large, zested, juiced
1 TB VANILLA SUGAR*
4 EGGS – room temp, separated
2 CUPS BLEACHED ALMOND FLOUR*
9 OZ RICOTTA – whole milk, drained, room temp
1/3 cup sugar
1/3 CUP PIGNOLI – for topping
POWDERED SUGAR – for dusting

PREHEAT OVEN TO 325º
Line the bottom of an 8-inch springform pan with parchment paper.
Grease the sides of the pan and sprinkle lightly with sugar or crumbs*

(Almond flour is simply made from ground almonds where blanching almonds in water to remove the brown skins. The almonds are then ground and sifted into flour. Do not confuse it with almond meal because the texture is different. You can find almond flour in most local supermarkets along with the other flours.)

In the bowl of a heavy-duty mixer beat the sugar and butter until light and creamy. Next slowly add the lemon zest, lemon juice and vanilla sugar while continuously beating. When well combined add the egg yolks, one at a time making sure it is beaten in before adding the next yolk. Using a rubber spatula gently fold in the almond flour and ricotta cheese. (I sometimes mix it in with my mixer on low speed.)

In a separate glass bowl beat the egg whites until stiff peaks form. Add the 1/3 cup of sugar slowly when the whites are foamy and then continue to beat until stiff peaks
have formed. Gently fold the egg whites into the batter. When all combined and only small specks of white are visible pour the batter into the prepared pan and smooth the top. Sprinkle with the pignoli.

Bake for about 40-50 minutes until the edges of the cake are lightly browned but the center of the cake is slightly wobbly. This is basically a cheesecake so the cake will become more solid as it cools.

Remove the cake from the oven and allow to cool completely before releasing the sides of the pan – about 1 ½ – 2 hours. If your kitchen is hot or humid after about 30 minutes allow the caked to cool in your refrigerator. Remove 15 minutes before serving time and sprinkle with some powdered sugar.

NOTE: I make vanilla sugar by putting a few vanilla beans in a jar filled with sugar. Occasionally shake and twist the jar and the sugar will take on a vanilla flavor. If I take a tablespoon out, I replace it and shake the jar to mix in. I keep the jar in the same pantry as the regular sugar. Also, you can use a 9-inch springform pan but the cake will be not as high and the cooking time needs to be adjusted. Alternately I will use ground cookie crumbs to line the inside of the greased springform pan.

BUON MANGIATA!