Pinsa Di Marco with caponata and goat cheese: Gennaro Contaldo's vegetarian recipe.

As part of the exclusive partnership between Di Marco and renowned Italian chef Gennaro Contaldo, we’re proud to bring the vibrant soul of Sicilian cuisine to British tables – with a dish that’s as colourful as it is comforting.

Caponata, a classic sweet and sour vegetable medley from the south of Italy, is here given a refined twist. Gennaro adds the gentle touch of goat’s cheese to balance the bold flavours of aubergine, peppers, capers and olives – and serves it all on the golden, crisp base of Di Marco’s Pinsa Romana. The result? A vegetarian dish that’s rich, layered and utterly delicious – perfect for sharing.

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Caponata ingredients for 2 Pinsas

• 1 large aubergine (approx. 600g)
• Vegetable oil, for deep-frying
• 5 tbsp olive oil
• 1 large garlic clove, crushed but left whole
• 2 celery sticks, thickly sliced
• 1 small yellow pepper, cut into chunks
• 1 small red pepper, cut into chunks
• 1 medium onion, thickly sliced
• 20g pine nuts, lightly toasted
• 25g raisins, soaked in warm water and drained
• 20g capers
• 60g pitted green olives, halvedreen olives, cut in half
• 100ml white wine vinegar
• 30g sugar
• 1 dessertspoon tomato paste
• A handful of fresh basil leaves
• Salt, to taste

To assemble:

• 2 x Di Marco Pinsa Romana bases
• 100g Italian goat’s cheese (or any soft goat’s cheese), roughly chopped

Method

1. Make the caponata

Chop the aubergine into small chunks. Heat the vegetable oil in a deep pan and fry the aubergine in batches for 2–3 minutes until lightly golden. Drain on kitchen paper.

In a clean frying pan, heat the olive oil over medium heat. Gently cook the garlic, celery and peppers for about 4 minutes. Add the onion and continue cooking for a further 10 minutes, stirring occasionally.

Add the capers and olives, stir briefly, then add the aubergine and season with a little salt. In a small bowl, mix the vinegar, sugar and tomato paste. Pour the mixture in the centre of the pan. Increase the heat, add the pine nuts and raisins, and stir everything together well. Cook for a few minutes until the vinegar has mostly evaporated. Remove from the heat, add the basil.

2. Bake and assemble

Preheat the oven to 240°C (or 220°C fan-assisted). Bake the Di Marco pinse for 5 minutes.

Remove from the oven, spoon over the caponata and scatter the goat’s cheese on top. Return to the oven for a further 4 minutes. Slice and serve warm.

Rome meets Sicily: tasty journey in Italy continue

With this second recipe, Gennaro brings us the flavours of Sicily – bold, sweet, tangy and deeply rooted in tradition. But there’s more to come. Next, we’ll go to Rome with a Pinsa filled with succulent porchetta, tangy red onion and apple sauce.

With Di Marco and Gennaro Contaldo every bite is as Italian as it gets! Don’t miss out the opportunity to delight your foodie customers with the Original Pinsa Romana.

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