| |
|
|
|
|
|
|
|
Artichokes
in the saucepan - Carciofi in tegame |
|
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
8 large artichokes,
fresh parsley 1 bu.,
2 cloves of garlic,
extra virgin olive oil,
salt,
pepper TT |
|
|
|
|
|
|
|
|
|
Preparation
Wash the artichokes and snip off the harder external leaves. Beat the artichokes on the table to move the leaves apart and place in
a saucepan.
Chop garlic and parsley and put on the artichokes. Sprinkle with salt, peppers and a little oil.
Pour 1 cup of water in the
saucepan, cover and cook until tender.
|
|
|
Stuffed
Artichokes
- Carciofi ripieni |
|
|
|
|
|
|
|
|
|
 |
|
Ingredients
for 4 servings
8 artichokes, 1 cup of dried breadcrumbs,
2 tbsp of grated parmesan (or pecorino),
1 clove of
garlic,
1 lemon,
8 fillets of anchovies in oil,
fresh parsley 1 bu.,
extra virgin olive oil,
salt,
pepper TT
|
|
|
|
|
|
|
|
|
|
Preparation
Snip off sharp leat tips of the artichokes and the harder external
leaves; scoop out the fuzzy chokes.
Soat in water and lemon juice,
to prevent blackening.
Put the breadcrumbs in a bowl; add the fillets of anchovy mashed
in little oil, the chopped garlic and parsley,
the grated cheese,
a pinch of salt and abundant black pepper, freshly ground.
Spften the mixture with oil and put in the artichokes
hearts,
well drained and salted.
Arrange the vegetables upright in a saucepan and pour inside
some water and oil.
Cover and cook
for about twenty minutes.
|
|
|
Stuffed
Peppers - Peperoni ripieni |
|
|
|
|
|
|
|
|
|
 |
|
Ingredients for
4 servings
4 green peppers,
10 1/2 oz. of minced meat,
1/4 onion fine dice,
1/2 carrot fine dice,
1/2
stalk of celery minced,
1 tbsp of tomato concentrate,
fresh parsley minced,
dry white wine,
extra virgin olive oil,
salt, pepper. |
|
|
|
|
|
|
|
|
|
Preparation
Sautè the finely chopped onion, carrot, cellery and parsley
in a saucepan with little oil; add the meat and stir-fry until
brown.
Sprinkle with wine; add salt, pepper and allow to thicken.
Add the tomato concentrate dissolved in 1/2 cup of warm water and
simmer for about 1/2 hour, stirring from time to time and adding
more water if necessary.
Remove top, the stalk and the seeds
from the peppers without ruining
the pulp and add salt inside.
Stuff with the well drained meat stuffing; cover with the cap and
arrange in an oiled baking-pan.
Pour over some oil and bake at 200° for about 40 minutes.
Variation
The peppers can also be stuffes with 7 oz. of slightly toasted
breadcrumbs, and seasoned with fillets of anchovy mashed in
little oil,
grated cheese (parmesan or pecorino), chopped
garlic and parsley, pine seeds, raisins, salt and pepper.
If the mixture result is dry,
soften it with some extra virgin
olive oil.
After stuffing the peppers, cover them with their cap, pour over
some oil and bake for about
3/4 hour.
|
|
|
Sweet
and sour Yellow Pumpkin - Zucca gialla in agrodolce |
|
|
|
|
|
|
|
|
|
 |
|
Ingredients for
6 servings
A 2 lb yellow pumpkin
1/2 cup of extra virgin olive oil
2-3 cloves of garlic
1/2 cup of white vinegar
2 tbsp of sugar
mint
salt
pepper TT |
|
It is a recipe from Palermo, also called " Ficatu ‘ri
setti
cannola". |
|
|
|
|
|
|
|
|
|
Preparation
Clean the pumpkin, remove seeds and cut into thin slices.
Brown the crushed cloves of garlic in a frying pan with oil,
then discard
and add the pumpkin.
Add salt and pepper and fry until brown.
Sprinkle with vinegar, in which you will have dissolved the
sugar and
boil.
Put in a serving dish with the juice, sprinkle with snipper
mint and serve it cool.
|
|
|
Caciocavallo
"argentiera" - Caciocavallo all'argentiera |
|
|
|
|
|
|
|
|
|
 |
|
Ingredients for
4 servings
14 oz. of spicy fresh caciocavallo
3 spoons of white vinegar
1/2 cup extra virgin olive oil
2 cloves of garlic
oregano
pepper TT |
|
This recipe, common throughout the whole island,
seems
to have been invented by a person from Palermo who, due
to reverses of fortune, replaced cheese with meat of the
original
recipe, deceiving everybody with the intense and
appetizing aroma
of this dish. |
|
|
|
|
|
|
|
|
|
Preparation
Do not slice the cheese too thin.
Brown the crushed cloves of garlic in a nn-stick frying pan;
remove them and cook the caciocavallo
at low flame, turning
over the slices a couple of times.
As soon as the cheese has melted pour the vinegar and sprinkle
with pepper
and oregano. Cook for a few more seconds.
|
|
|
Orange
salad - Insalata di arance |
|
|
|
|
|
|
|
|
|
 |
|
Ingredients for
4 servings
4 large oranges
extra virgin olive oil
salt
pepper |
|
This salad dates back to the Arabs who brought
the
cultivation of orange to Sicily. |
|
|
|
|
|
|
|
|
|
Preparation
Peel the oranges and remove the white part of the peel.
Slice and arrange on a serving dish.
Sprinkle with salt, oil and a abundant
dash of freshly ground
black pepper and allow to flavour before serving.
Variations
Variants come from all parts of the island.
In the western area, the orange used are "portogallo",
replaced by the "sanguinella" in
the area of Catania.
This dish is also enriched with bits of salted herring ( contrastings
the bittersweet taste of the orange) and
olives; or with onions
and chicory.
|
|
|
|
|
|
|
|
|
|
|
|
