Caponata épicée avec salami calabrese piquant


  • 4 tasses (1 l) d’aubergine en cubes (1/2 pouce ou 1 cm)
  • 1/2 c. à thé (2 ml) de sel
  • 1/3 tasse (75 ml) d’huile d’olive Mastro® divisée
  • 3 bâtons de céleri tranchés
  • 1 oignon coupé
  • 4 gousses d’ail coupées
  • 2 tasses (250 ml) de tomates mures coupées en morceaux
  • 4 oz (125 g) Hot Calabrese Salami MastroMD, coupé finement
  • 1/2 tasse (125 ml) d’olives vertes coupées en gros morceaux
  • 2 c. à table (30 ml) de câpres
  • 2 c. à table (30 ml) de purée de tomate
  • 3 c. à table (45 ml) de vinaigre de vin rouge
  • 2 c. à thé (10 ml) de sucre granulé
  • 1/2 c. à thé (2 ml) de poivre
  • 2 c. à table (30 ml) de persil frais haché
  • 2 c. à table (30 ml) de pignons grillés


  • Mélanger l’aubergine avec le sel; placer dans une passoire au-dessus d’un grand bol. Laisser reposer pendant 30 minutes. Bien rincer et sécher à l’aide d’un linge à vaisselle.
  • Faire chauffer 2 c. à table (30 ml) d’huile dans une grande poêle antiadhésive à feu moyen; faire cuire le céleri, l’oignon et l’ail pendant 10 minutes ou jusqu’à ce qu’ils soient ramollis. Transférer dans une assiette. Verser le reste de l’huile dans la poêle; faire cuire l’aubergine, en remuant de temps à autre, pendant environ 15 minutes ou jusqu’à ce que l’aubergine soit ramollie et légèrement dorée. Remettre le mélange de céleri dans la poêle.
  • Incorporer les tomates, le salami, les olives, les câpres et la purée de tomate; porter à ébullition. Réduire le feu à moyen-doux et laisser mijoter durant environ 15 minutes ou jusqu’à ce que les légumes soient ramollis et que le mélange ait épaissi.
  • Ajouter le vinaigre, le sucre et le poivre; retirer du feu. Incorporer le persil et les pignons. Laisser refroidir à température ambiante. (Le mélange peut être recouvert hermétiquement et réfrigéré pendant jusqu’à 2 semaines.)
  • Conseil : Servir sur des pâtes chaudes ou une polenta crémeuse ou encore répartir sur des crostini pour une délicieuse entrée.

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San Daniele® Mortadella is Canada’s #1 mortadella, with a delicious traditional taste! Fry your slices to a light crisp, while mustard and melted cheese add more layers of flavour to your new go-to lunch. 

Get the recipe for this delicious sandwich at the link in our bio and save this post for sandwich inspiration when you need it!

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It's a beautiful long weekend to be enjoying charcuterie on the patio! 🇨🇦❤️

How are you celebrating today? Tag us in photos of your Canada Day long weekend charcuterie spreads with Mastro® and San Daniele® for a chance to be featured!
Perfect for summer weather, the delicate flavour of Canada's #1 Trusted Prosciutto brand, San Daniele®, pairs well with Mozzarella to create an Italian-inspired, Caprese sandwich. 

Tag a friend you'll make these with to bring on a picnic this summer 👇

Here's what you'll need for this elevated picnic sandwich:
- Ciabatta bread
- Prosciutto
- Summer tomatoes
- Fresh basil
- Mozzarella
- Olive Oil

Get the full recipe in our bio.
The best way to celebrate all the fathers and father-figures this year? With the ultimate sandwich + burger combo, of course! Add slices of melt-in-your-mouth San Daniele® Prosciutto alongside Dad's favourite toppings for an incredible Father's Day burger 🍔
Create perfect sandwiches made of our finest Mastro and San Daniele deli meats. This summer bring tradition home to craft your savory sandwiches like never before!

Learn more at the link in our bio!
Only biting this Mastro® Genoa Salami and mozzarella sandwich is more satisfying than the cheese pull ❤️

Peppery, robust genoa salami pairs well with soft mozzarella - but will you pick hot or mild salami? Tell us in the comments 👇
We've found you the salad of the summer, thanks to Audrey from @satisfingspoonful! Fresh melon, delectable melt-in-your-mouth taste of San Daniele® Prosciutto, luxurious little bites of bocconcini - and can you believe this comes together in under 15 minutes? 

Follow Audrey's recipe at the link in our bio to make this stunning salad soon 🥗🤩
Patio charcuterie season is here! What spring flavours will you serve on your boards? Tell us in the comments, or post a photo and tag us for a chance to be featured ✨
Try this elevated take on the pizza rolls of childhood 🍕 

Our recipe for pinwheels uses puff pastry, mozzarella, and Mastro® Hot Calabrese Salami for bold, spicy flavour! You can always change out the cheese and switch out the salami for endless combinations to serve this summer. Get the recipe at the link in our bio.
@homechefkyle serves up this easy-to-make restaurant-quality plate! Starring fresh melon and San Daniele® Prosciutto, these sweet and salty flavours go together perfectly with a few other simple ingredients! 

Save this recipe to come back to to serve all summer long 🍈🥓

Here's Chef Kyle's recipe for this crudo plate:

- 100g of prosciutto
- 2 cups of diced cantaloupe or honeydew (or both)
- 1 tbsp extra virgin olive oil
- Ground black pepper
- A few leaves of fresh basil
- 1/2 cup shaved pecorino or parmesan

Simply layer all the ingredients on a plate and serve with toasted sourdough or fresh focaccia!
Bite-sized appetizers are just what your long weekend celebrations need! 🎇 Colourful baby bell peppers, filled with a mix of blue cheese and Mastro® Genoa Salami, are a quick and delicious addition to the barbecue menu. We've got an easy recipe for you to follow at the link in our bio.

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