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Vi var på en snartur til Sicilia i mai.Jeg ventet meg mange gode matopplevelser men siden vi reiste i en stor gruppe på 185 ble nok maten litt turistpreget og masseprodusert.Det ble mye kalde grønnsaksretter,pizza og pasta. Men en plass skilte seg ut..Camporè vingård ligger ved vulkanen Etnas fot og jordsmonnet er mineralrikt og frodig.Fra lavlandet med tørre sletter og karrige åsider kom vi opp til et blomstrende grønt område med nydelige gamle landsbyer.Det ekte Sicilia.
Maten vi fikk på vingården ble laget av en lokal resturant i Randazzo ,Veneciano Resturante og det vi fikk servert der var lokalt,ferskt og en høydare..tilomed den enkle vegetariske pastasausen var himmelsk.Vinen likeså.Deres rosè og rødvin var meget høy kvaliet og jeg håper polet vil importere fra denne gården.
Jeg tok noen bilder og kontaktet dem i ettertid,takket for god mat og service og fikk tilsent en orginaloppskrift på pastasausen vi fikk servert,på Siciliansk!!!.Denne besto av småtomater ,brødrasp,løk ,diverse urter og ristede mandler.Pasta var fersk og hjemmelaget.Veldig enkelt men veldig godt.Jeg forsto det meste av oppskriften men ikke framgangsmåten så jeg fikk Michelin kokk Sven Erik Renaa som har italiensk far til å oversette.Godt å ha gode venner med kunnskap som trør til.Denne uken fikk han tre stjerner i Michelin som første norske kokk. Allikevel tar han seg tid til å hjelpe en matnerd.Det viser litt av hans jordnærhet.Fantastisk fyr Sven Erik Renaa.
![Sven Erik Renaa hjalp meg å oversette oppskrift](https://i0.wp.com/matogurter.blog/wp-content/uploads/2024/05/78869-20210704173106-Edit-1024x768.jpg?resize=640%2C480&ssl=1)
Han sa dette var en god og autentisk oppskrift da det Sicilanske kjøkken ofte bruker bakte småtomater og rimelige råvarer i sitt kjøkken.Dette var en rett før hovedrett,det serveres mange retter hver for seg i Italia,ikke alt på en tallerken som her hjemme.
Jeg har lagt retten en gang etter jeg kom hjem og det smaker sol på en tallerken. Dette er
«cucina povera «med du så rikt det smaker.
Slik Gjør du:
Del småtomater i 2,minst 350-500 gram tomater ,drissle over litt olivenolje og salt og pepper og legg i ildfast form i 35- 40 minutter på 180 grader.
I mellomtiden surr en revet løk,chiliflakes,oregano og litt frisk basilikum i en sautepanne. Løken skal bli myk ikke brun. Sett til side
Renaa tilsetter litt ansjos i sin versjon av denne retten og gode råd fra en proff skal man høre på. Ansjosen smeltes inn med løken.
Vend inn de bakte tomatene i løkblandingen og bruk stavmikeser eller blender til en jevn saus. Men vil du ha det mer rustikk kan du bare sautere tomater og løk litt lenger og ha biter av begge.
Rist mandelflak i en tørr panne og tørt landbrød med bittelitt olivenolje,dette drysses over rett før servering.
Vend valgfri kokt pasta inn i sausen.Vi fikk den servert med pasta formet som olivenblader men det gikk flott med fusselini og spagetti også
Server med rikelig revet parmesan men denne retten er helt nydelig uten også.
Det brukes mye tørket oregano i middelhavet så frisk oregano brukes sjelden men basilkum brukes frisk
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