When it comes to making a Peperonata I become a testa dura (a hard head, someone who resists change).
For me, like so many other Sicilian recipes, I never include tomatoes or passata.
My maternal grandmother from Catania used to make it and I always remember her adding some water. You may find this strange, but it does soften the peppers and this water does evaporate.
The other thing I like to include in my Peperonata is vinegar and a little sugar. This also makes it an agro-dolce dish.
Yellow and red peppers are common in a Peperonata, simply because they are sweeter in taste. The multi coloured peppers add visual impact.
On this occasion I just used red peppers becausein South Australia red peppers are still abundant, they were firm and fresh specimens.
There are variations to making Peperonata, and this will not surprise you one bit. For example, apart from adding tomatoes, some add black olives or cubed potatoes.
But not me!
In some parts of Sicily, the Peperonata is topped with toasted breadcrumbs (good white bread, coarse crumbs tossed in a frypan with hot extra virgin olive oil). I must admit that the breadcrumbs (as the cubed potatoes) do soak up some of the juices and add a different texture.
But not me… well, not always!
I like to present it as an antipasto with good bread.
I always serve it cold.
Peperonata is relatively easy to make, you just have to make sure that there is sufficient liquid in the pan so that the peppers don’t stick.
Obviously, you can also imagine this dish paired with baked ricotta or burrata. Because of the vinegar and the sugar, and just like a pickle, it pairs well with some small goods – breasaola, lomba, ossocollo…those lean thin slices of meat.
It is delicious as a stuffing for a panino or for a bruschetta…not that I ever make bruschetta, it is far too trendy!
3 white onions, 1 clove of garlic chopped finely
6 peppers of mixed colours, but the red and yellow peppers are sweeter
½ cup of extra virgin olive oil
2 teaspoons of white or red wine vinegar
salt and black pepper, to taste
1 teaspoons of sugar, to taste
Slice the onions finely. Core the peppers and cut them into strips.
Heat the oil, soften the onion and then add the peppers and the garlic and sauté the ingredients.
Cover with a lid and continue cooking for about 10 minutes. Stir occasionally to prevent onions and peppers from sticking to the bottom.
When the peppers start to soften add about 1/4 cup of water. Stir to coat all the peppers well.
Cover with the lid again, add salt and pepper and continue cooking them on slow heat for about 10 minutes. Remove the lid, turn up the heat, add the vinegar and the sugar. Turn up the heat, stir the ingredients to coat them and evaporate some of the liquid.
Add fresh basil leaves or fresh oregano. Place into a container and leave the peperonata for at least 4 hours for the flavours to intensify. I like to leave it overnight in a covered container in the fridge.
Serve at room temperature.
At the time of serving you may wish to remove the spent oregano / basil and replace it with fresh leaves.
Late last year, I was contacted by Massimiliano Gugole from SBS Radio and asked if I would like to contribute to an SBS program on Season 2 of The Ugly Ducklings of Italian Cuisine.
The idea of the program is to showcase nice tasting but nasty looking Italian dishes. Massimiliano wanted to interview me about a particular dish from South Eastern Sicily that starts out looking gruesome but ends up tasting glorious. I think he must have found me through a recipe I posted on my blog about this particular dish, which one of my aunts used to make when we visited Ragusa for our Sicilian summer holidays.
My recipe and the Ugly Duckling interviews in English and Italian are entitled Zuzzu, described on the SBS website as an ancient, pork terrine that uses everything of the pig, but the oink!
I mentioned to one of my friends in Canberra that I had been interviewed for this program and with his wicked sense of humour said: “Surely the ugly duckling reference has got nothing to do with you!”
Here’s what SBS had to say about Season 1 followed by Season 2:
About Season 1
SBS has today launched its first ever bilingual podcast series – The Ugly Ducklings of Italian Cuisine (Scarrafoni in cucina) in English and Italian – celebrating the most delicious, non-Instagrammable Italian dishes that might never have come across your plate.
