Camponata... Simple Goodness

                        There is something beautiful in the utility and simplicity of Italian food. It is all about the ingredients and the care and tenderness that you treat them with and the results are almost always good, sometimes great and every once and a while sublime. The sublime is what spurs me on, those few times when I pull a pan off the stove at exactly the right time or decide not to add that one last touch that would be too much. The rare times that this happens I know that I have made something that I consider to be special. I wish it happened more often but I am okay with that fact that I get it at all. Complicated and okay is way easier to achieve than simple and great. I will keep trying for the latter. There is something that I find ridiculously satisfying in being able to use the same recipe and turn out two or three things that all seem to work with the results of that one recipe. I have done this with a great Italian recipe for a dish called Camponata or marinated vegetables. It is a wicked little starter if you serve it with some good country style bread, it makes a great side dish served with fish, I have added it to a basic pasta sauce with great results, and it makes a killer filling in omelette. All of these dishes from a simple yet fantastic little recipe, like I said simple and full of utility. It takes a little bit of time to pull it together but it keeps great in the fridge for a few days and like I said it is crazy versatile. So here is the recipe for the Camponata along with a recipe for a spicy sole they worked great together so give them a go.

Camponata to the tune of the Four Chords Song by Axis of Awesome

1 eggplant diced

1 medium zucchini diced

3 stalks of celery diced

1 medium onion diced

2 tomatoes skin and seeds removed and diced

100-150g of good pitted green olives

100g almonds

¼ cup vinegar (I used plain white vinegar)

2 tbsp sugar

4ish tbsp finely chopped mint

1 cup of water

3 tbsp capers

Olive oil

Salt and pepper

-so you will need a few pans on the go for this one. In one you want to sauté your eggplant so that it is just starting to soften. In another do the same with the zucchini. Put these aside for a moment

-Bring a pot of water to a boil and blanch your tomatoes, this allows the skins to be removed quickly and easily. There is a little tip for the day.

-In a large skillet over medium heat sauté your onions and celery until they start to soften. Add in the eggplant, zucchini, olives, almonds, capers, and tomatoes. Reduce heat to medium low and let them work.

-While that is going combine water, sugar, vinegar, and mint in a small sauce pan and bring to a low boil. Allow this to reduce by about half.

-Add in your peppers and your salt and pepper and let it go for another couple of minutes and then let everything cool. Add your liquid to the rest of your goodness. Fire it into a bowl, cover it with cling film and put it in your fridge for no less than 4 hours. The longer it sits the better it gets. It will keep in your fridge for a good week. And boom you are done.

Quick Pan Fried Sole to the tune of  In My Life by The Beatles

2 sole fillets

½ tsp chilli powder

¼ tsp paprika

1 tbsp butter

1 tbsp olive oil

Salt and pepper

-combine chilli powder, paprika, salt and pepper in a bowl. Dredge your fillets coating them in the spice rub.

-In a medium sized pan over medium high heat add your butter and your olive oil. Plop your fish in and let it work. After a couple of minutes flip them over and let them work again. Give them a poke if they are firming up pull them off the heat and let them rest for a minute or so. Serve with the Camponata and you have yourself a killer meal. Enjoy.