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Article: FOR PAULA WOLFERT, IT'S A FINE ROMANCE
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- September 28, 1988
- Author:
CopyrightCopyright 1988 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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WEST TISBURY - On the deck of a secluded house in a hidden
cove here, on a warm late summer day, Paula Wolfert serves a
Mediterranean lunch she calls "a caravan" because it will just keep
going on.
It begins with a trio of Sicilian appetizers from "Paula
Wolfert's World of Food" (Harper & Row), her fourth and latest
book. She serves baked onion slices, a specialty of the city of
Siracusa (on the Greek side of Sicily, where the people say they're
more Greek than the Greeks); baked olives, also Siracusan,
intensely flavored and not very salty; sweet and sour pumpkin
slices (made with butternut squash because pumpkin isn't yet
available on the Vineyard); and Moroccan eggplant cooked ...