Simple, real capo mayonator recipe

The simple, real capotta recipe is traditional food on the island of Siberia and Naples. A simple tomato recipe made in about 20 minutes and thoroughly delicious side-bite and pasta tools.

Caponata Material

• Goose. Two pieces.
• One half onion.
• One to Make
• Zucchini.
• Papycha red. One half.
• Peeman. 1/2.
• One celery.
• One half of a cut tomato can.
• White wine, negative. Big one.
  (No vinegar: 1 large, white wine 1)
• Olive oil. Four to five.
• 1 / 2 teaspoon salt
• Come on, let's go.
• Basil's leaves, two or three.

I'm making Caponata.

Watch the video on YouTube

＜A capotator video.＞

1. I will kill garlic with a knife.
2. I will cut the two-inch angle of my work, like five millimeters, paprika, celery, and Peiman. The onions are cut to the same size with a slit.
3. If you put olive oil and garlic in the pan, and heat it in a weak fire, and smell the garlic, you can cook onions and celery. Add olive oil and other ingredients, such as paprika, and roast them and cover them for short periods and then boil them in a low heat for about five minutes.
4. When you have a problem, you can use salt or pepper to taste.
5. Finally, I rip out the leaves of Basil and put them in a box to finish the scented caponara.

Would you like some Italian food that is delicious if you were cold?