Molise-style Caponata

Ingredients (for 4 people):

  • 20 taralli (a small, crunchy ring of boiled and baked dough)

  • vinegar, as needed

  • 2 eggs, hard-boiled

  • 4 tomatoes, firm

  • 1 cucumber

  • green and black olives, to taste

  • 1 large sweet pepper

  • 100 g of anchovies in oil

  • 2 cloves of garlic or a bit of onion

  • 2 ribs of celery - oregano, as needed

  • olive oil, as needed

  • salt, to taste


Moisten the taralli slightly in salted water, sprinkle with vinegar and let dry for 5 minutes on a kitchen towel. In the meantime, cut the celery, tomatoes, peppers and cucumbers into cubes or wedges.
Place the taralli onto a serving dish and pour the vegetables, olives and onion, cut into slices, on top. Hard-boil the eggs in a saucepan filled with boiling water for about 7/8 minutes.
Once hard-boiled, immerse them in cold water until cooled, remove the shells and then cut into wedges.
Place them on top of the vegetables and garnish with the anchovies.
Sprinkle with oregano and salt and drizzle a little olive oil over the top. Let sit in the refrigerator for at least 30 minutes before serving.

Buon Appetito!