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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


caponèt

Language: Italian

Description: "Castrated." A version of caponata from Piedmont. Caponata is a Sicilian dish of aubergines (US: eggplants), olives, tomatoes and other ripe vegetables in a rich stew with wine vinegar and sugar, sometimes with anchovies and capers, pine nuts, celery or sultanas even with bottarga. In fact, it is usually described as a vegetarian dish. It is piled into a dome and usually served cold. It may be served on its own or as a side dish, or even as a sauce to accompany pasta. Caponèt more commonly describes stuffed courgette (US: zucchini) flowers.


Pronounced: kah-poh-NET
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Piedmont

See places: Italian food and cuisine, Piedmontese Food and Cuisine

See foods and dishes: caponèt, pasta

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