Yield: Yields about 4 cups.
Tangy-sweet caponata is best made a day ahead so its flavors have time to mingle. Serve at room temperature with pita chips or other crisps as a snack or hors d’oeuvre. It keeps for about a week in the refrigerator.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
**** I made the recipe without the anchovies -- I think I will include them next time I make it.Very good.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?