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If you’re entertaining friends and family this weekend, try our relaxed and effortless Italian menu for six. Bellissimo!
If you’re entertaining friends this weekend, try our simple Italian feast
Long amaretto sours
Mix 250ml each of lemon juice and
Disaronno in a jug and chill until ready to serve. To serve, add 2 handfuls ice and 750ml chilled soda water. Makes 6 (easily doubled)
Caponata is a chunky aubergine sauce that’s great for dipping bread sticks into or spreading on toast. The caponata will keep well and any leftovers can be tossed through hot pasta a day or two later.
Serves 6 Prep 20 mins Cook 25 mins 48p a portion 149 kcals, 12g fat, 2g sat. fat, 7g sugar 1 large onion, finely chopped 2 celery sticks, finely chopped 1 red pepper, peeled and chopped 1 yellow pepper, peeled and chopped 5 garlic cloves – 4 sliced and 1 halved,
to serve 5 tbsp olive oil, plus extra to serve 100g chargrilled aubergines from a jar,
drained if in oil and chopped 400g can chopped tomatoes 1 tbsp small capers handful green olives, chopped 1 tbsp red wine vinegar 1 tsp caster sugar large baguette, thickly sliced and
toasted, to serve Gently cook the onion, celery, peppers and garlic in the oil for 15-20 mins until soft. Tip in the rest of the ingredients, then simmer for 5 mins to heat through. Can be made up to a day ahead. Eat hot or at room temperature, on toasted bread rubbed with the cut garlic clove and drizzled or brushed with oil.