A bit like baked wraps, these Sicilian-inspired tomato, onion and cheese parcels are delicious served warm or at room temperature, and are rather handy for picnics, too
This time nine years ago, we had just arrived in Sicily. It was the beginning of our second long summer stay in my partner’s grandparents’ house in Gela, a city on the south coast. The previous year had been the first time in many years that the house had been opened up and (thanks to the practical skills of another cousin) made comfortable and pretty much fully functional. Not functional enough, though, to cope with being closed up for another eight months, so when we arrived in 2016 the oven, fridge and washing machine all had problems getting going. So much so that we replaced two of them, but decided to do all we could for the cooker. Also, because it really was and is an extension of my partner’s grandmother Sara, who (I’ve been told) would have hated me turning her into a caricature.
We called a man who gave the 1970s cooker a thorough service and, after replacing the gas tubes and valves, gave it the all-clear, while making it plain that this was almost certainly a last reprieve. He left saying that while we should make the most of it, we shouldn’t make too many demands of it. Being June, and in a small house in the middle of an industrial city, demanding things from a gas ring, never mind an oven, was not a priority. So we used the oven only occasionally, and when we did only very early in the day, to make various things, including a few recipes for this column and the first incarnation of this week’s recipe, le scacce ragusane. Continue reading…
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