In the Italian cooking tradition you can find several ways to cook the Arista, but in most of the cases it is roasted. My Arista version is called Arista "al Latte" - with milk - which is the way my mother was used to cook it
The recipe I am presenting you today is my mother's interpretation of a simple dish made with Broccoli and Cauliflowers, which she learnt from my grandmother, who also learnt it from her mother, and so on, till the beginning of times.
From the market of Humauaca in the Jujuy Province of Argentina to the central market of Arusha in Tanzania and from the Borough Market in London to Ballarò in Palermo, I have been visiting so many markets that I learnt about vegetables which I didn't even know as well as so many different recipes that I sometimes feel there is no better way to understand the local culture then visiting a food market.
There are several Italian recipes that are pretty popular and available at restaurants all around the globe, even at non Italian places. Gnocchi is certainly one of them.
Among the several recipes I wanted to make once home I picked one which originated in the area of Palermo, although nowadays you find it everywhere in Sicily. It's called Pasta con le Sarde.
I had the chance to buy some special hazelnuts yesterday and I decided to bake one of the most popular biscuits of my area: Baci di Dama.