Vegetables, Wild greens and Salads | All Things Sicilian and more

ITALIAN NEW YEAR’S LENTILS (Lenticchie di Capodanno)

In Italy, lentils (lenticchie) are particularly eaten on New Year’s Eve (Capodanno) as they are one of the most enduring symbols of good luck, prosperity and abundance. As the old year concludes and the new one begins, bowls of lentils are placed on tables across the country, consumed with the hopeful belief that they will bring financial security and good fortune in the months ahead.

If you believe in tradition, eat them before midnight and make a wish for the year ahead.

Brown lentils (also known as green lentils) are followed by Puy (also known as French lentils) and a smaller variety of brown lentils.

The Symbolism of Lentils

The symbolism is ancient. Lentils’ small, round, coin-like shape has long been associated with money and wealth. This idea dates back to Roman times, when lentils were exchanged at the turn of the year in the hope they would transform into coins. Over centuries, this belief became embedded in Italian food culture, turning lentils into an essential New Year ritual rather than an everyday superstition. Some traditions even claim that the more lentils you eat, the greater your prosperity will be.

Traditional Pairings

Lentils are commonly paired with rich pork dishes such as cotechino or zampone but are equally satisfying when prepared on their own or with vegetables, herbs and olive oil. They can be served warm and garnished as a salad. These gently braised lentils are rich, comforting and symbolic, a dish to welcome prosperity in the coming year without being heavy. I have included a traditional and cultural recipe for lentils with cotechino on my blog.

I also enjoy braising good quality pork sausages with lentils. I am particularly fond of both of these dishes but it is also suitable for a warm Australian evening or as a salad for a barbecue. It can be eaten warm at room temperature or even the following day. In fact, like most lentil dishes, it improves with time.

This dish is more commonly associated with the north of Italy, but as we know, food habits change. Recipes travel. Traditions adapt. Just as panettone has become a Christmas fixture in Australia, lentils have found their way onto many New Year tables well beyond Italy. Lentils are traditionally eaten at the turn of the year because their coin-like shape symbolises wealth and abundance. This simple preparation allows their meaning — and flavour — to shine, making it a perfect dish to usher in the New Year with intention, restraint, and hope.

Lentils as an accompaniment to stuffed artichokes.

Customising and Enjoying Your Lenticchie di Capodanno

I have always prepared lentils in this manner, so I have never considered writing a recipe. For those who prefer Indian or Middle Eastern flavours, it is simple to omit the bay, rosemary and thyme and add Indian or Middle Eastern spices.

The cooking method will look familiar. Onion, carrot, and celery make their inevitable appearance — the Italian usual suspects. This soffritto forms the base of countless soups, braises, and stews, and it works just as well here.

You can easily adjust quantities. Add more lentils if you like leftovers (and you should). They reheat beautifully, and with a little extra liquid can even be turned into soup the next day — particularly welcome if you are living somewhere cooler than I am.

Serve warm or at room temperature or as a salad with a few additional simple ingredients.

And do appreciate the leftovers. The flavours deepen over the next few days. Very good eating indeed.

Italian New Year’s Lentils with Olive Oil, Garlic & Herbs

(Lenticchie di Capodanno all’Olio d’Oliva)

INGREDIENTS

4–6 as a side or light main

250 g dried lentils (Green lentils or Puy lentils)
1 small onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, lightly crushed
2–3 tbsp extra virgin olive oil, plus extra to finish
1 bay leaf
A small sprig of rosemary or thyme
Vegetable stock or water (as needed)
Sea salt and freshly ground black pepper

METHOD

Rinse the lentils thoroughly. If using high-quality small lentils, soaking is not necessary.

In a wide saucepan, warm the olive oil over gentle heat. Add the onion, carrot, celery, and garlic. Cook slowly until soft and fragrant, without browning.

Stir in the lentils, bay leaf, and herbs. Coat well in the aromatic base.

Add enough stock or water to cover the lentils by about 3 cm. Bring to a gentle simmer.

Cook uncovered for 25–35 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Add more liquid if needed.

Season with salt and pepper towards the end of cooking. Remove the bay leaf and herb sprigs.

Serving Suggestions and Tips

Serve warm in a shallow bowl, make it glistening with a generous drizzle of extra virgin olive oil.

For a salad add a little lemon zest, lemon juice or wine vinegar and for brightness finely chopped parsley.

Pair with sautéed greens, roasted vegetables, or crusty bread.

Roasted vegetables such as pumpkin, carrots and potatoes can be added to lentils for a hot or cold dish.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavours improve overnight.

Add left over vegetables to lentil salads.

COTECHINO AND LENTILS; NEW YEAR’s EVE and CHRISTMAS

CHRISTMAS PRODUCE IN AUSTRALIA AND ITALY

Christmas produce in Australia and Italy presents distinct seasonal narratives.

In Melbourne, December is characterised by summer fruit, berries, stone fruit, fresh herbs and vibrant vegetables at the Queen Victoria Market where I shop. In Italy, Christmas occurs in winter, offering an extraordinary range of leafy greens, radicchio varieties, citrus, nuts and wild herbs—particularly in the North and South’s distinct regional traditions.

Residing near Queen Victoria Market and regularly speaking on SBS Italian Radio, I prepared a list of items I would consider purchasing and cooking for an Australian Christmas table and what I miss most from Italian December markets. However, time constraints prevented a comprehensive discussion.

Here are my lists.

Part 1: What I observed at Queen Victoria Market and I would consider buying for an Australian Christmas.

Part 2: Italian December Produce for Christmas and What I Miss Most.

