Friday, February 12, 2010

what we're eating now

“ Poach the head of cauliflower in salted water, remove it when still slightly firm, and chop it into large chunks. Then season it in a skillet after you have sautéed a small onion, thinly sliced, in olive oil in the same pan. In another pan, fry up a piece of fresh sausage, and the moment it turns golden, cut it into small disks no more than an inch wide, removing the skin. Add the cauliflower to the pan with the sausage bits and oil, adding a few potatoes sliced into thin transparent disks, some chopped black olive, salt, and spices. Stir this assortment well. Knead some leavened bread dough into a broad, flat disk and mold this into a cake tin with a tall rim; fill this with the mixture and cover with another round sheet of dough, kneading the edges together. Spread lard over the upper parts and put the tin into a very hot oven. Remove it as soon as it turns golden brown (but this will take half an hour or so).”

This was the recipe for ‘mpanata di maiali that the inspector asked the cook to dictate to him after he and Fazio had finished licking off their fingers.

Excerpted from The Wings of the Sphinx by Andrea Camilleri

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