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Old 01-15-2006, 12:29 PM   #11
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It can be a wonderful "pasta sauce" for a vegan meal, also!
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Old 01-15-2006, 02:02 PM   #12
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I like it at room temperature. The sauce is thicker.
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Old 01-15-2006, 02:29 PM   #13
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Quote:
Originally Posted by Robo410
It can be a wonderful "pasta sauce" for a vegan meal, also!
Thanks Robo, Mish suggested that also, so next time I'll try it with pasta. It should be great.
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Old 01-15-2006, 02:30 PM   #14
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Quote:
Originally Posted by Gerrycooks
I like it at room temperature. The sauce is thicker.
Gerry, I've had it at room temp as a part of an antipasto over toasted baguette and also in a pita sandwich. It's yummy that way to..
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Old 01-15-2006, 03:28 PM   #15
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Originally Posted by kadesma
Thanks IC, I believe your right about serving hot with the meal..That's what I'll do.
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I also posted this in the what's for dinner thread, but not sure if you'll see it so....

If you have a good extra-virgin olive oil, drizzle it over the caponata right before you eat it.
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Old 01-15-2006, 03:54 PM   #16
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Originally Posted by Constance
You lost me with the raisons. I love them in cookies, cakes, muffins, etc, but I don't like them in savory dishes.
traditionally caponata is a sweet n sour ... agre dolce as the Italians call it. Many recipes inclde sultana golden raisins, but many don't. Leave them out if you don't like em. see how it tastes.
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Old 01-15-2006, 04:40 PM   #17
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Quote:
Originally Posted by ironchef
I also posted this in the what's for dinner thread, but not sure if you'll see it so....

If you have a good extra-virgin olive oil, drizzle it over the caponata right before you eat it.
Saw you post, will drizzle, and thank you for all your help.

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Old 01-15-2006, 10:16 PM   #18
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I like it somewhere between warm and room temp (if you dip your finger into it you'll still feel a bit of heat), and with tons of raisins (and pine nuts). It's awesome with a big, warm focaccia bread to dunk in it.
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Old 01-15-2006, 10:42 PM   #19
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Originally Posted by Piccolina
I like it somewhere between warm and room temp (if you dip your finger into it you'll still feel a bit of heat), and with tons of raisins (and pine nuts). It's awesome with a big, warm focaccia bread to dunk in it.
I served it hot, with a drizzle of evoo on top as Iron Chef suggested, it was great. I have to admit that I added pine nuts even tho the recipe didn't call for them..Best chance guess on adding an ingredient I've made in a while We ate every last bite...Next time I make it I'll make some foccacia to go with it. I wonder how a sweet foccacia would be.. I made one with figs and it was so good and so different..We really enjoyed it.

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Old 01-16-2006, 06:10 AM   #20
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Aw shucks CJ, I wasn't around yesterday and missed all the fun!! I caponata!!!!!! What a cool combination of northern recipe like risotto alla milanese and the southern specialty caponata!! You did well to add the pine nuts, I make several variations but pine nuts are always a must!! I am glad you guys enjoyed the dinner, but the next time you make it with the sweet focaccia I expect an invitation!!
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