IL SICILIANO

Perfect album, a gem of the '90s

Reprinted by Bompiani in 2003, now once again unavailable...why?

Palermitan-style Braised Beef
Ingredients: 1 kg veal; 50 g lard; Garlic, onion, celery, carrot; Parsley, rosemary, sage, bay leaf; Robust red wine; g butter; Olive oil, salt, and pepper.
Procedure: Sprinkle the piece of meat with small pieces of lard and onion, add salt and pepper, tie it with kitchen string, and brown it in a pot where you have melted the butter with three tablespoons of oil. Once the meat has taken on color, deglaze with a glass of red wine, let it infuse, then cover with warm water flavored with two onions, a stalk of celery, a carrot, and a finely chopped clove of garlic, along with the aromatic herbs tied in a bundle. Cover the pot and cook on low heat until the water is completely absorbed. Once the meat is cooked, remove the bundle of herbs, take out the meat, slice it, and keep it warm. Strain the cooking sauce and return it to the pot over the heat. Blend well and pour the sauce over the meat, then serve.

Eggplant Caponata
Caponata is a typical Sicilian dish, and this version is the simplest, allowing us to use a readily available vegetable. A taste of emerging Sicilian cuisine!
Difficulty:
Cooking time: 50 minutes
Ingredients for 4 people:
4 medium-sized eggplants
2 medium onions
100 g of capers
2 hearts of celery
3 ripe tomatoes
150 g of pitted green olives
1 glass of white vinegar
3 tablespoons of sugar
Extra virgin olive oil
Salt
Start by preparing the eggplants before the other ingredients, as they need to lose their "bitterness" for a couple of hours. Cut them into chunks and cover them with coarse sea salt and water; once the time is up, dry them off. In the meantime, you can prepare the 2 onions, which should be finely sliced and sautéed with the chopped celery hearts, olives, and capers.
After browning this mixture, you can add the 3 ripe tomatoes, which should be peeled and seeded after blanching them. Let this sauce cook for about fifteen minutes. Meanwhile, start frying the chunks of eggplant in plenty of olive oil and, once fried, add them to the sauce you have prepared. Mix in the vinegar and sugar, and let it cook until all the ingredients seem well combined (about 15 to 20 minutes).
Let it cool and serve.

The Camorra, like the Mafia, feeds on silence, fear, and indifference... why should we complain when our trash media doesn't focus on the usual buffoons, dwarfs, and dancers for once? If only there had been as much uproar for those in the past who broke the silence and the code of silence at the cost of their lives, like Peppino Impastato, just to name one. In Sicily in the 1980s, there was a moment of hopeful redemption; school groups would go to Palermo to visit the bunker court of the maxi trial against Cosa Nostra, and we really believed in it. More than twenty years have passed, and today we hear about kids who exalt Totò Riina, elevating him to a model of success, while others call Saviano an "infamous traitor." Let's not miss another opportunity; I repeat, let’s not leave him alone...

Immense

Perhaps some may not remember that at the end of the 1980s Giovanni Falcone was also accused of having a need for the limelight, yet everyone remembers how he ended up on the front pages of newspapers around the world... let’s try to see where the real mess that engulfs us lies. Personally, I consider Saviano to be a person/man/writer/character/journal ist who is a great source of pride in a country still dominated by the Casalesi, Corleonesi, and the usual crowd. Let’s not leave him alone.

Great record, excellent offering

Vortex, the books you'd create would be better off fleeing... anyway, you’re a genius, I admire you a lot...