COSTOLETTE DI VITELLO (Veal chops – baked)

I really like the gristly bits around bones, for example I like to chew around the ends of Chicken bones, shins and I particularly like pork hocks. Rather than gristle, perhaps it is collagen – the bit that connects muscle tissue together and breaks down with cooking and turns semi-transparent and tender. I think it is flavourful, but many do not.

Veal chop bones are great for chewing so when I saw veal chops at the Queen Victoria Market I bought them.

Living in Australia when I say ‘veal’ I do not mean the ‘white veal’ as in Europe, i.e. calves 18-20 weeks old, reared in small pens indoors and fed only milk. This Australian veal was quite pink – evidence that as in accordance with Australian regulations it should have been reared in open pens and fed a diet of milk and grass or grain and produced from dairy calves weighing less than 70kg or beef calves weighing up to 150kg.

Veal can be bland so the most usual way to cook veal with bone is to make a spezzatino –a braise or stew. Veal benefits from the added liquid (could be from stock/ wine/ tomatoes) and herbs for flavour.

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I chose to bake my veal chops but unlike lamb or goat (kid), veal has little or no fat so it needs oil if you choose to bake them.

I marinated the chops overnight in a bowl and baked them the next day.

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Meat and Marinade

For 4 people:

1.5k veal chops (there is little meat on them)
2 garlic cloves, sliced
½ cup dry Marsala or white wine
½ cup extra virgin olive oil
rosemary sprigs and bay leaves

Marinate the meat with the above ingredients for at least 2+ hours (can be done overnight). Drain the meat and solids from the marinade when you are ready to cook it. Reserve the liquid.

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For Cooking

¼ cup extra virgin olive oil
1 large onion, cut into large slices
salt
pepper
4 large potatoes
more rosemary (or sage )

Prepare the potatoes and cut into large pieces. Put them in a bowl and dress with half the oil, add seasoning and more rosemary.

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Heat the oven at 180C.

Place a little more oil in a baking dish. Position the meat in the tray, arrange the slices of onions and between the meat. Add seasoning and drizzle the rest of the oil on top of the meat.

Bake the meat for 15 minutes. Turn the meat and add the potatoes (with the oil). Cook for about 40 minutes then add the drained marinade – try to pour it over the meat rather than the potatoes. Bake for another 15-20 minutes till the potatoes are cooked and the meat is coloured.

If you are wondering what the green blobs are on top of the baked veal in the main photo, they are spoons of chopped parsley which I keep in the fridge topped with extra virgin olive oil…… more for decoration, but it is also flavourful.

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I guess everyone liked them.

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See recipe:  VITELLO ARROSTO (Roast Veal)

A Tale about QUINCES

There is nothing like baked quinces.

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When cooked slowly (4-5 hours) with sugar or /and honey they they transform from an indeterminate dirty cream, pale green colour to a deep coral. They look beautiful, smell good and taste great.

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Resting in their raw state on a bench or in a fruit bowl, they will also deodorize the environment.

In spite of being cooked for such a long time they retain some of their firmness and hold their shape and do not turn squashy like apples or pears.

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It is an autumnal fruit and although we are nearing the end of winter in Melbourne I bought some recently.  Usually when I buy quinces I buy them loose but each one of these  was individually wrapped in paper and packed firmly in a box. They were labelled as Australian. We are a big country and I would imagine that they would still be found in an other part of Australia. I also imagine that because we can store apples and pears successfully, we would be able to keep quinces in cold storage too.

My yearning for quinces this year began in Nottingham. I was there in early May which is not quince season, but as you may know  anything can be bought out of season in the UK from anywhere in the world.

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These quinces came from Morocco and my friend slowly baked them. These were smoother than any quince I had ever seen and much more round. My friend, Pat, is an Australian living in Nottingham and she agreed with me.

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It is easy to see how Pat prepared her quinces – she cut the quinces horizontally and made neat regular hollows removing the core. Then she placed them upright in a ceramic baking dish she had buttered beforehand. She placed honey and small pieces of butter in the hollowed cores and added a little more butter around the quinces.

