Greetings from Sicily!

Well, this has been an excellent week in my cooking life. I am posting a blog from the kitchen of Collegio de Maria di Cefalu, a convent in Cefalu Sicily. If you're looking for a unique experience, I recommend going to www.monasterystays.com to book a room in a monastery or convent. There are rooms for rent in many locations around the world. I'd only heard good things about monastery stays so decided to try one myself. Not only was the room affordable and nice and clean with a private bath, but it was right on the edge of the sea. Look at view from our bedroom window!



If you want something different and can live without a TV or wifi in your room, this type of accommodation may be for you.

I wanted to cook something simple with fresh ingredients from the market. I found a stand in the center of town and bought some basil, tomatoes and an onion. Next, I went to a market and bought some pasta and some fresh parmesan reggiano cheese.  That's it! All you need are good ingredients to create something delicious. The convent kitchen was fully stocked with pots, pans, cooking tools, plates, glasses and utensils. I also found olive oil, salt, dried red chilies and a jar of dried chives. This is what I made:



ON THE CUTTING BOARD:



Fresh tomatoes on the vine, fresh basil, small onion, parmesan
region cheese, pasta, dried red chilies, olive oil, dried chives and salt.

STEP ONE:



Heat a T. of olive oil in a pan and chop onion. Add to pan when oil is hot and then add two red chilies. Start the water for the pasta and cook until al dente. Reserve about 3 T. of the pasta water when draining after it's cooked.

STEP TWO:





Chop tomatoes in half (these were small roma tomatoes ) and add to the onions and chilies. Add salt to taste. Cook for several minutes until tomatoes soften.

STEP THREE:







Chop a large amount of basil (I used an entire carton) and add to the tomatoes
and onions. Add about a tsp. of dried chives and cook for another couple of minutes.

STEP FOUR:





Grate the cheese and add a very generous portion to the tomatoes. Cook for another couple of minutes.

STEP FIVE:



Add the cooked pasta to the pan and mix. Add the 3 T. of reserved liquid. Pour in another T. or two of olive oil. Mix.

STEP SIX:





Serve and enjoy! My husband Sadegh and I ate on the terrace just off the kitchen. It was late, and I didn't even make a salad. The key to this dish is the very fresh and flavorful ingredients and the quality of the olive oil.  Don't skimp on olive oil. Always buy high quality. It's worth every penny.

After we ate, we brought a plate down to the entrance where a nun was running the front desk. She was very happy to see us!

Cefalu is a beautiful place. If you go there, be sure to climb La Rocca that has a fortress dating to 70 AD. It's has gorgeous views when you reach the top. Here's a photo from the top along with a few other pictures of Cefalu:





After climbing steps with railings about 1/3 of the way up, you then travel the remainder on dirt trails. There's also a temple on La Rocca that celebrates the goddess Diana.







ALLA VOSTRA SALUTE!