Caponata napoletana
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Unrated
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Total Time
30 mins
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Course
Appetizer
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Cuisine
Italian, American, International
Caponata napoletana
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 4-6 friselle
- 4-6 large tomatoes cut into chunks or wedges
- olive oil
- a pinch of dried oregano
- salt and pepper
Optional additional toppings:
- Green and/or black olives
- anchovy fillets
- fresh mozzarella cut into cubes
- A can of tunafish drained and crumbled
- capers
- red onion chopped or finely sliced
- fresh basil leaves
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Instructions
- About a half hour before you're ready to eat, take your friselle, dip them briefly in tepid water and place them on individual plates. Pour some olive oil over each frisella.
- Now prepare a tomato salad with the tomatoes, olive oil, oregano, salt and pepper, and spoon some of the salad onto each plate, covering the top of the frisella.
- Now you can add whatever other toppings strike your fancy. Let rest until you're ready to eat.
- Just before serving, drizzle a bit more olive oil over each plate.
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