CICCIO SULTANO

“A cuisine thet respect the Earth”

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The place that could be described as elegance that is composed and a little fané, is concealed in the lower parts of Palazzo La Rocca, beneath balconies featuring grotesque gargoyles. Well Ciccio resembles one of those amusing and mocking stone characters; the lively gaze, a joke always ready, his sardonic ways. He is a concentrate of Sicilian-ness: never in manner or by manual, on the contrary authentic, recalcitrant, consisting of his attachment to his land and attitude towards travel, only mental even, welcoming attitude and shyness, of contrasts that conciliate rather than exclude one another. “My language speaks Sicilian, côté Arabic”, he explains, with the slight reluctance of someone who prefers to be inventing at the stove, rather than having to explain his work.

“It is a cuisine based on respect towards the earth and its ingredients, without any preclusion whatsoever: our countryside is full of dishes that are poor but real delicacies. Those are the ones that inspire me the most”. There is nothing more to add. All to be done is to try: Ciccio Sultano’s cuisine speaks loud and clear, from the palate to the heart to the intellect. The two Michelin stars prove no less.

Angelo Flaccavento, L’Uomo Vogue, March 2011 (n. 419), p. 166-167

Ciccio Sultano Chef and owner of Ristorante IL Duomo, Ragusa Ibla, Sicily

Website : http://www.ristoranteduomo.it/

CICCIO’S RECIPE

A wonderful Sicilian recipe from Ciccio Sultano Chop and tenderloin of pork stuffed Nebrodi black beans “Velvets” in Trapani, spinach and spicy chocolate sauce by Ciccio Sultano.

Serves 4

Ingredients

    • 4 pork chops
    • gr. 400 Fillet

For Filling

  • gr.25 cheese from Ragusa
  • gr.75 Nebrodi black salami or other cured meat quality
  • 100 gr breadcrumbs
  • gr.50 of fresh onion or white onion
  • Gr.3 basil
  • gr. 3 salt
  • Gr.3 garlic
  • gr. 10 sundried tomatoes
  • a sprig of rosemary
  • oregano to taste
  • pepper to taste
  • gr.50 tomato

Soaked in a pan onion, garlic, sun dried tomatoes, add the sausage and cheese cut into cubes, put tomatoes even cut it, add finally the breadcrumbs and the rest of the ingredients, make toast lightly and grind in the cutter.

250 g of moss beans cooked with onion and garlic drills, reduced mashed with olive oil from cultivar Tonda Iblea.

20 gr. spinach garlic clove dell’0lio extra rod. olive

Create a small pocket in the chops and a central hole in fillet which introduce

The filling:

Heal the meat in a pan with olive oil, garlic and a sprig rosemary place the ribs and the tenderloin in a baking dish and cover with foil and Bake at 180 degrees for about six minutes.

For the chocolate sauce:

  • Bouillon pork gr.100
  • Dark chocolate Gr.10
  • Chilli q.b.
  • 20 g spinach garlic clove dell’o0lio extra rod. Oil.

Fry a clove of garlic colorful and warm clothes just to spinach and turn off the pan, salt and mix just like a salad.

Serve in place for a stencil cutter and bean puree have spinach on the other side of the cutlet dish cut in two and also thread into two pieces and then put the sauce and decoration of grape Nero d’Avola and cooked some diamonds of salt.
by Ciccio Sultano

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