Alivi cunzati to musco

IE: olive dress in the manner of Angelo Musco.

The famous actor and MIME Carter Angelo Musco is piccava to be a great Gastronome, although sometimes you pleased of certain paradoxes, such as the following statement, which would repeat when someone tried to give him unsolicited advice: ' Nta vine chiantu mirruzzi me ' (in my vineyard cultivation COD).

This recipe, also mentioned by the Bulletin of the Accademia della Cucina, does not teach to grow cod, but to dress in a deliciously beautiful fleshy sicula olives, salted, which shimmer as riotous ebony glazed in Catania's markets.

There is no need for a nice glass jar with sealing cap where storing the olives, along with strips of orange peel and lemon, deprived of bitter white part.

Squeeze the juice of one large lemon and stir the garlic and fennel seeds.

Tap and serve after at least 12 hours.

This is the first ' call vinu ', whereby we with these fresh, fragrant olives, the Draceno of the vineyards of the Belice Valley.