move over Capresza there’s a new kid in town and today’s recipe the star of the show is tomatoes but first we’re going to prep our palenta we’re going to either make it the oldfashioned way using cornmeal but if you’re short on time just use the storebought one like we’re doing today cut it into circles and we’re going to prep that later now on a parchment line baking sheet we’re going to add our tomatoes next we’re going to pit our olives add our olives to our tomatoes then we’re going to add some capers a gug of olive oil salt and pepper and pop that into a very hot oven now we’re going to make our agula sauce which is literally just some vinegar a little bit of honey and then some raisins for sweetness this sauce you guys is beyond incredible once you’ve crisped up your palenta and a cast iron pan add your tomato mixture a beautiful boratha and then more of that sauce honestly this will make your taste buds sing follow along this month for more Italian recipes coming soon
