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Today Calamari Ripieni “Stuffed Calamari”

Stuffed calamari – Calamari ripieni- Buon Appetito !!!

 

Fish Calamari ripieni by VRCIngredients for 4 servings
  • 8 squids
  • 2 cloves of garlic
  • fresh parsley 1 bu.
  • 1 cup of breadcrumbs
  • 2 tbsp of grated pecorino, or parmesan cheese
  • 1 tbsp of capers
  • extra virgin olive oil
  • salt
  • pepper TT

 

Preparation
Peel the squids and remove heads, empty and clean them carefully. Mince the tentacles and put them in a bowl. Brown the breadcrumbs in a pan with oil and once cooled add it to the tentacles. Add the pecorino cheese, the parsley, the garlic and the minced capers, salt and pepper. Then soften the stuffing with some oil and fill the empty squid heads with it. Close the heads with toothpicks and put the squids on a baking-pan with oil, bake them for about 20 minutes.

- See more at: http://siciliana.it/recipes/2012/08/stuffed-calamari-calamari-ripieni/#sthash.prIO2fru.dpuf

PASTA CHI SARDI A MARI by VINCENT SCHIAVELLI


Pasta con le sardeVincent Schiavelli 
was an American character actor noted for his work in movies, stage and television. The man with the sad eyes. Schiavelli was born in Brooklyn, New York to a Sicilian-American family. 

Vincent small

Vincent  was also a great”monsu‘” he wrote three cookbooks. Here one of his recipe excerpted from one of them with a Sicilian title : “Pasta chi sardi a mari” or “Pasta with sardine at the sea”. Eating with pasta we could imagine “Vicenzu” with his unforgettable and creepy face shouting: “GET OFF MY TRAIN!!!!” as in the movie Ghost! If you want to know more about Vincent Schiavelli click on this hyperlink >>

 

Pasta Chi Sardi a Mari

Serves 4 to 6

Ingredients

1/4 cup golden raisins
3 tablespoons olive oil
1 clove garlic, minced
4 anchovy filets, minced
1 teaspoon fennel seeds
6 tablespoons minced parsley
1 pound bucatini, spaghetti, or “maccarroncino”
pinch of Salt
1/4 cup toasted pine nuts or “pignoli” 1/2 cup bread crumbs “muddica atturrata”

 

Preparation

Cover the raisins with hot water and let soften 15 to 20 minutes.

Saute’  the olive oil, garlic, anchovies and fennel seeds in a skillet over medium-low heat. After about 5 minutes, the anchovies will begin to melt. Add the parsley and keep the mixture warm, but do not let the garlic scorch!

Cook the pasta in plenty of water,  and salt it when boiling.

Drain the pasta, reserving 1/2 cup of the pasta cooking water, and add the noodles to the skillet with the sauce. Drain the raisins and add to the skillet. Increase the heat to high and add the reserved pasta water. Toast the bread crumbs with a pinch of olive oil and a bit salted anchovies, press them till they dissolved, do not burn the crumbs!

Cook, stirring the mixture together, until most of the water has evaporated and the sauce clings to the noodles, about 3 minutes. Stir in the pine nuts. Sprinkle with breadcrumbs and serve. Bon Appetitu!

 

Pasta con pomodoro e melenzane

Pasta with tomato and eggplants

Ingredients:

  • 2 eggplants black
  • 400 g chopped tomatoes
  • ½ onion
  • a clove of garlic
  • 100 gr ricotta seasoned
  • 180g  mezze maniche (or rigatoni)
  • Sicilian extra virgin olive oil
  • salt
  • pepper
  • fresh basil

Preparation

Cut the eggplant into slices, put them in cold water  with salt for a while,  and let them drain

Turn on the stove and warm the oil, when very hot,  drop a few slices at a time, I drain them on double layer of paper towels and add salt sparingly. In the meantime, I start a fried light of garlic and onion, shortly after join chopped tomatoes, salt and pepper. I let it cook for 5-10 minutes with a lid.
Put on the stove a pot of water up to the boiling point then salt it . Meanwhile, when the sauce is ready, add the basil into pieces and part of the fried eggplant cut into small pieces.
When ready I drain the “pasta al dente“, then I put it  into the pan with the sauce and I sauté it  quickly, serve  on the plate and decorate with slices of fried eggplant, lots of ricotta salata, like the snow of Etna, and  basil leaves.
Ciccio Sultano’s advice:  put at the center of the table slices of remaining fried eggplants together with the ricotta salata Siciliana, add them as you eat  again

… a sort of: reiteration of pleasure .   Buon appetito e Salute! Ciccio Sultano

“Drowned” little octopuses – Polpetti affogati

Ingredients for 4 servings

  • 2 1/4 lbs of little octopuses
  • 1/3 cup of dry white wine (or a small glass of Marsala dry)
  • extra virgin olive oil
  • 1 lb. of peeled tomatoes
  • fresh parsley 1/2 bu.
  • 1 clove of garlic salt TT
  • Cayenne pepper TT.

Preparation

Clean the little octopuses. Stir-fry a mix of minced garlic and parsley in a pan with 6 tbsp of oil and some chilli; add chopped tomatoes and cook for 5 min. Then add the octopuses and the wine and let evaporate, add salt and pepper, 1/2 glass of water and cover the saucepan and cook on a low flame for about 1 hour. At the end of the cooking sprinkle some snipped parsley.

 Related links

Link to siciliana.it