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 →