Cloves, bay leaves, a little sugar and water and surrounded the quinces. She covered them with foil and baked them at about 150C for about 3hours. The foil came off for the last hour. And the quinces in Nottingham were superb!

While we enjoyed an array of British produce and ate warm quinces  with excellent rich  British cream and drinking Italian liqueurs and Scotch, another happening was going on in her front garden, so you can see what season we were heading into in Nottingham.

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And very close to their house this was going on in the  small river.

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First we met an egret poised to fish on the water’s edge. Then we saw a swan  sitting on a nest … the companion was floating nearby.  Shortly after we left Nottingham, cygnets hatched and made their parents proud.

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Back to quinces in Melbourne Australia.

Here is what ingredients I used and what I did.

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I wiped the fuzz off the quinces and preheated my oven to 140C (fan-forced).

You can basically flavour quinces with whatever takes your fancy.

I wanted to eat the quinces cold and therefore used no butter.

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INGREDIENTS

3 quinces, star anise, cinnamon quills, cloves, black peppercorns, bay leaves.
1 lemon, zest (grated), peel from 3/4 of an  orange – I used a potato peeler.
About 200g sugar, 100g honey.
1 cup of white wine and 1  cup of water.

I put the spices  and peel and the liquid in a baking dish.

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I cut the quinces in half lengthways and lay them in a baking dish, cut side down, skin side  up. I cored them but did not peel them.

Mine didn’t look as good but they too tasted great.

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I then drizzled them with honey and scattered sugar over them. I them made sure that there was sufficient liquid around the sides of the quinces, but not enough to cover them.  I then  used foil to cover them and I baked them for two hours.

I finished off the cooking for another two hours without the foil.  And it is during this time that magic happens and the colour changes .

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I presented my quinces with some homemade  Mascarpone.

And shortly after we left Nottingham and were on our way to Sicily, the Peonies joined the numerous poppies in the front garden. The good weather had arrived.

Pat's poppy?

Pan fried radicchio with pickled pears, walnuts, beetroot and gorgonzola

You must admit the combination above sounds pretty good – the contrasts of flavours, differences in textures, the bitter taste with the sweet.

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You probably have eaten grilled radicchio. I was mentioning to friends that my mother was cooking grilled radicchio back in the 80’s and was presenting it with a tomato salsa and polenta. And now in 2016, I have been seeing it and eating it once again, both in Australia and in Italy.

The photo below was taken in a restaurant in Rome in June. I ate it as a contorno (a vegetable side dish).

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Instead of grilling the radicchio I pan fried it – easier and less smelly.

I wanted a variety of ingredients so I poached some Rosella pears in red wine, pepper corns, a dash or red vinegar and a tablespoon of sugar.

Next beetroot. I really enjoy the sweetness of beetroot with radicchio in a salad at any time, so why not ad it to a lightly sautéed radicchio.

I love Gorgonzola dolce. Cheese pairs well with walnuts and so I added these components as well.

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It did not take long to prepare. I poached the pears early in the day so as to leave them steeping in the poaching liquid and the rest was prepared in about 30 minutes.  I cooked the beetroot the day before and kept it in the fridge. My type of cooking these days….. especially if this was the entrée and I had three more courses to prepare.

For 4 people

Quantities for gorgonzola and walnuts to taste.

Cubed gorgonzola dolce – creamier, less sharp than straight Gorgonzola.
Walnuts, and make sure that they are not rancid.
Cooked beetroot…at least one per person.

2 pears – not soft – I ended up only using 1 – a quarter on each plate
2 cups dry red wine
1/3 cup red wine vinegar
1 heaped tablespoon of sugar
5 cloves
about 10 black pepper corns
1 pinch of salt

Combine the wine, vinegar and spices in a small saucepan which will hold the pears and almost- if not entirely- cover them. Cook pears cut into quarters in the liquid, lid on and poach on low heat. I still wanted some crunch and cooked them for about 30 min.
Leave pears in poaching liquid to cool and until you wish to use them.

