Whisk the eggs in a bowl, add the cheese, the raisins and the basil. Fry in oil (as soon as it gets hot) making a long shaped omelet so as to remind you of a fish shape.
Deep into the tomato sauce and let it cook with moderate heat.
The raisins are important, they help you giving a sweet contrast to the salty taste of caciocavallo.
Recipe Notes
Contributor: Giuseppa Sciacca, 84
Place: Marsala, Italy
Personal Background:
Housewife, she is grandmother of 3 grandsons.
Recipe’s Personal Background
How did you learn this recipe?
From my mother, when I was a child.
Is there some memory/historical event connected to this recipe?
No, there isn’t any particular memory. I remember when I was younger and the playful feeling of eating an egg/fish.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
Personally, this was really funny and entertaining to be eaten all together with my family and my mates.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
No, there’s no a specific tradition behind this recipe.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
No, there’s not a specific festivity behind this recipe.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Yes, it is connected through the natural products coming directly from the land where I live: the eggs, the raisins and the caciocavallo cheese (here around there are some good producers).
Season (season this food is linked to)
No, there’s not a specific season. Its ingredients can be found all year long.
Ingredient
Nutritional Importance
Health Benefits
Caciocavallo
Made up of 34% proteins, 64% lipids and only 2& carbohydrates. Rich of calcium and phosphorus.
Supplementary food useful for a balanced and healthy diet.
Eggs
Each egg (medium size – 45 g) has approximately 67 calories. It contains proteins of high biological value, which are important for human food. Rich in vitamins A, D, K, B2, B12 and folate. Regarding to its mineral composition, the most important elements are selenium, zinc and iodine. It contains phytochemicals such as lutein and zeaxanthin.
The intake of eggs seems to be beneficial for the earlier establishment of satiety levels. Its lutein and zeaxanthin levels may reduce the development of cataracts and macular degeneration.
Garlic
Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.
Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
Extra virgin olive oil
Made up 99% lipids, and minimally of vitamins, antioxidants and phytosterols.
Being a source of lipids, amino acids and important triglycerides that make up the lipid bilayer membrane, olive oil is has multiple and important beneficial actions (also a mild laxative property).
Tomato
Excellent source of fibre, vitamin A, vitamin C, vitamin K, potassium and manganese. It also contains vitamin E, thiamine, niacin, vitamin B6, folate, magnesium, phosphorus and copper.
Due to its antioxidant power, tomatoes have a cardio-protective effect by reducing the levels of LDL cholesterol and decreasing blood pressure.
Raisins
They are very rich in dietary fibers, mineral salts and phenolic substances.
Very high in calories because of fructose, it is an anti-oxidant and is useful against constipation.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
It is a very rich dish nutritionally speaking, so you shouldn’t exaggerate with the portions.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Extra virgin olive oil.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
