CAPONATA NAPOLETANA

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Caponata napoletana image

How to make Caponata napoletana

Provided by @MakeItYours

Number Of Ingredients 12

4-6 friselle
4-6 large tomatoes, cut into chunks or wedges
Olive oil
A pinch of dried oregano
Salt and pepper
Green and/or black olives
Anchovy fillets
Fresh mozzarella, cut into cubes
A can of tunafish, drained and crumbled
Capers
Red onion, chopped or finely sliced
Fresh basil leaves

Steps:

  • About a half hour before you're ready to eat, take your friselle, dip them briefly in tepid water and place them on individual plates. Pour some olive oil over each frisella.
  • Now prepare a tomato salad with the tomatoes, olive oil, oregano, salt and pepper, and spoon some of the salad onto each plate, covering the top of the frisella.
  • Now you can add whatever other toppings strike your fancy. Let rest until you're ready to eat.
  • Just before serving, drizzle a bit more olive oil over each plate.

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