1 large round head of radicchio, quartered, so that each quarter has a bit of the stem end holding it together. I also used satay skewer to ensure that it stayed together. If using the Treviso vaviety of radicchio ( long shape) you may need 2 heads and cut it in half.

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¼ cup olive oil
salt and black pepper

Lightly sauté the radicchio in the oil over moderate heat uncovered. Sprinkle with salt and pepper. Turn once. I did not want the radicchio cooked- I wanted a warm salad with radicchio that was softened on the outer.
Remove the radicchio. Distribute onto separate plates.
Drain/ strain the pears and use that wine/liquid to add to the pan. Discard the spices. Add the beetroot (to warm and to glaze). Turn up the heat and reduce the liquid to about half the quantity.

To serve distribute pears and beetroot . Dribble liquid on the radicchio. Scatter gorgonzola and walnuts on top.

Done. Compliments all round.

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Radicchio Recipes:

BIGOLI NOBILI (Bigoli pasta with red radicchio, borlotti and pork sausages)

RADICCHIO (Treviso) with polenta and tomato salsa

Radicchio, celery beetroot salad – as ingredients below with a simple vinaigrette – Extra virgin olive oil, salt and pepper, red wine vinegar. 1 part vinegar to 3 parts olive oil.

Fresh herbs if you wish.

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Sicilian Cheese and more cheese

I was in Sicily in May and spent days in Ragusa  where my father’s family still live.

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While I was there, my aunt invited the extended family to go to a masseria – a farm where they make local cheese.

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We ate warm ricotta, sampled some of their other cheeses…

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…..and ate scacce with a variety of fillings – too many.

Recipes: See – SCACCE (focaccia-like stuffed bread)

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Ragusani ( people from Ragusa) are very fond of local cheeses and over my many visits to Ragusa I have eaten large quantities of cheese.

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I found an early post about Cheese and a visit to a masseria. Habits  do not change very much in Ragusa.

See: SICILIAN CHEESE MAKING. A VISIT TO A MASSARO (farmer-cheese maker) IN RAGUSA. and with a recipe for pan fried cheese with oregano, garlic, a bit of sugar and vinegar. Formaggio all’argentiera.

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In Melbourne we have La Latteria….worth a visit if you wish to eat cheese made by a  Sicilian.

See: La Latteria

 

Palermo and GoEuro competition

Here are more photos of Palermo and Mondello and details of a GoEuro Travel Inspiration Competition that  I have entered.

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Some time ago, I was contacted by a member of the marketing Team at GoEuro, a travel search engine/website that combines and compares rail, bus and air travel in one site. They are based in Berlin. GoEuro was preparing a blog feature about Sicily, with tips from well-travelled bloggers and had found my site. They asked if I’d be interested in sharing some of my recommendations within the region.

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I did so, and the result was:

18 Secrets of Sicily Revealed by Top Travel Bloggers

Recently I was contacted by GoEuro again, this time inviting me to enter a travel blog competition:

Write a post on your blog detailing how you would spend your perfect holiday in Europe: where would you go? Why? One lucky writer wins £500 towards their next European adventure.

How could I resist?

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I wrote a blog about visiting Palermo because it is the most diverse and complex city in Sicily.

Palermo and Sicily … peeling the onion

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GoEuro Travel Inspiration Competition

http://www.goeuro.co.uk/travel/travel-writing-competition

Post  Mortum….I did not win this competition but I hope that some readers may feel motivated to travel there.

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Many thanks

Marisa

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Palermo and Sicily … peeling the onion

“Sicily is the pearl of this century for its qualities and its beauty, for the uniqueness of its towns and its people […] because it brings together the best aspects of every other country.”

This was written almost a thousand years ago by an Arabian geographer, Muhammed Al-Idrisi, in his book of “pleasant journeys into faraway lands” for the Norman King of Sicily, Roger II.