Over the course of six episodes, the series will follow some of Australia and Italy’s most well-known chefs and food critics, including acclaimed restaurateur and food personality Guy Grossi, celebrity chef Poh Ling Yeow, and food blogger and author Emiko Davies, as they explore and celebrate Italy’s least appetizing specialties.
Podcast host Massimiliano Gugole, from SBS Italian, said: “Italy is a country of beauty, with its food celebrated all over the world, but this podcast will introduce listeners to some of our lesser-known culinary treasures, with a healthy dose of irony thrown in for good measure.
About Season 2
SBS’s first bilingual podcast is back for seconds! Season Two of The Ugly Ducklings of Italian Cuisine(Scarrafoni in Cucina) returns in Italian and English to introduce six new dishes for the adventurous eater such as sea urchin gonads, stew with chocolate and wild boar, and risotto with a stinging weed.
A line-up of new guests will share their expertise in the world of Italian food including award-winning Melbourne chef Alberto Fava, Sicilian food truck owner Pino D’Addelfio, TV chef, author and former Food Director of Australian Women’s Weekly, Lyndey Milan, and the inimitable queen of TV cooking, Nigella Lawson.
SBS Italian Producer Massimiliano Gugole said the podcast started from a love of weird and wacky food.
“During the first season I talked about a typical dish from Verona – pearà. Not even people from neighbouring cities knew about it. When they saw a picture, they thought it looked like vomit but I, like all Veronese, love it!” said Gugole.
Looking past the superficial, Season Two of TheUgly Ducklings of Italian Cuisine will delve deeper into how these unique, local dishes became a proudly acquired taste.
“These dishes are not the celebrities – the pizzas and pastas – but they have strong links to families, towns and history. My intention is to tell their stories,” Gugole said.
“On Instagram, all food is perfect: perfect framing, perfect garnishes, but my research shows that’s not what makes food delicious. Nigella Lawson even once said, ‘brown food tastes the best’.”
Episode three in English features TV cooking royalty Nigella Lawson, who talks about stinging nettle risotto and her special relationship with 98-year-old Italian-British food writer Anna Del Conte. Lawson cites Del Conte as her only culinary influence, apart from her mother. In the Italian version of this episode, we hear from the doyenne herself, Anna Del Conte.
Conte and Lawson join guests including blogger and Instagram sensation Emiko Davies, environmental scientist and sea urchin expert Dr Paul Carnell, Italian food writer Chiara Cajelli, and research scientist Dr Maurizio Rossetto from the Royal Botanic Garden Sydney, as well as restaurateurs from Italy and Australia, university professors, medieval food fanatics and more.
The podcasts in both season 1 and Season 2 are worth listening to and are very entertaining.
BS Italian Executive Producer, Magica Fossati, says differences between the Italian and English episodes on the same topic are an interesting by-product of having the same conversation with bilingual guests, but both versions are worth listening to as they complement each other.
“I heard some Italian language teachers recommended our first season to their students because it’s easier to understand and study Italian with English context,” she said.
Both English and Italian speakers can look forward to hearing a fresh perspective on the world of lesser-known Italian dishes in season two, available on the SBS Radio app and SBS Italian website. Episode one launches on February 1, recipes for the dishes featured in the series can also be found on SBS Food.
My recipe of Zuzzu and is in Italian and English.
I have listened to both podcasts about Zuzzu.
The Italian version is different to the English. One happened before anyone ate it, the other after people tasted it. The Italian version is probably more amusing and includes commentary from Lisa Ferraro, who used to live in Melbourne and one of the two who instigated Bar Idda, a Sicilian restaurant in Brunswick East, Melbourne. Lisa now lives in Rome and organises travel tours in Sicily.
Compliments to Massimiliano Gugole who did an excellent job interweaving other speakers in the interviews.
Listen or follow The Ugly Ducklings of Italian Cuisine in the SBS Radio app or your favourite podcast app, to hear all episodes in the series.
