Traditional Sicilian Kitchen
Often, the traditional Sicilian/Italian kitchen is considered very strict and not open to innovative “fusion approaches”. Well, sometimes it’s true. However, when we go back in history and analyze the roots of any recipe, we find that Italian dishes are often a result of thousands of years of fusion and meetings, from east to west and from Africa to the north. All of this is more condensed in a place like Sicily, where this mix represents its own essence.
Yes, often some recipes became so popular for the practical easy approach of that.
This is the case of this Sicilian side dish called Stimpirata.
“Stimpirata” in Sicilian language literally means temper, temper the taste, make the taste softer.
This recipe born to help some meat lose its “wild” taste, so by making a sweet and sauer condiment with vegetables often in the garden (Celery, Potatoes, and Carrots) we will have a perfect balance cooking meet on this “vegetable mix sauce”.
a Mediterranean Sauce
Mediterranean Sea means fish for the people who live in this area, and when searching for the origins of this recipe, it is impossible not to mention it. One of the main reasons why this source became popular is its ability to be used to preserve food. Very similar to escabeche or scapece sauce, the saór or savór sauce (Venice region) uses vinegar as a base to preserve the food for a few more days.
We often forget this aspect but keeping the food fresh for a longer period was certainly very important at that time. This is why all of these recipes are still appreciated cold instead of warm.
Here we propose to became confident with this sauce with a kind of meat very easy to find. Chicken. Considering you can do with other kind of, here the ingredients list, of course like a lot of recipes we report here are often part of our ON LINE COOKING CLASSES just on Contact Page to subscribe for.
INGREDIENTS 2/3 Persons:
- 1 Celery Rib
- 2 Carrots
- 1 tsp of capers
- 1 spring of Mint
- 2 Potatoes
- 150 gr Green Olives
- Winegar
- Salt and pepper
- Extra Virgin Olive Oil
- 1 Clove Garlic
- 500gr Thighs Chicken (if you want to cook with)