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As Al-Idrisi discovered, Sicily may be small, but it has the best of everything and although I may visit some places again and again, I always manage to discover something new. And this is what brings me back to Sicily again and again. I grew up in the far north of Italy in Trieste but each summer as a child, I would travel to Sicily for our summer holidays – both of my parents have relatives in Sicily. For me Sicily was an exotic place of sunshine, colour and warmth, the outdoors and the sea. Wherever I go in Europe, I always visit Sicily as well.

On my latest trip I concentrated on Southeastern Sicily and went to little towns and villages that I had not been to before as well as familiar places where I’m always interested to see what’s changed and what has stayed the same.

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Next time I visit I plan to spend more time in the city that is the essence of Sicily – Palermo.  While Al-Adrisi called Sicily a “pearl” Roberto Alajmo, a journalist and blogger born and raised in Palermo compared his home town to an onion, una cipolla – its multiple layers have to be peeled to be appreciated.

Once you start peeling back the layers of Palermo what you find is a city where history meets infamy and splendor encounters squalor, antiquities stand beside modernity. All of it evidence of a fantastic overlay of cultures from Carthaginians, Greeks, Romans, Arabs, Normans, French and Spanish. This cultural fusion shows up in the food and drink, the art and architecture, the palaces, the temples and churches and the entire Sicilian way of life.

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Last time I visited Palermo was three years ago, but each time I go I’m always happy to revisit the historic quarter with its Arabo-Norman monuments.

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Among my favourites are the Palazzo dei Normanni and its Cappella Palatina with their dazzling Byzantine mosaics and frescoes. There’s also King Roger II’s La Martorana, where the spectacular mosaic of Christ the Pantocrator overlooks Olivio Sozzi’s baroque Glory of the Virgin Mary, painted six centuries later. I enjoy admiring the simple, geometric shapes of the Norman palaces, La Cuba and La Zisa, built entirely by Arabic craftsmen and the distinctive Arabo-Norman red domes on San Cataldo and San Giovanni degli Ermiti.

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On my not-to-miss list is the Cattedrale which is another masterpiece of overlaid period styles, begun by the Normans in the 12th Century, with 15th Century Catalan Gothic porch, capped off with a neo-classical 18th Century neo-classical dome. The timeline continues inside with tombs of Norman and Swabian kings and queens: Roger II and his daughter, Costanza d’Altavilla and their son Frederick II and his wife of Costanza of Aragon. You can admire her imperial gold crown in the cathedral’s treasury.

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Palermo also has a fountain to rival the best of Rome. La Fontana Pretoria was once prudishly called the “fountain of shame” because of the multiple nude statues. Judge for yourself!

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The baroque also makes a grand stand in the four elegant palazzo facades of the Quattro Canti, framing the intersection of Palermo’s two main boulevards.

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I know I’m at the heart of the onion that is Palermo when I enter the labyrinth of laneways in the city’s sprawling markets – especially La Vucciria and Ballarò – with their clustered stalls that remind me of an Arabic souk. I like to listen to the clamour of the traders’ shouted Sicilian dialect. Sheltered from the sun under red canvas awnings you find the fish stalls. In his book, Midnight in Sicily Peter Robb described how the diffused red light of the market “enhanced the translucent red of the big fishes’ flesh and the silver glitter of the smaller ones’ skins”.

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Wandering the old quarters of Palermo, you’ll pick up the aroma of traditional street-food fried in large vats such as panelle (chickpea flour fritters), cazzilli (potato croquettes) or meusa (spleen) which are typical dishes of the friggerie. You will smell char-grilled peppers. And if I want to eat these treats in doors I go to classic restaurants like L’Antica Foccaceria San Francesco which has been cooking the same thing for decades.

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I find it interesting to see how traditional cuisine has developed and one of my favourite things to do in Palermo (or anywhere I go in Sicily) is to find restaurants that re-invent traditional dishes and present them with contemporary twists.  And if I want to contrast the old-style dishes with contemporary versions there are still typical trattorie like La Casa del Brodo that have classic Palermo dishes like sarde a beccafico, caponata, pasta con la sarde.

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I’m also seriously interested in discovering the ever increasing new hip bars that serve glasses of Sicilian wine varieties like grillo and nero d’avola and boutique beers matched with interesting snacks that reflect modern Sicilian cuisine.

