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Caponatina -- what to do with it?

post #1 of 4
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Today, I bought some locally made caponatina from the farmers' market.

It's peach caponatina, but the first ingredient is tomotoes. It's very strong, acidic, and tomatoey. I was expecting something a bit more sweet (i.e., more peachy) and was going to use it as a glaze for pork, chicken, salmon, turkey, etc.

It's basically a Sicilian tomato relish with some green chilis and peaches. You can taste the green chilis, but the peaches are lost.

Any suggestions for what the heck I can do with this? It's way too strong as is...
post #2 of 4
Dont know what you bought, but caponatina is a traditional egg plant appitizer which can be served hot or cold. What you have is sought of a homemade Italian chutney. I would grill some chicken with it and then toss it with penne pasta. Good Luck :talk:
CHEFED
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CHEFED
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post #3 of 4
wow, they bastardized that name.....wonder why they used the term caponata?

Serve it with chevre or cream cheese, crostini or crackers.

Add some more peaches or apricot jam, do you have any other fruit hanging around....apples, pears, pineapple? Don't be afraid to add to it. not having it in front of me it's hard to advise you....but saute or roasted the fruit addins and add in, then adjust the seasonings.
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 4
It's great as a dollop on top of honey mascarpone that's spread on bruscetta!
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