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Louis "The Hatchet" Profaci: Choice Caponata
from a Real Capo!
Profaci, a Caporegime of the Zappa Family and one of two people to be identified as a triggerman in the Chicago Meat Massacre, was gunned down himself in his car on August 25th, 1952. Having just finished a heaping helping of his mother's tasty Caponata del Sanguinoso di Fronte Sedile, "The Hatchet", so-called because he liked to dispatch his victims with a blow to the head with a small axe, was out for an after-dinner drive and a smoke when the trigger-men struck.
After stopping to take a leak, two button-men appeared suddenly and let some daylight into Profaci's head and body with over fifty .45 caliber sub-machine gun rounds. The Hatchet's killers, who also apparently had a sense of humor, placed a comic greeting card in his lifeless hand that read: "You've lost your job; You've lost your dough; Your jewels and handsome wife. But things could be worse, you know. You haven't lost your life! Oh, wait ... nevermind." Mother Profaci's decadent caponata recipe is provided exclusively by Dinner, Inc.
Caponata del Sanguinoso di Fronte Sedile
Exclusive Recipe of Louis "The Hatchet" Profaci's Mother: Serves 4
What you will need:
*3/4 cup extra virgin olive oil.
*3 medium yellow onions, cut into thin strips
*2 large eggplants or 3 medium ones, diced small
*2 medium red or orange bell peppers, cut into thin strips
*3 cups fresh cooked plum tomatoes
*4 celery ribs, cut into small dice (if the leaves are fresh, add them)
*1/4 cup green olives, chopped
*1/4 cup black olives, chopped
*3 tbsp. drained capers, rinsed
*1/2 c. red wine vinegar
*2 tbsp. sugar
*salt to taste
*1 tsp. minced basil
*2 tsp. minced oregano leaves
First, heat one quarter cup of olive oil in a large pan. Now add the onions and saute over medium heat until they are opaque. Then add the bell pepper and a pinch of salt and cover the pan. Cook until the pepper starts to soften, stirring occasionally.
Then, add the tomatoes, basil and oregano and simmer, uncovered, until the mixture thickens slightly or about 7 minutes. Then remove it from the heat and set it aside.
Now heat another 1/4 cup of oil in a large skillet. Add the celery and saute on medium heat until it starts to soften. Next, transfer the celery, with a slotted spoon to drain, to the pan with the tomato mixture. Then add the remaining one quarter cup oil, the eggplant and cook, stirring repeatedly. (If the eggplant starts to burn, lower the heat but do not add more oil.) Then scrape the eggplant into the pan with the other ingredients.
Now place this pan over medium-low heat, cover it and simmer, stirring occasionally, for about 20 minutes. Then uncover the pan and stir in the olives, capers, vinegar and sugar. Simmer 1-2 minutes more to blend the flavors. Taste, and adjust the seasonings.
BUON APPETITO! You should serve this caponata at room temperature or slightly cooled, and we hope you and your Family enjoy the mouth-watering Caponata del Sanguinoso di Fronte Sedile!
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