Greek Dips

Feta and Avocado Dip

1 ripe Avocado
1 Tbsp Lemon juice
½ cup crumbled Feta
1 Tbsp ketchup
2 Tbsp Greek yogurt
2 Tbsp extra virgin olive oil
2 Tbsp Parsley chopped fine

 Peel a ripe avocado cut into small pieces in a bowl with two tablespoons of lemon juice to prevent it from discoloring; i.e. turning dark

Pulse in a blender and add ½ cup of crumbled feta, 1 tablespoon ketchup, 2 tablespoons Greek yogurt with 2 tablespoons olive oil and 2 tablespoons finely chopped parsley

 Blend well by mixing all the ingredients together and refrigerate.

Yogurt and Pepper Dip

1 jar Spanish Pimientos drained

4 Tbsp Greek Yogurt
2 Tbsp extra virgin olive oil
1 Tbsp honey
½ tsp Greek oregano or fresh from your yard
1 Tbsp balsamic vinegar from Modena

 Strain three peppers of packing liquid, chop finely and place in a bowl

 Add four tablespoons of Greek yogurt plus two tablespoons of olive oil, one tablespoon of honey, ½ a teaspoon dried crushed oregano and one tablespoon balsamic vinegar

 Blend all the ingredients together until you have a smooth paste

 Refrigerate.

What's in your child's lunchbox?

Sometime ago I read an article in The Washington Post that detailed some of the ideas parents should follow. I am outlining these ideas, so that my children can use them to prepare lunches for my grandchildren as they go off to School

Ages 4-8
An inactive little girl needs just 1,000 calories a day; an active one needs up to 1,800. For boys, it's 1,400 to 2,000. That makes for some tiny lunches!

Sample lunch: The classic peanut-butter-and-jelly sandwich is a great choice if you use two slices of whole-grain bread, two tablespoons of peanut butter and a tablespoon of reduced-sugar jelly. Pair it with a half-cup of pineapple chunks, a half-cup of celery sticks and a cup of reduced-fat milk. That's about 525 calories.

Cafeteria advice: Elementary-school menus tend to offer fewer options than those for older kids. The daily special, often macaroni and cheese or chicken nuggets, isn't always the best choice. Encourage your child to go for the everyday option, which typically features simple items such as a PB&J, a cheese stick, fresh fruit or fruit cups, vegetables and milk.

Ages 9-13
A sedentary preteen girl needs 1,600 calories a day, while an active girl needs up to 2,200. A boy's range is 1,800 to 2,600. Divide by three!

Sample lunch: A sandwich made with two pieces of whole-grain bread, two slices of deli turkey, a dab of mayonnaise and a slice of cheese. Add an apple and a cup of baby carrots, plus one or two tablespoons of reduced-fat dressing and some reduced-fat milk (or calcium-fortified soy or almond milk). That's about 630 calories.

Cafeteria advice: Many districts offer the same meals to middle-schoolers as to high-schoolers, posting menus under a "secondary school" heading. Investigate those menus with your teen.

Pesto, the Sicilian Version

Pesto, the Sicilian Version 

Basil is growing well and its starting to look abundant enough that soon it will be the perfect time to make pesto. Get ready to start pounding away, no, no wait this time we are doing Sun-dried Tomatoes Pesto.

In the blog of May 23,  2010 I noted that Pesto originated in Genoa, Italy, and that the word pesto comes from the Italian ‘pestare‘, which means to pound or to grind. I mentioned that pesto is a versatile sauce and not only can it added to pasta but also to pizza or used as a salad dressing it is particularly interesting with boiled new potatoes, and much more. 

So now we are going with Sicilian Pesto, also as versatile for we replace Basil with sun-dried tomatoes, the one preserved in olive oil.

