I put together a very simple menu that required minimal cooking to do ahead of time and showing fresh and fragrant flavours typical of my island and, as it is traditional in Italian cuisine, I have divided the starch from the protein course.
The result was a summery four courses menu:
- Fried eggplant rolls with parsley and orange peel & Zucchini rolls with mint and lemon peel;
- Pasta alla Norma;
- Codfish gratiné with an almonds, thyme and black olive crust served with a fragrant orange salad;
- Mini cassata cake with home-made pistachio marzipan.