Typical Sicilian

Typical Sicilian (17)

Thursday, 19 March 2015 00:00

Cannolata cheese-cake

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Questa ricetta è una di quelle che si trovano pubblicate su Fb o in siti di Siciliani all'estero, soprattutto americani.

Gli Italo-Americani adattano le ricette originali Siciliane con quelle Americane e miscelano un po' le due culture, spesso contribuendo alla creazione di piatti meravigliosamente goduriosi come questa torta!

 

Wednesday, 30 April 2014 14:21

Eggplant Caponata

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INGREDIENTS

- 3 eggplants;
- 800 gr Yellow Bell peppers;
- 2 onions;
- basil;
- celery;
- garlic;
- 200 gr White olives;
- 50 gr Capers;
- ½ glass wine vinegar;
- oil, salt, pepper.

PREPARATION

- Cut eggplants in cubes and fry in plenty of oil after having kept them for an hour in salty water;


- Prepare a tomato sauce with garlic and basil;


- Fry separately the peppers cutting them in slices, add the onions and lightly fry;


- In the oil left over in the pan lightly fry the olives (without their stones) the capers and the finely diced celery.

Add the eggplants, peppers, onions, celery, olives and the capers to the sauce;


- Leave the mixture to cook lightly on a very low heat with the vinegar.

Add salt and pepper to taste.
Serve cold

Friday, 11 April 2014 12:02

Jelly Sicilian red oranges

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INGREDIENTS

- 500 ml of juice of Sicilian red oranges
- 2.5 Tablespoons cornstarch
- 6-8 Tablespoons of powdered sugar
- 1 Lemon, juice and zest

METHOD

In a saucepan, combine the orange juice and a lemon in sugar and starch. Stir well to dissolve the clots.
Put in cooking over medium heat. Stir constantly.
As soon as the mixture reaches a boil turn off the heat and continue to stir for about 1 minute.
Then pour the ice into the molds or cups.
If you want to use a mold only you should wet it before you pour in the jelly, so just be cool, you can flip it over easily, without spending a fortune.
Garnish with a few slices of orange and lemon. If you like you can also use the pistachio not toasted grain.

Saturday, 12 April 2014 00:00

Baked sea bass

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It's my opinion that the fish is cooked simply and more ... This is good recipe for baked sea bass is very simple, you can edit it with ingredients that you like, but I recommend: cook the fish in foil in a preheated oven at 180 - only 200 ° for 10-15 minutes depending on the size of the fish.


 

INGREDIENTS (1 serves)

- 1 sea bass 250-300 gr
- Half a lemon
- 1 sprig of parsley
- 1 clove of garlic
- 1 teaspoon of olive oil
- Salt q.b
- 1 piece of aluminum foil 

METHOD

If your fishmonger does not clean your fish you should do it. Remove the scales and entrails from the fish. Wash the bass under the water by removing all traces of entrails, put it to drain. Meanwhile, prepare a sheet of aluminum that will hold the fish for cooking, and other ingredients, you can use half a lemon or sliced ​​and squeezed.
The instructions are simple:
-  Wash and drain the fish
-  Prepare the foil

- Prepare the other ingredients
- Arrange the fish
- Season the fish inside the foil

- Close the foil, arrange it on a baking

 

- Put in baking for 15 minutes at 180 °
- Serve the fish directly with its foil resting it on a plate.

 

The cod with potatoes to Syracuse is one of the recipes that take me back to childhood, because my mom, though not a good cook, she did cook it often during the winter.
As with all recipes there are variations. Some people add the capers, who does not, there are those who put the olives and  who is not, really depends on what we have in the fridge, and what we like the most. A touch of lightness that I really  like is the addition of fresh mint at the end of cooking, because it lightens the flavor of the finished dish.

INGREDIENTS (for 4 serves)

-1 small onion, chopped
-2 tablespoons extra-virgin olive oil
-3/4 cup thinly sliced celery
-Hot red pepper flakes
-2 large potatoes, peeled, halved, and sliced into 1/2-inch pieces
-1 pound baccalà (salt cod), soaked for at least 36 hours
-4 fresh red tomatoes, peeled, seeded and chopped, or canned tomatoes, chopped
-1 to 2 teaspoons salt-preserved capers, soaked in water for a few minutes and drained (optional)
-8 to 10 black or green olives, pitted or unpitted
-Leaves from several flat-leaf parsley sprigs and some of fresh mint, chopped

PREPARATION

In a large deep skillet, combine the onion and olive oil. Cook over medium heat until the onion is tender but not
browned. Stir in the celery and add a sprinkle of red pepper flakes. Cook, stirring, for a minute or two.



