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Bruschetta ai Capperi |
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Ingredients
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4 fette di pane;
4 tuorli d'uovo;
4 cucchiai di grana grattugiato;
1/2 sgombro sott'olio;
30 gr. di capperi al sale di Pantelleria
4 olive nere snocciolate.
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Characteristics
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Course |
APPETIZER
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Preparation time |
20 minutes
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Difficulty |
Easy |
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Recipe for persons |
4 |
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Sicily |
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Preparation
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Tritate finemente lo sgombro e i capperi dissalati. In una ciotola mettete i
tuorli, il trito preparato, il grana e amalgamante bene. Tritate
grossolanamente le olive nere. Spalmate le fette di pane con la crema
preparata e distribuitevi sopra i pezzetti di olive. Mettete in forno
caldo a 220° per 8 minuti circa e servite i crostoni caldi.
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Salted Capers from Pantelleria, Sicily
Capers, like figs, are not fruits, but flowers. Believe it or not, it's
caper flower buds that, once picked, washed, and salted, flavor salads
and other dishes. The caper, a bramble-like shrub that easily adapts to
many natural environments, grows everywhere in Italy, even climbing up
the walls of our cities.
What, then, makes Sicilian capers-and those
from Pantelleria in particular-so surprisingly good, fragrant, and
appetizing? Nature, first of all. In these climates, and on the lava
soils of Pantelleria, capers have high concentrations of glucocaperine,
the substance responsible for the particular and unmistakable aroma of
capers.
That's why capers from Pantelleria, unlike others available,
actually taste of caper. Their flavor gives personality to salads or to any
dish where they blend harmoniously. These capers must be rinsed and kept soaking in a bowl of
cold water for half an hour before use. |
Pantelleria:
an island 44 miles from North Africa, and 53 from Sicily.
Pantescan gastronomy reveals the traces and tastes of the various peoples who have inhabited the island and includes
several absolute musts. From the island itself comes the delicately flavored ricotta and mint ravioli and the aromatic
'pesto pantesco'. This sauce, composed of olive oil, tomatoes, garlic, basil and peppers, accompanies equally happily
spaghetti, meat or fish.
The justifiably famous Pantescan capers are to be found everywhere, and along with the heady
local origan give the cuisine its very particular touch. From nearby Africa comes the fish couscous, always served with
a variety of vegetables and usually as a main dish. 'Sciakisciuka' is a hot, spicy Mediterranean vegetable stew; the
dominant ingredient of 'Cuccurumma' is local zucchini.
From the sea come fish so fresh and tasty as to merit the simplest
of preparations; it is either grilled or baked. These fish go by the evocative local names of 'Ricciole', 'Dentici',
'Cernie', 'Saraghi', 'Pesce Spada', 'Aragoste', and along with the reefs' abundance of lobster, crabs, sea urchins,
anemones and so on enrich even further the local cuisine.
From the Orient comes the 'Cannateddro' the traditional Easter sweet, wheras the Arab tradition has contributed delights
like the lacy 'Mustazzola', as beautiful as they are delicious, perfect with a glass of Passito.
From www.pantelleria.it
(c) 1997-2008 E. Massetti
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