Hand cut Tagliatelle with applewood Smoked Aubergine Caponata. Originating in Sicily, Caponata uses tomatos, capers, celery, olive oil, and fried aubergines in an agrodolce sauce. Chef Kaede Hirooka from Respect The Technique is adding a step to smoke the aubergine with applewood and finishes the dish with Piave cheese and toasted pine nuts for richness and depth of flavour.
- 400g hand cut Tagliatelle
- 500ml Smoked Aubergine Caponata
- Shaved Piave
- Toasted Pine Nuts
- Serves two