Seven-year Old Parmigiano Reggiano, Caponata, And Garden Herbs Recipe
Indulge in the rich, nutty flavor of our seven-year-old Parmigiano Reggiano, paired perfectly with a vibrant caponata that brings a delightful contrast of sweet and savory notes. Finished with a sprinkle of fresh garden herbs, this dish offers a taste of Italian tradition that is both comforting and sophisticated, making it a perfect starter or accompaniment to your main course.
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Ingredients
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Cheese
Caponata
Herbs
Method
Caponata Preparation
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion, celery, and red bell pepper. Sauté for about 5 minutes until softened.
Add Eggplant and Garlic
Stir in the diced eggplant and minced garlic. Cook for an additional 5-7 minutes until the eggplant is tender.
Add Remaining Ingredients
Add canned tomatoes, green olives, capers, red wine vinegar, sugar, salt, and black pepper. Stir well and bring to a simmer.
Simmer
Lower the heat and let the caponata simmer for 20-25 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
Finish with Herbs
Remove from heat and stir in the chopped basil and parsley. Let cool slightly before serving.
Serving
To serve, place a generous scoop of caponata on a plate and sprinkle freshly grated seven-year old Parmigiano Reggiano on top.