![]() The best are those from Sicily and I deliberately left out the tuna, pine nuts and cinnamon, but and I do admit, I left out accidentally the bay leaves. There is indeed a difference in flavor if conserved in vinegar. Do remember that capers in Italian, and above all in Sicily are conserved under salt. Thinking back to Sicily, I thought of using the ingredients that I identify with the island: capers, olives, pine nuts, cinnamon, tomatoes, oregano, and perhaps for some surprisingly toasted breadcrumbs. So going back to the Pasta di San Lorenzo, I decided I would take the recipe and rework it, but always keeping in mind Sicily and it’s glorious sunshine: a remembrance of which the combination of these flavors and aromas definitely bring to mind. Actually I think that’s how recipes are always born. I love new combinations and the magic of mixing herbs and spices together to create a new dish, basically by using the recipe from another dish. ![]() ![]() I am sure that by now you will have understood that my greatest problem with the kitchen and food is my propensity for boredom.
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