Find a collection of recipes featured in the first series on the
Here are some photos about the preparation of Zuzzu:
The head
The head in the pan
The boiled meat drained
The different parts of meat, separated (2 photos above)
Dealing with the jelly (2 photos above)
Dealing with the terrine (2 photos above)
A tasty sauce to pour on top of the Zuzzu or to serve with it, can be made with a mixture of chopped parsley, extra virgin olive oil, some lemon juice, salt and either pepper or chili flakes. At times, I also like to add a few chopped leaves of fresh garlic or mint in mine, but this is optional. The dressing can be as thick or as thin as you wish to make it.
The recipe has been called Pork Terrine…. not quite right, but maybe no one would look at a recipe mad with pig’s head. Brawn may have been a better title.
Ricci, they all called and in Italian and this means the ‘curly’ ones. Spiny, perhaps, rather than curly.
At first sight, before they are sliced in half to be displayed or eaten, sea urchins or ricci (in Italian) look most like small explosive mines, covered as they are in dark glossy spikes.
Sea Urchins- Spaghetti chi Ricci – Sicilian
Whatever they are called in either English or Italian, the name of these forbidding looking delicacies is a puzzle.
A riccio di mare is an urchin (Ricci di mare is the plural).
A riccio in Italian is also a porcupine. Both of these creatures have spikes and neither are curly so I have yet to fathom why the name ‘riccio’ is applicable to both of these creatures.
As to why they are called “urchins” in English – who knows?
Richard Cornish in his regular Brain Food column for the Good Food section in the The Age. (February 14 / 2023) has written about Sea Urchins.
His articles always stir up memories and give me an opportunity to use the produce in the recipes he mentions, or refer to recipes I have already written. This time I shall provide links to posts about sea urchins I have written about in the past. His article also alerts me to the fact that sea urchins are available to purchase now and I must buy some again soon.
When ricci are mentioned I always conjure up an image of me as a child walking with my father, early in the morning on a beach somewhere in Sicily. My mother and father and I went to Sicily every summer. One of my dad’s brothers who lived in Sicily had driven the three of us there to collect ricci. On this deserted beach, my father lifted rocks. He wore gloves. My task was to lift small rocks and alert my dad if I found a sea urchin. My uncle had his own bag and he was collecting ricci on another part of the beach. We took them home, sliced them open, and like Joseph Vargetto (as mentioned in Richard‘s article), removed the black bits and we ate them raw like oysters with lemon. On another occasion more members of the family came to the beach and we ate them at the beach with lemon. I do not remember ever having ricci in Trieste, where we lived; ricci are popular in some other parts of southern Italy, but not in the north.
The other memories are eating them as an adult in Sicilian restaurants, always with spaghettini with some slight variations in the ingredients.
When I have bought ricci and used them I have found them to be incredible variable in the size and number of tongues of roe. There are supposed to be five delicate tongues of gonads – the gonads are the roe, these are the edible parts (gonads function as both the reproductive organs and as nutrient storage).
The roe tongues can vary in colour from off-white to a deep orange, but the colour is not necessarily an indication to the taste.
How do I describe the taste? I can’t, it is not a pungent taste like say, anchovies, but it is definitely a marine taste, creamy but tasty. Pasta is a great recipient for a quickly prepared sauce to dress the pasta. The roe is added raw, the heat of the pasta does the cooking. The pasta is traditionally spaghettini, (the thinner the better, more opportunities for the sauce to coat the greater surface), but hey! Not conventional, but I have also used egg pasta with great success, and I shall definitely experiment with using roe as a topping for steak tartare.
This is Richard’s article:
Everything you need to know about Sea urchins
The spiny armour of these simple sea creatures hides a rich and luscious interior. They’re a delicacy in Europe and Asia. In Australia, chefs are making the most of native species, using umami-rich urchins in pasta sauce and to top steak tartare.
What is it?
