Last night I experimented with this Spanish dish of peppers stuffed with minced lamb, rice, garlic, onion and cinnamon. As the recipe is from one of my Italian language cookery books and contains cinnamon as well as pane grattugiato, I think it can qualify as Sicilian, too! I know they don't look perfect but they don't in the picture in the book, either.
I served the peppers with a salad of blood oranges, though I am not very good at cutting the oranges thinly across as the Sicilians do. [Mine tend to segment automatically!] I have often been served orange salad in Sicily, with or without the addition of onions or olives - usually the oranges are simply sprinkled with the best olive oil - and it makes a fine contorno or clears the palate between courses. But in this book it is suggested that the peel can be used as well, infused in water with a few pink peppercorns and chilled, then strained. [I only rememberered to add it, as a garnish, at the last minute!] This idea seems akin to the preserved lemons [of which only the skin is used] so abundantly used in Middle Eastern cookery so I'm wondering if it was the Arabs who brought this idea to Sicily.
I served the peppers with a salad of blood oranges, though I am not very good at cutting the oranges thinly across as the Sicilians do. [Mine tend to segment automatically!] I have often been served orange salad in Sicily, with or without the addition of onions or olives - usually the oranges are simply sprinkled with the best olive oil - and it makes a fine contorno or clears the palate between courses. But in this book it is suggested that the peel can be used as well, infused in water with a few pink peppercorns and chilled, then strained. [I only rememberered to add it, as a garnish, at the last minute!] This idea seems akin to the preserved lemons [of which only the skin is used] so abundantly used in Middle Eastern cookery so I'm wondering if it was the Arabs who brought this idea to Sicily.
12 comments:
Do you know what those long, less watery than bellpeppers, more snaggly, enormous-chili-but-only-slightest-hint-of type peppers you seem to have illustrated are called? Nobody seems able to tell me, except "capsicums" which seems just to mean red peppers of any or either type... if you CAN tell me I'd be most grateful...
no news re the Itchy/mites scandal as yet. though I HAVE realized the reason I thought she was so cute is bc her head is clearly visible apart from her body. like a capybara. she is seriously tiny and "underweight" (by age, at least) I picked up Spherical the other day who REALLY does not like being handled but let me do it as I put her in a dark box she wanted to clamber out of and so gratefully used my hands... anyhow Spherical is more than TWICE as heavy as Itchy... I don't know whether there's something wrong with Itchy I'm just glad that (itchiness aside) she seems VERY pingy and healthy...
It seems likely, what you say about the Arabs in Sicily.
It would be interesting to know if the Romans did it.
Ciao, Gleds. They don't seem to have a separate name, as far as I can tell. Here they are displayed and priced along with other "peperoni" though when you ask for some, at the greengocer's, they might ask you, "Quelli lunghi" [= "the longated ones]? Oh, I am coming over to see how dear Itchy is tonight or tomorrow!
Ciao, Crushed. I will try to find out about that.
Well, I wouldn't be surprised if it were the Greeks or Arabs because the architecture in Sicily does go back to them.
I love peppers, especially roasted. I cut up all the colours of peppers, chop some potatoes in small chunks and spread it all on a cookie sheet. Sprinkle with whatever spices you want or have on hand and slow roast it all. SO delicious! Never thought of adding cinammon, though! :D
You mention cutting and that made me thing of the battery of implements you must need in the kitchen there. And how do you keep them sharp? Have you an emery wheel?
Aha! Welshcakes, come now, that looks just fabulous! Even more so because you cooked out of La Cucina del Meditteraneo. I've the same cookbook, but it's been collecting dust on the shelves. So glad you brought it up in a post--it's about time that I turned those pages.
That is one of my favourite foods, along with stuffed vine leaves, although I hardly ever make them. I'm sure you're right about the Arab influence.They love mint as well: is that used much in Sicily?
welchcakes you are making my mouth water. What colour on one plate!
Welshcakes: That dish looks delicious and beautifully presented, another one to try !
Hurrah, The copy of my long awaited Cookery Book "Cucina Del Sole", as recommended by your good self, has just arrived. I`m so excited.
Pollo ai Capperi for Supper tonight. (Braised Chicken with
Capers), Served with Potato Wedges and......Da Daaa....! Char Grilled Red peppers.
I dont speak a word of
Italian Welshcakes, just thought
I`d impress you, with my enthusiasm.
A point of interest Welshcakes, Is French one of your languages ?
Thanks for your kind comments on my site.
Di.xx
Yummy looking as always. Red peppers are my very favourite food. Even when they cost $4.99 a pound in the middle of winter I still buy at least one every week and add it sparingly to things for the whole week.
I much prefer it raw to cooked but it does add zip to roasted vegetables when you include it.
I often add lemon skin when cooking fish if I have marinated it with the juice. It looks great and adds some extra zest.
Hi, Leslie. I, too, love peppers and I am going to try your recipe - thank you. Ciao, James. No emery wheel but I've got emery boards for my nails! I don't think I've got much more kitchen equipment then I had in the UK - except for my lovely tomato squasher! Thank you, Rowena. It's a beautifully presented cookbook, isn't it? Great to know you have it too. Hi, WW. Surprisingly I've never had dolmades or an equivalent here. But mint is much used, especially with aubergine. Thanks, MM. It's the colour of this recipe that surprised and delighted me, too! Ciao, Trubes. So glad the cookbook has arrived and I'm sure you'll have fun with it! Yes, I was a French teacher for most of my life. Auguri xx Hi, jmb. I agree - peppers always add "zip"! Hi, Ellee. I imagine that would be lovely.
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