The basic Ingredients except for the sun-dried tomatoes are the same and you can vary what goes in according to your taste. I use much more garlic than the three cloves and I use walnuts as pine nuts are expensive, very expensive

3 cloves garlic

8 halves – drained of oil and quartered

8-10 leaves of basil
3 tablespoons walnut halves
Kosher salt and pepper
½ cup extra virgin olive oil
¼ cup Pecorino Siciliano Pepato freshly grated

In a food processor place sun-dries tomatoes and pulse 3-4 times – If you were to do them in a mortar and pestle* you would grind until you have tiny shreds. So go easy and pulse; don’t pulverize.

Not too long ago the mortar and pestle were commonplace in almost all Mediterranean kitchens as well as in North Africa all with their intricate blend of condiments and spices which rely on this ancient grinding method to extract all-around flavors.

So, next place the garlic and a little oil add the basil and walnuts and pulse 8-10 times, incorporating all the ingredients. You want a little texture not pulverized.

If you are going to use the Pesto, immediately, add the cheese and pulse, 2-3 times, to a desired consistency

Blend in the remaining oil by slowly pulsing until you reach the desired mixture you want.  

When I make it, I want to see miniscule pieces of sun-dried tomatoes

* A mortar and pestle is a tool used to crush, grind, and mix solid substances. The mortar is a bowl, typically made of hard wood, marble, clay, or stone. The pestle is a heavy bat-shaped object, the end of which is used for crushing and grinding.

Note the difference in the sun-dried tomatoes preserved in olive oil and in natural state

Figs

I don’t recall where I read this, but the article said that in the ruins of a prehistoric village near Jericho, in the West Bank, scientists found the remains of figs that appear to be the earliest known cultivated fruit. It further went on to say that perhaps this was the first evidence anywhere of domesticated food production at the dawn of agriculture. The remnants of the figs found in this excavation were grown some 11,400 years ago.

Figs are said to have originated from southwest Asia, figs spread to the Mediterranean – and it is recorded that the Egyptians were cultivating them in 4000 BC.

The ancient Greek culinary master, Archestratos, considered dried figs a 'base' food, along with chickpeas, broad beans and apples, fit only for the poor. However, the earliest Olympians knew of their worth, apparently consuming great quantities of fresh figs for strength and stamina - the potassium in them also helps prevent cramp.

The ancients kept figs in earthenware pots during winter to preserve them, another indication that they were held in high esteem. This tradition was broken in the 20th century, when commercial drying meant it was no longer necessary.

Along with potassium, figs are a rich source of iron, beta-carotene, fiber and energy, and throughout Asia they are revered as an aphrodisiac. Buddhists and Hindus regard the tree as sacred - extracts from the fruit, leaves and bark are used in Ayuverdic (a system of traditional medicine native to India) medicine.

Figs also contain anti-cancer agents as well as healing and a natural chemical called ficin, which starts the breakdown of proteins and improves digestion.

When purchasing, always select figs that are ripe, for they do not ripen well after picking. As long as they are not overly ripe figs should last about a week - 10 days in the fridge but are best freshly picked, and in my house they last 2 hours.

Soon we will have figs from our trees, and it again looks like a good bounty, therefore, it’s time to think of to whom to give and what to prepare.

 
We will again prepare some jam, for toast and the souch:

Fig jam

1 pound figs (Mission Black), stemmed and chopped
1 vanilla bean
 ¼ cup sugar, or to taste

1 Tbsp water

Combine the ingredients in a medium saucepan; the fruit should be at a depth of a couple of inches

Bring to a boil over medium heat. (You might have to add another tablespoon of water to the figs, but hold off until you see how much of their own liquid they produce)

Adjust heat so mixture bubbles steadily. If it looks too soupy, increase the heat to reduce it; if there is not much liquid, lower the heat to avoid burning

Cook, stirring occasionally, until the mixture is liquid but thick

Allow to cool and refrigerate the mixture

Store, refrigerated, for up to a week

Grill the perfect Steak for Dad on Father’s Day


If you really want to impress Dad, on Father’s Day, grill a steak he can enjoyed and take the time and patience to do it right.

To begin, the most important first step is to buy the best quality meat you can afford.

