Finochietto Pesto

Finochietto (soft, bright green, bushy fennel foliage) grows everywhere in Sicily and is used alot in Sicilian cooking. Tizi showed us how to use it to make a yummy pesto.

Finochietto Pesto = Finochietto + Pepita's (or equiv.) + Parmesan + Garlic + Blitz + Eat.

Modica

We recently took a day off our farm near Noto and got on the bus to Modica. This whole south east region was destroyed by an earthquake in the 1600's and several cities were rebuilt in grand baroque style. The day commenced chatting to several over zealous taxi drivers at the bus stop explaining the multitude of their services and handing us a 'business' card at the end (piece of scrap paper with name and number scribbled on it) promising us 'buon prezzo'(good price) and lasting friendship.
Once we arrived the first stop for Sarah was finding the famous chocolatier (http://www.bonajuto.it/en/). We didn't mind being subject to the sales assistant's enthusiasm who ensured we left having tasted everything in the store. Highlights included chocolate liquer served in edible chocolate glasses, a beef/chocolate dumpling and vanilla flavored chocolate.

Caperi

This is where capers come from. We rescued them from the side of the road and are currently nurturing them to good health in sea salt.

Ricotta!

The Ricotta Breakdown.

1. Fast for one week prior
2. Aquire many litres of milk (goat, sheep or cow will do)
3. Boil
4. Skim curd off top
5. Compress curd in cheese mould and set aside to enjoy at a later date (this is not the ricotta)
6. Add lemon (or other acidifying agent) to remaining whey
7. Re-cook (cooked in Italian is cotta hence the name)
8. Notice white lumpy clouds rising to the top (this is ricotta)
9. Skim this off top
10. Eat hot with broken up bread and a bit of extra whey
11. Ensure in close proximity to bed to ease the effects of ensuing drowsiness