Prepare a mixture with the whisk: with breadcrumbs 150 gr, a bunch of parsley, oregano, garlic clove, a little salt. On the sliced vegetables a little 'carved so as to penetrate the flavors of the sauce, put a bit' of salt, mix, oil, and pass them in the oven for 20 '. If advancing the mix you can freeze.
Ingredients: 2 zucchini 1 onion 1/2 oil salt pepper Method: In a pan fry the fine chopped onions. Meanwhile, cut the zucchini with a vegetable peeler, in order to obtain thin strips. When the onions are browned add us the zucchini, salt and pepper and cook for 10 minutes. When the dough is ready, cook it another minute in the pan with the zucchini (leaving a little of the pasta cooking water).
The Sicilian caponata is a starter but also a side dish. Its history, the authentic recipe and even the etymology of the word are surrounded by a veil of mystery. There are several strands of thought about the etymology of the word caponata: some say it derives from the term "Capone," a now known fish such as dolphinfish , which together with the typical sweet and sour sauce a plate of caponata was widespread in aristocratic kitchens. Today the caponata is widespread in its