“Stemperata” (dissolved sauce) – Stemperata

Ingredients for 4 servings

  • 3/4 cup of green olives
  • 1 large carrot
  • some celery
  • 1 tbsp of capers
  • 1 big onion
  • mint leaves
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of white vinegar
  • sugat TT
  • salt
  • pepper TT


Brown the sliced onion in a pan with hot oil; then add the chopped carrot, the capers, the stoned (pitted) oilves, the minced celery, and the mint. Let flavours marry for some minutes. Add the vinegar with sugar, salt and pepper and keep on the flame. Suitable for
rabbit, swordfish, tuna, and all cold dishes.

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