The basic recipe and method for making the pasta dough is really simple. Kneading it was a bit tough though and by the time we had left the dough to stand while we rolled the first lot out it became really hard to manipulate at all. So it is possible to make this without a pasta machine but to get it really fine/thin and not completely break your wrists I would advise rolling it all out very quickly once the dough has rested!
The Caponata was a simple recipe but tasted great. I was dubious that the aubergine would cook through as the actual cooking time seemed really quick but my fears were totally unfounded as it was tender and well cooked by the end. A nice quick recipe that would make a great filling for jacket potatoes or served as a tapas with other dishes.
Jamie's Caponata Recipe
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