 Side Dishes
This delightful array of vegetables has eggplant as its star, but each of the other ingredients contribute a unique flavor, which, when combined produces a symphony so powerful you can almost feel the rays of the Sicilian summer sun dancing on your tongue! 
Barry's mother was known as one of the "poentoni", or polenta eaters - a slang term used to describe the poor peasants of the Treviso area of Italy before World War II. In more recent times, Polenta has become a fashionable replacement for potatoes or rice, frequently served under a nice pork roast with gravy. Many Italians still cook polenta in the traditional paiolo, a copper pot with tapered sides. The paiolo lets out the maximum amount of steam while evenly distributing the heat through the polenta. - Debbie(click on photo to enlarge) 
Arancine (or Arancini in some parts of Italy) look like little oranges. They are actually fried rice balls stuffed with a variety of ingredients. Here I am making a traditional version using prosciutto and mozzarella. Our friend Maxi in Venice makes a cone-shaped version for a beautiful presentation, but the round ones are easier to work with. - Debbie
Insalata di Arance e Finocchio |
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