Caponata with celery and burrata from Ottolenghi Comfort (page 86) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Notes about this recipe

  • treay on November 21, 2024

    Tonight I made Caponata for the first time ever. I know it is a very traditional recipe from southern Italy, but some reason, I have never tried it before, therefore, I don't know how Ottolenghi's recipe compares to the traditional one. But, his recipe is just excellent, with all the Mediterranean ingredients I love. We ate it with some toasted bread and Italian pork sausages. It was delish! The only thing I'd do when making it again is to cut down the salt. The olives and capers bring the saltiness to the dish and I don't think you really need to add any to the sauce. Certainly a recipe to keep! P.D. I saw that Jamie Oliver has a pasta Caponata recipe .... I had some leftovers and might even tried to do that too.

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