Baronial Caponata with fried stuffed sardine and “drunk” egg

Giuseppe Pappalardo

Chef Giuseppe Pappalardo

Chef Giuseppe Pappalardo


Ingredients for 10 people

For the caponata:

  • 1000 g eggplants, diced
  • 100 g fresh celery, cut into julienne
  • 50 g white onions, minced
  • 100 g fresh carrots, minced
  • 200 g ripe tomato, diced
  • 100 g pitted green olives, cut into julienne
  • 20 g desalted capers
  • 55 g unpeeled roasted almonds
  • 100 g white wine vinegar
  • 100 g caster sugar
  • 5 g fresh basil leaves
  • 5 g fresh mint leaves
  • 100 g extra-virgin olive oil
  • 30 g sea salt
  • 2 g black pepper, freshly ground
  • 2000 g fresh sardines, boned and flattened
  • 150 g breadcrumbs
  • 50 g raisins
  • 10 g roasted pine nuts
  • 10 g minced parsley
  • 20 g lemon squeeze
  • 20 g grated caciocavallo
  • 10 g caster sugar

For the egg:

  • Boiled egg (3 of them)
  • 100 g red wine vinegar
  • 300 g red wine

For the finishing:

  • 150 g sweet and sour reduction
  • 50 g extra-virgin olive oil
  • 5 g black pepper, freshly ground


For the caponata: steam the eggplants in the oven for 5 minutes, as well as the celery, carrots and olives, keeping all of them separate, blast chill quickly and put aside. In a saucepan, caramelize the sugar, add the vinegar and let it reduce by 50%.
Sauté the onions with the oil in a skillet, add the olives, celery, capers, carrots, and eggplants, let everything brown over high heat for a few minutes, adjust to taste and add the sweet and sour sauce; when cooked, add the tomatoes and herbs.
When it is time to serve the dish, recondition in the oven in combined environment at 125° C with 25% humidity for about 8 minutes, then add the crushed almonds.

For the sardines: combine the ingredients in a bowl and mix them well.
On a work surface arrange the sardines with the open end up, place some of the mixture in the middle and the roll the sardines from head to tail up to create a roll with the tail up and “pierce the bone terminal of the tail”.
Slightly oil the sardines and cook them in the oven at 165 °C in dry heat, with 10% humidity for 8 minutes, put aside.

For the egg: steam the egg for 15 minutes, peel it and marinate it for 48 hours in vinegar and wine, making sure to move the eggs after the first 12 hours of soaking.

For the dressage: with the help of a ring place some heated caponata in the middle of the plate, place one sardine on top and finish with a quarter egg cut longitudinally.
Complete the dish with the sweet and sour sauce and a little bit of oil.

Solutions used

Give a look at these ideas, you may like them:

Baronial Caponata with fried stuffed sardine and “drunk” egg 2016-11-01T15:30:07+02:00 Electrolux Professional