One look at these bunches of vibrant crimson and deep green leaves and I was won over. Nothing could be that beautiful and not taste delicious. I bought myself a bagful, and it was only then that I realised I didn’t have a clue what to do with them. Of course, when in doubt, ask the person doing the selling, which in this case was a man with a white cowboy hat and matching goatee Continue Reading →
It was recently St. Lucy’s Day (13 December), so no pasta, bread or flour. If you’re wondering why, have a look at last year’s St. Lucy’s Day-themed post. St. Lucy is one of Italy’s more popular saints (yes, they do seem to have a sort of internal pecking order), and is celebrated all over the country in various ways, with processions, traditional fairs, fireworks and the lighting of votive candles. The kids in Northern Continue Reading →
Here in Northern Sicily they love breadcrumbs. Not what you would imagine to be the Mediterranean ingredient par excellence, I know, but they pop up all over the place. Sicilians take thin strips of meat, pounded until almost translucent, and cover them with mollica condita (breadcrumbs mixed with parmesan, parsley, oil, salt and pepper. Garlic is often added, and in Palermo also sultanas and pine nuts). They then roll them up and slide them onto Continue Reading →
L’apparenza inganna, as they say here in Italy – appearances can be deceptive. Today’s offering is a case in point. I mean, just look at it – rigatoni and cheese with a crispy crust. This is the sort of pasta dish you wouldn’t mind introducing to your parents. Reassuring, well-behaved, understated even. It’s not exactly a featherweight prawn salad, but neither does it look likely to beat you up and put you out of action Continue Reading →
It was hot, unbearably so. The idea of slaving over a hot stove was unthinkable. I had some thick slices of swordfish and little else apart from the Sicilian essentials I always have lying around – lemons, tomatoes, capers and herbs. And so I did something that I really shouldn’t have: I invented something. This, of course, is when Sicilians’ hackles start to rise. There are certain things that can be done. Some foodstuffs, such Continue Reading →
After the Baroque excess of fish soup, something of almost Buddhist simplicity this time. If you have any leftovers, you’ll be able to give them to your pet rabbit without any qualms. Actually, it would probably go quite well with carrots. One of the advantages is that it requires no soffritto and that you only use one saucepan, with the pasta and its sidekick cooking together in the same water. So it’s quick, easy, Continue Reading →
Last week’s ragù di tonno didn’t go down too well. I was even told off for applying the word “ragù” to fish. So this time something classic, that will hopefully keep the purists happy. What’s more, this dish for me is a benchmark. When I try a new fish restaurant, I will always try to order it, even if it’s not on the menu. Just as when I try a new bar, I ask the Continue Reading →
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