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When the time comes to escape the close-quarter hustle of the city, I can catch a bus to the north-west side of Palermo to admire the Liberty-style residences of the capital’s once-wealthy merchants. I can travel to the picturesque seaside town of Mondello, where I can dine out on the waterfront, drink in the view, scoop up a granita or gelato, eat a cannolo or a slice of cassata. It is definitely a place to eat fish and enjoy a drink or two.

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Back in town I can always book a ticket to the opera or ballet at the Teatro Massimo and eat a delicious cold treat on my way back to where I am staying.

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Palermo’s gardens are another escape. I love to wander in the greenery of the Villa Giulia or the Piazza Marina with its massive fig trees, which are spectacular. The modern art galleries are another diversion. There’s the GAM (La Galleria d’Arte Moderna), Francesco Pantaleone Arte Contemporanea, Nuvole Incontri d’Arte and Palazzo Riso which I was told about on my last visit to Palermo, when I saw an exhibition of works by Francesco Simeti.

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Palazzo Riso is a baroque neo-classical edifice built in the 1780s. It was Mussolini’s temporary headquarters in World War II and bombed by the Americans in a failed attempt to kill the Italian dictator (who had left town only days before the air-raid). For years the Palazzo stood in ruins and when it was finally restored during the late-1990s, the restorers preserved some of the damage as evidence of its history.

Although I have seen Guttoso’s painting of the Vucciria Market hanging in the Palazzo Chiaramonte Steri, I have yet to see the basement where thousands of prisoners accused of heresy through the Holy Inquisition were imprisoned. These prison walls are covered in prisoners’ simple etchings, which were plastered over in the 19th Century.

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I take great pleasure in returning to a place as rich and varied as Sicily and why revisiting a city as layered as Palermo is top of my European travel wish list. It may not have the reputation of Rome (the eternal city) or Florence (la serenissima) but it has depth and diversity.

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TASMANIA, FOOD, ART, HOBART and Bagna Cauda

One week ago today  I was having lunch in Templo, an Italianate, very small restaurant in Hobart.

Duck Polenta. On the side some pickled red radicchio.

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Twelve days before that I was in Berlin.  Four days before Berlin I was in Rome and before that Sicily, and prior that London and Nottingham.

And why  go to Tasmania three days after I returned to Melbourne after seven weeks in Europe?

Tasmania had been arranged before Europe because our friend Valerie Sparkes was part of an exhibition curated by Julianna Engberg called TEMPEST at the Tasmanian Museum and Art Gallery (TMAG). It was part of MOFO. Two whole walls of this type of imagery – wallpapers.

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I  ate well in Tasmania, but I manage to eat well wherever I go.

I work hard at it – researching via books and web (I do not take much notice of Trip Advisor), taking note of restaurants I pass that look as if they may suit and looking at menus displayed, but most of all taking advice from others whose opinions I think I can trust (strangers as well as friends).

I feel that I should start with Nottingham, my first destination, but I have decided to start with Tasmania – my most recent experience.

View from Mt. Wellinghton.

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The evening before I had lunch at Templo in Hobart, I was at Aloft, that has an Asian inspired menu and is a totally different dining experience to the Italian-ate Templo.

I am not a food critic and as you may have noticed in my posts I do not elaborate or philosophize about what I eat, but I will say that although I enjoyed the ambiance, service and some of the food in Aloft, I often thought that some of the dishes were overwhelmed by strong, salty flavours, whether  they were garnishes, pickles or sauces.

I like robust flavours and certainly I had some at Templo but the flavours were well rounded….  the various tastes are balanced. Check the wine list too!

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The food originated from humble beginnings – regional Italian on this occasion – but was adventurous, modern in taste and presentation. And not at all fussy – whether in name/ description or presentation.

Templo is a very small restaurant with only one engaging  waiter – very personable and knowledgeable . As you can see by the menu on the board, there is little choice.

Below,  Broccoli and Bagna Cauda. (Recipe below for Bagna Cauda).

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This was described as Beef, celeriac…. I picked what type of cut the beef was as soon as I cut it and put it in my mouth – heart!!! Fantastic stuff… lean,  great taste, all muscle. Waiter was impressed that I knew what it was. My father used to cook it for me- how could I forget!

We ate other stuff but how many photos can I include!

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I  love Tasmania – the scenery and the bountiful produce.

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I did eat and drink well at other places in Hobart and on Bruny Island.

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And, as on any trip I cooked in the places I stayed in , in Tasmania.

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I appreciate the high-quality fresh produce along with the locally-produced meats, cheeses and  fish.

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I ate so much cheese.

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And there is MONA. I could go on and on.

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Bagna Cauda  (it is Piedmontese)

I am amazed that I do not have a recipe for Bagna Cauda on my blog.

Bagna Cauda, translated as “hot bath,”  is a dip for any combination of firm vegetables- cooked or uncooked.

A fondue-style fork will help. Slices of quality bread can be held underneath to catch the drippings and eaten also, if liked.

Here is a very simple recipe:

2 heads of garlic – separate cloves, peel
enough milk to cover garlic cloves in a small saucepan
about 25 anchovy fillets in oil, drained
300g unsalted butter, cut into pieces
300ml extra virgin olive oil
about 1 tablespoon double cream

Place the garlic cloves into a small pan, cover with milk. Gently simmer on very low heat until the garlic is soft.
Crush/mash the garlic into the milk (I use the back of a spoon), add the anchovies and dissolve them in the milk and garlic over gentle heat, stirring all the time. Add the butter and olive oil, bits and slurps slowly and stir gently to combine (without boiling).Take off the heat and mix in the cream.
Pour the mixture into a fondue dish or similar container that can be kept warm over a lighted candle or an appropriate burner.

I use this. I have a choice of two containers.

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Place in centre of the table and dip in the vegetables.

Link to post CELERIAC (Sedano Rapa)

SPAGHETTI with ‘NDUJA, SQUID, VONGOLE AND PAN GRATTATO

In a restaurant in London recently I ordered a plate of Spaghetti alla Chitarra – square cut spaghetti that was cooked with some very spicy pork sausage.  Square cut spaghetti are especially widespread in Abruzzo, but also in Molise, Lazio and Puglia and obviously can now be found elsewhere in the world.

It reminded me how, about a year previously in one restaurant  in Marin County I ordered Rustichella d’Abruzzo Chitarra with Manila clams, Pacific squid and ‘Nduja with anchovy and breadcrumbs. The Italian square-cut spaghetti were originally rolled over a box strung with guitar strings to create its straight edges.

There is a little bit of Italian regional fusion in this dish:  The pasta is from Abruzzo, ‘Nduja from Calabria,  and anchovy and breadcrumbs are very Sicilian.

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I do not have a recipe for Rustichella d’Abruzzo Chitarra with Manila clams, Pacific squid,  ‘Nduja and anchovy and breadcrumbs, however, I have a pretty good palate and a sharp sense of smell.

I am also able to discern flavours and identify ingredients. I know about cooking methods and this is my interpretation of this recipe. Obviously there may be many differences in the way they would cook this dish, for example in my recipe for simplicity, I have cooked Part 2 and 3 separately and I have then joined the components together. This is not to say that the next time, I would cook this in the same way. I always adapt and experiment with recipes and I am pretty lucky that the majority of times the food tastes OK.

Clearly, this is on my estimation of amounts and is based on my tastes and preferences.

Recipe for 6 people

300 g spaghetti. Use good quality durum wheat spaghetti for example the recommended amount is 100 g per person. I always think that this is far too much- 50g per person is fine in my household but adapt amounts accordingly.

Part 1. Breadcrumbs, anchovies and garlic mixture (often called pangrattato in Italian) is used to sprinkle on top of the dish instead of cheese.

