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Serve over hot cooked rice. Garnish with chopped fresh parsley.
Prepare as directed, except do not add the potatoes. Cover and refrigerate up to 24 hours. When ready to serve, add the potatoes and bring mixture to boil on medium-high heat. Reduce heat to low; simmer until the potatoes are tender and mixture is heated through, stirring occasionally.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was really good.I omitted the bacon,green olives and potatoes and served it over whole wheat pasta. The white wine gives it that rich flavor.It was easy and my husband loved it.
WE LOVED THIS I USE BLACK OLIVES INSED OF THE GREEN ONES WE DIDNT HAVE ANY CAPERS EATHER BUT IT TURNED OUT REALY GOOD
Both my husband and I really enjoyed this dish. The only change I made was to add more of the oregano and garlic than the recipe called for. Also, I really like capers and green olives, so I ended up adding more after the dish was cooked since I found it didn't have enough for my liking. The potatoes worked very nicely with the dish; however, there was a lot of flavorful juice, so it might be even better serving it over rice and omitting the potatoes. Overall, it was a very flavorful dish that I will definitely make again.