Add the potatoes, then add water to the halfway point (about 1/2 cup). Cover and cook, stirring occasionally, until the potatoes are barely tender, about 10 minutes. Meanwhile, cut the cod into large chunks. Add it to the saucepan along with the tomatoes, capers, and olives. Cook with the cover ajar until the cod is heated through, about 10 minutes.



Taste the sauce and add more pepper flakes if needed. Add the parsley and fresh mint. Serve the stew in shallow soup bowls.

Saturday, 01 March 2014 12:04

Pasta with sardines sauce

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INGREDIENTS (4 serves)

- 2 pounds fresh sardines
- 1 1/2 pounds bulb fennel, thickly sliced
- 1/2 cup olive oil
- 2 onions, finely sliced
- 4 anchovy filets
- 1/2 cup pine nuts
- 1/2 cup golden raisins
- 1 package saffron
- Salt and pepper to taste
- 1 pound bucatini
- 1 cup breadcrumbs 

PREPARATION

Preheat oven to 350°F.
Remove heads and tails from half the sardines. Cut in 1 inch pieces. Leave second half intact.
Wash and trim fennel. Put into pan with about 8 cups cold, salted water. Bring to a boil and cook until tender, about 5- 8 minutes. Remove with slotted spoon, drain in colander, then gently squeeze out water. Chop roughly. Reserve cooking water.

Heat 1/4 cup oil in frying pan. Sauté onions over medium heat until golden. Add chopped sardines and anchovies. As they cook, crush sardines with back of spoon to make a thick paste. Add pine nuts, raisins, saffron, salt and pepper.
In a separate pan, heat remaining oil and lightly sauté the fennel, removing to a separate bowl. Sauté the remaining whole sardines. Cook until tender, about 10 minutes, turning once gently to not break sardines.

    

Using fennel water, boil pasta until al dente, about 10 -= 12 minutes. Drain. Put in bowl and dress with half the sardine sauce.
Put a layer of dressed pasta in an ovenproof casserole. On top of that, put a layer of fennel, then a a layer of whole sardines with additional sauce. Continue until ingredients are used up, ending with a layer of bucatini. Cover with breadcrumbs. Sprinkle breadcrumbs over top. Cover and bake in preheated 350°F oven 15 - 20 minutes.

   

Pasta may be served hot or cold.

Monday, 20 January 2014 12:47

Pumpkin and cinnamon apple tart

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INGREDIENTS

For the pastry
- 200gr (0.9cup - 7.2oz) pumpkin pulp
- 300gr (1.3cup - 10.5oz) flour
- 150gr (0.7cup - 5.6) sugar
- 1tsp cinnamon powder
- 120gr (0.52cup  - 4.2oz) butter
- 1 egg

For the filling
- 2 cox apples, small
- 1 ½ tbs sugar
- 1tsp cinnamon powder
- 30gr butter, melted

PREPARATION

Slice pumpkin and steam for 15 minutes. When cooked, smash it with a fork in a bowl and cool down. Now prepare the pastry and knead flour, sugar, cold butter, diced, cinnamon, pumpikin and egg. You wil obtain a very smooth pastry, then form a ball, wrap it in a polythene bagand place it in the fridge for at least three hours. You can also prepare it the day before. Take the pastry and roll it out on parchment paper lightly floured forming a circle so the width measures 11 inches (28cm) across. Transfer on a baking sheet. Peel apples, remove the core and slice them, then arrange the slices on the pastry, one inch from the edge, in circles overlapping each other. When you arrive toward the centre, place aplle leftovers, diced. In a small bowl mix together sugar and cinnamon. Brush sliced apples with melted butter, sprinkle sugar and bake at 190° (375°F) for 40 minutes.

Sunday, 05 January 2014 10:05

Cinnamon Liquor

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INGREDIENTS (for about 1½lt (51oz) of liquor)

- 12 cinnamon sticks
- 0,5lt (17oz) alcohol 95°
- 400gr (1.8cup - 14.4oz) sugar
- 0,7lt (24oz) water

PREPARATION

In a glass, airtight can put cinnamon sticks and alcohol. Leave to settle for at least three weeks (alcohol will turn amber brown). Put in a saucepan 0,7lt (24oz) water and bring to boil; reduce temperature, add sugar and keep boiling for 2 or 3 minutes in order to dissolve sugar.

Then cool down, add alcohol, stir well and bottle in (using filters).

