Braised cauliflower and pasta – Pasta con il cavolfiore

Fresh sea urchins are necessary to prepare this dish. Open them with the special utensil or with a pair of scissors and you scoop the eggs out with a teaspoon.

Ingredients for 4 servings

  • 14 oz. Bucatini: Hollow
  • spaghetti like pasta strands
  • 1 cauliflower of about 2 lbs
  • 1 raisins (soaked in warm water and drained)
  • 1 oz. pine nuts
  • 1 small bag of saffron (soaked in 1/2 glass warm water)
  • 1 medium onion
  • 8 fillets of anchovy in oil
  • 1/2 glass extra virgin olive oil
  • dry white wine
  • salt
  • pepper TT

Preparation
Wash and parboil the cauliflower tops for 5 minutes. Mince the onion and brown in a saucepan with oil; add the dripped and chopped fillets of anchovy and dissolve in the seasoning, crushing with a fork. When the sauce is well- blended add the raisins, and the pine-seeds. Sprinkle with wine and let thicken. Put the cauliflower in the casserole and let the flavors marry for a few minutes. Moisten with 1/2 glass of warm saffron water. Add salt, pepper and cook for about 15 minutes. In the meantime, cook the pasta in abundant salted water. Strain al dente, season with the prepared sauce and let rest for some minutes before serving.

Variation
You can enrich the seasoning with the pulp of two big mature tomatoes, finely chopped.

“Scacciata” from Catania, flat bread – Scacciata catanese

It is a speciality from Catania, a city near Palermo, which, as all the Sicilian flat bread, resents a number of filling variations (vegetables, pork, meat, etc).

Ingredients for 4 servings

  • 24.7 oz. home-made
  • bread dough
  • 14 oz. of tuma or fresh
  • primosale
  • 6 fillets of anchovy in oil
  • extra virgin olive oil
  • salt
  • pepper TT

Preparation
Roll the dough out, divide in two and transfer one half to a greased baking-pan. Brush with oil and sprinkle with shredded cheese,
anchovies, a pinch of salt and an abundant dash of black pepper. Cover with the remaining dough and bake in warm oven till brown.

Sfincione Palermitano – Sfincione Palermitano

This specialty differs from the other Sicilian pizzas because it is thicker and softer.

Ingredients for 6 servings

  • 1 3/4 lb. fine-ground flour
  • 1.4 oz. brewer’s yeas
  • 1 big onion
  • 3 med. peeled tomatoes
  • salted anchovies
  • 1 1/2 oz. of breadcrumbs
  • 3 1/2 oz. of slices caciocavallo (or primosale)
  • 1 3/4 oz. of pecorino
  • extra virgin olive oil
  • fresh parsley 1 bu.
  • oregano
  • salt
  • pepper TT

Preparation
Combine flour and yeast, dissolved in warm water, and a pinch of salt, to make a smooth dough. Add 2 spoons of oil and make a cross slit across it; cover and let rest in a warm place for a couple of hours. Knead the dough vigorously for some minutes; roll it out into a round about 1 1/4 in.thick. Grease a baking-pan with oil and let the dough rest in a slightly open warm oven. In the meantime chop the onion and sautè in a saucepan with 5 tablespoons of oil; stir in the chopped tomatoes, a pinch of salt and pepper and some snipped parsley and cook for about ten minutes. Top with bits of anchovy, slightly sticking them to the pizza; sprinkle the sliced cheese and cover with sauce. Sprinkle with oregano, breadcrumbs and pecorino and bake at 482° F for 30 minutes. Trickle with oil and serve immediately.

Rianata – Rianata

It is a speciality, from Trapani (a southern coastal province near Marsala), the dish name derives from the abundance of oregano
which is sprinkled on the pizza.

Ingredients for 4 servings

  • 2lb.Load of home-made leavened dough
  • 1 lb. 2 oz. of peeled tomatoes
  • a cloves of garlic
  • fresh parsley 1 bu.
  • 70 g of grated pecorino
  • salted fillets of anchovy
  • oregano
  • extra virgin
  • olive oil
  • salt
  • pepper TT

Preparation
Trickle some oil on the dough and knead vigorously for some minutes: let rise for about one hour. Knead quickly and roll out the
dough into a thin round on a slightly greased baking-pan. Get the salt out of the anchovies; chop and spread over the round.
Chop the tomatoes and mix with the chopped garlic and parsley, a pinch of salt and a dash of pepper; spread on the pizza. Top
with the pecorino and a abundant sprinkle of oregano and trickle some oil. Bake at 482° F for 20/30 minutes.

Bread “cunzato” – Pane “cunzato”

Bread, homemade or not, is often a complete meal for the Sicilians. It accompanies whatever dish, even fruit and
sweets, and when stale it is crumbed and used in
vegetable recipes. Toasted and grated, it is sprinkled on a
variety of dishes or used as stuffing. As soon as it is taken
out of the oven ( especially if homemade) it is “cunzato”
seasoned: it is cut in half and seasoned with oil, salt and
pepper. Other ingredients may be used, as in the recipe
that follows, which represents only one of the many
existing variations.

 

Ingredients for 4 servings

  • 1 loaf of homemade bread of
  • about 1 lb
  • 3 ripe but firm tomatoes
  • 100 g of fresh primosale
  • dressed green olives
  • 3 fillets of anchovy in oil
  • 1/2 cup extra virgin olive oil
  • oregano
  • salt, pepper TT

 

Preparation
Cut the loaf of bread lengthwise; make slits in the crust on each half and sprinkle with salt, pepper, oregano and plenty of oil.
Layer tomatoes, thin slices of cheese, the chopped fillets of anchovy and pitted olives on one half. Cover with the other half and
slightly press the crust. Eat warm.

Impanata “Ragusana”, Meat Pie – Impanata ragusana

Ingredients for 4 servings

24.7 oz. home-made, bread dough, 14 oz. of tuma or fresh primosale, 6 fillets of anchovy in
oil, extra virgin olive oil, salt, pepper TT.

Preparation

Roll the dough out, divide in two and transfer one half to a greased baking-pan. Brush with oil and sprinkle with shredded cheese,anchovies, a pinch of salt and an abundant dash of black pepper. Cover with the remaining dough and bake in warm oven till brown.