Ancient denizens of the sea, sea urchins are endemic to most of the globe’s waters. They live on the sea floor and dine mostly on algae. Inside these prickly, globe-shaped creatures is a simple alimentary canal and five large lobes of roe. The edible roe has a slippery yet creamy, buttery texture and a fresh, salty seafood flavour with a clean finish . Australia has many urchin species but one of particular interest is the long spine sea urchin, which has moved with warmer currents from its home off the NSW coast to Victoria and Tasmania. There, it devastates the kelp (brown algae) forests. These pests are targeted as a food species, alongside indigenous species, and hand-harvested by divers.
Why do we love it?
‘‘ Sea urchin is rich and buttery, a decadent and naughty food,’’ says Pip Pratt, executive chef at The Rover in Surry Hills, Sydney. ‘‘ Most rich food fills you up, but urchin is light. I love it because you
can spread it, eat the roe whole as is or use it in a sauce as a fresh, sea-like flavour enhancer.’’ At The Rover, lobes of roe are draped over a mound of finely chopped steak tartare, the creaminess working with the minerality of the raw beef. Melbourne chef Joseph Vargetto used to dive
for urchins off the beach at Brighton, treating them like oysters and eating the flesh raw with lemon, washed down with a crisp white wine. At his Kew restaurant, Mister Bianco, he serves fine hand-cut fresh spaghettini with a creamy sauce of cultured butter, pureed sea urchin roe and vermouth, garnished with fresh urchin roe.
How do you use it?
If using live urchins, wear a sturdy glove. Find the mouth opening at the base and use sturdy kitchen scissors to make two equal and opposite cuts halfway down the urchin. It will now split apart easily. Remove the five lobes of roe. Wash in salted water and remove darker membrane. The roe is now ready to use. Lay fresh lobes over nigiri rice to make the classic Japanese uni sushi. Serve roe as a side to Spanish cold almond soup. Add to seafood risotto with cold butter for extra creaminess and umami. Whisk raw urchin through eggs and a little cream to make silky smooth, just-set scrambled eggs topped with salmon caviar.
Where do you get it?
Buy live sea urchin from fish markets and fishmongers . Look for fresh processed roe from local processors. Keep live urchins in the fridge for two days if you are going to eat them raw, or five days if you are going to cook them.
The spiny armour of these simple sea creatures hides a rich and luscious interior. They’re a delicacy in Europe and Asia. In Australia, chefs are making the most of native species, using umami-rich urchins in pasta sauce and to top steak tartare.
What is it?
Ancient denizens of the sea, sea urchins are endemic to most of the globe’s waters. They live on the sea floor and dine mostly on algae. Inside these prickly, globe-shaped creatures is a simple alimentary canal and five large lobes of roe. The edible roe has a slippery yet creamy, buttery texture and a fresh, salty seafood flavour with a clean finish . Australia has many urchin species but one of particular interest is the long spine sea urchin, which has moved with warmer currents from its home off the NSW coast to Victoria and Tasmania. There, it devastates the kelp (brown algae) forests. These pests are targeted as a food species, alongside indigenous species, and hand-harvested by divers.
Why do we love it?
‘‘ Sea urchin is rich and buttery, a decadent and naughty food,’’ says Pip Pratt, executive chef at The Rover in Surry Hills, Sydney. ‘‘ Most rich food fills you up, but urchin is light. I love it because you
can spread it, eat the roe whole as is or use it in a sauce as a fresh, sea-like flavour enhancer.’’ At The Rover, lobes of roe are draped over a mound of finely chopped steak tartare, the creaminess working with the minerality of the raw beef. Melbourne chef Joseph Vargetto used to dive
for urchins off the beach at Brighton, treating them like oysters and eating the flesh raw with lemon, washed down with a crisp white wine. At his Kew restaurant, Mister Bianco, he serves fine hand-cut fresh spaghettini with a creamy sauce of cultured butter, pureed sea urchin roe and vermouth, garnished with fresh urchin roe.
How do you use it?
