Sicilian cooking is not just opulence and extravagance. This dish of chards with tomatoes, garlic and peperoncino (chili pepper) is a good example of cucina povera: a handful of a few basic, cheap ingredients delivers a hugely satisfying contorno di verdura (vegetable side dish). “Giri” is how chards are named in the dialect of Palermo and “Assassunare” derives from the French “Assaisonner” which means “to season”: in Sicilian culinary terms when something has been sautéed in oil and garlic, to get impregnated with that lovely flavor, they say it has been “assassunatu”.
This is dish from Veneto. The duck should be whole, roasted and then bathed with a lively garlicky, mildly vinegary sauce. I rarely “do” whole birds and I decided to use (easily available and convenient) duck breasts instead and to cook them a la piastra, i.e. on a griddle stone. This is almost a ten minutes dish: little work & high rewards on the taste front. Continue reading “Anatra in salsa (grilled duck with chopped salame, anchovies, garlic and a little vinegar)”
Puntarelle (pronounced poon-ta-REL-lay) is a winter bitter green. It is a member of the chicory family and it is also called catalogna or catalogna spigata. The slender leaves must be boiled/steamed and can be eaten warm as a side dish, with a trickle of olive oil or ri-passate in padella – that is to say, sautéed in oil, garlic and peperoncino. It is the inner crunchy shoots though that is the real reason Italians buy puntarelle – they make one of the best winter salads. Continue reading “Puntarelle in insalata (Puntarelle salad from Rome)”