Farm-fresh and carefully curated ingredients are essential to giving each jar of Marinelli’s True Italian Pasta Sauce that unique homemade taste. Onions and garlic are domestically sourced and locally purchased whenever possible. “The growing season is short here, so we buy local until the supply is depleted,” explains founder and owner Adriano Marinelli.
Unlike most sauces, the onions and garlic in Marinelli’s Sauces are not dehydrated, pre-chopped or even pre-peeled. “We purchase whole, unpeeled onions,” says Marinelli. “They’re all peeled individually by hand. It’s lots of work – but delivers the very freshest taste.” Each onion is inspected to ensure none of the outer peel or defective onions end up in the sauce, which will impart a bitter, or “off,” taste.
Caponata – Sicilian Sweet-Sour Vegetables
A classic dish incorporating an abundance of ingredients from the garden. Makes a great topping for crostini topped with soft goat cheese.
Serves 6
Ingredients:
2 eggplants, cut into 12-inch cubes
1 yellow onion, coarsely chopped
1 anchovy filet, chopped
1 jar Marinelli’s Spicy Peperoncino Arrabiatta
2 celery stalks, thinly sliced crosswise
1/4 cup red wine vinegar
2 tbsp honey
2 tbsp golden raisins (also referred to as sultanas)
2 tbsp pine nuts, toasted
2 tbsp capers, rinsed
12 green olives, pitted, coarsely chopped
1 red bell pepper, roasted, peeled, seeded and sliced
2 tbsp coarsely chopped basil
2 tbsp coarsely chopped flat-leaf parsley
Sea salt and freshly ground black pepper
Extra-virgin olive oil for frying
Method:
1. Put cubed eggplant into a colander set over a large bowl; toss with 1 tablespoon salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 3-5 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.
2. Reduce heat to medium-low, add 2 tablespoons of olive oil, onions and anchovy, and cook until soft and caramelized brown; approx. 10 minutes. Add Marinelli’s Sauce and celery; increase heat to medium. Add vinegar and honey and cook 3-4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives and roasted peppers. Season with salt and pepper to taste. Cook until hot.
3. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature.
OPTIONAL: Serve on top of crostini; add goat cheese, basil and parsley.
