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Caponata receipe

Vince

Posts: 1

September 2010

Im sorry Giada, however I'm disappointed how you perceived the most simple dish of caponata. The dish should not be drowned in oil and should not be infused until it has rested and cooled. I grew up with this delicate dish and the most peasant style of cookery and even they knew never ever rush the delicate flavours. YOU MUST COOK EACH VEGETABLE SEPARATE, every vegetable must be caramelized individually. The juice from each vegetable then strained and passed on to caramalize the next vegetable. The infusion of flavors cannot be realised until the end when all the vegetables are caramelized, salted and rested and tossed together.

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