Unfortunately, the photo does not show how delicious these savory rolls are. The dough is soft and delicate and it is perfect stuffed with a rich filling like eggplant caponata. The recipe for Italian caponata was given to me by a dear friend from La mia pasticceria moderna. I changed a little the original Sicilian recipe to adapt it to this version for these stuffed rolls. The filling is dense, rich, full of intense flavors such as baked eggplant, tomato sauce, onion, green olives and grated pecorino cheese. These stuffed sandwiches are delicious both hot and cold (I prefer them cold ^_^) and they are perfect for festive occasions, buffets and appetizers.
- 700 g of eggplants
- about 3 tablespoons of olive oil for the eggplants
- 1 tablespoon of olive oil
- 1 tablespoon of brown sugar
- 1 onion
- 2 tablespoons of apple vinegar
- 2 teaspoons of capers in salt
- 50 g of green olives in oil
- 1 can (400 g) of diced tomatoes (I used Pomì tomatoes)
- 1/4 glass of water
- 1 teaspoon of dried oregano
- q.s. of salt and pepper
- 2 large tablespoons of grated pecorino
- 500 g all-purpose flour
- 3.5 g active dry yeast
- 2 tablespoons olive oil
- 1 egg
- 250 ml warm water
- 1 teaspoon salt
- 1 teaspoon sugar
3 hours waiting time.
Instructions for Italian caponata
For this recipe I used diced tomatoes from Pomì.
Wash and dry the eggplants. Dice them into not too small pieaces. Lay them on a sieve and sprinkle with salt. Leave to rest for about an hour so that they release their bitter water.
After one hour rinse under running cold water and dry using kitchen paper. Add about 3 tablespoons of oil and toss well to cover completely. Place on a baking sheet covered with baking paper and cook in a preheated oven at 180 – 200 °C for about 20 minutes. Once cooked take them out of the oven and let them cool down on kitchen paper.
Heat 1 tablespoon of oil in a pan. Add sliced onions and cook them on low heat until they become soft and translucent. Add sugar and apple cider vinegar and stir. Finally add sliced olives and the previously rinsed and chopped capers.
Stir in diced tomatoes and cook for another 5 minutes.
Finally add eggplants and a 1/4 cup of water. Cook over medium heat for about 15 minutes, stirring often, tasting and adjusting with salt and pepper if necessary. Once the caponata is ready, turn it off and let it cool down completely.
Instructions for savory rolls
While the caponata is cooking, prepare the dough for your savory rolls. Mix warm water with the active dry yeast and sugar and set aside for 5 minutes.
In a large bowl mix flour with salt. Add oil and egg and start kneading. Gradually add water with the yeast and knead by hand or in the kitchen mixer with a dough hook for about 10 minutes until it becomes smooth and elastic.
Move to a lightly greased bowl. Cover with a cotton cloth and let rise in a warm place for about 2 hours.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
After this time deflate the dough and roll it on a floured surface to create a rectangle. Cover the rectangle with caponata (I had some leftovers) and grated cheese.
Roll the rectangle to create a roll of dough. Using a sharp knife divide it into 12 equal parts.
Take your stuffed rolls and place them inside a rectangular baking pan covered with baking paper leaving a little space between them. Cover the pan with the cloth and let rise for another 45 minutes – 1 hour.
After this time bake in the preheated static oven at 180 °C for 25 – 30 minutes. Once baked take the pan from the oven and put aside to let them cool down before serving.
lot of love. B.
This recipe comes from the collaboration with Pomì – a company specialized in the production of tomato passata, paste, sauce and special products based on high quality tomato.