Don’t worry, it’s not a bad word! The Palermitan canazzo (canazzu in dialect) is a fantastic appetizer or side dish made from a mix of vegetables, partly fried and partly stewed, then bound together by a sweet and sour sauce that makes the whole thing irresistible. Personally, I’ve always had a soft spot for this typical dish from my land and I remember how many times I asked my mother to make it when I craved it. Moreover, it can also be considered a vegan dish as it contains no animal protein. I’m sure many of you will love it, allowing you to taste something unique and strongly Sicilian, and it’s not even difficult to make.
Related recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Frying
- Cuisine: Regional Italian
- Seasonality: All Seasons
Ingredients
For the Palermitan Canazzo in Sweet and Sour Sauce
- 5 medium potatoes
- 1 oval black eggplant
- 1 zucchini
- 1 white onion
- 1 bell pepper
- 1 cup water
- to taste salt
- 1 tablespoon tomato paste
- 1 espresso cup white wine vinegar
- 1 tablespoon sugar
Steps
To make the Palermitan Canazzo in Sweet and Sour Sauce
First, peel the potatoes and set aside
Then slice the eggplant into thick slices about 3/4 inch
Similarly, slice the zucchini and then cut all three vegetables into irregular pieces
Next, fry the potatoes, then proceed similarly with frying the zucchinis, and finally the eggplants
Place all the fried vegetables on a tray with absorbent paper and lightly salt them
Continue by slicing the onion and do the same with the bell pepper, cutting them into irregular pieces
For the next step, heat the oil in a large saucepan, then sauté the onion, and then add the bell peppers and the cup of water. Add salt and cover with a lid, letting it stew for about 30 minutes on low flame
Then remove the lid and add the tomato paste, vinegar, and sugar. Slightly increase the flame and mix everything until the liquid has thickened
Finally, combine all the fried vegetables in the saucepan and gently mix to blend everything, then turn off the heat
Lastly, transfer the canazzo to a soup tureen and let it rest for at least 30 minutes before serving
Tip!
The canazzo gains even more flavor when consumed the next day. It keeps in the fridge for about 3 days. It pairs perfectly when accompanied with bread.
