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home > recipes > appetizers > caponata di verdura
from Chicago, IL This is a winter caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region. 1 pound fresh spinach, washed repeatedly and scalded in the water that drips from the leaves until it wilts, then squeezed dry 3/4 pound chicory 1 cauliflower weighing about 1 1/2 pounds 3/4 pound cardoons (these are a flowerless relative of the artichoke; you eat the stems after stripping out the fibers as you might those of celery sticks. If you cannot find them, increase the other vegetables proportionately.) 1/2 pound Belgian endive 1/2 pound celery ribs 2/3 cup pine nuts 3/4 cup toasted bread crumbs 6 salted anchovies, scaled, boned and rinsed 6 tablespoons salted capers, rinsed 1 lemon, finely sliced white wine vinegar olive oil salt and pepper to taste Boil, or better yet, steam the vegetables individually, chop them into bite-size portions, saut them in olive oil, seasoning them with salt and pepper, and sprinkle them with a little vinegar. Lay out the caponata in a serving dish. Saute' the toasted bread crumbs in a little oil with the pine nuts, capers, anchovy filets, and lemon slices, then spread the mixture over the caponata and it's ready. From Kyle Philipps' Cosa Bolle in Pentola

Caponata di Verdura


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keyword: caponata
keyword: verdura
ethnicity: italian
recipes for appetizers
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(posted November 12, 2003)

from Chicago, IL

This is a winter
caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region.

1 pound fresh
spinach, washed repeatedly and scalded in the water that drips from the leaves until it wilts, then squeezed dry 3/4 pound chicory
1
cauliflower weighing about 1 1/2 pounds
3/4 pound cardoons (these are a flowerless relative of the
artichoke; you eat the stems after stripping out the fibers as you might those of
celery sticks. If you cannot find them, increase the other vegetables proportionately.)
1/2 pound
Belgian
endive
1/2 pound
celery ribs
2/3 cup pine
nuts
3/4 cup toasted
bread crumbs
6 salted anchovies, scaled, boned and rinsed
6 tablespoons salted capers, rinsed
1
lemon, finely sliced
white
wine vinegar
olive oil
salt and pepper to taste

Boil, or better yet, steam the vegetables individually, chop them into bite-size portions, saut them in
olive oil, seasoning them with salt and pepper, and sprinkle them with a little vinegar. Lay out the caponata in a serving dish.

Saute' the toasted
bread crumbs in a little oil with the pine nuts, capers, anchovy filets, and lemon slices, then spread the mixture over the caponata and it's ready.

From Kyle Philipps' Cosa Bolle in Pentola



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