Wednesday, October 20, 2010


Sicilians will often ask how, in Anglo-Saxon cooking, we can bear to mix sweet and sour, yet this juxtaposition of flavours is one of the characteristics of their own cooking.  Their version is more subtle, though, and stemperata, a sauce with vinegar, is used to flavour fish, chicken, rabbit or just vegetables.   It is always served tepid, rather than hot. I picked up a dish of vegetables alla stemperata at the deli on my way home:


RNSANE said...

This looks quite tasty!!

Welshcakes Limoncello said...

Hi, Carmen. It was!


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