Home

18 dicembre 2017

n Our company
n Our clients
n Contact us
n News
n Eoliebooking
n Shuttle Bus
Sicily airports -Milazzo
and vv
n Tickets
ferries/hydrofoils
n Reach islands
Timetables
n Tourist services
n Public services
n Where to sleep
n Where to eat
n Excursions
n Announcements
n Eolian Pictures
n Webcam
n Nature and itineraries
n History
n Volcanoes
n Photo gallery
n Aeolian cooking
n Characters
n Culture

Book your ferry
   to Aeolian

 


 

Aeolian Cooking


From the little information that to give us the ancient writers, in the Aeolian kitchen in age Greek and Roman had to be predominant the fish. Diodorus Siculus (V 10, 1-3) says explicitly that the sea of Lipari "provides all kinds fish in large quantities". Diodorus also boasts fertility of the island of Lipari "rich fruits of those who offer extraordinary pleasure to those who enjoy". But in the "liparota" kitchen during the first age Greek was make extensive use of capers, plant loved by the Greeks, who have attributed to it (although without explicit reference to Aeolian) medicinal virtues.
In the old recipes (in the greek period of the Eolian Islands) were used grinders and "macinelli", mortars and pestles stone, large and heavy earthenware bowls, big pitchers, small "giarette" and large "giare", bowls and cups of various forms.

 

RECIPES BASED ON CAPERS

How to use them

CAPERS IN SALT: before using them, put them in abundant cold water, changing it many times, to make them loose a little bit of salt and be careful not to salt too much the food they will be added to.
They are optimal also simply flavoured with olive oil, some drops of vinegar and aromatized with garlic. They are used in numerous and delicious dishes, with meat or fish, as vegetables, to prepare sauces and specialty and has a useful tonic-digestive function.

CAPERS IN VINEGAR: before using them it is recommended to wash them in cold water in order to partially eliminate the sour flavour of the vinegar.
They are usually used in tomato salads, rice and mixed and can be used alone with olive oil or any other natural aroma.

The preparation of the dishes has been realized in collaboration with the famous Lipari “FILIPPINO” Restaurant, Chef: Lucio Bernardi.


CAPER DELICACIES

THE PIZZAIOLA SAUCE
Simple, fast and exceptional: Fry slightly a clove of hand crushed garlic, in olive oil, add some mature and peeled tomatoes and before complete the cooking join one handful of capers.
Fix with salt and pepper. Is is optimal with “pastasciutta”, meat or fish, grape and some vegetables.

CAPER BUTTER
Excellent with grilled meat, fillets of fish, hamburgers and chops: 50 grams of butter and one spoonful and a half of good medium capers thin minced.

ANCHOVIES AND CAPER BUTTER
As above, with an addition of fillets of anchovy minced: The butter must be warmed up and skimmed on the flame.


SWORD FISH AT ONASSIS WAY

Ingredients for 4 persons: 4 slices of fresh sword fish, a glass of oil, 2 eggs, 1 small onion, a handful of parsley, a pinch of thymus, a handful of capers, 2 spoonfuls of French mustard, 1 lemon, salt, pepper.

Preparation: Drop in a cup two yolks of egg lightly salted and pour the oil by drops stirring until you obtain three quarters of a mayonnaise cup. Add the lemon juice, onion, parsley, thymus and the capers, the all minced until it reduces in swill. Add two spoonfuls of mustard. Put the slices of fish on the grill greased of oil. Add Salt, pepper, make them brown, serve them very warm.


THIN NOODLES (TAGLIOLINI) WITH CAPERS

Ingredients for 5 persons: 350 gr. capers “occhiellino”, 1/2 litre of fresh tomato sauce, one bunch of basil and one of parsley, two cloves of garlic, three spoons of olive oil.

Preparation: Fry garlic and oil. Hardly brown, put the basil, parsley, fresh tomato sauce, capers and salt, let it cook for a quarter of hour approximately. Flavour with the thin noodles (tagliolini) of fresh paste.


SPAGHETTI WITH CAPERS AND SMALL TOMATOES

Ingredients: 200 gr. of medium or big capers of Lipari, 600 gr. of mature tomatoes cut to small checks, 3 cloves of garlic squashed, a large forelock of basil and mint, 4 spoonfuls of olive oil - chilli pepper at will - spaghetti.

Preparation: Fry the garlic in olive oil, hardly brown add the tomatoes, basil and mint, cook for 5 or 6 minutes, add the capers desalted and complete the baking fixing all with salt and chilli pepper at will. Drop the paste slightly underdone, mix it with the sauce for a few minutes - Serve smoking accompanied with grated sheep cheese (pecorino).


CAPERS SALAD AT FILIPPINO GRANDFATHER’S WAY

Ingredients: 1 medium red onion, 300 gr. of big capers of Lipari, 20 olives, 5 anchovies filleted, 8 tomatoes, basil, extra virgin olive oil, mint and hot chilli pepper, 4 boiled patatoes sliced, one leaf of heart of celery cut to small checks.

Preparation: Prepare the raw onion slices after having them immersed for 30 minutes in water and vinegar. Join the big capers desalted and the olives, the anchovies, the celery, the tomatoes cut in length, the patatoes and the chilli pepper. Flavour with the extra virgin oil, abundant basil and mint. At will can be added toasted wholemeal bread lightly softened with lukewarm water.


AEOLIAN SEAFOOD SALAD

Ingredients for 4 persons: 1 kg. of seafood, 200 gr. of small octopuses, shrimps and small cuttlefishes, to flavour: 7/8 spoonfuls of extra virgin olive oil, 1/2 spoonful of minced parsley, 1/2 clove of minced garlic, 50 gr. of black olives, 100 gr. of extra big capers, 1/2 minced chilli pepper, the juice of a lemon and salt.

Preparation: brush the seafood, wash them, put them in a frying pan adding sliced onion and some white wine and make the valve open on blazing flame. Drain the seafood, filter the cooking liquid put it apart and therefore untied the molluscs from the valves. Boil the octopuses, shrimps and cuttlefishes in salted water. Drain them well and cut them in small pieces, add them to the seafood that you will keep entire. Flavour the seafood salad with olive oil parsley and the minced garlic, chilli pepper, black olives, capers and salt; therefore add the filtered cooking liquid of the molluscs and the juice of lemon. Mix well.


CUCUNCI (CAPERBERRIES)

As starters, in accompaniment to cocktails, as substitutes to olives and small onions, in the composition of aperitifs use the FRUITS OF THE CAPER , “CUCUNCI” (CAPERBERRIES).
Thanks to their particular aroma and their singular consistency, they are very appreciated.

 


 

Virtual Tour

 

In boat at Aeolian

 

Last news

 

Meteo

 

Visits

 

Typical Products

Vacanze alle Isole Eolie  


qrcode
 

 

Nautilus Web Magazine
Iscriz. al Tribunale di Vicenza
Nr.869 del 17 Giugno 1996
Dir.Resp.: Matteo Salin

Eolnet s.r.l. S.U.- Isole Eolie - Aeolian Islands - P.Iva 02636930832
Cap. soc.: € 10.000 i.v.- Registro impr.: MESSINA
N. iscr reg. impr.: 02636930832 - N.Iscr R.E.A.: 183197
Via V. Emanuele 247 - 98055 Lipari (Messina)
Tel:+39 090.9814257 Fax +39 090.9811721  E-mail: info@eolnet.it
Sitemap - Privacy Policy
THE OFFICE IS OPEN  LUNEDI AL VENERDI DALLE 9.00 ALLE 13.00 TEL 090/9814257
PER EMERGENZE DAL LUNEDI AL VENERDI DALLE 16.00 ALLE 20.00 POTETE CONTATTARE IL 373/8740643

Add to favorites
Top 50 Webcam

the directory add site