PART 1. WHAT I OBSERVED AT THE QUEEN VICTORIA MARKET and I would consider buying for an Australian Christmas

Berries (Frutti di Bosco)

Beautiful specimens this year—especially strawberries—large, glossy, and expensive. Their size made me wonder about flavour.

Blackberries
Blueberries
Raspberries
Strawberries

Stone Fruit (Frutta a Nocciolo)

Surprisingly abundant for early December. Attractive but often picked slightly unripe.

Apricots
Cherries
Nectarines
Peaches

Other Fruit (Altre Verdure)

Figs were a surprise—very early in the season.

Honeydew melon
Rockmelon / Cantaloupe
Watermelon
Valencia oranges

Vegetables (Verdure)

Leafy Greens (Verdure a Foglia)

These also appear in winter, so their presence felt familiar.

Cavolo nero / kale
Spinach (bunches)
Silverbeet / Chard

Salad Greens (Insalate)

I was pleased to find chicory and endive though being winter vegetables, they may not last until Christmas.I use the soft, inner leaves for salads.

Lettuce
Rocket
Cucumber
Fennel
Radicchio
Radishes
Chicory
Endive

Other Vegetables

The best discovery was fresh Australian garlic: aromatic, vibrant, and perfect for raw or cooked salads.

The thick white and green Asparagus looked good, as did mixed-colour cherry tomatoes—though flavour can be variable.

Artichokes
Asparagus (green and white, medium size)

Green beans
Capsicum
Eggplants
Fennel
Garlic (fresh and dried)
Leeks
Mushrooms
Tomatoes
Zucchini

Herbs

Basil
Chives
Dill
Mint
Oregano
Parsley
Thyme

Part 2. Italian December Produce for Christmas and What I Miss Most

When I think of Christmas in Italy, I immediately think of the incredible range of salad greens and radicchio varieties unavailable in Australia. The wild herbs

Below, a breakdown of North vs South Italy.

Northern Italy – December Vegetables and Fruit

Brassicas / Crucifers

Although these vegetables are found in Australia in December they are winter vegetables and their quality is variable.

Cavolo nero
Brussels sprouts
Cime di rapa (less common, but present)

Leafy Greens

The greatest absence in Australia is the variety of winter salads:

Radicchio (a true northern treasure)
Endive
Chicory
Winter lettuces
Matovilc / Lamb’s lettuce / Mâche – so popular in Trieste

Key Radicchio Varieties

Radicchio di Chioggia
Radicchio Rosso di Treviso Precoce
Radicchio Rosso di Treviso Tardivo
Radicchio di Verona
Radicchio di Castelfranco
Rosa del Veneto (Pink Radicchio)
Spadone
Bianco di Chioggia
Radicchio Triestino (soft, pale green, cut like grass)
radicchio

Radicchio

Radicchio

Radicchio varies in bitterness, texture, and colour, and these distinctions shape regional winter dishes.

Other Vegetables

Celeriac

Northern December Fruits

Chestnuts
Walnuts
Persimmons
Citrus (grown in the South but eaten everywhere)

Southern Italy – December Vegetables and Fruit

Brassicas

Cime di rapa (especially in Puglia)

Leafy Greens

Chard
Wild chicory
Seasonal lettuces
Spinach
Scarola , also called Indivia (typical of Campania)

Citrus (used like vegetables in salads)

Lemons
Blonde oranges
Blood oranges (Tarocco, Moro, Sanguinello)
Mandarins
Clementine IGP Calabria
Lemons
Cedro -its aroma, thick pith, and traditional uses in salads, candied in desserts and liqueurs,

Other December Fruits

Late prickly pears
Persimmons

Nuts

Almonds
Walnuts
Hazelnuts (Campania)
Pistachios (Bronte, Sicily)

Mediterranean Aromatic Herbs & Wild Herbs

Erbe spontanee or erbe selvatiche are deeply rooted in southern and rural food traditions.

Collecting Sicilian edible wild greens in Agrigento

Common types include:

Dandelion
Wild chicory
Nettles
Wild asparagus
Wild fennel

Used for: sautéed greens, frittate, broths, risotti. They are collected in the wild or simply sold in bunches at markets.

LEMON and CEDRO; SICILIAN LEMON SALAD

PRICKLY PEARS Fichi d’India and a paste called Mostarda

WILD ASPARAGUS IN SICILY AND TUNIS (ASPARAGI SELVATICI)

RADICCHIO (Treviso) with polenta and tomato salsa

RISOTTO AL RADICCHIO ROSSO

ITALIAN BITTER LEAF SALAD

I use the tender hearts of Italian bitter greens — radicchio, chicory (cicoria), and curly endive (indivia riccia) to make a leaf salad that’s cleansing, refreshing, and slightly peppery.

While these vegetables are at their peak in winter, I am using them well into spring.

Bitter greens are a broad, diverse family of dark, leafy vegetables and cruciferous plants known for their assertive flavour. As well as the vegetables mentioned above, think cime di rapa, rocket (arugula), kale, cavolo nero, mustard greens, and watercress. Each has its own flavour and character.

In Italy, bitterness is appreciated and celebrated. Italians have a profound appreciation for sharp, bracing flavours – from consuming artichokes and the extensive range of bitter-leaf-based contorni (side dishes) and primi (pasta, risotto and soups) that showcase the depth of this taste in their cuisine. There is the enjoyment of downing espresso coffee and savouring the complex herbal flavours of amari (the iconic range of bitter-sweet aperitivi and digestivi).

“L’amaro è un gusto da apprezzare.” (Bitterness is a taste to be appreciated.)

Bitter greens do more than add flavour and have long been prized for their medicinal qualities. They stimulate the digestive system, activating enzymes and encouraging bile production – the age-old remedy for sluggish digestion. But beyond their health benefits, bitterness plays an important culinary role: it cuts through richness, brings balance to a dish, and pairs beautifully with bold or fatty ingredients.

When preparing these greens, I usually set aside the tougher outer leaves for cooking and reserve only the pale, tender, subtly bitter leaves from the inner hearts for raw salads.

The tougher outer leaves go well cooked: sautéed with olive oil and garlic, stirred into brothy soups, or wilted gently with legumes, they lend a slightly bitter edge that deepens the flavour of everything around them. Chicory or curly endive, either on their own or mixed, are excellent paired with beans – cannellini, borlotti, or even lentils. I pan-fry the greens in olive oil, flavour them with garlic and often add a couple of chili peppers or a few anchovy fillets for depth of flavour. The result is a rustic, homely and satisfying dish that makes a good entrée, contorno (side) or a simple main. It is also good when folded into a bowl of soup.

The inner, pale, tender leaves have visually attractive vibrant leaves. They offer crunch without overpowering intensity.

Use inner leaves from:

1 small head of radicchio, 1 small bunch of cicoria and 1 small head of curly endive (indivia riccia).

I have at times replaced one of the vegetables with witlof , rocket or watercress. I like frilly endive, dandelion leaves also, and puntarelle… when I can get them.

Preparing Bitter Greens for Salad

Trim & Clean
Remove any tough or damaged outer leaves—save these for cooking. Trim the stem end just enough to loosen the head without it falling apart.
Separate Tender Leaves
Gently pull apart the pale, inner leaves—these are the most delicate and best for salad.
Soak & Rinse
Soak the leaves in cold water for 5–10 minutes to remove grit and revive their crispness. Rinse well.
Dry Thoroughly
Use a salad spinner or clean towel to dry leaves hold dressing better and keep the salad vibrant.
Optional: store in the fridge
For extra crunch leave the washed leaves in the fridge for at least 30 minutes.

I play around with salads. Here are some Optional Additions that works well with these bitter greens:

Fresh Fruit: Orange segments, firm persimmon (vanilla type), pear, or apple slices. These add sweetness to balance the bitterness.
Nuts: Toasted walnuts or pine nuts bring crunch and a rich, nutty depth.
Cheese: Shavings of Parmesan or crumbled Gorgonzola add creaminess and umami.
Protein: A few good quality anchovy fillets, soft-boiled or hard boiled eggs, grilled chicken, or white beans make it more substantial.
Extra Colour and Flavour: Thinly sliced fennel, roasted beetroot, or edible flowers like nasturtiums elevate both presentation and taste.

I use a simple dressing – extra virgin olive oil, lemon juice or /and good quality wine or sherry vinegar, sea salt, cracked pepper.

Other recipes and information:

BITTER GREENS and AMARI (Aperitivi and Digestivi)

CICORIA: Chicory; Bitter Green

CICORIA and Puntarelle (Chicory)

BRAISED FENNEL – fragrant

I make braised fennel very often, so often, in fact, that I’ve never bothered to write a post about one of the ways to enjoy this vegetable in a fragrant broth.

Of course raw fennel is marvellous too, but fennel can be cooked in various ways and here is the recipe.

Preparing fennel is a straightforward process, and I employ the Italian culinary technique known as ‘cucina all’occhio’. This technique entails making intuitive decisions based on culinary expertise and knowledge.

Although there is no specific recipe, here are some general guidelines that I find helpful:

I always include herbs like parsley, fresh bay leaves, and minced garlic. If I have rosemary, thyme, or tarragon, I might add one of these too. Sometimes I add a little butter. This enhances the sauce and makes it velvety.

I always braise with stock – chicken or vegetable, that I stock in the freezer and I always add a splash of wine. That’s a northern Italian touch, not Sicilian.

If there’s some Cinzano Extra Dry vermouth that I have around, I’ll use that instead of the wine, especially if I have used tarragon. I’ve also used Pernod, which of course enhances the aniseed flavour. The ratio is simple: about 1 part alcohol to 8 parts stock.

PROCESS

Use a saucepan with a lid that fits the fennel snugly and allows enough room for liquid.

Clean and prepare the fennel: Cut off the stalks and discard them. Save the younger fronds—the wispy pale green ones.

I like to keep the leaves of the bulb intact as they cook, so I only trim part of the tough core. Then I cut the bulb into quarters.

Heat a little extra virgin olive oil in the pan. Lightly pan-fry the fennel quarters until lightly golden on both sides.

Lower the heat, add the stock and wine (or vermouth/ Pernod), the herbs, and a bit of minced garlic. The liquid should come about halfway up the fennel.

Cover and braise gently until the fennel is tender but still holding its shape.

If there’s too much liquid at the end, just remove the lid towards the end of the cooking process and let it reduce a little.

Of course, fennel is also great when it is simply baked… I just include it on the baking tray with potatoes (and other vegetables), but here are a couple of other cooked fennel recipes:

STUFFED BAKED FENNEL WITH PANGRATTATO; FINOCCHI RIPIENI

TORTINO DI FINOCCHI (A flan of cooked fennel)

FENNEL CAPONATA (Sicilian sweet and sour method for vegetables)

CICORIA: Chicory – Bitter Green

Cicoria (chicory) is of one of my favourite winter greens. This bitter, leafy vegetable is found in markets and greengrocers all over Italy, but is not as commonly here in Australia.

