Marina di Chioggia Caponata by Neil Haydock, Fifteen, Cornwall
This is a great winter alternative to the regular caponata made with aubergine throughout the
summer. It goes very well with grilled chicken, pheasant and venison. Serves 2–4
Ingredients:
1 pumpkin (Marina di Chioggia), peeled and diced
into 1.5 cm cubes
150 g onion, chopped
2 cloves of garlic, chopped
100 ml red wine vinegar
200 g can chopped tomatoes
100 g sultanas (plump and juicy)
a small handful of flat-leaf parsley
a small handful of celery leaves
sea salt and freshly ground black pepper
light olive oil for frying
Heat a frying pan and add a small amount of oil and then the pumpkin. Season lightly and
allow to colour a little while stirring occasionally. When almost cooked, remove from the pan,
drain and reserve.
Add a little oil to a heated saucepan, then the onion and garlic, and sweat gently until soft.
Increase the temperature and add the vinegar. Allow this to reduce until almost dry, then add the
tomatoes and sultanas and cook for 5 minutes. Add the pumpkin and cook until tender. Season
the mix and add the chopped parsley and celery leaves.
Allow to cool and serve at room temperature or chill and refrigerate overnight and allow to
come up to room temperature before serving.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster