Savoring Sicily

It’s no secret that The Chopping Block in Chicago is my favorite cooking school. A sponsored cultural and culinary adventure in Tuscany was swept aside by COVID; a similar opportunity in Sicily was a no-brainer, and something never to be forgotten.

One of the things I like most about cooking is to challenge myself to replicate dishes I find interesting and enjoyable, ranging from the simple to the complicated. I have, in my mind, a list of dishes to try, but the first I tackled was a traditional Italian cracker called taralli. Oddly enough, my first taste of taralli was at the bar in The Langham Hotel in London. At a subsequent welcoming event in Sicily, taralli were also served, at which point the whole London/Sicily connection came into focus. The service staff in The Langham’s bar were all Italian immigrants living in London; their influence was obvious in the taralli bar snacks.

Taralli have their origin in the Puglia region of Italy. Obviously they are popular, making their way to tables in Sicily, despite Sicilians thinking of themselves as Sicilian first, Italian second. The basic crackers are a simple blend of olive oil (of course!), white wine (of course, again!), flour, and salt. Tradition calls for fennel seeds for a savory touch, though one of the delights of taralli is the use of other savory components as well – toasted sesame seeds and ground black or red pepper come to mind.

I’ve posted a recipe here, and I hope you’ll give them a try. Taralli are easy, not messy to make, and if crispy/crunchy is your thing, you’ll be delighted. Yes, you do boil them before baking, which explains their somewhat bagel-like appearance, though they are bite sized.

And of course, there’s more to come. We had some marvelous breads, some made with ancient grains, and I’m working on those. Just so you’ll know, dipping pieces of bread in olive oil, maybe with salt and some balsamic vinegar, is not necessarily an Italian thing, but an American variation.

Salads were almost a rarity, and when served were quite simple. Thinly sliced cabbage with some fresh tomato, dressed with olive oil, lemon juice, and some salt, was the most common.

Desserts were not de rigueur, but when desserts were provided, canoli were perhaps the most common. One special dessert in particular did stand out, and when I rise to the challenge of trying to replicate a thin chocolate tart shell, filled with almond foam and topped with toasted sesame gelato, you’ll be the first to know. Tackling that will take some nerve!

More to come! If you give taralli a try, let me know. Enjoy!