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As summer draws to a close and autumn approaches, Italians get to work preparing some of their favorite warm-weather ingredients to last a little longer. In Sicily, this means making a versatile condiment called “Capuliato Siciliano” that will last for months, and can be used to make incredible dishes with little to no effort.
In this week’s video, Eva sharing how she makes this easy “pantry problem solver,” and showing some of the infinite ways you can use it to make amazing food out of almost nothing!
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CAPULIATO SICILIANO RECIPE – https://www.pastagrammar.com/post/capuliato-siciliano-sicilian-sun-dried-tomato-pesto
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00:00 – How to Make AMAZING Meals Out of NOTHING
00:42 – How to Make Sicilian Sun-Dried Tomato Pesto
01:35 – The Best Way(s) to Grind Sun-Dried Tomatoes
03:46 – How to Jar Capuliato Siciliano
06:50 – How to Make a Bruschetta with Capuliato
09:19 – How to Make Capuliato Pasta
12:02 – How to Make Capuliato-Stuffed Chicken Breast
16:41 – Pasta Grammarian in Action!
#capuliato #recipe #italianfood
43 Comments
Got any creative ideas for how to use capuliato Siciliano? Let us know! And thanks to Earth Breeze for sponsoring this video: go to https://earthbreeze.com/pastagrammar to get started with 40% off Earth Breeze Eco Sheets!
After you've roasted and enjoyed a gorgeous leg of lamb with au jus, the next day, either make a warm lamb dip sandwich by heating up sliced lamb in the au jus, spread the capuliato Siciliano on both sides of a crusty roll, add the warmed lamb, then freshly grated Parmigiano Reggiano over the lamb (or sliced fontina), and feel free to dip the whole thing in the au jus; or make a sandwich with toasted sour dough bread, spread with aioli (or mayo in a pinch) and the capuliato, sliced lamb, arugula, and heirloom tomatoes, if they are in season.
This stuff must have ALL the umami. I already have a Kitchenaid and the grinder attachment. OOOOH! I'd like to stick some of that in a batch of sausages!
Pasta Grammar RULES!
CHICKEN is boring….
Harper: How do you really feel about chicken? Eva: Chicken is for sick people. :))
Culinary school tip:
Make sure to keep it refrigerated or risk growing botulism bacteria. Also best to use this within a few months.
well let me tell you something brother
Ok Now I have to try to make some of this!!!
Maybe you could share how you made the 2 pounds of sun-dried tomatoes? It would be very helpful for those of us who do not own a dehydrator. Thank you; I can't wait to make this !
I don't feel there is nothing in the pantry. It actually IS nothing in the pantry
I don’t know how I feel about Eva’s sunkissed hair!? No. Not a fan. Back to Black!
You are a very lucky man Harper. Eva is a master in the kitchen. I come from an Italian family that basically cooks the same way. Your dear wife has some great recipes and the skills to make them. BRAVO Harper!!
As a Sicilian I always keep a jar of capuliato in the fridge. I use it regularly to season many otherwise boring dishes. a suggestion: add a little capuliato and some capers to your spaghetti aglio, olio e peperoncino…. we call them "Nonna Lia's 2.0" spaghetti. Try them and you are very welcom!😂😂😂
Here comes my American annoying comment hahaha but, you know what would make that chicken dish better? Using a thigh hahahhaa. LOVE YOU GUYS SO MUCH!!
What type of breadcrumbs is Eva using? They look courser in texture. Is a Panko?
Great ideas!!💕
OMG, this is not a chicken breast, it's a turkey breast!!! 😆 Or chickens are raised next to a nuclear plant!!!
I wish you save your shameless advertising till the very end, or get it out of the way before you start the episode!
Sounds like you need a good big chopping bowl and matching chopper.
Wish I seen this video before I made my sun dried tomato pesto yesterday! Can’t wait to do this with freshly sun dried tomatoes.
Hi, how long does it last in the refrigerator? Also, where does Ava shop for cheese? I am in Tucson and would like to know where to get some good cheese.
Nice to hear someone else rage against chicken breasts! Haha
I understand why Eva does not like chicken. That chicken breast is from, what we call in the Netherlands, an explosion chicken. Way to big for a normal size chicken. Pure hormoon and antibiotic. The recipe is perfect though. I use provolone for this.
Do you have a recommended brand of sun dried tomatoes? I tried the ones from Whole Foods (house brand) and they were just awful.
Grazie
Where do you find the sundried tomatoes and do you make the breadcrumbs??
Chicken breast?? You sure this wasn't a turkey?
Thank you for this!
Thanks for video
Preordered your book and I hope you will consider a US book tour! We'd love to see you back in Massachusetts!
I have a question for Eva unrelated to sun dried tomatoes. My mother used to make a dish when I was growing up (of course I hated it) that was made from heart and lungs of cow(?). It was in a tomato sauce with perhaps some onions. Anything else I don’t know. I wouldn’t even smell it. Now her family was from Naples and my dad’s family from Calabria. She always referred to this dish as (and I will spell it the way it sounds) ‘sufreete’. Do you know what it is and what it’s called?
How do you dry your tomatoes?
Eva, you need to introduce Harper to the term ‘no sfote’.
Harper, your hair is fabulous ❤️
Sun dried tomatoes are expensive, how do we make our own without a dehydrator? I want to make this so very much!
I am having a difficult time finding bulk sun dried tomatoes in SLC. Trying to buy local. I have the meat grinder and very good olive oil. Almost there! Looking forward.
I was in a nursing home after coming out of a COVID coma. I woke up with diabetes, afib and a bunch of other problems. The cooking staff had no imagination and I had multiple restrictions low sodium, low carb, low fat.
All I got was steamed chicken breasts twice a day. What I wouldn't give for some sun dried tomatoes.
Covering fresh wet ingredients (like garlic and basil) with olive oil is a risk for botulism, and while I understand the appeal of traditional recipes, this is not a one you should be promoting or encouraging others to try. Choosing to take the risk for yourself is one thing. Encouraging others while not informing them of the risks is irresponsible.
HOW DO YOU WASH YOUR HAIR?
AMAZING HAIR… OLIVE OIL SECRET?
Thank you great idea!
How do you sun dry the tomatoes?