In China when they ask me what I like to cook, and I don’t respond with ‘Chinese food’, I receive a kind of incredulous stare and barely suppressed snort of laughter. ‘You cook English food then?’ Because there cannot be an alternative. Describing that cooking is not totally about culturally- accepted and well-known dishes and more about putting together ingredients that have a natural affinity with each other, is, it seems, conceptually too difficult to grasp. If it doesn’t have a name, it isn’t worth bothering with. I could say, ‘Italian food’ and then there are the sighs of approval, the knowing looks: ‘Ah yes, pizza and pasta.’ It’s really not that simple….
Yet in Italy too there exists a similar culinary snobbery. There is a way of making things. There is a way, and there is no argument. On my recent trip I stayed in Arezzo with some friends and, on the first night, Gloria, a feisty Florentine, made us caponata. A Sicilian dish, yes, but the way I was invited to watch the procedure left me in no doubt this was the correct cooking method.
‘You should always blanch the celery first. Shouldn’t you.’ She was not asking for my approval.
Over the nine days I spent in the Beautiful Country I ate cappellacci di zucca in Ferrara, cacio e pepe in Rome and many delicious seafood antipasti in Pescara but that caponata, the mingling of the sweet and sour, was the one that tingled my tastebuds the most. Even better when we had it cold as part of a picnic lunch high in the Tuscan hills the following day.
So it was the first meal I made when I came back. Sourcing the ingredients was not difficult, a cycle down to Twin’s was sufficient and pop to the greengrocer’s. And what I wanted most of all, was craving actually, was to have celery as the star. Controversial, perhaps, as the vegetable gets a poor press, relegated to a support act in various sauce bases and derided usually for its lack of flavour. However I noticed that, on the Adriatic coast, as a motif through many of the fish dishes, from insalata di mare to the stock for the mussels, little ridged pieces of celery came to prominence.
In my recreation of the Sicilian speciality I stuck as close as I could to how I remembered Gloria go about it. The tedious woman in the newspaper put chocolate in hers, and I wasn’t going to do that. There is a way, after all.
First job was to cook the aubergine. I could only find one of the large round varieties, but I guess it doesn’t matter, as long as the veg is cut up into bite-sized chunks and salted for at least half an hour then patted dry. Did it in batches, frying the pieces until brown in very hot oil – I used a shallow pan – before removing. At the same time the celery, chopped up into similar-sized briquettes, was blanched in boiling water for about thirty seconds.this, leaving the – what would you call it – the stew, I suppose, on a low heat to combine in a heavenly way.
My friend from Firenze bemoaned slightly the lack of a vinegary finish to her dish, and perhaps she was right. I had something on hand to add if necessary. But first, the caponata was ready and I toasted some pine nuts and tore up basil leaves as a garnish. Tasting, I realised that a little acidity was needed to offset the agrodolce. Splash of apple cider vinegar and the dish was ready.
And I have some left. Those Tuscan hills are only memories now though.