love caponata,,first time I had it was at a fancy fish restuarurnt in Catania... ho provato di farlo a casa (provincia di Viterbo) e era delizioso... il difficile e' aspettare uno-due giorni per mangiarlo...
Great, short, and to the point video! Yes... this is inspiring in that even if one does not make the Caponata, it is a demonstration of what CAN be made with whatever is on hand in the kitchen. I, for some strange reason, ADORE eggplant/aubergine, so yes, that's what I would do. I am definitely curious about the ratio of sweetness to acidity and can easily understand how even that would change each time the caponata is made. I LOVE the analogy you made with "field notes." Touché!
Thank you for the recipe, the stories, and the video!
One thing you didn't mention is how one eats caponata. Is it served as a dip or spread, with crackers/bread? As a side dish/relish to be eaten with utensils as part of a larger meal? Or in some way I haven't imagined?
We’ve always eaten it as a starter…also with other options on the table (gotta have at least 3-4 starters on the table 😅). In Italy there’s always bread on the table, so you would use that to accompany it. Probably a bit too chunky to be used as a dip, so usually eaten with utensils…but honestly it’s very versatile and you can eat it however you like 😊
Ciao Francesco, Suoni tu la musica in sottofondo? Bellissima!!
No no è un chitarrista che si chiama Lionel Loueke, ho messo il link nel post qui sopra alla sua traccia 🙂
love caponata,,first time I had it was at a fancy fish restuarurnt in Catania... ho provato di farlo a casa (provincia di Viterbo) e era delizioso... il difficile e' aspettare uno-due giorni per mangiarlo...
Mary Jane un irlandese in Italia (da 60 anni )
Si ma puoi mangiarla anche subito…l’importante è farne tanta così poi ti rimane e il resto la mangi dopo un po’…funziona anche molto bene congelata
Great, short, and to the point video! Yes... this is inspiring in that even if one does not make the Caponata, it is a demonstration of what CAN be made with whatever is on hand in the kitchen. I, for some strange reason, ADORE eggplant/aubergine, so yes, that's what I would do. I am definitely curious about the ratio of sweetness to acidity and can easily understand how even that would change each time the caponata is made. I LOVE the analogy you made with "field notes." Touché!
Thank you for the recipe, the stories, and the video!
One thing you didn't mention is how one eats caponata. Is it served as a dip or spread, with crackers/bread? As a side dish/relish to be eaten with utensils as part of a larger meal? Or in some way I haven't imagined?
We’ve always eaten it as a starter…also with other options on the table (gotta have at least 3-4 starters on the table 😅). In Italy there’s always bread on the table, so you would use that to accompany it. Probably a bit too chunky to be used as a dip, so usually eaten with utensils…but honestly it’s very versatile and you can eat it however you like 😊