Sicilia 2017: Mercato del pesce di Catania e altre sicilianità (Sicily 2017: Catania fish market and other Sicilian things)

Sicily 2017: Catania, Val di Noto (Ibla, Modica, Noto), Siracusa-Ortigia. Che dire? What can I say? Beautiful, vital, real, gutsy, honest, crumbling, excessive, generous, poor, rich – everything and its opposite.
I will post some Sicilian recipes soon. I need time to readjust myself to London rhythms first.

Sgombro sott’olio fatto in casa (homemade olive oil cured mackerel)

 

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This picture shows a typical Italian summer salad:  fagiolini, patate e sgombro sotto olio – that is, green beans, potatoes and mackerel preserved in olive oil. It is a no-fuss, quick salad and most Italians would use shop-bought canned fish, but I have always found it very dry – and I did try also very expensive brands.  Fortunately, to preserve mackerel (and tuna, for that matter – but tuna is an endangered species and it is best avoided) in olive oil is dead easy and delivers a far better product – flaky, tender and not at all dry. The key is to poach the fish extremely gently and for a relatively short time. Continue reading