When cooking a steak consider the thickness of the steak(s). It’s difficult to cook a rare or medium-rare steak with a caramelized crust if the steak is a ¼ inch thick. If Dad like a well done steak and you choose a 2 inch thick steak, the outer part will be incinerated and will look like a piece of charcoal, and the middle is still pink. A 1 inch-thick steak is perfect for a medium rare steak with a lovely crust.

The second most important aspect is to take the meat out of the refrigerator in time for it to return to room temperature before you grill it usually (30 minutes will do, keep it covered and never in sun). If the meat is cold when you place it on the grill, the outside will cook, but the middle will remain raw.

A safety note: never pour oil all over the grill or you will end up with burnt oil and grill fire that will synch your eyebrows or face and hair. Instead clean the grill with a brush and swab it with a paper towel dipped in a little oil to lubricate the grill. Instead, salt and pepper the steak and with your fingers spread a thin layer of oil on both sides of the meat before you grill it.

Obviously, make sure your grill is hot, (place your hand about 6 inches from the fire, over the plate, and count up to five, if you can stand it; it’s not hot enough for the meat yet) You will be surprised, how many people don’t allow the grill to get hot and therefore when the meat goes on grill, the meat will stick.

Turn the steaks once only (using tongs). Poke the steak with your finger to gage the state of doneness. If the steak is cold to the touch after a few minutes of cooking, it’s still raw. If it feels hot and hard, it’s very well done. Learn to find your doneness by the touch, it does not hurt, if you do quick poke. Also, if you keep turning the meat, the outsides won’t seal and caramelize, and you will get pale, tough, dry meat

At the end, allow the steak or meat to rest in a dish or platter, loosely covered with foil, for about 5-10 minutes in order to allow all the juices to settle back into the meat instead of running all over your plate

Enjoy and have a nice Father’s Day.

Fast One Day A Week

To eliminate waste that has loosened in the gut

Take two quarts of water add the juice of 2 lemon also add honey or brown sugar, or maple syrup for flavor.

Skip breakfast and lunch and have 1 glass each hour for 8 hours. For dinner have big salad with lemon and olive oil dressing, cooked vegetable such as spinach, and a baked sweet potato.

The dinner will break the fast and give food to settle you down. The salad and vegetable will clean out the intestines and eliminate waste that has loosened in the gut.

Eggplant Sandwich

Whenever the Seventh Regiment went down to Fort Dix or up to Camp Smith for that matter, my mother used to make me one or two eggplant sandwiches on freshly baked Sicilian bread rolls.
Once the persons sharing my jeep tasted a morsel or two, well my mother got to the point of making eight to ten sandwiches, for each trip.
Did she make them as I describe below, close to it, I have added the lettuce, tomatoes and basil leaves! In the early seventies basil was not as readily available as it is today and Feta was extremely expensive.
But each and every one of my comrades enjoyed the feast and always made sure to ask for more, which my mother obliged gladly.

½ cup all-purpose flour
2 large eggs, beaten
1 cup fresh bread crumbs
1 large eggplant (1-1½ lbs), cut into ½ inch round slices
½ cup canola or corn oil
Salt
Leaves of romaine lettuce, torn in half
A few medium beefsteak tomatoes, sliced thinly
8 fresh large basil leaves
4 thin slices premium Greek Feta cheese or you can crumble it

Wash, dry and slice the eggplant. Place in a colander with a little salt and let sit for 30 minutes. Pat dry with paper towels

Place the flour, eggs, and bread crumbs in separate shallow plates

Dip the eggplant slices first in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them stick

Heat half the oil in a large nonstick skillet over medium heat and cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side should do it

Transfer the fried eggplant to a paper towel lined plate to drain off some of the oil
Wipe out the skillet and repeat with the remaining oil and eggplant
Sprinkle the hot eggplant slices with salt if you want, does not really need it

Layer, eggplant, lettuce, tomatoes, basil, and feta cheese on to a good roll to form 4 sandwiches or have slices of eggplant on the top and bottom of each stack to serve as a sandwich without bread

Orthodox and Catholic Easter

Two weeks from today we will celebrate both the Catholic and Orthodox Easters. Or as it is commonly referred to as Pascha (Πάσχα - Greek), Pasqua (Italian).
Easter is the feast of the Resurrection of Jesus Christ. Pascha/Pasqua is a transliteration of the Hebrew “pesach”, meaning Passover.

