If you want to try Coria’s recipes this book is contains a fine collection fo his recipes from Eastern Sicily. Lovely.
https://www.amazon.com/Sicily-Culinary-Crossroads-Italys-Culture/dp/0979736935
Crustless Pistachio Cheesecake
Version 2, 6” x3” cake mold, 2/3 recipe.
Lovely cheesecake, smooth and silky consistency, no doubt that I will bake this a third time. Reduced temperature to 335*, bakes quickly, this was done in 22-25 minutes.
Yet another round of scacce from the pasta grannies made with the capuliato condiment.
I may make this tonight, since I have good tomatoes and good canned tuna on hand.
Eggplant agrodolce broadly adapted from Rachel Roddy’s column in The Guardian and the book “Profumi di Sicilia”.
I strayed considerably from both the cooking method and ingredients. These inch thick pieces were brushed with evoo and seasonings and then placed on a hot griddle, immediately covered and let brown and steam simultaneously, which did not take very long.
At this point , I returned to the recipe and made the agrodolce sauce which was 2T honey, 2T red wine vinegar which was warmed. I brushed the sauce over both sides and sprinkled with mint. The actual recipe also included capers and pine nuts.
This is marinating for at least an hour as recommended. I have made similar grilled eggplant dishes using very thin slices of garlic in between the cooked eggplant along with mint. I’m expecting this to be molto delizioso!
Looks great. I love aubergine, especially Italian and Turkish preparations. Do you own a copy of Profumi di Sicilia?
Thank you, I do not own a copy of that heavy weight book as described by RR in her column. And since I am not conversant in Italian, that might be a problem, four years of Latin is as close as I get!
That’s my kinda dish. Is it possible for you to list the amounts of those other ingredients like capers and pine nuts?
Check out her column in The Guardian, medgirl had posted above. I don’t have the link!
