Bavette pasta alla trapanese, bucatini with broccoli and muddica atturrata, stigghiola or sheep intestines, spleen and panelle chickpea fritter sandwiches, and busiate corkscrew pasta al pistacchio. The cuisine of Sicily is varied, simple, and above all, deliciously satisfying and comforting.
But few dishes are as ubiquitous on Sicilian menus as caponata – an eggplant salad of sorts often with tomatoes, olives, onions, and capers cooked in sugar and vinegar.
In this video, I dig into the Jewish roots of Sicilian cuisine.
MORE SICILY:
Part 1: Searching for THE WORLD’S BEST CANNOLI in Sicily – https://youtu.be/7LwKPffQ5uY
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2 Comments
I have a favorite Italian restaurant I frequent, but never order the Eggplant Caponata. Now, armed with that little historical story I'm going to order it, and probably enjoy it slightly more!
The Sicilian Jewish diaspora ended up as immigrants in the America's……They remained Catholics from the early conversions