If using live urchins, wear a sturdy glove. Find the mouth opening at the base and use sturdy kitchen scissors to make two equal and opposite cuts halfway down the urchin. It will now split apart easily. Remove the five lobes of roe. Wash in salted water and remove darker membrane. The roe is now ready to use. Lay fresh lobes over nigiri rice to make the classic Japanese uni sushi. Serve roe as a side to Spanish cold almond soup. Add to seafood risotto with cold butter for extra creaminess and umami. Whisk raw urchin through eggs and a little cream to make silky smooth, just-set scrambled eggs topped with salmon caviar.
Where do you get it?
Buy live sea urchin from fish markets and fishmongers . Look for fresh processed roe from local processors. Keep live urchins in the fridge for two days if you are going to eat them raw, or five days if you are going to cook them.
Recipes and information on my blog about Sea Urchins:
I always look forward to Richard Cornish’s Brain Food column on Tuesdays in The Age. For his first article this year he has kicked off with Bottarga (January 25 issue).
What a great start!
He says that we love bottarga because it has the power to enrich and enhance dishes, much the same way as Parmesan cheese improves pasta and jamon makes everything more delicious. I always think of anchovies and how widely they are used not just in Sicilian cooking but in Italian cooking generally an dhow much they enrich the taste of many dishes.
The bottarga that Richard is writing about is Bottarga di Muggine: ‘the salted, processed and sun-dried mullet roe that is pale orange to yellow in colour.”
Having roots in Sicily, I am more accustomed with Bottarga di Tonno, made from tuna. In comparison to the mullet roe, bottarga from tuna can be darker in colour and more pungent in taste.
I bought this lump of bottarga (in the photo below) from Enoteca Sileno in Melbourne. Mullet bottarga is easier to find.
In Sicily bottarga has been used for millennia and is only one of many parts of the tuna that are salted.
Many years ago, when bottarga would have been next to impossible to purchase in Australia, I purchased many packets of plastic wrapped bottarga and various salted parts or the tuna from a vendor in the Market in Syracuse who specialised in salted and dried fish. I brought them back to Australia in my suitcase. I declared them, but because they were sealed securely I was cleared through customs.
In my book Sicilian Seafood Cooking, I begin the section of the book PESCE SALATO (Salted Fish) by saying:
Salted fish has been greatly valued and an important industry in Sicily. During medieval times the standard Lenten diet was based on pulses and dried salted fish. Still popular in Sicily, salted fish were popular with the ancient Romans. Anchovies, which still flavour many dishes, probably replaced the gurum used widely by ancient Romans.
Gurum was made by crushing and fermenting fish innards. It was very popular during Roman times, an import from the Greeks. It was a seasoning preferred to salt and added to other ingredients like vinegar, wine, oil and pepper to make a condiment used for meat, fish and vegetables – much like the fish sauce used in some Asian cuisines.
Two early cookery books, The Art of Cooking: The First Modern Cookery Book by Martino of Como and On Right Pleasure and Good Health by Platina, praise the taste and quality of salted tuna (particularly the middle section of tuna called tarantellum or terantello). Salted tuna (sometimes called mosciam in Sicily) was introduced by the Arabs (who called it muscamma) in about the 10th century. It has firm, deep red-brown flesh that needs only paper-thin slicing and is mainly eaten softened in oil with a sprinkling of lemon juice.
Salted tuna is also produced in southern Spain; they refer to it as air-dried tuna or sun-dried tuna and Mojama tuna.
Bottarga (called buttarica or buttarga in Sicilian) are the eggs in the ovary sacs of female tuna. These are pressed into a solid mass, salted and processed. The name bottarga is thought to have evolved from the Arabic buarikh or butarah – raw fish eggs, once made made by dipping the sac in beeswax and leaving it to dry. Making bottarga is a much more complicated process now and is only produced in Favignana. It is grated to flavour dishes, or sliced finely and eaten as an antipasto.
I have eaten bottarga mainly grated over pasta dishes and eggplant caponata, but in Syracuse I enjoyed baked eggplant stuffed with seafood and topped with grated bottarga.
