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Caponata del Marinaio
Serves 4-6

Ingredients for Friselle:
2 friselle (1 Lb. total)
4 Tbsp. /50 ml. olive oil
1 cup or 250 ml. cold water
4 cloves garlic, chopped generous pinches of oregano
salt and fresh ground pepper

Ingredients for Tomatoes:
1½ Lb. or 675 gr. very ripe, fresh tomatoes
4 Tbsp. /50 ml. olive oil
salt and fresh ground pepper
generous pinches of oregano

Ingredients for Topping:
8 celery stalks
2-3 cans/ 7oz. tuna in oil, drained
3 whole anchovies in salt, cleaned, boned
salt and pepper
Or 9 anchovy fillets in oil, drained 10 Lg.
Fresh basil leaves, torn in thirds
8 Tbsp/200 ml. capers in vinegar, drained
2 Tbsp./ 25 ml. olive oil
several fresh basil leaves

Method:
1. Hold the friselle in a bowl of cold water for 1 minute, then transfer the soaked bread, without breaking, to a serving dish and place the friselle one next to the other.

2. Combine the olive oil and the water in a small bowl. Sprinkle the garlic over the bread along with
salt and pepper to taste and a large pinch of oregano. Begin to drizzle the oil/water mixture over
the bread a little at a time and do not drizzle more until the previous quantity is completely
absorbed by the bread. When bread has absorbed all the water, place in refrigerator for ½ hr.

3. At this time, cut the tomatoes in 1” cubes, transfer to a glass bowl, season with oil, salt, pepper and
oregano. Refrigerate, covered until needed.

4. Cut celery stalks in 1” pcs. and place in a separate bowl. Cut anchovies in tiny pcs., add to bowl with
celery, also adding capers, tuna, salt, pepper, basil, and olive oil. Mix well and refrigerate covered.

5. Arrange tomato’s with all juices over the bread and top with celery mixture, filling the hole of bread.
Serve with fresh basil leaves, cutting bread (which should be is soft) together with stuffing + topping,
like a pie, or all ingredients can be mixed together and spooned out like a salad.