{"id":63935,"date":"2022-06-09T16:21:16","date_gmt":"2022-06-09T14:21:16","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/caponata\/"},"modified":"2025-11-17T22:06:48","modified_gmt":"2025-11-17T21:06:48","slug":"caponata","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/","title":{"rendered":"Caponata"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p style=\"text-align: justify;\"><em><strong>Receta para 4\u00a0personas<\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><strong>Procedimiento<\/strong><br \/>\n<strong>1.<\/strong> Cortamos las berenjenas en dados, espolvoreamos sal gruesa por encima y las dejamos reposar en un colador durante al menos 1\u00a0hora para quitar el amargor.<br \/>\n<strong>2.<\/strong> Cortamos el apio en dados, lo a\u00f1adimos en una olla con agua hirviendo y un poco de sal y dejamos reposar durante 5\u00a0minutos. Lo escurrimos y lo colocamos sobre un pa\u00f1o de algod\u00f3n.<br \/>\n<strong>3.<\/strong> Trituramos las cebollas y las sofre\u00edmos con poco aceite. A continuaci\u00f3n, a\u00f1adimos las alcaparras, las aceitunas y los pi\u00f1ones y lo cocinamos todo durante 10\u00a0minutos a fuego medio.<br \/>\n<strong>4.<\/strong> Cortamos los tomates en dados y los cocinamos en la sart\u00e9n con la cebolla durante al menos 20\u00a0minutos hasta conseguir una mezcla bien integrada.<br \/>\n<strong>5.<\/strong> Sofre\u00edmos el apio en una sart\u00e9n con un poco de aceite de oliva virgen extra.<br \/>\n<strong>6.<\/strong> Escurrimos las berenjenas, las secamos y las fre\u00edmos en 300\u00a0gramos de aceite de semillas y luego, una vez fritas, las escurrimos y las incorporamos en la mezcla con las cebollas. Agregamos el apio y lo mezclamos todo a fuego medio durante 3-4\u00a0minutos. Por \u00faltimo, a\u00f1adimos el vinagre y el az\u00facar y dejamos que se evapore. Apagamos el fuego\u00a0y servimos la caponata con albahaca.<\/p>\n<p>La caponata <b>de Palermo<\/b> es la versi\u00f3n m\u00e1s simple y cl\u00e1sica.<\/p>\n<p style=\"text-align: justify;\">Tambi\u00e9n existen las variantes de Agrigento, Catania, Mesina y Trapani.<\/p>\n<p style=\"text-align: justify;\">En la de<b> Agrigento <\/b>se a\u00f1aden <i>pimientos arramascati<\/i>, miel, ajo, guindillas, albahaca, pi\u00f1ones o almendras y pasas.<\/p>\n<p>La de <b>Catania <\/b>incluye pimientos amarillos y rojos. En algunas variantes locales se pueden encontrar\u00a0ajo y patatas.<\/p>\n<p>La receta de<b> Mesina<\/b> difiere de la de Palermo por el uso de tomate pelado en lugar de salsa.<\/p>\n<p>En la versi\u00f3n de <b>Trapani<\/b> tambi\u00e9n encontramos pimientos, vinagre y almendras tostadas.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":53633,"template":"","categories":[2095,1996],"luogo":[2944,2964,2957,2948,2982],"stagione":[2065,2437],"class_list":["post-63935","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-ricette-pagina-principale-es","category-sapori-da-non-perdere-es","luogo-agrigento-es","luogo-catania-es","luogo-messina-es","luogo-palermo-es","luogo-trapani-es","stagione-verano","stagione-ete-es"],"acf":{"galleria":false,"localizzazione":"<div class=\"leaflet-map\" data-height=\"400\" data-map=\"leaflet\" data-map-lng=\"14.1778564\" data-map-lat=\"37.4486966\" data-map-zoom=\"7\" data-map-layers=\"[&quot;CartoDB.Voyager&quot;]\" data-map-markers=\"[]\"><\/div>\n","paragrafo_1":"<p>Del espa\u00f1ol \u00abcaponada\u00bb, la palabra \u00ab<strong>caponata<\/strong>\u00bb deriva de \u00abcapone\u00bb, nombre con el que en algunas zonas de Sicilia se llama a la lampuga, un pescado preciado por la aristocracia que se aderezaba con salsa agridulce. La gente, incapaz de pagar ese pescado tan caro, lo reemplaz\u00f3 con berenjenas m\u00e1s baratas manteniendo la sabrosa salsa.