Richard Cornish says :
‘Grated bottarga is sensational over buttered pasta. You need nothing other than a glass of wine to complete the dish. Try it grated over spaghetti with tomatoes and a little chilli, or on hot flatbread drizzled with oil as an aperitivo. Make a delicious salad of finely sliced fennel and radicchio topped with bottarga. Grate bottarga into aioli to make a dressing for a Caesar salad. Make softly scrambled eggs, grate over 50g of bottarga and enjoy on hot buttered sourdough’.
Sounds good and I am looking forward to trying some of these.
The recipe for this pasta dish is from my book, Sicilian Seafood Cooking (now out of print).
In the Sicilian language the recipe is called : Pasta chi brocculi arriminata. In Italian = Pasta rimestata coi cavolfiori.
Rimestata, seems like a fancy word, but it just means stirred.
In English, I have described this as Pasta with cauliflower, sultanas, pine nuts and anchovies.
In Italian the word for cauliflower is cavolfiore. Just to be different, the Sicilian name for cauliflower is brocculi.
In Sicily coloured cauliflowers are the most common (unfortunately most of the colour fades when they are cooked). As well as the familiar white or cheddar (pale yellow) varieties, there are beautiful purple ones (cavolfiore viola in Italian) that range in colour from pink through violet to dark purple. A friend in Australia is growing a variety called purple cape cauliflower and one that is light green and pink called cavolfiore romanesco precoce.
There are also the bright, pale green ones and a sculpted, pointy pale green variety called Roman cauliflower; I have seen these in Rome and throughout Tuscany.
Every time I cook this pasta dish, there is great applause from guests.
Over time recipes evolve and each time I make it I may vary it slightly, mainly by increasing the amounts of some of the ingredients, for example: I tend to use more bayleaves (or rosemary), pine nuts, anchovies (for people who like them and remove them for those who do not).
I also like to add some fresh fennel (at the same time as I place the cauliflower into the pan) and a little stock and white wine.
I present the pasta with both pecorino cheese and breadcrumbs. Sometimes I add cubes of feta or ricotta whipped with a little pepper. Feta is Greek, but I like it as it adds creaminess to the dish.
The ingredients and the method of cooking the pasta with cauliflower below is how the recipe appears in the book. The recommended amount of pasta is 100g per person. In our household this is far too much and 500g of pasta is OK as first course for 6-8 people. As with all recipes I hope that you vary it to suit your tastes.
500g dry, short pasta
2 tablespoons sultanas or currants
1 medium cauliflower
1 large onion, chopped
1/2 cup extra virgin olive oil
4–5 anchovies, finely chopped
2 bay leaves
1 tablespoon fennel seeds
2 tablespoons pine nuts
1 small teaspoon saffron soaked in a little warm water
grated pecorino or toasted breadcrumbs
salt and crushed dried chillies to taste
Soak the sultanas or currants in a cup of warm water. To prepare the cauliflower, remove the outer green leaves and break the cauliflower into small florets.
In a frying pan large enough to accommodate all the ingredients, saute the chopped onion in the olive oil. Add the anchovies and let them melt in the oil, stirring with a wooden spoon. Then add the cauliflower florets, bay leaves and the fennel seeds. Stir gently over the heat to colour and coat the vegetable with oil.
Add the pine nuts, the saffron (and water) and the sultanas or currants with the soaking water, salt and crushed chillies.
At this stage I add a splash of white wine and a little stock). Cover, and allow to cook gently for about 20 minutes, until the florets are soft.
Cook the pasta. Drain and toss with the cauliflower sauce. Coat the pasta evenly and allow to absorb the flavours for about 5 minutes. Serve with toasted breadcrumbs or grated pecorino cheese.
The breadcrumbs add texture and flavour. Over time, instead of tossing coarse breadcrumbs, (100 grams made with day old, quality bread – sourdough/pasta dura) lightly fried in some oil, I also add grated lemon peel, a little cinnamon and sugar to the breadcrumbs while they are being toasted.
I had forgotten how much I particularly like Formaggio Fresco, pan fried with a sliver or two of garlic in a smidgen of extra virgin olive oil, sprinkled with a little dry oregano and de-glazed with a little red vinegar and a pinch of sugar (optional). This is how Sicilians like it.