Easter in Greece and Italy, for that matter most of Europe is a very Christian holiday, and celebrations begin the week before Easter starting during Holy week, getting its start on Palm Sunday and ending the Monday following the Easter. Although all of Holy Week is important, it is Easter Sunday when the real festivities begin, for the Catholic world, to celebrate the resurrection of Christ. For the Greek Orthodox and Orthodox in general Easter Sunday begins the night before. On Holy Saturday Night the light of faith is lit and the populous sing the “Christ has Risen” or “Christos Anesti” and culminates with the liturgy of “love” on Easter Sunday afternoon, which very few people attend since most parishioners are at that time gorging themselves, eating grilled lamb and feasting with family and friends.

Easter is celebrated in many diverse ways across Greece and Italy and reflect the regional differences which reflect peasant lore and even pagan influences.

Catholic Easter, in Italy as I remember, and still goes on today, begins with morning Mass or you wait as most people do for the Noon High Mass, “Messa Cantata” as they call it in Italy, for the Orthodox readers, this is as close as the Catholic Church comes to approximating our Liturgy. In the post Mass/Liturgy of Easter Sunday, most families gather around a feasty sit down dinner and spend much of the day feasting with extended family and friends. And what do you expect after a long solemn Lenten period which should have consists of 40 days of fasting and prayers thus allowing everyone to look forward to the traditional holiday dishes enjoyed on Easter. For the Greeks, if you can afford it, it’s a whole or maybe 2 lambs being roasted on the spit, lots of side foods like pastitsio, mousaka, spanakopita, tiropita lots of salads and plenty of wine. Except that in Greece this is done outside the cities. Athens is actually empty on Easter Sunday, as is Yannina.

These days fasting is not observed as strictly as it once was. While it used to be that during Lent we, Greek Orthodox, cut out meat, eggs, cheese, milk, butter and sweets, really all products containing animal products plus a few other, but then no one was on ‘this’ or ‘that’ diet which sometimes call for special foods. The Catholic approach is the simplest, it’s to give up something you really like for Lent and eat fish on Fridays, all other days – do what you have to do. These days, unfortunately, in the Greek Orthodox Church, they preach that you have to show that an effort is made to avoid the aforementioned forbidden products.

It is because of the forbidden products that feasting on Easter Sunday commonly involves rich foods that we were supposed to miss due to the fast.

I am sure most of you know that Easter is a moveable feast. That is that unlike Christmas which always falls on December 25, Easter floats. You may be very interested in learning how the date is chosen each year. It turns out to be quite complicated but basically, Easter Sunday is calculated in such a way as to maintain the same seasonal alignment of the year and the same relationship to the astronomical full moon that occurred at the time of the Resurrection in 30 A.D. Therefore, Easter Sunday starting from 326 A.D. has always been on a Sunday starting around the beginning of March all the way to the end of April. This same system has been used, as I said, since 325 A.D. and is still used today and it is very likely to last well into the future.

