Caponata Recipe - Food.com black olive,    tomato paste,    green bell pepper,    olive oil,    pine nut,    pepper,    parsley,    caper,    basil,    onion,    garlic,    tomato,    aubergine/eggplant,    red wine vinegar,    salt,    sugar This recipe comes from Simply Classic which is by The Junior League of Seattle. I am posting it in response to a request by Chef #348329. They are many versions of this delicious appetizer with slight...

Caponata Recipe - Food.com kalamata olive,    tomato paste,    olive oil,    pine nut,    pepper,    caper,    onion,    celery,    tomato,    aubergine/eggplant,    white wine vinegar,    salt,    sugar Cold eggplant caponata. Derived from Foods of the World, The Cooking of Italy by Waverley Root Time Life Books 1968.p195. Serving Size: 1 (125) g   Servings Per Recipe: 12   AMT. PER SERVING % DAILY VAL...

Pesce Spada Al A Tapenade Recipe | SparkRecipes black olive,    swordfish,    olive oil,    pine nut,    pepper,    caper,    basil,    shallot,    garlic,    sun dried tomatoes,    tomato,    balsamic vinegar,    salt,    honey Grilled swordfish topped with a tasty twist to a tapenade. 2 Servings FISH: Heat grill to high. Brush fish with oil, salt and pepper both sides and grill approximately 4 minutes per side depending on ...

Rigatoni with Tomatoes, Raisins, and Pine Nuts Recipe | MyRecipes olive oil,    pine nut,    pepper,    caper,    raisin,    garlic,    tomato,    salt,    pasta Learn how to make Rigatoni with Tomatoes, Raisins, and Pine Nuts. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Instructions Checklist   Step 1   Heat oven to 400 F. Cook... recipes with the same ingredients... Rigatoni With Tomatoes, Raisins, and Pine Nuts Recipe | Real Simple

Grilled Asparagus With Lemon-Caper Vinaigrette Recipe - Food.com lemon peel,    olive oil,    pine nut,    pepper,    parsley,    caper,    shallot,    asparagus,    salt,    parmesan cheese,    lemon juice Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and th...

Caponata from Loni Kuhn's S.f. Cooking Class Recipe - Food.com tomato paste,    red bell pepper,    olive oil,    pine nut,    pepper,    parsley,    caper,    basil,    olive,    carrot,    onion,    garlic,    celery,    zucchini/courgette,    tomato,    aubergine/eggplant,    red wine vinegar,    salt,    sugar This is the potluck/picnic dish people demand I make late summer. You don't need to like eggplant to love this! Amazingly, it is served at room temperature, and keeps for 3 weeks in the refrigerat...

Involtini Alla Siciliana Recipe - Food.com tomato sauce,    swordfish,    olive oil,    pine nut,    pepper,    parsley,    oregano,    fennel leaf,    red chili,    caper,    orange,    olive,    currant (zante),    salt,    bread crumbs,    white wine From Iron Chef Mario Batali on Food Network, this is a swordfish recipe from Sicily that sounds very good. Serving Size: 1 (456) g   Servings Per Recipe: 4   AMT. PER SERVING % DAILY VALUE   Calories: 59...

Sicilian Caponata - Recipe #4463 - Foodgeeks black olive,    olive oil,    pine nut,    pepper,    caper,    eggfruit,    onion,    celery,    tomato,    white wine vinegar,    salt,    sugar Try this recipe for Sicilian Caponata on Foodgeeks.com Cut the eggfruit into small cubes; sprinkle with salt and leave to drain for 30 minutes. Heat half the oil in a deep frying pan and fry the cubes...

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