I have not highlighted Sacchettu contents in a while. Rest assured, we have continued to eat fresh, seasonal produce throughout the Fall and Winter. We have enjoyed fruit such as Cachi (Persimmons), Pira (Pears) and a variety of Agrumi (Citrus.) In addition to Angelo’s market purchases, Signor Raimondo has gifted us fruits and vegetables from his extensive garden. He has given us Zucca (Pumpkin,) Zarki (Swiss Chard) as well Carduni (Cardoons.) Rose has prepared five star meals for us and mealtime is always satifying.

Today the Sacchettu contained the first produce of the next season, Cacocciuli (pronounced Kah-koh-cchiuh-lee) Artichokes in English.

Rose used the hearts and the most tender stems to make a light, fluffy, delectable Frittata for our dinner.

Here is Rose’s process for the Cacocciuli Frittata:

• Ingredients: Cacocciuli, eggs, flour, green onions and salt and pepper to taste. Rose used four Cacocciuli and three large eggs.
• Remove tough outer leaves and cut Cacocciuli and tender stems into very thin slices
• Place in lemon water until ready to cook
• Drain Cacocciuli well and blot dry
• Toss Cacocciuli slices in flour
• Lightly saute’ green onion in olive oil
• Add floured Cacocciuli and saute’
• Lower heat, add a bit of water (to aid in cooking the Cacocciuli)
• Cook, covered until water is evaporated and Cacocciuli are tender (add additional water, if needed, to complete cooking)
• When Cacocciuli are tender, add beaten eggs and cook until eggs are set. Flip carefully and cook the top of the frittata.
• Rose serves with crusty bread. We ate every bit!

Signor Raimondo, who is a wonderful person and gardener, planted ten Cacocciuli plants at my house. We are looking forward to harvesting Cacocciuli from my own garden next year!