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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Easy caponata
Easy caponata
A star rating of 5 out of 5.6 ratings

Caponata is a chunky aubergine sauce that is great for dipping bread sticks into or spreading on toast

Nutrition: per serving

  • kcal179
  • fat18g
  • saturates4g
  • carbs1g
  • sugars1g
  • fibre2g
  • protein4g
  • salt2.14g
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Method

  • step 1

    Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

Recipe from Good Food magazine, September 2010

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

aureliecjohnson

A star rating of 5 out of 5.

My guests always live this dip. I know serve it on crostini - slices of baguette, that I brush with the oil from the artichoke and then put under the grill for a couple of minutes. It makes the dip a lot easier to serve.

deakincaro

A star rating of 5 out of 5.

This was a hit when I made it last week. My family and friends devoured the lot. I accompanied it with the Caponata which is also delicious. I have made a second batch already!

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