Formaggio Fresco = Cheese Fresh….Fresh Cheese.
This Sicilian recipe is called Formaggio all’Argentiera.
Why All’ Argentiera?
An argentiere in Italian is a silversmith.
All’argentiera means “in the style of…as an argentiere would cook it”.
Why this name?
An argentiere can afford the price of meat, a poor person cannot, however, the poor can afford to buy and cook cheese and pretend that he is eating meat. The lovely smells dissipating from the windows of the poor will give passers-by the impression that just like a silversmith he can afford to eat meat. It is all to do with the making a bella figura syndrome.
The recipe is quick and easy, the difficulty could be finding what is called Formaggio Fresco. What is ‘fresh cheese?’
Some producers call Formaggio Fresco, Fresh Pecorino, but they are both young cheese (aged typically 15- 45 days depending on the manufacturer). It is a white, semi soft, smooth and milky cheese, good for slicing and for partially melting.
Pecorino is made from the milk of a pecora, (sheep), however, most Pecorino Fresco or Formaggio Fresco, especially in Australia is made from cows’ pasteurized milk, salt and culture (usually rennet).
Aged Pecorino, whether Romano (Roman), Sardo (Sardinian), Toscano, or Siciliano is the firm, salty and sharp cheese we are familiar with and used for grating – you can eat it too. In Italy they are DOP cheeses and made in the place of origin.
Stores that have Italian Produce are likely to have Formaggio Fresco but I have also seen some in a few good supermarkets.
In Melbourne I can buy Formaggio Fresco made by these manufacturers: That’s Amore cheese, they call it cacciotta and Pantalica make Bacio and Pecorino Fresco.
In Adelaide the manufacturers are: La Casa Del Formaggio and La Vera. I have seen La Vera sold in other Australian cities as well.
Formaggio all’Argentiera
A little extra virgin olive oil to fry the cheese.
Also: 1 large clove of garlic (cut into slivers), pinches of dried oregano, 1-2 tablespoons of red wine vinegar and a pinch of sugar.
I prefer to use a non-stick fry pan.
Heat the oil; use medium heat.
Add the garlic, the slices of cheese and lower the heat. Sprinkle the cheese with some of the dry oregano.
Cook that side of cheese until golden in colour, turn the cheese over and repeat with the dry oregano….cook for as long again.
Add the vinegar and sugar ( I sometime do) and deglaze the pan.
No exact quantities, just like an Italian. You can tell from the photos how easy it is to make Caponata Palermitana. Unlike Caponata Catanese there are no peppers (capsicums) in this caponata but the rest of the ingredients and processes for making any caponata are the same.
I used 2 egglants. Cooked each separately as I did not want the frying to be overcrowded. I use salt when I am cooking and not after the dish is cooked. I always use extra virgin olive oil.
A good heavy saucepan is good to use.
After the eggplants, sauté the onions and the celery. I used 1 large onion, 2 sticks of celery and some of the tender leavesof the celery. Add some salt.
When the onions and celery have softened to your liking, add green olives and capers.
I made a space in the centre of the saucepan, added a couple of teaspoons of sugar. Melted that and added about a quarter of a cup of red vinegar and evaporated it.
I made another space in the centre and added about 1/3 cup of passata.
Cooked it – you can see that there is very little liquid left.
Time to add the eggplants and combine all the ingredients.
This time I will decorate the caponata with fried breadcrumbs (day old bread mollica) toasted in a frypan with a little olive oil.
I could decorate the caponata with toasted pine nuts or almonds but I think the bread will add crunch but not too much taste so as not to compete with the eggplants. At this time of year, egglants are of excellent quality.
Mint rather than basil appealed to me more on this occasion.
There are numerous recipes for caponate (I can spell, it is the plural of caponata). Use the search button.
I am writing this post for a friend to demonstrate that making caponata is not difficult and I have therefore included many photos.