I especially love the open-air markets, where the bunches seem to have a life of their own and carts of wild-foraged cicoria are plentiful.

Cicoria is cultivated and sold in bunches, it is a green vegetable, but sometimes the stalks are tinted red. The cicoria family includes catalogna and puntarelle (also called Cicoria cimata). These are usually used in salads.

To the uninitiated, cicoria may seem like just another bitter leafy green. But in Italy, it holds a much more significant role.

What Is Cicoria?

Cicoria is a catch-all term Italians use for a variety of bitter greens: wild dandelion, catalogna, and puntarelle (which look like cicoria that has started to sprout). In English, it’s loosely translated as chicory, though it includes more varieties than you’d typically find at a greengrocer’s, especially in Australia.

In many parts of the world, chicory is seen more as a medicinal herb or a coffee substitute (in fact, chicory essence was widely consumed as “coffee” when I first arrived in Australia). But in Italy, it’s cherished—an essential vegetable in cucina povera, the humble, healthful peasant cooking that defines much of the country’s food culture.

Italians will tell you that bitter greens are “good for the liver”—and they’re right. Cicoria’s natural bitterness stimulates bile production, supports digestion, and nourishes the gut. Like artichokes, another bitter Italian favourite, it’s as healing as it is flavourful.

How I Cook Cicoria

There are endless ways to prepare cicoria, and most Italian recipes begin with boiling or blanching to soften it. That said, I don’t always do this—I often sauté the greens first, then add a bit of liquid, cover with a lid, and let them cook gently.

Cicoria Ripassata

The most traditional—and simplest—method is to boil or blanch the greens, then sauté with aromatics. This is known as cicoria ripassata: after boiling, the greens are “repassed” in olive oil with garlic and chili. Though often credited as a Roman dish, it’s made this way all over Italy. (The chili is optional.)

Boiled Cicoria with Lemon and Olive Oil

Surprisingly refreshing: just boiled cicoria with a drizzle of good olive oil and a squeeze of lemon. Sometimes served with a bit of its poaching liquid, this method is known as rinfrescante—cleansing and hydrating for the digestive system.

Cicoria with Legumes

Bitter greens pair beautifully with creamy beans. Mix cicoria with lentils, borlotti, or cannellini for a hearty side dish—or turn it into pasta e fagioli. I also like spooning cicoria and borlotti over polenta or cooking it with fresh Italian pork sausages and pasta.

Frittate

Leftover sautéed cicoria makes a fantastic frittata. I use all sorts of vegetables as a contorno (side dish) the day before, then reuse the leftovers in a frittata or add them to soups.

Salads

The tender inner leaves of the long leaf cicoria can also be eaten raw. I like mixing the young central leaves into salads with lettuce, rocket, radicchio, fennel, and endive.

Varieties like puntarelle and catalogna are also very popular salad ingredients. Romans traditionally dress puntarelle with anchovy vinaigrette.

Cicoria Ripassata

I often serve this as a contorno (side dish).

Ingredients:

1 large bunch of cicoria (chicory or dandelion greens)

2–3 cloves garlic, smashed

1 dried or fresh chili (or chili flakes)

Extra virgin olive oil

Salt, to taste

Instructions:

Clean the cicoria thoroughly, removing any tough stems and soaking well to remove grit.

Bring a large pot of salted water to a boil. Blanch the cicoria for 5–10 minutes, until tender. Drain well and gently squeeze out excess water.

In a wide skillet, heat a generous glug of olive oil. Add garlic and chili, and let them infuse the oil for a minute or two.

Add the cicoria, season with salt, and sauté for another 5 minutes, tossing to coat in the flavours.

Purea di Fave e Cicoria

(Broad Bean Purée with Chicory)

A Southern Italian winter favourite, this dish is both comforting and nutrient-rich. I sometimes swap fava beans for butter beans for convenience—they’re creamy, mild, and velvety. I often serve the purée with slivers of fresh or toasted bread, much like hummus. Try it as an antipasto with a Southern Italian wine such as Malvasia Bianca, Verdeca, or Fiano.

Ingredients:

1 cup dried split broad beans (or whole beans, peeled after soaking)

1 bunch of cicoria

2 cloves garlic

Extra virgin olive oil

Salt, to taste

Instructions:

Soak the broad beans overnight. Drain and peel if needed.

In a pot, cover the beans with fresh water and simmer over low heat until very soft (about 1 hour). Add water as needed. Once cooked, mash or purée with olive oil and salt until smooth and creamy.

Meanwhile, clean and boil the cicoria until tender. Drain and sauté with garlic and olive oil.

To serve, spoon the broad beann purée onto a plate, top with the cicoria, and finish with a generous drizzle of olive oil.

The fragrance is incredible.

Other Cicoria recipes:

CICORETTA CON SALSICCIA (Chicory with fresh pork sausage)

CICORIA and Puntarelle (Chicory)

A RAVE ABOUT BORLOTTI BEANS

SEASONAL WINTER VEGETABLES in Melbourne, Australia

BITTER GREENS and AMARI (Aperitivi and Digestivi)

Below, wild greens seller in Sicily.

ZUCCHINI FLOWERS, A Simple, Sweet Delight

When a friend generously shares some of her freshly picked zucchini flowers from her garden, don’t you simply hug her?

As an ingredient, zucchini flowers are treasured in various cuisines for their subtle flavour and unique texture. Of course, this is the case in Italy.

I wanted to cook them very simply to preserve the delicate, sweet taste of the flowers. Basil is a soft herb and plentiful at the moment growing on my balcony. I made a frittata and a pasta sauce – both delicate and sweet tasting.