<\/p>\n","titolo_paragrafo_1":"Detalles","difficolta":"Media","ingredienti":[{"nome_ingrediente":"Berenjena","quantita":"1\u00a0kg"},{"nome_ingrediente":"Aceitunas verdes sin hueso","quantita":"200\u00a0g"},{"nome_ingrediente":"Tomates rojos","quantita":"500\u00a0g"},{"nome_ingrediente":"Apio (solo tallos)","quantita":"400\u00a0g"},{"nome_ingrediente":"Alcaparras desaladas","quantita":"50\u00a0g"},{"nome_ingrediente":"Pi\u00f1ones","quantita":"60\u00a0g"},{"nome_ingrediente":"Cebollas blancas","quantita":"2"},{"nome_ingrediente":"Az\u00facar","quantita":"50\u00a0g"},{"nome_ingrediente":"Vinagre blanco","quantita":"50\u00a0g"},{"nome_ingrediente":"Sal gruesa","quantita":"1\u00a0pu\u00f1ado"},{"nome_ingrediente":"Aceite de semillas","quantita":"300\u00a0g"},{"nome_ingrediente":"Aceite de oliva virgen extra","quantita":"al gusto"}],"sottotitolo":"","durata":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Caponata | P\u00e1gina oficial de Visit Sicily<\/title>\n<meta name=\"description\" content=\"Del espa\u00f1ol \u00abcaponada\u00bb, la palabra \u00abcaponata\u00bb deriva de \u00abcapone\u00bb, nombre con el que en algunas zonas de Sicilia se llama a la lampuga\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caponata | P\u00e1gina oficial de Visit Sicily\" \/>\n<meta property=\"og:description\" content=\"Del espa\u00f1ol \u00abcaponada\u00bb, la palabra \u00abcaponata\u00bb deriva de \u00abcapone\u00bb, nombre con el que en algunas zonas de Sicilia se llama a la lampuga\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/\" \/>\n<meta property=\"og:site_name\" content=\"Visit Sicily\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/visitsicily.info\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-17T21:06:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.visitsicily.info\/wp-content\/uploads\/2016\/05\/Caponata.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@VisitSicilyOP\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/\",\"url\":\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/\",\"name\":\"Caponata | P\u00e1gina oficial de Visit Sicily\",\"isPartOf\":{\"@id\":\"https:\/\/www.visitsicily.info\/es\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.visitsicily.info\/wp-content\/uploads\/2016\/05\/Caponata.jpg\",\"datePublished\":\"2022-06-09T14:21:16+00:00\",\"dateModified\":\"2025-11-17T21:06:48+00:00\",\"description\":\"Del espa\u00f1ol \u00abcaponada\u00bb, la palabra \u00abcaponata\u00bb deriva de \u00abcapone\u00bb, nombre con el que en algunas zonas de Sicilia se llama a la lampuga\",\"breadcrumb\":{\"@id\":\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.visitsicily.info\/es\/ricetta\/caponata\/#primaryimage\",\"url\":\"https:\/\/www.visitsicily.info\/wp-content\/uploads\/2016\/05\/Caponata.jpg\",\"contentUrl\":\"https:\/\/www.visitsicily.info\/wp-content\/uploads\/2016\/05\/Caponata.jpg\",\"width\":1024,\"height\":768,\"caption\":\"Caponata - ph. 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