The "cauliceddu" (botanical name: Brassica Fruticulosa; commonly known as the Mediterranean cabbage) is the most common wild vegetable in the Etna area, and undoubtedly the one most preferred by the natives, since ancient times. A member of the cabbage family, it prefers the silicon-rich soil that is found exclusively in volcanic areas such as Etna, the Aeolian Islands and Vesuvius. It grows spontaneously in the vineyards, starting at sea level and extending up to an altitude of 1200 metres. Sicily is the only region where it is served as a first course dish, in fritters or alongside grilled sausages.
- 1 kg Mediterranean cabbage
- 6 eggs
- 2 tbsp grated “caciocavallo” cheese
- 1 cup olive oil
- salt and pepper
Scald the cabbage in hot boiling water. Prepare a batter with the eggs, caciocavallo cheese, salt and pepper. Coat the cabbage with the batter and fry in boiling extra virgin olive oil using a spoon. Drain the excess oil and serve the fritters either hot or cold.