What Are Zucchini Flowers?

Zucchini flowers (courgette flowers in some parts of the world) are the edible blooms from the zucchini plant. Typically, the male flowers are harvested for culinary purposes, as they do not develop into zucchini. Male flowers feature a long, thin stalk, whereas female flowers sit at the end of the budding fruit. Their yellow-orange petals are visually appealing, and they have a mild, slightly sweet flavour that complements a variety of dishes.

Due to their delicate nature, zucchini flowers are tricky to purchase. They wilt quickly after being picked, which makes them a rare find in supermarkets and even at farmers’ markets. Occasionally, they might be sold still attached to the zucchini, which helps preserve their freshness. And this is why I am so grateful when a friend takes time to collect them and bring them fresh.

I stored them in a glass bowl, sealed them and put them in the fridge. The first day I used them to make a frittata. She bought me some more the next day and I cooked a pasta dish (recipe below).

Culinary Uses

Zucchini flowers are a versatile ingredient and can be prepared in numerous ways. A popular method is to stuff them, dipping them in batter before gently frying them to create a crispy, savoury treat. When preparing zucchini flowers, it’s important to handle them with care so gently wash them under cold water. The stamen from inside the flower can be removed if you wish.

To stuff zucchini flowers, carefully open the petals and place a small spoonful of filling inside. Gently twist the petals to close them around the stuffing. Dip the stuffed flowers in a light batter and fry them in hot oil until golden brown. They are delicious starter dish.

They can also be used for frittata, soups, and pasta dishes.

PASTA WITH ZUCCHINI, BASIL AND ZUCCHINI FLOWERS

This fresh, simple yet elegant pasta dish uses sautéed zucchini, with quite a bit of fresh basil leaves and stock. I used spirally and once dressed in this buttery, aromatic sauce, I topped the pasta with lightly sautéed zucchini flowers and more basil. There was plenty of grated Parmesan cheese for a perfect finishing touch. I also grated some fresh nutmeg on to the pasta to complement its’ fresh taste. I used Parmesan because it is more delicate than Pecorino and as an alternative, I would have been happy with fresh ricotta.

For 2-4 people, depending if it is an entrée or main

Ingredients:

6 zucchini, (or more) sliced or cut into cubes

4 tbsp butter (divided)

20+fresh basil leaves

stock – vegetable or chicken (about 1cup)

200g (or more) short pasta

12 zucchini flowers, gently cleaned

freshly grated Parmesan cheese, to serve

salt and pepper to taste

freshly ground nutmeg

Instructions:

Cook Zucchini: In a large pan, melt 2 tablespoon of butter over medium heat. Add the zucchini, season with salt and pepper, and sauté for about 10 -15 minutes until it softens and begins to caramelize. Add splashes stock if it starts to stick. Pour in the rest of the stock and cook to your liking Add about half of the basil leaves during the last couple minutes of cooking so they infuse the zucchini with their fragrance. Once done, set aside and keep warm.

Cook the Pasta: While the veggies cook, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve a little pasta cooking water before draining, in case you need to thin out your sauce. My pasta had sufficient stock and I did not need to do this.

Sauté the Zucchini Flowers: While the pasta cooks, heat the remaining butter in a small pan over medium heat. Add the zucchini flowers and sauté quickly for a couple of minutes until they wilt slightly. Add the fresh basil leaves sauté until they slightly soften. Remove from the heat and set aside.

Assemble the Dish: Once the pasta is drained, toss it into the pan with the cooked zucchini mixture. If the sauce looks too thick, add a little of the reserved pasta cooking water to help coat the pasta. Stir everything together to ensure the pasta is well-coated

Serve: Plate the pasta, and top with the sautéed zucchini flowers. Grate some fresh nutmeg on top

Present it with freshly grated Parmesan cheese (and a few extra basil leaves for garnish, if you wish).

Below: photo of Ravioloni (large ravioli) with zucchini flowers pan fried in some butter and sage as a dressing.

The frittata was extremely simple. I had some Brie in the fridge (cut into large slices) and used the flowers, fresh basil leaves, eggs and Brie. Once again I used butter.

EGG PASTA WITH ZUCCHINI FLOWERS, ZUCCHINI, PINE NUTS and STRACCIATELLA (egg drop)

STUFFED ZUCCHINI FLOWERS

MAKING FRITTATA Podcast with Maria Liberati

ZUCCHINI WITH CURRANTS, PINE NUTS and SAFFRON

The vibrant combination of currants, pine nuts, fennel seeds and saffron brings out the best in zucchini, turning them into something truly special and unusual for most people who may not be familiar with some of these Sicilian flavours. The combination of these ingredients create rich, complex flavours, both sweet and savory. The result is perfect for any gathering or as a meal at home.

This dish can be enjoyed served cold as a salad, warm or hot as a side or with pasta. It also makes a good strater.

Sometimes I get caught up in thinking that my everyday recipes aren’t worth sharing, but whenever I serve the different versions of this zucchini dish, I always receive compliments from friends, so it’s time to share the recipe.

If you have ever grown zucchini (or zucchine, is the plural form in Italian!), you know that they quickly multiply, leaving you with an abundance, or as some say – a zucchini glut. I remind growers that zucchini flowers are delicious stuffed, in a frittata or in pasta and I am surprised that many people are not aware of cooking the flowers. They are also delicious incorporated into this pasta dish.

Those fast-growing squashes turn into rather monstrous vegetables if not harvested quickly (called zucche in Italian once they get to a certain size). These are OK in soups, some people stuff them.

