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Sicilian recipes
(Appetizers)
Sicilian Stuffed Squid (Calamari Ripieni a la Siciliana) Squid shrinks considerably in the cooking. It is important to buy ones that are uniform in size. The body should be no smaller than four inches and no larger than six inches . (Do not include the tentacles in this measurement.) * 6 medium size squid * 3 tablespoons olive oil * 1/3 cup bread crumbs * 1 garlic clove, minced * 1 teaspoon dried oregano * 1 tablespoon parsley, minced * Salt to taste * Freshly milled black pepper to taste * 1/4 cup freshly grated pecorino * 1 1/2 cups prepared tomato sauce http://www.beauty-and-romance-of-sicily.com/sicilian-stuffed-squid.html Recipes courtesy of http://www.inmamaskitchen.com which has recipes from other areas of Italy as well as interesting articles about Italy in general. |
Eggplant Caponata - Sicilian An authentic Sicilian caponata bears no resemblance to a commercial product, and the secret is to prepare the vegetables separately so they retain their own individual taste.* 3 large eggplants* 1 1/2 cups olive oil* 1 head celery, tough outer stalks removed, finely sliced* 1 large onion, sliced* 1/3 cup tomato paste, diluted with 2 tablespoons water* 1 - 2 tablespoons capers* 1 anchovy, chopped* 1 1/2 tablespoons sugar* 3/4 cup fine quality vinegar* 1/4 cup green olives, pitted and chopped* 1/4 cup sultanas* Salt and freshly milled pepper to taste METHODWithout peeling eggplants, cube in 1/2 inch dice. Sprinkle with salt and let drain in a colander with a weight on it for one to three hours, the longer, the sweeter. Dry well and set aside.Heat oil in a deep frying pan. Fry eggplant until brown. Drain on paper towels.Boil celery in saucepan of boiling water for 3 minutes.Cook onion in oil remaining from eggplant just until it begins to change color. Stir in tomato paste. Cook for 10 minutes, stirring occasionally. Stir in capers, anchovy, sugar, vinegar and olives. Stir to combine and add eggplant, celery and raisins. Season with salt and pepper to taste and cook over low heat for 10 minutes. Let cool before serving. Nowadays money is tight. Get all your Kitchen Essentials under $30 at Cooking.com! Stock your kitchen without shocking your budget! http://www.beauty-and-romance-of-sicily.com/sicilian-stuffed-squid.html Recipes courtesy of http://www.inmamaskitchen.com which has recipes from other areas of Italy as well as interesting articles about Italy in general. |
Arancini (Sicilian Rice Balls)
You must use risotto rice for this recipe. A fluffy long-grain rice will not adhere when you shape the balls.
METHOD Boil rice in lightly salted water with saffron until rice is dry and tender. Turn into a bowl. Stir in parsley, nutmeg, butter, Parmesan cheese, provola cheese and the 2 eggs. Mix well. Season with salt and pepper. With oiled hands, shape rice into balls the size of large walnuts. Roll first into beaten egg, then into beadcrumbs to coat well. Deep-fry in hot, but not smoking, oil until golden. Drain on paper towels and serve immediately. If not ready to serve, they can be reheated in the oven which will crisp them. Serves: 4 - 6 This recipe from www.inmamaskitchen.com When you get very adept at making arancini, try stuffing them with a small piece of mozzarella cheese. Push a hole with your finger into each ball after shaping. Insert the cheese, then close the opening to hide the cheese. Sicilians sometimes stuff with meat and peas. |
Bruschetta("Bruschetta" - “Pani Cunzatu”)
To make the bruschetta is an easy undertaking. The bruschetta is sliced Italian bread rubbed with fresh garlic, drizzled with olive oil sprinkled with salt, placed on an oven rack and toasted until golden and lightly crispy. The word derives from the Italian bruscare or abbrustolire meaning to toast or to roast.In restaurants, and particularly in the United States, the bruschetta has been upgraded and enriched. The results are a variety of bruschette filled with a myriad of vegetables, meats, fish, and cheeses and very often their combination.Therefore the most important ingredient to make bruschetta is fantasy and creativity and the necessary ingenuity to use what your pantry or your refrigerator can offer you. Ingredients for the Basic Bruschetta 1 loaf of Italian bread, similar to a baguette 2 cloves of garlic ¼ cup of extra virgin olive oil Salt and pepper PreparationPreheat oven to 375 degrees. Slice bread (about ½ inch) 20 to 24 pieces. Rub each slice with garlic and brush with olive oil. Place slices in a baking pan and toast until golden, 5 to 8 minutes. Drizzle with remaining oil and sprinkle with salt and pepper. Serve hot. Variations Make the bruschette and garnish with a teaspoon of any of the following topping. TomatoMix in a bowl ½ lb. diced tomato, ½ small red onion, 2 tablespoons of olive oil, oregano salt and pepper. Sprinkle on each grated ricotta salata or grated cheese. Vegetable Sautéchopped mushrooms in olive oil and garlic or sauté your preferred vegetable, chop it and spread on top of bruschetta. Bottarga – Uovo di TonnoDried salted tuna roe. Place a thin slice of bottarga on each bruschetta and drizzle with a few drops of olive oil. Olives and Anchovies Make a paste combining 12 pitted black olives, 3 anchovies, and 2 tablespoons of olive oil, oregano, salt and pepper. Spread paste on each bruschetta and garnish with ½ of a black olive. Courtsey of http://siciliancookingplus.com |
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