sardines, anchovies, mullet and other fish stories in Sicily

Since Alison and I returned from Sicily, I can't stop thinking about the fabulous "polpe" or octopus we had in Siracusa.  And that brought back memories of a wonderful meal our friend Pietro cooked for us which included stuffed sardines alla Palermo which we shopped for in Palermo's incredible, medieval fish market, the Vucciria. 


Other friends made us mullet, swordfish and tunny and I never ate so well as I did that 8 months in Palermo.  Fresh, wonderful fish, straight from the Mediterranean.


And in Trapani, the medieval salt pans with their lazily turning windmills - beautiful scenery around Castellemare and Cefalu's beauty.  I don't know why anyone goes to mainland Italy! 


And let's remember Paolo's restaurant in Siracusa, thank you Bruno and Lucia for taking us there, it was incredible.  So was Basirico's - fabulous octopus and sea bass.

Almond milk - today and in the Middle Ages - no refrigeration

A number of books on medieval cooking, especially in the Mediterranean, refer to the consistent use of almond milk. In my treasure trove of Sicilian cooking called Sweet Sicily by Alessandra Dummone, she shares that simple recipe with us. Latte di mandorle - blend the almonds with sugar to a fine powder. Pour the powder in a saucepan with water and put more sugar in. Heat, but don't boil, cool, then refrigerate. Strain or filter the milk through fine cloth or a strainer. How perfect for a region whose temperatures often sizzle above 90 degrees! Who needs cows?