That of Canazzo it’s a typical Sicilian recipe: a quick and easy way to consume seasonal vegetables in an alternative and above all lighter way than the more famous caponata. The procedure is very simple: prepare plenty of it and you won’t regret it. In fact, Canazzo should be eaten cold and is also tasty the next day.
- 3-4 potatoes
- 1 yellow pepper
- 1 red pepper
- 2 eggplants
- 2 bunch tomatoes
- 1 onion
How to prepare: Canazzo
As always, when it comes to regional recipes of our gastronomic tradition, the versions multiply. The same goes for the canazzo recipe Sicilian. Who cooks the vegetables in the oven, who makes them stew in a casserole dish. Who promotes a summer and a winter version, customizable with seasonal vegetables. Who the fries always and in any case, contaminating the recipe with caponata and subtracting a bit of lightness. Who finally adds a little vinegar and sugar for one bittersweet note.
Ours is there Palermo recipe as close as possible to the tradition that suggests adding vegetables according to the cooking time they require: therefore potatoes first and aubergines last. In the recipes you will find the generic wording olive oil, we have replaced it with the now familiar extra virgin olive oil considering that a little quality can be added to this poor dish.
The name of the recipe cannot fail to strike: canazzo is a term that sounds severe. In fact, the term has a derogatory meaning which, in reference to the traditional recipe, is read as ‘in bulk’. just as the vegetables are cooked, in a somewhat ordinary and coarse way.
The fact remains that the canazzo belongs to that healthy and tasty way of cooking vegetables in a pan, as in the case of the vegetable pan with toasted pepper cream or the sandy vegetables.
OTHER TASTY RECIPES: Grilled vegetables, Vegetable skewers, Peas in a pan with carrots and onions
Easy execution Preparation time 20 min Cooking time 25 min Servings 4
How to prepare: Canazzo
To prepare the canazzo, start by peeling the onion and slicing it thinly into a crescent. Let it dry in a saucepan with extra virgin olive oil. When it is transparent, add the peeled potatoes cut into chunks.
Add the tomatoes cut into quarters and let them flavor briefly. Add a drizzle of hot water and peeled and cut peppers.
Add the aubergines always in chunks, salt, pepper and add a little more hot water. Cover and continue cooking until the potatoes are soft without being flaky. Serve the canazzo warm or cold with basil and mint.