Use Caponata In A Sentence

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Stores [stôr]

Halver [hav]

Aver [əˈvər]

Liquidators [ˈlikwəˌdādər]

Yanka [yaNGk]

Caponata [ˌkäpəˈnädə]

Fretish [ˈfediSH]

Novaturient [əv]

Sated [sāt]

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Looking for sentences with "Caponata"? Here are some examples.

1. Sure there's plenty of other ways to use up your eggplant haul this season but here's why caponata trumps them all: 1. It makes even non-eggplant eaters happy Yes, even those people who are weirded
2. caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar. It’s best served at room temperature topping some crusty bread.
3. caponata is a Sicilian appetizer made from eggplant. Since eggplant season is almost over, I decided to share with you Nonna Sara’s recipe. Throughout Sicily, there are countless variations of caponata. Some use octopus and seafood, other pine nuts and raisins.
4. Sicily’s caponata is a so called cold dish made of a sweet sour mixture of vegetables and sauce. The main vegetables you find in the dish are eggplants, in addition to celery, peppers, olives, capers and pine nuts. There are several variants of caponata in Sicily.
5. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
6. caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time.
7. caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish. Like most eggplant dishes, this gets
8. Nowhere is that more evident than in the dish called caponata—or capunatina, as Sicilians themselves say, using an affectionate diminutive as if speaking of a favorite child. Related Recipes
9. caponata is a fun and versatile dish whether you serve it as an appetizer, a side dish or a light meal. Traditionally, caponata was served alongside fish or meat dishes. caponata offers bold, lively flavors that will complement grilled entrées and late summer feasts, and it packs well for picnics. caponata is a great make-ahead dish.
10. caponata is an Italian eggplant dish, perfect as a party food and ideal for tapas. It is also ideal as a side dish with main course, or even as a vegetarian stew for the main meal. The sweet and sour blend is very appealing.
11. caponata is meant to be a touch sweet, a tad vinegary. I added more than Fabrizia but since vinegars can vary in strength, you can taste and add more later in the game. The original recipe made quite a bit of caponata and and I reduced the recipe by half.
12. caponata is a delicious spread for sandwiches, a flavorful sauce for pasta, and a tasty dip with bread or crackers. While every home cook has her own favorite recipe, typical caponata ingredients include eggplant, onions, tomatoes, olives, pine nuts, capers, and vinegar, all cooked together in olive oil.
13. Caponata, also known as capunata, is a Sicilian eggplant dish made that’s usually served warm. It’s considered a warm vegetable salad that can be served as an appetizer, side or even a main dish. There are so many different caponata recipes and most have eggplant and onions in common.
14. Eggplant caponata on toasted baguette slices. (reserve the rest for another use), and add the onion, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until soft
15. caponata gets to the heart of Sicilian cooking, and whether it’s high concept and designed for a restaurant menu or made at home for family and friends, the same principles apply: balance,
16. This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day.

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