Sautéing onions in olive oil forms the base of this zucchini dish, and you gradually add the other ingredients, each enhancing the others. Depending on your preferences, you can keep the zucchini slightly al dente for a salad and cook them down further for a warm side dish or as a pasta dressing.

A Familiar Flavour in Sicilian cooking

Those familiar with the Sicilian recipe Pasta con le sarde (pasta with sardines) , or my recipe for pasta with cauliflower, sultanas, currants and anchovies, both on my blog will notice that the ingredients for this zucchini dish closely mirrors those same combination of flavours in those Sicilian pasta dishes. They also bring out the best in zucchini.

I sometimes add anchovies, a common ingredient in Sicilian cooking; it is a simple way to get amazing depth of flavour. On occasions I don’t use saffron and may use a few cherry tomatoes instead. In the photo below, in the jar, are the anchovies.

A splash of white wine and a little vegetable or chicken stock when braising the zucchini are ingredients that are common in most of my cooking.

Ingredients

For this dish, I usually estimate two small zucchini per person. If they are very small increase the quantities. Here’s what you’ll need:

8 small zucchini (around 2 per person)

4 tablespoons currants (soaked in a cup of warm water)

1 large onion, chopped

½ cup extra virgin olive oil

4 anchovies, finely chopped (optional, but they bring an incredible depth of flavour, use more or less)

2 bay leaves

1 handful fresh parsley, finely chopped

1 tablespoon fennel seeds

3-4 tablespoons pine nuts (toast them beforehand for an extra flavour boost)

1 small teaspoon saffron, soaked in warm water (let it infuse for at least 30 minutes)

salt, to taste, crushed dried chilies (optional, for a bit of heat) or black pepper

Preparation

Cut the zucchini into small batons or thin rings, depending on your preference. I prefer batons for a more unusual cut, but rings work beautifully too.

In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. The aroma will already start to fill your kitchen!

Add the anchovies (optional): If using anchovies, add them now, allowing them to melt into the oil. Stir gently with a wooden spoon, and let the anchovies dissolve, infusing the oil with their savory richness.

Add the zucchini pieces to the pan, along with the bay leaves and fennel seeds. Stir gently, letting the zucchini absorb the oil and spices, and allow them to colour lightly. The goal is to get them nicely coated without overcooking. Add salt at this stage but if you have used anchovies check for salt. Add chiliies if you wish.

Drain the currants and add them, the pine nuts, the chopped parsley, and the saffron (along with its soaking liquid). Season with salt and a pinch of crushed dried chilies, if using. Stir everything gently.

Cover the pan and let everything cook on low heat for about 10 -20 minutes, or until the zucchini are tender, but not mushy. You want them to maintain a slight bite, but if you prefer them softer, cook them a bit longer.

For a Pasta Dish

If you’d like to turn this into a pasta dish here’s how to do it:

Pasta: Use 300g of dry, short pasta for 4-5 people (or more if it’s your main course).

talians often recommend about 100g of pasta per person, but in our household, 500g of pasta is just right for a first course for 6-8 people. For extra flavour, finish the pasta with some freshly grated Pecorino cheese or toasted breadcrumbs

As a topping: Grated Pecorino (is preferred for Sicilian dishes) or Toasted Breadcrumbs

Breadcrumbs: To make the breadcrumbs, lightly fry 100g of day-old, quality bread (such as sourdough or pasta dura) in a little extra virgin olive oil. Add a pinch of grated lemon peel, a dash of cinnamon, and even a bit of sugar while frying for a fragrant, slightly sweet topping. Serve the breadcrumbs separately, so guests can sprinkle them on as they like.

Cook the pasta according to package instructions, then drain it and toss it into the pan with the zucchini mixture. Let the pasta absorb the flavours for about 5 minutes before serving.

PASTA CON LE SARDE (SARDINES)

PASTA CON LE SARDE, Iconic Sicilian made easy

PASTA RIMESTATA COI CAVOFIORI; Pasta with cauliflower, sultanas, pine nuts and anchovies

EGG PASTA WITH ZUCCHINI FLOWERS, ZUCCHINI, PINE NUTS and STRACCIATELLA (egg drop)

STUFFED ZUCCHINI FLOWERS

PASTA CON ZUCCHINE FRITTE (Pasta and fried zucchini)

EGG PASTA WITH ZUCCHINI FLOWERS, ZUCCHINI, PINE NUTS and STRACCIATELLA (egg drop)

ROASTED CHARRED PEPPERS

The charred elegance of roasted peppers -—simple, bold, and unforgettable!

Peppers (capsicums) charred on a grill capture the essence of Sicilian cuisine. Simple, colourful, fragrant and full of flavour, this dish transforms humble ingredients into a culinary triumph.

Fresh basil, garlic and good extra virgin olive oil is all that is needed for a tasty salad, but I often keep more in the fridge to add to other dishes.

The Peperoni (peppers) are known as Pipi Arrustuti in Sicilian and Peperoni Arrostiti in Italian. Although they are grilled Arrostiti means roasted.

Especially perfect for summer and autumn when peppers are at their best.

Grilled peppers are versatile and can enhance a variety of dishes with their smoky, sweet flavor and are a fantastic way to add colour, flavour, and nutrition to almost any dish!

My preferred way is to present the Peperoni Arrostiti as an antipasto alongside crusty bread, as a topping for grilled meats, or even as a side dish. Its vibrant colours and robust flavors make it a show-stopping addition to any meal.

Peeling the peppers without rinsing preserves their intense smoky depth.

Below some serving suggestions:

Below, roast peppers surrownding some ricotta.

