Category Archives: Vegetables & side dishes

insalata per tonno – salad for tuna

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The devil is in the detail, they say. The original version of the phrase was actually “God is in the detail”, so whichever way you look at it, details clearly make a difference. Today’s recipe, for example, would be a simple tomato and onion salad were it not for the capers, mint, and above all lemon zest. But it’s precisely these minor additions that make the salad worth telling you about. Whilst on the subject Continue Reading →

zuppa di fave e piselli al profumo di limone e menta – lemony, minty pea and broad bean soup

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“Rough winds do shake the darling buds of May”, as one amateur meteorologist who had an admirable way with words once wrote. And it’s certainly a windy-sunny-rainy May here; definitely not winter, but not quite summery either. Just the sort of weather that leaves you wanting fresher food, but something with a bit of warmth. This soup perfectly fits the bill: quick, simple and full of the bright green freshness of spring, but comforting at Continue Reading →

frittata di cipolla fresca – spring onion frittata

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It was election day in Italy, and it seemed, at least briefly, as if Spring had arrived. And at the market I grabbed some beautifully green cipolle fresche, “fresh onions” as they call them here. The man on the stall suggested I use the leaves to make an omelette, which is just what I did, hence today’s recipe. Looking back, and somewhat aptly, an Italian expression comes to mind: “ormai la frittata è fatta”, which Continue Reading →

patate e carciofi al forno/frittedda – potato and artichoke bake/artichoke, pea and broad bean stew

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Easter marks the beginning of the end of the artichoke season, so take advantage to snap them up before it’s too late. To keep you busy we have a double helping today. First baked in the oven with potatoes, and then as part of a somewhat lighter Sicilian classic, frittedda. Potatoes play the perfect foil in the first recipe, doing a great job of soaking up the artichoke juices, olive oil and pecorino, while also Continue Reading →

insalata di cedro – citron salad

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It’s the citrus time of year, as heralded in by my last post. This time it’s the turn of citrons to fall under the knife, but lemons and oranges beware, you may well be next in line for the chop…. I remember the first time I saw (read: gawked at aghast in disbelief) citrons. I presumed they were lemons, albeit lemons which were possibly the result of genetic modification or a nuclear incident. At the Continue Reading →

salsicce e carciofi – sausages and artichokes

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The original plan was to do stuffed baked artichokes, but I have a nasty cold and just couldn’t muster the energy. I wanted something equally tasty but quicker and less fiddly. The solution was to use the ingredients for stuffed artichokes and to simply mix them together to create a one-dish meal. Same flavours, less work. Deconstructed rustic cooking. Could this be the birth of a whole new trend? The breadcrumbs in fact are not Continue Reading →

polpette di finocchietto selvatico – wild fennel rissoles

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You may be forgiven for thinking I’ve turned pescetarian or something. Judging by recent posts, people may rightly be doubting my carnivorous credentials. If I didn’t get through so much bacon, sausages and rare steak I’d start to wonder myself. I think it must have something to do with the fact that on the whole, Sicilians (at least those living near the sea) don’t understand meat. This becomes abundantly clear whenever I go to the Continue Reading →