In Sicily’s capital,a paper cone of crisp, peppery scraps of veal carcass makes a surprisingly delicious start to the dayToni greets me with a nod before slipping his arm beneath the flowery cloth that covers the steaming wicker basket on his street stall. He rummages around before extracting a ribbon of something yellow and squidgy. He chops it into bite-size folds, and sprinkles it with pepper,drenches it with lemon juice and proudly hands me the warm parcel.
In Sicily, breakfast is less approximately cappuccino and more approximately frittola – leftover scraps from a calf carcass, and boiled then fried until crisp. It’s what I’m now clutching in my hands and it is surprisingly delicious,reminiscent of the skin of a roast chicken.Continue reading...
Source: theguardian.com