Recipe Corner #1: Tuscan-style Crostini with Melanzane Caponata

Welcome to the very first edition of our Recipe Corner at Agriturismo Lo Scalandrino, where farm-to-table cooking meets the timeless flavours of Tuscany. Nestled in the heart of the Maremma region, our fledgling organic veg patch has this year yielded aubergines, pepper, tomatoes and soon-to-come potatoes—ingredients we transform into simple yet elegant recipes. In this post, we put a local spin on classic melanzane caponata, using our own Lo Scalandrino bio extra virgin olive oil to elevate every bite.

Whether you're searching for a summer appetizer idea, a genuine eggplant recipe or a taste of authentic Maremma agriturismo cuisine, this Tuscan-style Crostini with Melanzane Caponata delivers. Let's dive into the flavours of our land and discover how easy it is to bring a slice of Ljuana's Kitchen at Lo Scalandrino into your home.

Ingredients (serves 4)

• 1 medium aubergine (300 g), cut into 2 cm cubes
• 3 medium green peppers (300 g), cut into 2cm pieces
• ¼ cup Lo Scalandrino bio extra virgin olive oil
• 1 small yellow onion, thinly sliced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 large tomatoes, chopped (or 200 g cherry tomatoes, halved)
• 3 tbsp red wine vinegar
• 1 tbsp granulated sugar
• 10 g pine nuts (optional)
• small bunch fresh basil leaves, torn - reserve some leaves for decoration
• salt and pepper to taste

For crostini:

• 1 rustic Tuscan loaf, sliced
• Lo Scalandrino bio extra virgin olive oil
• 1 garlic clove

Method

1. In a heavy skillet, warm half of Lo Scalandrino bio extra virgin olive oil over medium heat. Add aubergine cubes , season lightly, and sauté until golden. Transfer to plate.
2. Add the remaining olive oil, then onion, celery and peppers. Cook until softened, about 4—5 minutes. Stir in garlic and tomatoes; cook for 2 minutes more.
3. Pour in vinegar and sugar, stir well, then return aubergines to the pan. Add basil, salt and pepper. Simmer gentle for 8—10 minutes, until flavours meld. Remove from heat and let cool to room temperature.
4. Meanwhile, brush bread slices with Lo Scalandrino bio extra virgin olive oil and grill until crisp. Rub each slice with garlic.
5. In a dry frying pan, gently roast the pine nuts for 1—2 minutes and set aside.
6. To serve, top each crostino with a generous spoonful of caponata. Finish with a drizzle of Lo Scalandrino bio extra virgin olive oil, pine nuts and a basil leaf.

Buon appetito! Stay tuned for more seasonal, farm-fresh recipes straight from our Maremma agriturismo.

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