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Caponata from Sicily.... but in this case it's caponata from France, from my friend Claudia. If I was blindfolded, turned round in a circle a few times, taken somewhere unknown, sat down, given a knife and fork, told to eat, I would know I was eating food made by Claudie. There is only one other cook I can say that about and that is someone else I call, Mrs. O. Claudie is a super- duper cook and this is her delicious recipe for one of Italy ’s finest dishes.
1 onion, sliced
5 large tomatoes, peeled, chopped
1-tablespoon capers
50gm green olives, pitted, sliced
3 celery sticks cut into 3cm pieces
4-tablespoons wine vinegar
1-tablespoon sugar
Salt and cracked black pepper to taste
2 tablespoons parsley, finely chopped
Method:
Caponata from Sicily.... but in this case it's caponata from France, from my friend Claudia. If I was blindfolded, turned round in a circle a few times, taken somewhere unknown, sat down, given a knife and fork, told to eat, I would know I was eating food made by Claudie. There is only one other cook I can say that about and that is someone else I call, Mrs. O. Claudie is a super- duper cook and this is her delicious recipe for one of Italy ’s finest dishes.
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