In my first book, Sicilian Seafood Cooking I have written a whole chapter about making various caponate (plural). This one is Catanese, as made in Catania, and the main ingredients are eggplants and peppers, but there are other caponate where the main ingredients are either eggplants or pumpkin or potato or celery (called Christmas caponata). I have also made a fennel caponata.
All caponate need to be made at least one day before to let the flavours develop. Caponate are eaten at room temperature.
Caponata Catanese is made with eggplants, peppers, celery, onions, chopped green olives and capers. A little sugar, vinegar and a splash of passata are used to make the agro- dolce sauce. Toasted pine nuts (or almonds) and fresh basil make good decoration and add extra taste. Caponata Palermitana, from Palermo, does not include peppers. I used roughly 1 kilo of eggplants and 1 kilo of peppers, 3 sticks of celery (pale green from near the centre), 1 onion. I used about 125g of capers and about the same amounts of chopped green olives. A true Sicilian making caponata would never weigh ingredients and may at times use more eggplants than peppers; these are rough amounts as a guide to illustrate ratios of ingredients. Always use extra virgin olive oil and as much as needed to prevent the ingredients sticking; access oil can always be drained off but bread makes a fine accompaniment to all caponate and the oil is particularly flavourful.
Each vegetable is fried separately but I usually combine the celery and the onion at the same time. the vegetables have different rates of cooking and you want to preserve the individual flavours as much as possible.
A frypan with a heavy base is good to use. I am making large quantities this time to take to a gathering so I am using my heavy wok (Le Creuset).
Fry the eggplants in some extra olive oil and add a little salt. Drain the eggplant in a colander with a container underneath to collect any oil. In the same pan add some new oil and the oil that you have drained from the eggplants. Fy the peppers and add a little salt. Drain them as you did the eggplants, collect the oil and add this to some new oil in the same pan.
Fry the celery and the onion.
When they have softened but the celery still has some crunch add the green olives and capers. Salt may not be necessary for this component of the dish.
Make a small depression in the centre of the vegetables and add about a flat tablespoon of sugar – this varies, some add more, some add less. Melt the sugar (caramelise it) and then add about 3 tablespoons of wine vinegar. Evaporate on high heat.
Add a splash of passata. Mix through the ingredients in the pan and cook it for a few minutes.
Incorporate all of the ingredients .
The caponata is now cooked. It needs to be placed in the fridge in a sealed container till you are ready to eat it and it will not suffer if it is made 3-4 days beforehand.
Decorate it with toasted pine nuts and fresh basil leaves when you are ready to present it.
There are other recipes on my blog for caponate made with different vegetables.
This site, Great Italian Chefs, is worth looking at. It is part of the Great British Chefs website and on this site you will find information about some of the different regions of Italy and regional recipes.
The recipes are ‘great’ and are by professional chefs.
I too have posted many of these recipes on my blog and a passatempo – pass-the-time, a diversion, you could compare their recipes with mine.
Hare seem hard to come by and most of the time I have to make do with rabbit, however the way I cook rabbit is the same as when I cook hare.
I always marinade the rabbit before I cook it, perhaps for a shorter time, and the cooking time is reduced significantly especially for farmed rabbits.
I have recipes on the blog for cooking rabbit and hare and most of the recipes for cooking chicken can also be used to cook rabbit.
This time I took more photos while I was cooking the rabbit with cloves, cinnamon and red wine – you will recognize spices that are characteristic of some Sicilian cooking due to significant influences from the Arabs.
Pino Correnti in his book IL Libro D’oro della Cucina e dei vini do Sicilia calls this recipe CONIGLIO (rabbit) DA (from) LICODIA EUBEA
I have driven through Licodia Eubea on my way from Piazza Armerina to Calatagirone and then Ragusa but did not take any photos. I have photos from nearby Grammichele with its hexagonal shaped piazza in front of the main church. There is a large unusual sculpture in the middle that is one of the largest sundial in the world. Like in Licodia Eubea there seem to be very few people around and it appeared that we had the town to ourselves.
Cooked it – you can see that there is very little liquid left.
