Year 11 | 20 July 2019 | firstname.lastname@example.org
In her last book edited by Sellerio, titled Un filo d’Olio, the half-Italian and half-English writer brings her land back, the old-time Sicily. In appendix the book presents the receipts of the author’s sister Chiara; we report here one of them
Simonetta Agnello Horby is a well-appreciated writer in Italy, and her books are translated in many languages. In her last book edited by Sellerio she brings back her childhood in Sicily.
That was a golden age that left thousands of memories in the author, especially concerning the summer periods that she spent with her family in the Mose estate. Olive trees surrounded the property and the author was used to climb them up together with her sister Chiara. Chiara appears in the book too, with 28 of her vegetable receipts.
I choose: fried zucchini with garlic, mint, sugar and vinegar
½ glass of extra virgin olive oil
3 cloves of garlic
1 handful of mint
½ glass of vinegar
2 teaspoons of sugar
Salt and pepper
Cut the zucchini in slices ½ centimeter thick. Fry them in boiling oil, add salt and pepper and then put the zucchini on a dish. Hash the garlic cloves and the mint.
Warm the vinegar in a small saucepan and add the sugar and the oil used for the zucchini in it.
Make sure that the sugar melts in the vinegar. Take a serving platter and arrange in layers: the fried zucchini, a bit of garlic and mint and a spoon of vinegar and oil. And so on.
The food needs to stand at least half a day to become tasty. Keep it outside the fridge and consume it within 2 or 3 days. Total preparation and cooking time: 30 minutes circa.
Don’t miss the other receipts and the novel, too.
As for the oil, as in all the families that produce oil, the choice is obviously extra virgin olive oil only, Chiara says.
Simonetta Agnello Hornby, Un filo d'olio, Sellerio: http://www.amazon.com/filo-dolio-Simonetta-Agnello-Hornby/dp/8838925496/ref=sr_1_1?ie=UTF8&qid=1312029187&sr=8-1
by L. C.
01 august 2011, Food & Fun > Gastronomy