1.11.2019

Sea salad with Modica beans

 

«For autumn, as Peppe Cannistrà explains, I Banchi have added to the menu a salad of molluscs, served with a purée of cottoia fava beans, typical of Modica, that are cooked until splitting apart. According to tradition, they are savoured with abundant oil – from where it comes the term trappitara, from trappitu, the oil mill – and fennel seeds.
«The protagonists of the sea salad are octopus, squid, cuttlefish and mussels, seasoned with oil, lemon, oregano and parsley».

Ciccio Sultano
A practical mind