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.

Crudaiola (a glorious raw tomato sauce for pasta)

 

Crudaiola is one of the most delectable and simplest Summer sauces for pasta or rice. Diced fresh tomatoes, plenty of basil, a little garlic, a generous glug  of olive oil and a pinch salt – a delicious no-brainer. Actually, there is one more crucial ingredient the cook must not forget: time. For the magic to happen, crudaiola must be made in advance, the early morning for lunch, for instance. During this time, the ingredients interact with each other and the sauce is transformed from good to excellent. Continue reading

Giardiniera rossa piemontese (Sour-sweet vegetable chutney from Piemonte)

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Giardiniera is the classic Italian mix of assorted, pickled vegetables, preserved either in  vinegar or in extra virgin olive oil. It is traditionally made in late spring and summer, when lots of good vegetables are at their best and abundant- giardiniera being  a clever way of preserving the bounty from the vegetable patch (orto, in Italian).  It is generally used as an antipasto, to accompany salumi (charcuterie) but it also goes well with lesso (mixed boiled meat) and it can be used in panini (sandwiches). 

This one here is slightly different though: it is a mix of summer vegetables cooked in a thick, unctuous, sour-sweet tomato sauce, flavoured with bay leaves and cloves – a sort of Italian chutney, beautiful to look at and to eat. Continue reading