Sicilian Capuliata: A Flavorful Twist on Carne Capuliata

Ingredients

• 500g (1.1 lb) beef or pork, cubed 500g (1.1 lb) beef or pork, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers (red and green), sliced 2 bell peppers (red and green), sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and bell peppers, and sauté until they become soft and translucent.
2. 2.
   Add the minced garlic and cook for another minute until fragrant.
3. 3.
   Increase the heat to medium-high and add the cubed meat to the pot. Brown the meat on all sides, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, tomato paste, red wine, red wine vinegar, cinnamon, cloves, nutmeg, salt, and pepper. Bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed. Serve the Sicilian Capuliata hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef or pork — Choose a tender cut of meat, such as beef chuck or pork shoulder, for best results. Trim any excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• For a richer flavor, marinate the meat in red wine and spices overnight before cooking.
• Serve Sicilian Capuliata with crusty bread or polenta to soak up the delicious sauce.
• Feel free to add other vegetables like zucchini or eggplant for added variety.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Sicilian Capuliata is best served hot, allowing the flavors to fully develop. Serve it as a main course accompanied by a side of crusty bread or polenta to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present Sicilian Capuliata in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some freshly chopped parsley on top for an added touch of green. Serve with a rustic wooden spoon to enhance the traditional and rustic feel of the dish.