I usually add left over peppers to other salads, either made with uncooked vegetables or cooked, for example :

Toss grilled peppers with cucumbers, cherry tomatoes, herbs, black olives, red onion, a drizzle of good olive oil and lemon juice.
Combine grilled peppers with grains like quinoa, farro etc, along with rocket, pulses like chickpeas or any type of beans, roasted pumpkin or grilled zucchini or eggplant and perhaps a tahini dressing.

Ingredients

Peppers: 6, any color (a mix is ideal, with red peppers offering a sweeter note).
extra virgin olive Oil: 1/2 cup
garlic: 3 cloves, chopped
tomatoes: 2 whole, firm and red
basil leaves: About 3/4 cup, torn
salt and black pepper: To taste

Optional Variations:

Mint: replace basil for a fresh twist, a favourite among some parts of Sicily.

Lemon Juice: add a squeeze before serving, a common touch in southern Sicily, especially in Ragusa.

Toasted breadcrumbs (tossed in a hot frypan with a little extra virgin olive oil): some Sicilians sprinkle toasted breadcrumbs on the grilled peppers before serving. This is also a favourite topping for caponata.

Below, a photo of street food assold from the streets of Palermo.

Process

1. Roast the Peppers

Place the peppers on a BBQ grill over intense heat. Turn them frequently until the skin is blistered and puffy. Once charred, remove them from the grill and place them in a bowl, covering it with a plate or lid. This step allows the peppers to steam, making the skins easier to peel. Alternatively, wrap them in paper or place them in a plastic bag as my mother and relatives often do. Let them sit for at least 10 minutes.

2. Prepare the Tomatoes

Grill the tomatoes briefly until their skins split and char. This process takes only 1-2 minutes. Remove and set aside to cool.

3. Peel and Clean

Using your fingers, peel away the skins of both the peppers and tomatoes, scraping off as much charred skin as possible. Avoid rinsing to preserve the flavor. Split the peppers and remove the seeds, then tear both the peppers and tomatoes into rough strips.

4. Assemble the Dish

Place the torn peppers and tomatoes into a bowl. Add the slivered garlic and torn basil leaves. Drizzle with extra virgin olive oil, season with salt and black pepper, and gently toss to combine.

5. Marinate

Let the mixture marinate for at least 30 minutes before serving. The flavors deepen beautifully if allowed to rest overnight.

You can also roast hot peppers/chillies to add to this salad or store them in extra virgin olive oil in the fridge to use elewhere,for example for making Harissa..

See recipe for Harissa.

Harissa made with fresh Chillies

SALSA ROMES CO (Romesco sauce, this recipe is made with roasted peppers, tomatoes and almonds)

ANTIPASTO – GRILLED SUMMER VEGETABLES AND A SCOOP OF SALADS

UNVEILING KOHLRABI, a BRASSICA

Kohlrabi is a odd looking vegetable that has remained relatively unknown. It belongs to the Brassica family, which includes more favoured vegetables like broccoli, kale, and cabbage. It has a round, bulbous shape that can be green, purple, or white, and grows above ground on a thick stem; it has an unconventional appearance that seems to deter home cooks.

Kohlrabi has a mild, slightly sweet taste and a crisp texture similar to a turnip or radish. It tastes like a cross between cabbage (sweetness, and maybe just a little bit of sharp heat) and a mild radish (spicy, peppery, like mustard and horseradish).

The bulb of kohlrabi can be eaten raw and cooked, is low in calories packed with vitamins and antioxidants. The leaves can be cooked, the young leaves can be added to salads.

But despite its nutritional pedigree and potential appeal, kohlrabi an underappreciated vegetable in many kitchens.

I was recently asked to write about kohlrabi by Lindsay Marie Morris, a novelist and journalist based in Los Angeles, California. Her work spans multiple topics and she has a strong passion for Sicilian culture and cuisine.

Lindsay Marie Morris found kohlrabi recipes on my blog.

In Ragusa (south eastern Sicily) is where my father’s family lives and they cook the bulb and leaves with homemade pasta called Causunedda. The water that the vegetables are cooked in (broth) is enriched with fresh pork rind and the pasta is also cooked in the broth. It may not sound appealing, but this wet pasta dish is very unique and steeped in family tradition.

The Ragusani are known for their straightforward, flavourful dishes that focus on local produce, rich meats—especially pork—and seasonal vegetables. This emphasis on simplicity has profoundly shaped my understanding of cooking, showing me that the best meals often come from the freshest ingredients and strong traditions.

Below, photo of the homemade Causunedda as made by one of the elderly aunt and helped by the family. Unfortunately she is deceased and probably the younger faily members no longer make them.

My cousin in Ragusa mixing the Causanedda. It is usually a family affair.

In Augusta (just south of Catania), a cousin from my mother’s side of the family treats its bulb and leaves as many Italians treat green, leafy vegetables. The vegetables are cooked – boiled, then drained and sautéed in extra virgin olive oil, garlic and anchovies. Chillies are optional, but adding chillies in Sicily is very common. The sautéd vegetables are then used to dress. and like when cooking pasta with broccoli, the pasta is cooked in the flavoured water that has been used to cook the broccoli.

The recipes about kohlrabi on my blog:

KOHLRABI with pasta (Causunnedda)

KOHLRABI, as eaten in Sicily

A WET PASTA DISH WITH KOHLRABI

This is a very special post of the pasta making in Ragusa:

GNUCCHITEDDI (Making small gnocchi shapes using my great grandmother’s device)

Lindsay Marie Morris

My interview as published on Lindsay Marie Morris’s blog:

https://www.lindsaymariemorris.com/blog/posts/45183

Follow Lindsay Marie Morris’s author journey and explore her writing about Sicilian culture at lindsaymorris.com/blog.

