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4 to 6
servingsEasy
Published 2000
“CLOSE YOUR EYES and add olive oil,” the old cooks from Sifnos used to say, writes
Try to get good-quality large capers packed in salt for this recipe. Serve the stew on toasted country bread or in a bowl for people to dip their bread into. Or serve it as a sauce for any kind of pasta. On Santorini, a similar caper stew