2015 Euro Trip_Recipe of the day 西西里燉茄子前菜 Caponata（English version follows）
這次的義大利之旅原本想要一鼓作氣直奔我的夢想之地
– 西西里，無奈旅行尾聲後繼無力外加錢包被扒，於是只能認命的打包回台北。
曾經去過西西里的朋友跟我說當地的烹飪習慣和台灣十分相似，也許因為同樣是炎熱的海島環境，同樣都有著重口味、油炸和大量海鮮的烹飪習慣，這也讓我對西西里菜更有興趣一探究竟。
在羅馬時遭遇當地10年以來最濕熱的夏天，隨時都讓人昏昏欲睡；有天有機會吃到常見的西西里前菜
– Caponata，清爽的各式蔬菜堆疊出口感層次，醋和酸豆的酸香也稱職的擔任了開胃的角色，大量的蕃茄讓整道菜濃郁豐富，清脆油香的松子則讓整道菜立時鮮活了起來。
那時的我處在一個莫名想家的時刻，歐洲很美也很迷人，但我就是軟弱的想念我的台北、我的街道，和所有味道豐富誘人的亞洲菜。一道簡單的Caponata，讓那時在歐洲極度想家的我，終於滿足的清醒了過來，終於能夠繼續當個稱職的觀光客，也重新有力氣抵擋這瘋狂的夏天。
回台北後開始上網搜尋食譜，希望重現旅途中那個讓我精神為之一振的異鄉也像是回家的神奇時刻。
有時候我們努力走得很遠，但其實在找尋回家的路；也或者正當我們懊惱不夠努力的時候，其實只要轉身，就能看到新的風景。
至於西西里，我們下次見！
西西里燉茄子 Caponata（4人份）
食譜來自Memorie di Angelina - http://goo.gl/Jsr4IY
2個 紫色圓茄子（大），選擇結實的圓茄，切成約2x2cm方塊
1個 紫洋蔥（小），切成約1x1cm方塊
2根 西洋芹，切成約1x1cm方塊
1罐 罐頭去皮整顆番茄（250g），切成約1x1cm方塊（或可選用罐裝番茄粒）
2瓣 大蒜，切碎
適量 奧勒岡香料 Oregano
適量 巴西利香料 Parsley
2 tbsp 小酸豆 Capers
8~10顆 去核綠橄欖
1小把 松子，稍微烤黃
適量 鹽、黑胡椒
2~3 tbsp 巴薩米克醋，或一般紅酒醋也可以
適量 特級橄欖油
作法
1.大平底鍋內倒入橄欖油加熱（油要夠多），放入茄子塊、奧勒岡和少許鹽調味，翻動平底鍋、以大火均勻加熱茄子約4~5分鐘，直到茄子變成金黃色。
2.加入洋蔥、西洋芹、大蒜和巴西里，再翻炒數分鐘；如果太乾可以加橄欖油。
3. 酸豆和橄欖濾乾水分，和醋一同加入鍋中翻炒到稍微收乾。
4. 加入番茄粒和少許水，燉煮約15分鐘。
5. 起鍋前用鹽、黑胡椒、醋調味，撒上巴西里及松子；上桌前滴上些許橄欖油。
When I was traveling in Italy this time, I
thought to go all the way south to my dream land – Sicily. Yet unfortunately my
wallet got stolen and also energy level running low at the end of my trip, I
can only reluctantly pack back to Taipei.
A friend who once who travel to Sicily told me that the local cuisine is surprisingly familiar to our way in Taiwan. Maybe because of the island climate and hot weather, we share similar cooking ways in terms of strong flavour, deep-fried and loads fresh seafood. And that makes me even more curious about Sicilian food.
A friend who once who travel to Sicily told me that the local cuisine is surprisingly familiar to our way in Taiwan. Maybe because of the island climate and hot weather, we share similar cooking ways in terms of strong flavour, deep-fried and loads fresh seafood. And that makes me even more curious about Sicilian food.
When I was in Rome this time, it was the
hottest summer this year over the past decade, all the heat and damp just hit
me right when I got there, sleepwalking on the street everyday.
One day I got the chance to taste the
common and famous Sicilian antipasto – Caponata in Rome. Different kinds of
vegetable build up a refreshing taste of beautiful textures, sourness from vinegar
and capers bring me a good appetite, tomato wrap all together with such a rich
flavour. And last but not least, the slightly baked golden pine nuts make this
whole dish more lively and bright on the tongue.
At that certain moment, I was actually
deadly missing all the Asian food I can easily get around my street. I felt a
bit weak, I’ve missed home for too long. And this simple vege antipasto, made
me finally awaken and satisfied, both my stomach and home-sick mind. Moreover,
to have enough strength, to continue my journey, and also to hopelessly yet
hopefully fight against this crazy summer heat.
I start searching recipes after getting
back to Taipei, in order to bring myself back to that away yet back home
moment, the magical one.
Sometimes we travel so far, to look for a
way home; or maybe when we are feeling upset about not trying hard enough, we
just need to turn to see all these whole new scenes.
Oh Sicily, I see you next time!
Recipe here at Memorie di Angelina - http://goo.gl/Jsr4IY
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