Caponata meets orzotto in a speedy weeknight dish
Georgina Hayden has created a quick and easy recipe that combines the classic flavours of caponata with orzo pasta, resulting in a satisfying weeknight meal. The dish features glossy, sweet aubergines as the star ingredient, complemented by pine nuts, capers, and fresh herbs.
Hayden recalls a memorable caponata experience not in Italy but at the Globe Theatre in London, where a large pan of freshly stewing caponata caught her attention. The glossy, sweet-smelling aubergines with a hint of sour, finished with celery and pine nuts, left a lasting impression. Now, she has captured that essence in a convenient orzotto.
Recipe: Caponata orzotto
This dish can be served as is or finished with fresh crumbled ricotta or a grating of salted ricotta. Preparation takes 5 minutes, cooking 35 minutes, and serves 4.
Ingredients
- 2 aubergines
- 40g pine nuts
- Olive oil
- 2 red onions, peeled and finely chopped
- Sea salt and black pepper
- 2 garlic cloves, peeled and finely chopped
- ½ tsp dried red chilli flakes
- 1 tsp caster sugar
- 300g orzo
- 500g passata
- 1 tbsp red-wine vinegar
- 2 tbsp capers
- ½ bunch flat-leaf parsley or mint, leaves picked and finely chopped
Method
Trim the aubergines and peel off most of the skin, then cut the flesh into 1-2cm pieces. Put a wide, deep saute pan or casserole on a medium heat, dry-toast the pine nuts until lightly golden, then spoon them onto a plate.
Pour four tablespoons of olive oil into the hot pan, and add the red onions and chopped aubergines. Season generously and fry, stirring often, for 10 minutes, until everything is tender and slightly golden. Add a little more olive oil, then stir in the garlic, chilli flakes and sugar, and fry for another couple of minutes.
Stir in the orzo, passata, vinegar and 700ml just-boiled water, give everything a good stir and bring to a boil. Turn down the heat to a gentle simmer, cover the pan and leave to cook for 12 minutes, stirring a couple of times, until the orzo is cooked but still a little oozy (the mix will thicken as it cools, but if it’s too thick, add extra boiling water while it’s cooking). Taste and check the seasoning, then serve scattered with the toasted pine nuts, capers and chopped herbs.
Tips for perfect orzotto
Hayden notes that the orzotto will thicken as it cools, so it's important to keep it slightly oozy when cooking. Adding extra boiling water can adjust the consistency if needed. The dish is versatile and can be customized with additional toppings like ricotta.