Thursday, 19 December 2013 13:46

Sardines Fried with fresh salad

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INGREDIENTS (serves for 4)

- 1kg (35oz) fresh sardines
- 100gr (0.44cup - 3.5oz) maize flour
- 1tsp Pul Biber (ground paprika flakes)
- salt
- 1 glass of white wine vinegar
- juice of 1 lemon
- maize oil to fry
- 2 heads of lettuce
- a bunch of parsley
- 3 leeks
- 2 shallots
- 2 small limes
- 3tbs olive oil.

PREPARATION

Flake off (if necessary) sardines e rinse them with cold water. Take the heads off, cut each fish on the belly and clean all from the guts. Leave sardines under some ice or cold water. Dry them out with paper towels, ad salt and some lemon juice. Place maize flour, salt and Pul Biber on a plate and bread each sardine. Heat maze oil in a frying pan and fry the fish on each side. When done, lay it on paper towel in order to dry out the exceeding oil. Now clean lettuce with fresh water, rinse each leaf and cut it into small pieces. Do the same with parsley. Clean and cut shallots and leeks into small rings. Mix all ingredients into a bowl. Dress with olive oil and lime juice. 

Serve sardines on a tray together with salad, decorate with parsley and few lemon segments. Serve with bread.

Thursday, 19 December 2013 13:34

Orange and cardamom jam

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INGREDIENTS

- 1.5kg (6.6cup - 53oz) organic oranges
- 400gr (1.8cup - 14.4oz) sugar
- 1½ package powdered pectin
- 5 green cardamom pods.

PREPARATION

Clean oranges and cut off part of the peel. Halve them, squeeze them but keep the pulp, throwing away seeds and pith. Open cardamom pods, take out the seeds and crush them in a mortar. Place orange juice, pulp and peel in a casserole with cardamom, sugar and pectine. Mix and start cooking. Normally, if you use pectine, it takes 5 minutes after the mixture starts boiling. Check the density placing a small quantity of jam on a plate and see if it thickens.

Pour it, still hot, into the jars, seal them and turn upside down for few minutes.

Thursday, 19 December 2013 13:21

Small focaccias with Siracusa’s potatoes

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INGREDIENTS (for 10 small focaccias)

- 210ml (7.2oz) water
- 150gr (½cup-3.5oz) plain flour
- 100gr (½cup-3.5oz) hard wheat flour
- 100gr (½cup-3.5oz)Manitoba flour
- 1 small potato (about 80gr-0.3cup-2.8oz without the skin), boiled
- 7gr (1.5tsp) brewer's yeast
- 1½ tsp salt
- 1½ tsp sugar
- 5 tbsp extravirgin olive oil

PREPARATION

With a kneader or a bread machine:
Put all ingredients into the kneader or the bread machine, following the constructor's instructions, selecting kneading program (the basic one), for bread machine. At the beep add smashed potato.

Without a kneader or a bread machine:
Mix flours with salt, add by degrees warm water and yeast - melted in a bit of water with sugar. Knead until you'll obtain a soft and elastic dough, then add oil and smashed potato. Leave the dough to rise for two hours.

Divide the dough into 10 parts, form little balls then strain them with your hands - pinching them a bit with your fingers. Transfer the focaccias on a baking sheet covered with parchment paper and leave again to rise for 20-25 minutes. Generously brush with oil (about 2tbs), sprinkle with salt and bake at 240°C (470F - gas mark 9) for 12 minutes or until they will be golden brown. When ready, brush again with olive oil.

They're good warm and cold!

Thursday, 19 December 2013 13:08

Lemon meatballs

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INGREDIENTI (serves for 4)

- 400gr (1.75 - 14oz) minced veal
- 100gr (0.44cup - 3.5oz) mortadella, minced
- 4tbs grated parmesan cheese
- 1 egg
- 4tbs bread crumbs
- 1 pinch of powder ginger
- salt
- pepper
- 2tbs corn starch
- juice of 2 lemons
- zest of 2 lemons
- vegetable broth
- extravirgin olive oil

PREPARATION

Mix together meat, mortadella, parmesan, breadcrumbs, egg, salt and pepper until thoroughly blended. Prepare with the mixture small meatballs, walnut-sized, then flour them with corn starch. Now take a large saucepan and heat some olive oil. Cook the meatballs for five minutes at medium heat, adding a little more oil as necessary. Pour in lemon zest and juice, add some broth (few tablespoons) and keep cook at low heat for 40 minutes. Serve hot.

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