This caponata recipe from much-loved Soho restaurant Bocca di Lupo demonstrates how to do this seemingly humble dish right — a little time and effort, along with quality ingredients and plenty of care, will deliver flavour in bounds. Top off with some slivers of anchovy if the mood takes you.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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