Caponata Agerolese

  • serves 4

This recipe uses friselle or pane biscotatto, a double-baked Italian bread. Coupled with olive oil, cherry tomatoes and fresh oregano, it's truly an Italian delight.

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Directions for: Caponata Agerolese


4 friselle or pane biscotatto

½ cup (110 ml) extra virgin olive oil

10 cherry tomatoes, halved

fresh oregano for sprinkling


1 bowl of water


1. The base is always the friselle, olive oil and tomato. Dunk your friselle in some water to reconstitute, shake off excess water.

2. On a serving plate, break the friselle into small pieces and add cherry tomatoes, oregano, salt, and olive oil. Mix well and serve.

See more: Italian, Appetizer, Bread, Side, Olives, Tomatoes, Snack


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