Il Cucinologo
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Millefoglie di Caponata

17/11/2023

The caponata millefoglie is a dish that unites the tradition of Sicilian caponata with the elegant presentation of millefoglie. Here’s how to prepare it.

Ingredients

For the caponata:

  • 2 medium eggplants
  • 1 celery stalk
  • 1 Tropea red onion
  • 100 g pitted green olives
  • 2 tablespoons salt-packed capers
  • 100 ml tomato passata
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • Extra virgin olive oil
  • Salt and pepper to taste

For the millefoglie:

  • Ready-made puff pastry or pâte brisée
  • Sesame or poppy seeds for garnish (optional)

Preparation

  1. Start with the caponata: wash and cut the eggplants into cubes, then place them under salt for an hour to remove bitterness. Rinse and dry them afterward.
  2. In a large skillet, sauté the chopped onion with a drizzle of extra virgin olive oil. Add the eggplants and cook until golden.
  3. Cut the celery into pieces and blanch it for a few minutes in salted water, then add it to the eggplants.
  4. Add the chopped olives, rinsed capers, and tomato passata. Mix well and cook for about 15 minutes over medium heat, until the sauce has thickened.
  5. In a small bowl, mix the vinegar with the sugar and pour it into the skillet. Continue cooking for another 5 minutes. Adjust salt and pepper and let cool.
  6. While the caponata cools, prepare the pastry: roll out the dough and cut into rectangles or squares depending on the desired shape for the millefoglie.
  7. Place the pastry pieces on a baking tray lined with parchment paper and prick the surface with a fork to prevent puffing during baking. If desired, sprinkle with sesame or poppy seeds.
  8. Bake in a preheated oven at 180 °C for 10-15 minutes or until golden. Let cool once done.
  9. To assemble the millefoglie, place a pastry rectangle as the base, add a layer of cold caponata, and cover with another pastry rectangle. Repeat if you want more layers.
  10. Serve immediately to maintain the crispiness of the pastry.

Trivia

Caponata is a rich and flavorful side dish that originates from Sicilian culinary tradition as a humble dish made with seasonal vegetables. Interestingly, the name “caponata” may derive from the term “caupona,” which in Latin referred to the taverns where this type of dish was served. In the case of the millefoglie, it adds a touch of refinement to the rusticity of the caponata.