You know, the fact that this had fish at the beginning makes sense. I also read a huge lot about Jewish Mediterranean cooking - that of the Sefardim and Mizrahim, and apparently any form of fried + sweet-and-soured thing in Italy has been brought to the country by the Jewish communities coming from north Africa. One of Claudia Roden's books also clearly explains why, historically, those communities were amongst the first to deep-fry fish. It makes sense if you think of how those kind of dishes are common in the port cities where they ended up staying longer (Livorno, Ancona, Venezia). The history of this kind of stuff is so fascinating.
I can't wait to try this! Though I might want to wait for better aubergines than those of the supermarket...
Super interesting! I also read that when Jewish people got expelled from Sicily they spread the use of aubergines to other parts of Italy! What is the book you’re mentioning?
It’s ‘The Book of Jewish Food’ by Claudia Roden (there is as much history as there are recipes, it’s a huge book), but there are several info in her ‘A Book of Middle Eastern Food’. The book of Jewish food might be my favourite cookbook.
I love this book also. It was a revelation to me, having been raised on Ashkenazi food in the US midwest. The sephardic food is so much tastier and varied. Every Passover I try a different charoset and cake.
You know, the fact that this had fish at the beginning makes sense. I also read a huge lot about Jewish Mediterranean cooking - that of the Sefardim and Mizrahim, and apparently any form of fried + sweet-and-soured thing in Italy has been brought to the country by the Jewish communities coming from north Africa. One of Claudia Roden's books also clearly explains why, historically, those communities were amongst the first to deep-fry fish. It makes sense if you think of how those kind of dishes are common in the port cities where they ended up staying longer (Livorno, Ancona, Venezia). The history of this kind of stuff is so fascinating.
I can't wait to try this! Though I might want to wait for better aubergines than those of the supermarket...
Super interesting! I also read that when Jewish people got expelled from Sicily they spread the use of aubergines to other parts of Italy! What is the book you’re mentioning?
It’s ‘The Book of Jewish Food’ by Claudia Roden (there is as much history as there are recipes, it’s a huge book), but there are several info in her ‘A Book of Middle Eastern Food’. The book of Jewish food might be my favourite cookbook.
I love this book also. It was a revelation to me, having been raised on Ashkenazi food in the US midwest. The sephardic food is so much tastier and varied. Every Passover I try a different charoset and cake.
My father called it caponatina. His parents were from Valledolmo Sicily.