Even though my beach vacation in Positano seems a distant memory, and I’m writing this from the landlocked confines of Umbria, I’m still playing catch up here on the blog. One thing I did take away (besides memories) is recipes. And today’s blog is all about one of my favorites: Caponata.
You’re probably thinking “What’s this typical Sicilian eggplant dish doing in Positano?” That’s what I thought too, the first time I saw it on a menu beach side. But it turns out that Caponata in Positano is a completely different animal, no eggplant in sight. Instead, it’s an brilliant mash up between a Caprese Salad and Panzanella. With it’s only special twist and some tuna thrown in for good measure.
While we had Caponata almost every day while in Positano, one of the best was at the beach restaurant Pupetto. Located at the furthest end of Fornillo Beach, it’s part of the only hotel on this beach. We spent two deliciously relaxing days hanging out beneath the orange and green umbrellas and came away not only with the recipe for Caponata but the distinct plan of returning sometime soon to actually stay in the hotel.
The one ingredient you may have trouble finding is the special kind of rusks, or twice baked bread, that form the basis for this dish. Different from the normal friselle found all over the south of Italy, these are made from cornmeal and so have an extra special crunch.
If you can’t find them, you can try to make them yourself Here is a recipe, in Italian, for the basic version of Friselle. I haven’t had a chance to try it out with corn flour, but it looks pretty simple. If you can find them already made, to buy, you can certainly use regular friselle.
Or? Even better? Heat to Positano and have lunch at Pupetto.
positano caponata
Prep
Total
Yield 2
Ingredients
- 2 friselle (twice baked hard bread)
- 2 large ripe tomatoes
- 1 mozzarella, about 1 cup cubed
- 1/2 cup tuna in olive oil, drained
- 1/4 cup chopped celery
- 1/4 cup olives, black or green
- 1 small bunch of arugula
- 3-4 basil leaves, torn
- extra virgin olive oil
Instructions
- Soak the friselle in cold water for about 5 minutes, to slightly soften them.
- Break them up roughly and place them on a plate.
- Chop the tomatoes and dress them with olive oil and salt. Stir them and let them sit for about ten minutes, to let the juices out.
- Place the tomatoes on top of the friselle, toss and them top with the rest of the ingredients. Drizzle with more olive oil.
- Let sit another half hour to let the bread soften and absorb the rest of the tomato juices and olive oil
Hotel Pupetto
Fornillo
+39 089 875087
To get to the hotel you can walk, following signs for Fornillo, from the main port of Positano. A flower covered pergola and secret tunnel leads straight the hotel. Otherwise a small boat goes back and forth all day long from the main port to Fornillo.
Grazie Elizabeth – just what I needed to start my Monday!
Hello Elizabeth,
I spent many summers in Positano over many years and I must say I never had this delicious looking salad. I cannot wait to try this recipe in the next few days. You do take the most gorgeous
Photos — I long for those days of eating at the private beaches in Positano and Capri. I hope
To return one of these days and have you work with me on your very special itineraries.
Cheers
Helen
Surprised to hear you never had this salad! It seems like if you ever go to the beach, it’s just about the only thing around. Well, sounds to me like a big reason you have to go back.
In the old days, the idea of the tuna in oil may have kept me from ordering it.
But your photo made me want to taste it and make it! Thank you again for
This most enjoyable blog — I have been forwarding it to friends all over the place. I want them to enjoy and learn from your writings as much as I do.
H
Thanks so much for forwarding the blog Helen!
Che nostalgia! I haven’t been to Pensione Pupetto since the 80’s when it was ‘molto rustico’. Great to see it on your blog and remember fun times.
I have literally just arrived back in my Hotel in Sorrento having been to Positano this morning and had lunch there. I ordered the Caponata thinking I was getting the Sicilian version. The menu in the bar where we had it did not give description. I was REALLY disappointed, as I was expecting a lovely eggplant stew. However, what made it worse was that the bread was awful and far too much of it and they put sweetcorn (?) on the side.
Sorry you were disappointed, but you can’t really put the blame on them for serving a local dish and calling it by the local name. In Italy the same word means very different things from region to region, especially when it comes to food. And it wasn’t bread in the salad, but corn meal biscuits, so maybe that is why you didn’t like it? And yes, it is mostly that dry bread, so it sounds like you had exactly the dish that they serve there. But I guess it’s not for everyone.
We are planning to stay in the Pupetto hotel in September and it’s great to hear that you liked it!! Thank you for the recipe, Will try to make at home and than compare…
Your comment is making me want to start planning now!
Omg… I have been here and loved this salad! Thank you so much!