Fig And Fennel Caponata at Ava Macnaghten blog

Fig And Fennel Caponata. Makes 6 to 8 servings. Caponata is a sicilian dish that dates to the 1700’s and is traditionally made with eggplant, celery, capers and vinegar which results in complex sweet and sour flavors. Here figs and fennel have been substituted for the eggplant to create a nice twist on a classic dish. 3 garlic cloves, thinly sliced. The caponata can be made several days in. 1 cup canned crushed tomatoes in puree, such as redpack. 1 teaspoon grated orange zest. Super versatile as an appetizer or. Fennel caponata without eggplant is a fun, delicious twist, on traditional eggplant caponata. Add the garlic and cook 1 more. Fig and fennel caponata servings:

Braised fennel with figs recipe Sainsbury`s Magazine Recipe
from www.pinterest.co.uk

Here figs and fennel have been substituted for the eggplant to create a nice twist on a classic dish. Caponata is a sicilian dish that dates to the 1700’s and is traditionally made with eggplant, celery, capers and vinegar which results in complex sweet and sour flavors. Fennel caponata without eggplant is a fun, delicious twist, on traditional eggplant caponata. Makes 6 to 8 servings. 1 cup canned crushed tomatoes in puree, such as redpack. The caponata can be made several days in. Add the garlic and cook 1 more. Fig and fennel caponata servings: 3 garlic cloves, thinly sliced. Super versatile as an appetizer or.

Braised fennel with figs recipe Sainsbury`s Magazine Recipe

Fig And Fennel Caponata The caponata can be made several days in. Fennel caponata without eggplant is a fun, delicious twist, on traditional eggplant caponata. 1 cup canned crushed tomatoes in puree, such as redpack. The caponata can be made several days in. Here figs and fennel have been substituted for the eggplant to create a nice twist on a classic dish. Add the garlic and cook 1 more. Super versatile as an appetizer or. Makes 6 to 8 servings. 1 teaspoon grated orange zest. Caponata is a sicilian dish that dates to the 1700’s and is traditionally made with eggplant, celery, capers and vinegar which results in complex sweet and sour flavors. 3 garlic cloves, thinly sliced. Fig and fennel caponata servings:

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