Restaurants›Blue Cave Italian Restaurant›Antipasto Trinacria Recipe

Antipasto Trinacria Recipe

Inspired by Blue Cave Italian Restaurant
Time1h
Serves2

3 crispy Sicilian chickpea fritters, 2 rice arancini, & eggplant caponata served with toasted bread

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Ingredients

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Chickpea Fritters

Rice Arancini

Eggplant Caponata

Toasted Bread

Method

Chickpea Fritters

1

Prepare the Mixture

In a bowl, mash cooked chickpeas and mix in garlic, parsley, cumin, salt, and pepper. Add flour gradually until the mixture holds together.

2

Fry the Fritters

Heat olive oil in a pan over medium heat. Shape the chickpea mixture into small patties and fry until golden brown on both sides. Drain on paper towels.

Rice Arancini

3

Cook the Rice

In a pot, bring vegetable broth to a boil. Add Arborio rice and cook until al dente. Allow to cool.

4

Form the Arancini

Once cooled, mix in diced mozzarella and egg. Form into balls, coat with bread crumbs.

5

Fry the Arancini

Heat olive oil in a deep pan. Fry arancini until golden brown. Drain on paper towels.

Eggplant Caponata

6

Cook the Vegetables

In a skillet, heat olive oil and sauté onion, celery, and eggplant until tender. Add tomatoes, vinegar, capers, sugar, salt, and pepper. Cook for 15-20 minutes until thickened.

Toasted Bread

7

Toast the Bread

Brush bread slices with olive oil and toast in the oven or on a grill until golden and crispy.