Think of a land close to the sea, pampered by the sun, sweet and generous. It is in such a place that Nocellara del Belice was born, in that green strip of land in the province of Trapani, a few kilometers from the sea, where the temples of Selinunte have protected it for more than 2600 years. It is an olive with a crunchy pulp that preserves the fragrance and scents of the earth on which it is born intact, making it sweet, delicate and full-bodied.
Aubergines “alla Scapece”, chicory and Nocellara del Belice Olives
Take the aubergines, wash them and cut them into cubes, put them in a saucepan with salted water and vinegar and cook for about 10 minutes.
In the meantime prepare a marinade, whisk in a bowl four tablespoons of oil, two tablespoons of vinegar, a sprinkling of oregano and salt. Season the aubergines with marinade and let them absorb the flavour.
Wash and clean the chicory, blanch in water and salt, squeeze well and sauté in the frying pan. Assemble the dish placing the aubergines on the bottom, place the chicory in the shape of a nest, place the olives on top, sprinkle with a pinch of oregano and the Roe.