« gnocchi dolci / sweet gnocchi | Main | Novel Food #4: the finale (one serving) »

June 20, 2008

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Lori Lynn @ Taste With The Eyes

Great post Simona. I enlarged your caponata photo, boy does that ever look tasty!

Peter

The many medleys of vegetables in the Mediterranean have a wonderous way of melding their flavours together, the sum being greater than each ingredient.

Paz

Delicious-looking! Glad you were able to try this. The book as always sounds good. I like the part about him attracted to the two women. So, does he pick anyone?

Paz

Susan

I've sometimes heard of caponata referred to as "eggplant caviar." I would agree. It is a luxurious delicacy. What a crush of flavors, Simona. Just reading through the ingredients is perking up my jaded appetite.

Lucy

Such a delicious take on caponata.

I love that Adelina comes down with an acute case of vegetarianism! I must get my hands on one of Montalbano's adventures - they do sound wonderful.

Simona

Thanks Lori Lynn, it is tasty indeed.

I totally agree with your assessment, Peter.

Hi Paz. The short answer is no, he remains faithful to his eternal fiancée.

Thanks Susan. I like your expression "crush of flavors."

Hi Lucy. In another chapter of the same book, Montalbano receives a package of smoked salmon and other Nordic delicacies and makes up for the preceding vegetarian phase.

Big Boys Oven

an awesome egg plant dish!

Lisa

That's a beautiful concoction you have there! Interesting that you baked the eggplant; must less oil that way. Love the Kalamatas and the raisins in there. What a wonderful way to celebrate The Paper Moon, a book that I, too, enjoyed tremendously. Good going, partner!

mickey

I love your technique for caponata-roasty flavors are always a plus.

Adele

Oh, lovely. I'm reminded of a recipe for sardine pasta I saw with similar flavors - I'll have to keep this in mind when the eggplants really get going.

Simona

Thanks Sunny & Sid.

Thanks Lisa. Definitely less oily. I do the same to make parmigiana di melanzane.

Thanks Mickey.

Hi Adele. Indeed, pasta con le sarde has some of the same ingredients.

maybelles mom (feeding maybelle)

AH, I have made so many recipes from his books. And, I was just thinking about doing his book for Novel Foods, but I find that you have done them.

Simona

It would be interesting to have another take on a Montalbano novel: we love them so much!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook