I'm going to try my hand at Caponata tomorrow and have a question..I'm told the dish is good, hot,cold or at room temp..If you were going to serve it as part of your meal, what temp would you choose. I'm having pork milenasa, rissoto with saffron, the caponata and just lettuce wedges with a creamy blue cheese dressing I think.
kadesma
kadesma