Greetings, this blog is dedicated to my life in photography. Thank you for visiting.
Friday, January 25, 2013
Risotto, local style
This very simple comfort and cucina povera food is now called risotto but it differs much from the traditional Milanese risotti as it's very simple and has no meat or chicken broth. I cooked the cauliflower in olive oil, peeled and then crushed tomatoes, and garlic. Sea salt and black pepper was added to taste. This is the classic affogato recipe that here in Castellammare we used to call brocculu pisciatu that means "pissed on cauliflower." Please do not ask why. I cooked the rice aldente and then added it to the cauliflower. It was served with local incanestrato, the Sicilan version of pecorino cheese that has a tangier, fuller taste. Simplicity in itself and great for a rainy wintry evening supper.