A Birthday Banquet in Mezzojuso (a little village close to Palermo)

"Could I come with you on Sunday? I can help you". She surprised of that unexpected question but that it gave her an instant of happiness and so she answered in instinctive way and with some embarrassment "Yes, of course, you can." But she changed her mind immediately after, not because she did not want him with her or it was not a pleasure for her have his company, rather just the opposite, but she was afraid of herself.

She knew how she metamorphoses herself while is working in the kitchen, if something had not gone for the correct way she would have been able to have aggressive reactions which would be interpreted badly. They had been frequenting for two days, perhaps three, he didn't know her and she is not be liked to show him hers "dark side of the moon" he would be to do a wrong or led astray idea. But she didn't want to give up spending some time with that man was "fallen" in her life almost accidentally.

Carciofi alla "Villanella" - Artichokes at the "villanella" (farmer mode)

Ogni famiglia siciliana e palermitana ha la sua ricetta. Io l'ho imparata da mia nonna Nella, madre di mia madre, la quale, dopo averli nettati delle foglie più dure e delle punte, li faceva spaccati a metà e messi in un sol strato in una padella, conditi con aglio a pezzetti, prezzemolo, sale, pepe e abbondante olio extravergine d'oliva e circa mezzo bicchiere d'acqua. Io ho apportato una piccola variante: spolverata di pangrattato tostato ("muddica atturrata" in Siciliano) e li lascio cuocere coperti per circa 20 minuti, o fin quando non risultano morbidi infilzandoli con una forchetta, senza mescolare.

In Palermitano, il carciofo diventa femmina: "a cacuocciula". L'"abitudine" linguistica di declinare alcune parole al femminile è un'eredità lasciataci anche in questo caso dalla dominazione araba. In Arabo, infatti, si dice "Al Kharsuf".

Artichokes[1] to the "Villanella[2]" (farmer mode)

Every sicilian and palermitan family have their own recipe. Well, I have learned it from my grandmother Nella, my mother's mom, which, after to have eliminated the harder external leaves and the extremity, did them broken to half and envoys in a only layer in a frying pan, seasoned with bits garlic, parsley and abundant extravergine olive's oil and a half glass of water. I have brought a small variation: dusting of bread crumb toasted ("muddica atturrata" in Sicilian language) and I let them to cook covered about 20 minutes, or until when they don't result soft pierced them with a fork, without mixing.

---

[1] “A cacuocciula” in Palermitan language. Many of the palermitans’ words are inflected to female. This linguistic "habit" drift from the Arab language. For example, "a cacuocciula" derives from "Al kharshuf."

[2] U viddanu (villano, in Italian), he who worked the earth and he generally lived in small villages. It was a simple person and without culture. In the common language the word has become synonymous of "boor".

---

[1] U viddanu (villano, in Italian), he who worked the earth and he generally lived in small villages. It was a simple person and without culture. In the common language the word has become synonymous of "boor".

Caponata of Artichockes

"I Have some American guests to House 500g. what they would want a typical palermitan supper for Thursday 13 February. Are you free for that date?". "I don't remember, it waits for control the diary. Yes, ok, I’m free."

And so, in fibrillation and some embarrassed, position of food and wine I have presented that day to the family Grunewald. There were all the generations: the founder, their sons, a nephew and an aunt. Relaxed, who on the couch, who around in the room, they have welcomed me with joviality and funny smiles.

I have started throw out the provisions from the packages: Sardinians' meatballs, panelle, caponata of artichokes, salad of fennels and oranges with vinaigrette to honey and mustard, ragout to the Sicilian way - that with the touches of meat and sausage, to intend us - to serve with the fresh noodles done by me, parfait of almonds.

While I was being busy to organize me in the kitchen, I have realized that the guests had some hunger and I have asked: "formal or informal supper?". They unanimously answered me in almost choral way: "Informal."

Loosened the ice (very it also loosened in the glasses) and, that evening, a started as unexpected as extraordinary friendship with the "marvelous Grunewald".

To that point I have started to serve the appetizers and to chat with them.

I must confess that convict was the caponata of artichokes and therefore, wishing me that can have the same benefits effects for the one who prepares and offers it, here is the recipe.