Pasta con Sarde
Pasta with Sardines – quick method

4 tablespoons olive oil
2 cloves garlic – sliced
1 small onion – chopped fine
1 medium can tomato sauce
2 cans prepared (pre cooked) sardines sauce – imported from Sicily

Heat the oil in a medium sauce pan, on medium/low heat
Add the garlic and allow to sauté until you smell garlic
Add the onion and allow to sauté 3 to 4 minutes

Add the sauce and cook until it’s somewhat thick, you don’t want it dry
Add the sardines, from the can, and allow to cook until sauce is thickish

Cook 1lb perciatelli and combine with sauce and top with bread crumbs


Pasta with Sardines – the correct method

16 oz perciatelli or spaghetti
10-12 oz fresh sardines (or frozen)
5 filets salted sardines / anchovies - washed and boned
2 bunches scallions
2 cloves garlic - chopped
1 16 oz cans plum tomatoes – chopped fine
1 16 oz can tomato sauce
3 tbsp currants or raisins
3 tbsp pine nuts
¼ cup olive oil
2 tbsp parsley - chopped
2 cups dill or fennel leaves- chopped
½ cup bread crumbs
Pinch of sugar
Salt and pepper

If the sardines are fresh - usually found around March 15 in Italian neighborhoods - cut off head; gently remove the guts and bones and with your hands wash off whatever scales remain.
Cut the filets into 1" pieces and set aside. If fresh sardines are not available, buy the frozen ones and thaw in refrigerator, immersed in ice.

In a Dutch oven add oil and sauté scallions, salted sardines/anchovies and garlic until clear. Add sardines, plum tomatoes, tomato sauce, currants and chopped dill; bring to a boil, simmer at medium heat for 25 to 30 minutes. Add pine nuts 5 minutes before serving, to make sure they are crunchy.

In a separate pan heat two tablespoons of oil, reserved from the ¼ cup, add bread crumbs and toss until browned, add pinch of sugar and set aside.

In salted water cook the pasta to ‘al dente’ consistency - drain, toss in pan with sardines.


Bread Crumbs Condiment
While the sardines are cooking, in a frying pan on very low heat, otherwise they will burn, add:

1 cup bread crumbs (fresh preferably)
1 tablespoon sugar
plus
2 tablespoon oil

Allow bread crumbs to brown on low heat in the frying pan
Stir constantly until the bread crumbs start to turn brown, they should all be medium brown.

Place in a bowl and allow the bread crumbs to cool
Sprinkle over the pasta with sardines

SNAIL STEW
SUPPUNI di BABBALUCI
Copyright 1996/2010 P. Farina - All Rights Reserved

During the first days of spring and the first days of fall, snails come to the surface and people all over Caltabellotta feasted on snail soup. Today they import them from Morocco as we do in the U. S.
Snail soup is not a common everyday meal my daughter and I are the only two takers in our family who long for the season to arrive. Unlike most teenagers, since she is now an adult, my daughter learned to like some real Sicilian foods, on what otherwise is considered not a very appetizing dish. "Snails" you must be joking, these are the comments she got from friends.
Unless you try a few along with the potatoes, artichokes etc., don’t snob those of us that enjoy this dish.

3 lbs. snails
8 cups water
1 onion - diced
2 lbs. russet potatoes - ¼'d
3 large carrots - ½ inch pieces
4 medium artichoke hearts - ¼'d
6 cups chicken broth
2 tbsp. olive oil
1 large red pepper - skinned and diced
2 bay leaves
½ tsp. dry rosemary
salt and pepper

Wash snails with salt and cold water. At this point many should break the membrane and come out of shell. The membrane must be removed with a toothpick. In a pot boil 6 cups of salted water to which add the snails. Cook at high flame for 5 minutes remove and set aside.

Peel and quarter potatoes, do the same to the carrots. If artichokes are frozen or in can you can use as they are. If fresh, clean and quarter. In large pot place oil and add onion, potatoes and carrots and allow to sweat for 5 minutes. Add chicken the broth and remaining 2 cups of water and bring to a boil. Add remaining ingredients except artichokes, cook until potatoes are done "al dente" they show a little resistance to the tooth, add the artichokes and the snails (still in shells) and cook another 10 to 15 minutes.

