{"id":3521,"date":"2025-11-05T21:27:44","date_gmt":"2025-11-05T20:27:44","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=3521"},"modified":"2025-11-06T21:02:40","modified_gmt":"2025-11-06T20:02:40","slug":"marcos-pinsa-with-caponata-and-goat-cheese-heres-the-vegetarian-recipe-by-gennaro-contaldo","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/ricette\/pinsa-di-marco-con-caponata-e-caprino-ecco-la-ricetta-vegetariana-firmata-gennaro-contaldo","title":{"rendered":"Pinsa Di Marco with caponata and goat cheese: Gennaro Contaldo&#039;s vegetarian recipe."},"content":{"rendered":"<p>As part of the exclusive partnership between Di Marco and renowned Italian chef Gennaro Contaldo, we\u2019re proud to bring the vibrant soul of Sicilian cuisine to British tables \u2013 with a dish that\u2019s as colourful as it is comforting.<\/p>\n\n\n\n<p>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\u2019s cheese to balance the bold flavours of aubergine, peppers, capers and olives \u2013 and serves it all on the golden, crisp base of Di Marco\u2019s Pinsa Romana. The result? A vegetarian dish that\u2019s rich, layered and utterly delicious \u2013 perfect for sharing.<br><br>\n\nDo you want to try the original Pinsa Romana Di Marco for your business? <br><a target=\"_blank\" href=\"https:\/\/mailchi.mp\/dimarco\/uk\">Find out how by filling our form.<\/a><\/p>\n\n\n\n<p><strong>Caponata ingredients for 2 Pinsas<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 large aubergine (approx. 600g)<\/li>\n\n\n\n<li>Vegetable oil, for deep-frying<\/li>\n\n\n\n<li>5 tbsp olive oil<\/li>\n\n\n\n<li>1 large garlic clove, crushed but left whole<\/li>\n\n\n\n<li>2 celery sticks, thickly sliced<\/li>\n\n\n\n<li>1 small yellow pepper, cut into chunks<\/li>\n\n\n\n<li>1 small red pepper, cut into chunks<\/li>\n\n\n\n<li>1 medium onion, thickly sliced<\/li>\n\n\n\n<li>20g pine nuts, lightly toasted<\/li>\n\n\n\n<li>25g raisins, soaked in warm water and drained<\/li>\n\n\n\n<li>20g capers<\/li>\n\n\n\n<li>60g pitted green olives, halvedreen olives, cut in half<\/li>\n\n\n\n<li>100ml white wine vinegar<\/li>\n\n\n\n<li>30g sugar<\/li>\n\n\n\n<li>1 dessertspoon tomato paste<\/li>\n\n\n\n<li>A handful of fresh basil leaves<\/li>\n\n\n\n<li>Salt, to taste<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><br>To assemble:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 x Di Marco Pinsa Romana bases<\/li>\n\n\n\n<li>100g Italian goat\u2019s cheese (or any soft goat\u2019s cheese), roughly chopped<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized nodisplaymobile\"><img fetchpriority=\"high\" decoding=\"async\" width=\"819\" height=\"1024\" src=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Caponata-819x1024.jpg\" alt=\"\" class=\"wp-image-3522\" style=\"width:482px;height:auto\" srcset=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Caponata-819x1024.jpg 819w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Caponata-240x300.jpg 240w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Caponata-768x960.jpg 768w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Caponata-10x12.jpg 10w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Immagine-interno_Articolo-seo-Caponata.jpg 1080w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<p>1. Make the caponata<\/p>\n\n\n\n<p>Chop the aubergine into small chunks. Heat the vegetable oil in a deep pan and fry the aubergine in batches for 2\u20133 minutes until lightly golden. Drain on kitchen paper.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Add the capers and olives, stir briefly, then add the aubergine and season with a little salt.\n\nIn 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.<\/p>\n\n\n\n<p>2. Bake and assemble<\/p>\n\n\n\n<p>Preheat the oven to 240\u00b0C (or 220\u00b0C fan-assisted). Bake the Di Marco pinse for 5 minutes.<\/p>\n\n\n\n<p>Remove from the oven, spoon over the caponata and scatter the goat\u2019s cheese on top. Return to the oven for a further 4 minutes. Slice and serve warm.<\/p>\n\n\n\n<h3 style=\"color:#F8B233; font-family:'Playfair Display';font-style: italic;\">Rome meets Sicily: tasty journey in Italy continue<\/h3>\n\n\n\n<p>With this second recipe, Gennaro brings us the flavours of Sicily \u2013 bold, sweet, tangy and deeply rooted in tradition. But there\u2019s more to come. Next, we\u2019ll go to Rome with a Pinsa filled with succulent porchetta, tangy red onion and apple sauce.<\/p>\n\n\n\n<p>With Di Marco and Gennaro Contaldo every bite is as Italian as it gets! Don\u2019t miss out the opportunity to delight your foodie customers with the Original Pinsa Romana.<\/p>\n\n\n\n<p><a href=\"https:\/\/mailchi.mp\/dimarco\/uk\" target=\"_blank\">Fill out our form to get in touch with us.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Prosegue la collaborazione tra Gennaro Contaldo e Di Marco, nata per accompagnare il lancio dell\u2019Originale Pinsa Romana nel Regno Unito. Dopo le polpette al sugo, oggi celebriamo la cucina siciliana in una delle sue versioni pi\u00f9 profumate e conviviali. La caponata, piatto simbolo del Sud Italia, \u00e8 un tripudio agrodolce di ortaggi, capperi, olive, uvetta [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3523,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63],"tags":[],"class_list":["post-3521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pinsa Di Marco con caponata e caprino: la ricetta vegetariana di Gennaro Contaldo. - Di Marco<\/title>\n<meta name=\"description\" content=\"I sapori della Sicilia con la ricetta esclusiva di Gennaro Contaldo: caponata agrodolce e caprino su una Pinsa Di Marco leggera e croccante.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/en\/recipes\/marcos-pinsa-with-caponata-and-goat-cheese-heres-the-vegetarian-recipe-by-gennaro-contaldo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pinsa Di Marco con caponata e caprino: la ricetta vegetariana di Gennaro Contaldo. - 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