Breaded roast Palermo style – Arrosto panato alla palermitana

Ingredients for 4 servings

  • 4 slices of veal
  • 2 oz. lard (or oil)
  • 1 cup breadcrumb
  • oregano
  • salt
  • pepper TT.

Preparation
Pound the slices of veal with a meat mallet and spread the lard (or oil) on both sides. Cover with a mixture of breadcrumbs, oregano, salt and pepper, and roast on a grill.

Trapani’s pesto and pasta – Pasta con il pesto alla trapanese

It is a specialty typical of the area of Trapani which is often accompanied by fried fish or slices of fried eggplants.

Ingredients for 4 servings

  • 14 oz. homemade pasta
  • “busiate” type
  • 3 cloves of garlic
  • fresh basil 1 bu.
  • 4 1/2 med. tomatoes peeled seeded and chopped
  • 1 glass extra virgin olive oil
  • grated parmesan (or pecorino)
  • 3 1/2 oz. blanched almonds
  • salt
  • pepper TT

Preparation
Put some garlic, the leaves of basil, the almonds and a pinch of salt and crush finely in the mortar to get a mash; add the tomatoes and keep crushing until the mixture is well-blended. Stir in a pinch of salt, dust abundantly with ground black pepper and oil. Cook pasta “al dente”, and season with the sauce and serve immediately. Grated parmesan (or pecorino) is served separately.

Spaghetti with garlic and oil – Spaghetti aglio e olio

Ingredients for 4 servings

  • 14 oz. spaghetti
  • 3 cloves of garlic
  • 1/2 glass extra virgin olive oil
  • grated pecorino
  • salt
  • pepper or Cayenne pepper TT

Preparation
Slice and brown the garlic in a frying pan with the oil and, if desired, the chopped Cayenne pepper. Sautè the garlic until translucent and lightly browned. Do not overcook. Boil the spaghetti in salted hot water ” al dente” strain, and mix with the prepared seasoning (without the Cayenne pepper). Sprinkle with plenty of freshly ground black pepper (if you did not use the Cayenne pepper); sprinkle with pecorino and serve.