The Departure of a great columnist

A few weeks ago Mark Bittman, who wrote The Minimalist column for the New York Times, wrote his last column and selected 25 of his favorite recipes, which he published over his 13 years.
I have followed Mr. Bittman, religiously, for the last ten years and enjoyed his columns and videos, not only for the content but also for the simplicity. His approach has been that, no matter what, the simpler the better. Guess what, he has always been right.
I have chosen my favorite of his list of the 25 he favors, and even though it’s not a Sicilian or Greek influenced recipe it’s a great pasta dish and here it is:

PASTA ALLA GRICIA
Time: 30 minutes
Three-Way Pasta
As popular as spaghetti alla carbonara may be, most American cooks don't realize that its essential element is meat. The crispy bits of cured pork that elevate the eggy sauce are actually the building blocks for three of the great classic pastas made in and around Rome.
The most basic of them, pasta alla gricia, contains no more than the meat and grated sharp cheese. With eggs added to the sauce, it becomes the familiar spaghetti alla carbonara, named for the charcoal makers who created the dish. And if you add the sweetness of cooked onions and the acidity of tomatoes, you have pasta all'amatriciana, from the town of Amatricia.
For years, authors of cookbooks and articles about Italian cooking suggested that the ''genuine'' meat for these recipes was pancetta: pork belly that is salted and cured but not smoked. Pancetta is available in any decent Italian deli and many specialty stores, although bacon -- which is also pork belly, cured and smoked -- is an adequate substitute.
But in Italy the first choice for these dishes is guanciale, which is also salted and cured but not smoked. It is made with pig jowl, a fatty and exceptionally delicious cut.
Those lucky enough to be in Rome can find guanciale not only in salumerias but also in supermarkets. In New York, it's a little harder to find, but worth the effort. You can buy guanciale at a few specialty markets, including Salumeria Biellese (376 Eighth Avenue at 29th Street; 212-736-7376), a 75-year-old institution that also produces good pancetta and sausages.
Guanciale is typically sold in pieces weighing a pound or a little more. Because it is cured until nearly dry, it will keep for months, and you can hack off a bit anytime you want to make one of these dishes.

2 tablespoons extra virgin olive oil
1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound)
Salt and freshly ground black pepper
1 pound linguine or other long, thin pasta
1/2 cup grated pecorino Romano, or more to taste.

1. Bring a large pot of water to a rolling boil. In a small saucepan, combine olive oil and meat, and turn heat to medium. Cook, stirring occasionally, until nicely browned, about 10 minutes. Turn off heat.

2. Salt water, and cook pasta until tender but not mushy. Reserve about a cup of water before draining pasta.

3. Toss drained pasta with meat and its juices; stir in cheese. If mixture is dry, add a little of the pasta cooking water (or a little olive oil). Season with plenty of black pepper, and serve.

Yield: 3 servings as a main course or 6 as a first course.
Variations: Spaghetti alla carbonara: While pasta is cooking, beat 3 eggs in a large warmed bowl. Stir in about 1/2 cup freshly grated Parmesan and the meat and its juices. When pasta is done, drain and toss with egg mixture. If the dressed pasta is dry, add a little reserved cooking water. Add plenty of black pepper and more Parmesan to taste, and serve.
Pasta all'amatriciana: Remove pancetta with a slotted spoon and, in the juices left behind, saute a sliced medium onion over medium heat, stirring occasionally, until well softened, about 10 minutes. Turn off heat, and let mixture cool a bit to avoid spattering. Stir in 3 cups chopped canned tomatoes and turn heat back to medium. Cook sauce, stirring occasionally, while pasta cooks. Drain, and toss with tomato sauce, reserved meat, and at least 1/2 cup freshly grated pecorino Romano or Parmesan cheese.

Beef and Mushroom Stew

During these cold snowy days of winter a beef stew is appreciated and serves well in warming the whole family. Naturally a beef stew takes on a more complex rich flavor with the addition of earthy type of mushrooms, and that would be Porcini, Since Porcini when found, are extremely expensive, use the dried packets and the addition of Portobello and or cremini ( baby portobello) to flavor the stew. You may also add any other vegetables you desire only add them at the beginning of step 2, just cut them into smallish cubes.

