Alivi Cunzati Alla Musco

Preparation:

Preparation: That is: olives dressed in the manner of Angelo Musco. The famous actor and mime from Catania Angelo Musco prided himself on being a great gastronome, even if he was sometimes pleased with certain paradoxes, such as the following statement, which he used to repeat when someone tried to give him unsolicited advice: 'Nta me vigna ci chiantu mirruzzi' (in my vineyard I grow cod). This recipe, also mentioned in the bulletin of the Accademia della Cucina, does not teach how to grow cod, but how to season the beautiful and fleshy salted black olives in a deliciously Sicilian way, which sparkle like polished ebony in the bustling markets of Catania. You need a nice glass jar with an airtight cap to store the olives, together with the strips of orange and lemon peel, deprived of the bitter white part. Squeeze the juice from a large lemon and mix in the garlic cloves and fennel seeds. Cap and serve after, at least, twelve hours. This is the first 'chiama vinu', for which we will sip the very fresh Draceno from the Valle del Belice vineyards with these fragrant olives.