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Sicily is a land rich in artistic, landscape, historical and gastronomic treasures. Explore these two recipes to enhance your table at Christmas with the scents and flavours of the Mediterranean…

Caponata alla siciliana

 

 

Difficulty

cost

time

1 h 40 min.

INGREDIENTS FOR 4

aubergines    1 kg
onions    500 g
tomatoes    500 g
celery (stems only)    100 g
Evo oil    100 g
olives in brine
capers preserved in salt
vinegar
caster sugar
salt

WHAT YOU’LL NEED IN YOUR KITCKEN

Pan

 

Follow These 4 Steps to Start

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Soak the capers in water to remove the salt. Wash the aubergines, remove the peel and cut into cubes; spread them on a sheet of absorbent paper, sprinkle with salt and leave them for one hour.

Slice the onions and fry them in a pan with oil; as soon as they start to brown, add the tomatoes (peeled, seeded and cut into slices), the capers, celery stalks and the pitted olives. Sauté over a high heat, stirring often, until the tomatoes are cooked. Remove the pan from the heat.

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Dry the aubergines and fry them in boiling oil. When they begin to change colour, remove them and add them to the tomatoes.

Put the pan back on the heat, stir, add half a glass of vinegar and sprinkle with a teaspoon of sugar. Stir again and continue cooking over a low heat until the vinegar evaporates completely. The caponata is ready to serve.

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Tuna casserole alla siciliana

Difficulty

cost

time

45 min.

INGREDIENTS FOR 4

a slice of tuna weighing     about 1 kg
onion     1
fresh or tinned peeled tomatoes     400 g
calamint
garlic clove     1
dry white wine
Evo oil
salt, pepper

WHAT YOU’LL NEED IN YOUR KITCKEN

Pan
Casserole

Follow These 4 Steps to Start

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Lard the whole tuna slice with small pieces of garlic and calamint leaves. Place it in a casserole dish with plenty of olive oil, place the casserole on the heat and brown. After a minute, sprinkle the fish with salt and pepper and pour in a glass of white wine. Cook on a very low heat until the wine has evaporated completely.

Meanwhile, chop the onion. In a separate pan, sauté it in a few tablespoons of oil; as soon as it begins to brown, add the tomatoes (washed, peeled, seeded and chopped) and cook for 15 minutes.

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Following this, pour the tomatoes into the casserole with the tuna. Dilute with a little water, cover the casserole and continue cooking for another 15 minutes.

Bring immediately to the table and serve the tuna with its sauce directly from the casserole dish.

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Oily fish

European spratt, anchovies, sardines, mackerel, needlefish, Atlantic saury, bonito, and tuna are some of the fish grouped under the generic definition of oily fish. Of various sizes (from a few centimetres to three meters in length, depending on the species), they have in common the colour of their scales (between blue and burnished steel) and the environment in which they live: open, deep sea. Precisely because they move in the high seas and in most cases, are small and characterized by a rapid life cycle, they suffer the effects of pollution less than other species. Their flesh, which provides proteins, vitamins and polyunsaturated acids, is fatty and tasty, but easily perishable.

How Much Do You Know…?

What is oily fish particularly rich in?

They say that Sicily resembles Africa; certainly, it resembles Italy only in the intensity of its passions (Stendhal)