Serve with crusty Italian bread and a glass of robust red wine which will make this a memorable meal.

1 pound sirloin, trimmed of fat, cut into cubes
⅓ cup all-purpose flour
1 tablespoon olive oil
1 packet dried Porcini – reconstituted in hot water
6 cup chopped cremini or portobello mushroom caps chopped
2 cups frozen pearl onions, thawed and patted dry
2 tomatoes, chopped or canned petit chop
2 cups frozen cut broad green beans, thawed
2 carrots thinly sliced
2-3 Potatoes peeled and cubed
1 can reduced sodium beef broth
¾ cup red wine
2 teaspoon chopped fresh thyme or ½ teaspoon dry
½ teaspoon salt
¼ teaspoon fresh pepper

Place the steak pieces in a large bowl and sprinkle with flour, tossing to coat
Heat the oil in a large saucepan over medium heat and add the steak pieces (reserving any excess flour) and sauté, stirring once or twice, until browned on all sides and somewhat pink in the middle, about 3-4 minutes
Transfer steak cubes to a plate and cover – tent like - with foil to keep warm

Once you remove all the beef pieces add the mushrooms, onions, and tomatoes, and any other vegetables at this stage, to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3-4 minutes

At this point sprinkle the reserved flour over the vegetables, stirring to coat and add the green beans, broth, wine, thyme, salt, and pepper.
Increase the heat to high and bring to a boil, stirring often and reduce the heat to a simmer and cook, until the broth has thickened, about 10 - 12 minutes

Add the reserved steak and any accumulated juices and cook, stirring often, until heated through, about 4 - 5 minutes

Photo borrowed from www.cooking-at-home.com

The pleasure of eating Sardines

The New York Times food writer Mark Bittman recently had a write-up and a video on the pleasure and benefits of eating fresh sardines. How right he is!

Sardines contain omega-3 oils, selenium, vitamins B12 and D. Sardines can be baked, as in this case, or fried, quickly in oil and I even eat the heads, nothing goes to waste except the spine bone or skeleton bone. You can also have them prepared stuffed, “Beccafico” (filled with a mixture of breadcrumbs, pine nuts, golden raisins, sugar, lemon juice add egg, to bind the ingredients together) style or ceviche style, marinated in lime or lemon juice with extra-virgin olive oil and a spice or two; Any style you prepare them, they are delicious.

Sardines are named after the island of Sardinia, where they are found in abundance, not as in the early part of the Century, but still abundant.
Sardines are commercially fished for a variety of uses, such as bait or for immediate consumption as well as for canning, drying, salting and smoking.

Having grow-up 18 kilometers (about 12 miles) from the sea and the city of Sciacca, which is south of Caltabellotta and one of the premier fishing cities of Sicily, eating fish is not an occurrence it’s a ritual. About 90 percent of all dishes served and eaten in and around Sciacca are seafood and / or contain seafood. A friend of the family gave me this recipe which is served in all the restaurants of the area.

Sardines Baked Sciacca Style
Sardi a la Sciacchitana 

2-3 lb. fresh sardines – depending on the size or 2-3 per person
½ cup white wine vinegar
½ cup olive oil
1 Tbsp oregano
4 cloves garlic – sliced thinly
½ tsp pepper
½ tsp salt
½ cup, freshly made, breadcrumbs
¼ cup olive oil

Pre-heat oven to 350 degrees F

Remove gills and guts from the sardines, leaving the heads on
Wash and pat dry and set aside

In a bowl prepare a marinade of vinegar and oil to which add oregano, garlic, pepper and a dash of salt
Pour the mixture over the sardines and allow marinating for ½ – 1hour refrigerated

Lay the sardines out in a baking dish, sprinkle breadcrumbs, extra-virgin olive oil and bake, without covering, for 4 to a maximum of 6 minutes, depending on the size of the sardines. If they are small, 4 minutes is just enough time to warm up, the vinegar will have cooked the sardine flesh during the time they marinate.