All my life I have run around in bare feet, kicking off my shoes as soon as I get home. Now I have been told this is fatal, and that flat shoes are equally bad for the Achilles tendon. It is not fun, and I am getting stir crazy.
After this self-indulgent moaning session I will move on.
The weather is glorious, and I have been lolling around on the terrace catching up on my reading. In preparation for my October Sicily visit I have re-read David Gilmour fascinating life of Giuseppe di Lampedusa, The Last Leopard. It is a fascinating glimpse behind the scenes, and inspired me to watch again the dvd of Viscontis “Il Gattopardo”. Anyone planning a visit to Palermo should watch this before they go.
May is a great month for vegetables because the winter greens linger on, even though the fresh spring vegetables are usually irresistible. I have denied myself the pleasure of visiting the market because the uneven cobbles would be a challenge at the moment, but I phone to talk through whats looking good before I give my order. This is probably as useless as the customers asking the fishmonger if the fish is fresh. What answer do they expect ?
Today I have bought my first agretti of the season. This is also known as “barba di frate” or friars beard, which seems an unkind conjecture. It is a pain to clean, but nowadays it is usually sold in bunches with most of the roots already removed. It cooks in a few minutes. I am giving my favourite, very quick recipe at the end of the newsletter.
A group of three friends have had to cancel their June Sifnos adventure for health problems. Their travel insurance is covering their deposits so I have three places available for 1000 euros instead of 1750. Details on my website. Get in touch if interested.
There is still availability for Sicily in October
For domestic reasons I have postponed the Ciociaria until April 2018
Agretti con uovo in camicia
1 bunch agretti, washed and trimmed
1 large, fresh egg
1 T extra virgin olive oil
1 small piece chilli pepper
Cook agretti in boiling, salted water for five minutes. Drain, reserving some of the water. In a pan heat the oil, add the garlic and chili. Stir in the drained agretti and stir round for just under five minutes. Carefully poach the egg for two minutes in the boiling agretti water. Lift out and serve on a large plate, surrounded by the agretti.