A very early photograth of me holding bunches of Kohlrabi in Ragusa. You can see how the size of the bulbs are smaller and there are many more leaves than the ones I see and buy in Australia and have seen in other European countries and in Vietnam.

IL FRUTTIVENDOLO

I am writing a tribute to Gus and Carmel, owners of IL Fruttivendolo.

In 2009, I first wrote a post about Gus and Carmel Bressi’s enthralling seasonal, heirloom produce at the Queen Victoria Market on my blog, Sicilian Seafood Cooking. But my shopping at their vibrant stall began long before that.

When I moved from Adelaide to Melbourne in early 2002, I stumbled upon a hidden gem nestled in the QVM— a fruit and vegetable stall that felt like my own slice of Italy. I live just a stone’s throw away from the market and I found a profusion of seasonal delights that was reminiscent of my Italian background.

Gus and Carmel’s stall became my one destination for all things fresh. Here, I found a bounty of ingredients that were nearly impossible to find elsewhere in the QVM: the first cime di rapa, artichokes and cardoons (Carmel holding a cardoon).

Carmel was certainly very original and inspiring when displaying vegetables. Those brussels came from her.

Their shelves overflowed with fragrant herbs, crunchy fennel (both bulb and bunch), kohlrabi, and wild greens like nettles, milk thistle and amaranth that added adventurous variations to my cooking.

Endives, frisée and chicory were alongside bunches of puntarelle and senape – and I question if any shopper had seen this leafy green vegetable before (Senape is the middle photo).

There was an array of cauliflowers in every imaginable shape and colour and for many, much of the produce was uncommon. Above – Gus being enchanting to Mary Taylor Simeti who was visiting Melbourne from Sicily at the time. Although I had told him about her, when I introduced him to her, I dont think he realized just how much she knew!!! Mary is the queen of Sicilian Food writing. (Pomp and Sustanance, Bitter Almonds, Sicilian Summer – Cooking with my grandsons).

I marvelled at their diverse colours of eggplants, pink, white, violet and even striped eggplants, varieties that I had not seen since Sicily, crisp witlof of two different colours, and types of radicchio that I had not encountered since Trieste and Venice where radicchio reigns supreme (In the regions Friuli Venezia Giulia and the Veneto).

Fresh borlotti beans, broad beans, and the asparagus in colours and thicknesses, the thick white variety that was everywhere in Paris in Spring. The purple variety surprised me because it lost its colour when cooked.

And who could forget the first heirloom tomatoes, strikingly different carrots, and the sweetness of fresh figs and prickly pears?

While you might spot a few of these treasures at other stalls, Gus and Carmel were the true pioneers. Their passion for produce was profound, and they were more than happy to share tips on how to prepare even the most unfamiliar vegetables, turning every shopping trip into a culinary lesson. They were innovators, always one step ahead, knowing exactly what was in and who to source it from. Others, like John from Tomato City specialises in tomatoes, he does have eggplants, radicchio and artichokes, as Italian stallholders generally do, but Il Fruttivendolo specialised in the uncommon, a great range of varieties of the same vegetables, those not usually seen in other greengrocers.

Below, broadbeans. notice how relatively small they are. theis is how they should be sold, not like the briadbeans that are generally found in other places that are picked far too mature.

Their stall was filled with vibrant colour and fragrances and each vegetable, fruit and herb was meticulously labelled and beautifully arranged in baskets and boxes.

It was no wonder that their display often attracted the attention of photographers and TV crews, even if their contributions went unrecognized.

Gus and Carmel were initially located in B Shed, Stall 61-65, their space later transformed into the beloved Il Fruttivendolo—a name that elegantly summarises their dual role as sellers of both fruit and vegetables.

Il = the, frutti = fruit + vendolo = seller = fruitseller.

Just as greengrocers also sell fruit, fruit sellers also sell vegetables.

When the Queen Victoria Market underwent its redevelopment, they were relocated to a couple of temporary stalls before being housed in A Shed, where they continued to enthral customers.

Sadly, when I returned from a three-month trip away and I found that Il Fruttivendolo was no longer there. The operation of the stall came to an abrupt end early one morning when Carmel, alone and carefully organizing her produce, was threatened by an assailant at knife point. Fortunately, another stallholder intervened, chasing the assailant away. But the incident left its mark, prompting Gus and Carmel to accelerate their timing to retire.

Gus and Carmel Bressi were not just suppliers of fruits and vegetables; they were large contributors to the vibrancy of the Queen Victoria Market. Their absence is felt deeply by their customers and the other stall holders, especially those who just like Carmel and Gus have been there for a very long time.

They are remembered for their legacy, the flavours they brought to many kitchens, and their dedication and commitment to source quality produce.

There are many vegetable recipies in this blog – All Things Sicilian amd more.

Here are a few recipes, but if you use the search botton you will be able to find many more.

SENAPE, a new type of mustard green vegetable

CIME DI RAPE (A winter green)

ASPARAGUS and ARTICHOKES

NETTLES (Ortiche), Culinary uses and gnocchi

PASTA RIMESTATA COI CAVOFIORI; Pasta with cauliflower, sultanas, pine nuts and anchovies

FENNEL; male and female shapes

STUFFED BAKED FENNEL WITH PANGRATTATO; FINOCCHI RIPIENI

Melbourne; August: Winter Artichokes in risotto and stuffed

CAPONATA FROM PALERMO (made with eggplants)