Picciottelli & crema di melanzane — the Sicilian aperitivo in five minutes
Serves 4-6 (aperitivo) · Prep 5-10 min · No cook
In Sicily you open the table with whatever is to hand, and the best is often the simplest: something crisp, something silky, and a glass. No cooking, no recipe to speak of — a bowl, a basket, five minutes while the guests settle in. Everything rides on two things made well, set side by side.
Cotti in Fragranza Picciottelli are savoury crackers made with ancient Sicilian wheat, olive oil and thyme — baked, never fried, clear and crisp. You dip them into Madre Terra crema di melanzane, a silky, round aubergine cream, lightly smoky, made in small batches by the Umbrian organic cooperative. The crisp of the cracker, the silk of the cream: that's the whole pleasure, and it fits in one bite. Behind the plate, two makers. Cotti in Fragranza is the Palermo social bakery that trains and employs young people from difficult backgrounds — « Se non li gusti non li puoi giudicare », the house says: don't judge before you've tasted. Madre Terra grows and prepares organic in Umbria. Two makers, one plate.
Ingredients
- 1 packet of Cotti in Fragranza Picciottelli
- 1 jar of Madre Terra crema di melanzane
- Extra virgin olive oil, to finish
- A few sprigs of fresh thyme
- The zest of half an unwaxed lemon (optional)
Method
- If you like, warm the Picciottelli in a low oven for two or three minutes — they only turn crisper and more fragrant. It's not cooking, just a wake-up.
- Spoon the crema di melanzane into a small bowl. Smooth it with the back of the spoon, then hollow a groove in the centre and pour in a thread of raw olive oil.
- Scatter over a few thyme leaves and, if you like, a little grated lemon zest on top.
- Set the bowl in the middle, the Picciottelli all around, and serve at once — everyone dips for themselves.
The move that changes everything: take the crema di melanzane out of the fridge a quarter of an hour before serving. Cold, it stays closed; at room temperature the silk and the smoke really open up. The thread of oil poured at the last minute does the rest — it binds everything and makes the cream shine. Three variations to try: the crema spread onto warm Picciottelli like quick toasts, a squeeze of lemon over the cream for a lively note, or the Madre Terra black olive paste added to the plate for a second silky thing.
More: a good Sicilian aperitivo comes down to a few well-chosen things — honest crackers, a frank cream, a thread of oil.
Discover the Cotti in Fragranza PicciottelliFrequently asked
What are Picciottelli?
Savoury Sicilian crackers from Cotti in Fragranza, made with ancient wheat, olive oil and thyme, baked not fried — crisp and clear. The name comes from the Sicilian picciotto, "the young lad": they're made by the young people of the Malaspina institute in Palermo, a project named Italy's best food social project (Gambero Rosso). You serve them as they are, and everyone goes back for more.
What goes with crema di melanzane?
These crackers, first — the crisp and the silk answer each other. But it's just as good on toasted bread, stirred through hot pasta, or spooned onto a bruschetta. It's a round, silky aubergine cream, organic (ICEA), made in small batches: a single jar covers an aperitivo for six.
Can I prepare the aperitivo ahead?
Spoon the crema into its bowl a little ahead, yes, but finish it with oil and thyme at the last moment. Keep the Picciottelli in their packet until the last minute so they stay crisp — a soft cracker has nothing left to say. Bring the crema to room temperature before serving, the flavour opens up better.