I don’t know about you, but I’m about done with winter – for some reason this one seems endlessly gray, cold and dreary. But change is in sight, I think; this week I noticed that the days are a bit longer, with the daylight fading into darkness just a few minutes later than last week.
I found myself looking through my stack of cookbooks looking for some inspiration, and lingered over one with a beautiful image of a sun-soaked bowl of golden cherries on the cover: a collection of recipes from Gangivecchio, a restaurant in Sicily that dates back to Roman times. I’m not sure what the weather is like in Sicily at this time of year, but somehow I feel warm imagining myself walking around the winding streets of Palermo, shopping the outdoor markets.
Lidia Bastianach, the Italian chef and cooking teacher, describes in her book Lidia’s Italy how the North African summer sun gives food produced there here an intensity not found anywhere else in Italy
“…the tomatoes are sweeter, the oil is more deeply flavored, the fennel has more licorice, capers are nuttier, and the anchovies and sea urchins taste more of the sea”.
Sounds good to me. In the spirit of hot summers to come, I roasted a batch of cashews and seasoned them with some of the intense tastes of Sicily: fennel, cumin, anise, hot pepper and orange.
2 egg whites
2 tablespoons honey or agave nectar
1 tablespoon sesame seeds
1 1/4 teaspoons coarse salt or 1 teaspoon fine sea salt
Freshly ground black peppercorns, to taste
1/4 teaspoon each: ground cumin, fennel, cayenne, paprika, anise seed
3 cups raw whole cashews
Grated fresh orange or tangerine zest
- Heat oven to 325 degrees.
- Whisk together all ingredients except the cashews and zest until combined. Toss in the cashews and stir them around until they're evenly coated.
- Spread the cashews on a baking sheet in one layer. Bake 20 -25 minutes, stirring after 10 minutes, until golden brown and fragrant. Cool on a rack - they will crisp up after about 10 minutes. Grate orange zest over the cashews while still warm.