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Caponata PDF  | Print |  E-mail
Written by Webmaster   
Tuesday, 17 March 2009 15:06

CAPONATA

It is an ancient vegetarian dish from Sicily. It comes from the Latin word "caupona", that means "tavern": likely the Caponata was a dish to enjoy in company.
The original recipe require a long procedure, as every single vegetable is cooked twice, then all the ingredients are tossed together in a sweet and sour sauce. This particular method, that enrich the

Caponata

dish with plenty olive oil, had the purpose to preserve the dish for a few days. In facts it was usually prepared by the wives of fishermen for their husbands before sailing. The use of sugar and wine vinegar, which are two other natural preservatives, improved both the purpose and flavour.

In this modern presentation, the vegetables ( eggplants, celery, tomatoes, onions plus pine nuts, olives, raisins) are finely cubed to fit small baskets of fillo-dough, served as finger food during cocktail parties.

Last Updated on Thursday, 07 May 2009 08:42
 

Isola del Giglio - Cannelle

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Giglio Cooking Culinary school in Florence

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