The table is dirt road. (E 'a way of saying that the typical Sicilian table, like the road belongs to everyone, so any guests find the table laden can sit and eat what is). the aid of memory with its ability to make present the past, has revealed great moments from the memories, passed on a warm evening Agustín in a restaurant near the port of Cefalù, known and beautiful tourist resort in the province of Palermo.
We were on a sailing boat, returning from the Aeolian Islands, destroyed by a crossing made under a scorching sun. Set sail in the morning from Lipari, and after numerous unsuccessful attempts to tacking a 'total lack of wind, we decided going to the engine, and this had slowed down and shifted our plans, so, being already late afternoon, rather than aiming at Palermo, we opted for a stop in Cefalu.
arrived in the dock after dock-rite and a quick shower, we decide to dine in the restaurant.
Surprisingly we found that the city was immersed in the festivities dedicated to the patron saint of the city
SS Salvatore, the streets full of history and charm, were thronged by a crowd of tourists arrived and everywhere the scent given off by the intense delicatessen, prepared in the various stalls and restaurants.
We were close to the old wash, in one of those streets leading to the beach behind the walls, when attracted by laughter and singing out of tune, we found ourselves in a small restaurant. The atmosphere was really charming, old fishing lights spread
a warm and subtle glow. A few tables still clear, with blue and white checkered tablecloths and colorful pottery of Santo Stefano di Camastra, such as crockery.
Around one of these tables a happy company, created among a group of tourists and some locals had given birth to a festival of Italian songs and Sicilian, and a few glasses of wine, helped them to overcome the problems of language.
enchanted by the strange duet, made on the notes of ciuri-ciuri, by a German tourist and a British, we stopped a bit 'to watch, trying to decide between going or staying.
The nice owner of the restaurant involved and we decided for us, showed us
surprised that we had unit a table with typical starters, and also suggested we try a delicious stew swordfish.
clearly unacceptable, and it is easy to imagine how the evening ended, we joined in the colorful company drinking and singing with them until dawn.
The memory of this pleasant evening, resurfaced in this cold Sunday, I could not
that follows, carrying the recipe for stew of swordfish, for what I believe to remember its preparation.
I must admit, I welcome the result, it was really excellent,
I invite you to try it.
For wine I recommend a "Regaleali" cool white.
required: 1 slice of thick cut swordfish 500g
1 onion and 2 cloves of garlic
3 zucchini and eggplant 2 red bell pepper 1
250g diced tomatoes
extra virgin olive oil, salt and pepper
1 / 2 cup white wine
1 tablespoon chopped parsley
performance:
cut the slice of swordfish by of large cubes, which you will jump into a
just oiled pan, so that the pieces will be consolidated, keep aside.
Cut the pepper into strips and zucchini that you keep the skin clean.
Cut the eggplant into round slices, salted and roast.
in a pan, fry the onion and garlic, all finely sliced, and join the
zucchini and bell pepper, salt and pepper, cover and cook for about ten minutes. At this point add the swordfish with its sauce and add wine, tomatoes and half the parsley, and cook for another ten minutes.
Just before removing the pan from the heat on each plate arrange 3 slices of roasted eggplant , upon which pour the stew, supplemented by a handful of fresh chopped parsley.
