Name: Caponata de Verdure alle Sarde (Sardinian Vegetable Saute)
Yield: Serves 4
Cuisine: Italy
Ingredients: 4 teaspoons (or to taste) finely chopped anchovy; 4 teaspoons (or to taste) finely minced garlic; ½ cup olive oil; 1 bunch broccoli, cut into florets (about 4 cups; optional); 2 small heads cauliflower, cut into florets (about 4 cups); 1 cup toasted bread crumbs; ½ cup pine nuts, toasted Salt and freshly ground pepper to taste; 4 small bunches spinach, rinsed well and trimmed (about 8 cups); 4 teaspoons grated lemon zest covered with fresh lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

I have taken a warm vegetable medley from Sicily called caponata di verdure and turned it into a salad, but this Sardinian recipe is not a salad transformed into a warm vegetable dish—it is actually meant to be this way. It makes a great pasta sauce with rigatoni or penne and is a perfect vegetable dish to accompany a simple broiled chicken or fish.