Lidia’s Winter Caponata is alive with color!
Lidia’s Winter Caponata is alive with color!

Winter Ratatouille (Caponata Invernale)

by Lidia Bastianich on Nov 15, 2018

Jump to Recipe
Servings
Serves 10 or more as a side dish
Course
Appetizer

Ingredients

  • ¾ cup extra-virgin olive oil
  • 3 medium parsnips, peeled and cut into 1-inch chunks (about 1 pound)
  • 1 small celery root, peeled and cut into 1-inch chunks (about 1¼ pounds)
  • 3 stalks celery, cut into 1-inch chunks
  • 3 medium carrots, cut into 1-inch chunks (about 1 pound)
  • 1 pound sunchokes, peeled if the skin is thick or wrinkly and halved
  • 1 small butternut squash, peeled and cut into 1-inch chunks (about 1½ pounds)
  • 3 small onions, cut into 6 wedges each through the root end
  • 2 teaspoons kosher salt, plus more to taste
  • Freshly ground black pepper
  • 4 anchovy fillets, chopped
  • 4 cloves garlic, crushed and peeled
  • 8 fresh sage leaves
  • 3 tablespoons tomato paste
  • 1½ cups dry white wine
  • 1 cup chicken stock (page 148)
  • ⅓ cup drained capers in brine
  • 3-ounce piece ricotta salata, for shaving (optional)

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the parsnips, and cook and toss until the edges begin to soften and caramelize, about 5 minutes.
  3. Add them to a large roasting pan.
  4. Repeat this procedure with each vegetable (cooking each type separately, about 5 minutes per batch) and a tablespoon of oil at a time, until all of the vegetables are in the roasting pan.
  5. Season with the 2 teaspoons kosher salt and some black pepper.
  6. Drizzle with 2 tablespoons more oil. Toss well to combine.
  7. Return the skillet to the heat, and increase to medium high.
  8. Add the remaining 3 tablespoons olive oil. When the oil is hot, add the anchovies, garlic, and sage.
  9. Once they begin to sizzle, clear a space in the pan and add the tomato paste.
  10. Cook and stir the tomato paste in that spot until it is toasted and darkens a shade or two, about 1 minute.
  11. Add the wine, and stir to combine.
  12. Bring to a boil, and add the stock and capers.
  13. Boil until reduced by half, about 5 minutes.
  14. Pour this over the vegetables in the roasting pan, and roast on the bottom rack of the oven, tossing occasionally, until the vegetables are tender and glazed, about 20 minutes.

Presented by:

Leave a Comment