  • 1 cup bread crumbs made from 1-2 day old good quality bread
    ⅓ cup extra-virgin olive oil, more if needed
    12 anchovies, chopped
  • 4-6 garlic cloves, chopped finely

In a fry pan (I use a non stick one) heat the oil. Add garlic and toss them around for about 30 seconds before adding the anchovies. Stir over medium heat until fragrant. Add breadcrumbs and continue to stir them until they are golden and toasted. Remove from the pan when they are ready otherwise they will continue to cook.

Part 2

  • 5-6 tablespoons of’ ‘Nduja per person
  • 2 tablespoons of extra virgin olive oil
  • 1-2 red onions, sliced thinly

In a frypan sauté the onion in the olive oil. When it is soft and golden add the ‘Nduja and stir gently on low heat until it is dissolved. You may need to use a little water.

Part 3

  • Estimate about 150g of both squid sliced into small pieces and vongole or clams (without their shell) per person – adjust to your tastes. In the restaurant version there were tiny baby squid and octopi used, just as they do in Sicily. This makes me think that in the US they must be allowed to fish for baby fish.
  • 2-3 tablespoons of extra virgin olive oil
  • a little salt
  • 2-3 tablespoons of passata

Sauté the fish in the oil until it is golden. Add the passata, stir over medium-low heat until you have the consistency of a thick tomato sauce. You may need to add a little more liquid if necessary.

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Complete Part 1.
Prepare the ingredients for Part 1 and 2.
Cook the pasta and while it is cooking make part 1 and part 2 using different saucepans.
To the fish mixture add the ‘Nduja mixture.
Drain the pasta and dress it with the sauce.
Dish it out into separate plates or into a large serving plate, top with the breadcrumb mixture and serve.

I have written about ‘Nduja in an earlier post. See: Nduja, A Spreadable and Spicy Pork Salame From Calabria

 

OUT AND ABOUT IN SICILY

It is always good to visit Sicily  in May 2016 and this time I spent most of my time mainly in  South-eastern Sicily.  But we did wander elsewhere – distances are not that great.

As usual, the relatives in Ragusa and Augusta made sure that I was well fed, but I do enjoy getting out and about and seeing the changes and trends that are evident in their food culture. I do that here in Australia as well, or for that matter any place I revisit.

Below are some photos of Sicily and links to existing recipes from the blog … more writing and more recipes soon.

Stunning scenery

Acireale

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And Granmichele,

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A Nature Reserve near Donna Fugata

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Antiquity

A very old church in Modica.

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Inside this old church that has been a stable for many years.

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Area Archeologica di Cava d’Ispica

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The old stone walls, some being repaired or rebuilt.

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Wandering around in Baroque towns

Ragusa Ibla

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Noto

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Modica

 

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Caltagirone

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Brushes with fame

Moltalbano’s apartment in Punta Secca

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Some traditional food from S.E. Sicily

*Links to these recipes:

*Maccu

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*Ravioli con ricotta

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*Scacce

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New ways of preparing old recipes

*Marinaded Fish

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*Sarde a beccafico

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Deconstructed cannolo

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Festive Occasions Infiorata in Noto

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And more carpets of flowers,

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Catania  Fish Market below

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Various cuts of Tuna.

Key in the word “Tuna “and you will find many recipes, but suggesting sustainable fish.

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*Zucca Lunga

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Sicily Culture and Conquest at The British Musem

I am in London and I will be in Sicily next week.

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I have been to see  the exhibition Sicily Culture and Conquest at The British Musem.

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The exhibition was excellent.

The  British Museum also offered a Sicilian Inspired menu to experience the flavours of the island.

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Here is some of the food.

Stuffed squid: Calamari Ripieni ( was the antipasto). Bread crumbs are usually  used for stuffing but this was stuffed with Freekeh,  a modern  touch as this ingredient does not feature in Sicilian cooking.  

Stuffed squid detail

In my recipe ** Calamari Ripieni the squid is stuffed with fresh cheese ( Formaggio Fresco).

Stuffed squid capers & arugula

Rigatoni **alla Norma: (** link to my blog)

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Grilled fish and **Caponata and **Salmoriglio: (**links to my blog)
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Sicilian food and culture