This week flew by.
I spent Canadian Thanksgiving hanging out with a few strangers at a Sicilian cooking class, spent the week in a dark room watching wasps walk on paper, and right now I’m in Lipari attempting to get this post to you with some sketchy wifi.
The cooking class was the highlight of my week. I reserved a spot back in June, after seeing countless posts online about it. If you’ve ever Googled “what to do in Sicily” then you will have seen Cooking with the Duchess. I thought it sounded interesting, so I booked a spot, and boy was I in for a treat.
THE FOOD WAS AMAZING! And was traditional Sicilian fare, in the most honest form. I can’t wait to share the recipes with you!!
Sicilians eat their meals like this:
Antipasti – hot or cold appetizers
Primi – the first course, which is usually a hot dish like pasta, risotto, gnocchi, or soup.
Secondi – the second course, which is the main dish (usually fish or meat).
Contorni – side dish that accompanies the secondi.
Dolci – sweets and dessert.
Digestivo – “digestives” like liquors/liqueurs.
And we did all of the above. Needless to say, I went to bed without dinner. I was STUFFED!
And you really have to love Sicilians for sticking to tradition. This baked caprese dip is so Italian it’ll knock your socks off.
It has the freshest ingredients you can get: market tomatoes and basil and fresh buffalo mozzarella.
True love in a baking dish, really.
I served this alongside some fresh cut Italian bread and pita crackers and we devoured it in minutes. The perfect antipasti!!
Is there anything better than bubbly cheese?!
- 1 large ball (10-12 ounces) fresh mozzarella, sliced
- 4-5 small roma tomatoes, diced
- small handful fresh basil, chopped
- Pinch fine sea salt
- Baguette slices, crackers, or pitas for serving
- Preheat oven to 375*F.
- Dice the tomatoes and press between a few pieces of paper towel to dry. Keep pressing until most of the water is squeezed out of the tomatoes (you'll probably need a few pieces of paper towel). Place diced tomatoes in the bottom of a small baking dish.
- Like the tomatoes, place the sliced fresh mozzarella between a few pieces of paper towel and squeeze as much water out as you can. Place the slices on top of the tomatoes. Sprinkle with chopped fresh basil.
- Bake for 15-20 minutes, and then broil for ~2 minutes so the cheese becomes bubbly and golden on top.
- Serve immediately with crackers or cut baguette slices.
Recipe adapted from How Sweet It Is
Make sure to squeeze as much liquid out of the tomatoes and mozzarella as possible! It will be very watery if you don't.