TYPICAL SICILIAN DISHES
FIRST COURSE
-Cheese cutter with sauces as a seasoning
-Olive
-Bruschetta tomato, basil and garlic
MAIN COURSE
Ingredients for 4 people
350g pasta (macaroni)
350g aubergines
200g salted ricotta
400g tomato purée
400g seed oil
4 fresh basil leaves
60g onion
30g extra virgin olive oil q.b. salt
1-cut courgettes into 2-3cm round slices
2- Wash the cherry tomatoes and cut them into small squares
3-Heat in a frying pan spoonfuls of olive oil, combine the peeled and crushed garlic cloves and brown them. Add the tomatoes and a few chopped basil leaves, salt, pepper and cook the pasta sauce with Norma about 15 minutes.
PASTA ALLA NORMA
4-Rinse the aubergine slices. Heat well in a large frying pan plenty of oil to fry and soak the slices of eggplant, a few at a time
5-As they are golden, drain the aubergine slices on a large plate covered with kitchen paper towels and salt. Bring plenty of salted water to a boil and cook the pasta.
6-Pour 1 sauce into a hot bowl, combine the drained pasta al dente, mix it and distribute it in the dishes; pour the remaining sauce, fried eggplant and grated ricotta with the grated grater with large holes.
FOCACCE
INGREDIENTS FOR THE FOCACCIA MIXTURE
350 g of flour, 3 g of brewer's yeast, 1 scarce glass of water, 20 ml of extra virgin olive oil, a sales outlet.
HOW TO MAKE THE MIXTURE FOR FOCACCIA
Arrange the flour to form the classic fountain. Crumble the brewer's yeast in the center and melt it by pouring a little warm water. Start working the dough with your fingertips. Add the salt, kept away from the yeast, and the oil. With a circular motion, gradually add the necessary warm water. Incorporate more and more flour from the edge, until a soft, smooth and elastic dough has formed in the center. Knead the focaccia dough until it no longer sticks to your hands. Form a ball and cover it with a cloth, making it rise in a warm place for about two hours. The focaccia dough must double in volume. Spread the focaccia dough in a pan greased with oil, giving it the classic rectangular shape of the focaccia. Season the focaccia dough with ingredients to taste. Sprinkle with a drizzle of oil and bake in a preheated oven at 220-230 ° C for about 30 minutes.
SIDE
ingredients for 4 people:
-1 eggplant
-1 carrot
-1 courgette
-1/2 pepper
-1 celery coast
-5 cherry tomatoes
-1 onion
-1 tbsp capers
-1 cup of vinegar
-1 tablespoon sugar
-10 black olives -1 chilli -olive oil -salt Basil
Preparation 20 minutes
Cooking 30 minutes
CAPONATA DI MELENZANE
Preparation
Wash the zucchini, slice them finely and put them in a pan. Add the peppers cut into small pieces, the chopped carrots and celery and the onion that you have previously made golden in a little olive oil. Put the pan on the heat and start to heat over low heat; Halfway through cooking, pour in the tomato purée, a drop of oil, a pinch of salt and the vegetable nut.
Dilute the mixture with a glass of water and cook over a low heat for about 30 minutes. Finally season with a little balsamic vinegar and continue cooking until the sauce has withdrawn. Turn off the heat and serve the caponata on toast or croutons. The appetizer can be eaten cold and accompanied with a good glass of red wine.
PATATE ARROSTO IN PADELLA
Preparation
Ingredients for 4 people:
-1 kg of potatoes
-2 cloves of garlic (poached)
-q.b. rosemary sprigs
-q.b. salt and pepper q.b.
Peel the potatoes, cut them into fairly regular cubes, so they will cook in the same way. Put the potato cubes in a bowl with cold water and leave for about an hour. Drain the potatoes and let them dry on a towel. In this way they will lose the superficial starch, will not stick to each other in cooking and will form a delicious crunchy crust.
Pour into a large pan (potatoes should not be too overlapping with each other) 4 tablespoons of oil, the clove of garlic poached and slightly crushed with the palm of the hand and finally the potatoes. Let them brown over medium heat for 5 minutes, turning them often.
Sprinkle with rosemary and salt, cover with a lid and continue cooking for another 10 minutes, turning them often. Remove the lid and finish for another 5 minutes the cooking of the Roast potatoes, leaving them to brown, but turning them often. Simple, fast, but above all very good!
INVOLTINI DI MELENZANE
Ingredients for 4-6 people
-1 Aubergines
-200g Mozzarella
-200 g Potatoes read -30 g Parmigiano Reggiano -300ml Tomato paste -100 g Breadcrumbs (or stale bread crumb) -1/2 Onions
-3 – 4 anchovies fillets (anchovies)
-q.b. Parsley
-q.b. Extra virgin olive oil -q.b. Sale
Finely chop an onion, sauté for a few minutes in extra virgin olive oil then add the tomato purée. Cook the sauce for about 10 minutes.
Wash the aubergine, cut it into slices and scald just one minute per side in the pan with a drizzle of oil, once ready leave to cool. Chop the mozzarella into small pieces, add it inside a bowl with the bread softened in water and squeezed, the fillets of chopped anchovies, potatoes, parmesan and a little salt. Mix it all up.
Take a slice of eggplant, put a tablespoon of stuffing inside and roll it on itself. Place the eggplant and mozzarella rolls in a pirofolia with the sauce and bake for 10 – 15 minutes at 200 degrees C. If you do not want to make it in the oven place in the pot where you have prepared the sauce and cook for 10 – 15 minutes. Once the eggplant and mozzarella rolls are ready, bake them, let them take 5 minutes and serve them to your diners. If they advance they will be great even from cold.
DESSERTS, BUT LET'S NOT FORGET ABOUT THE FRUIT
CANNOLI ALLA RICOTTA
Quantity for about 16 pieces
For the zest of the cannoli :
-250 grams of flour '00' a little for dusting
-1 teaspoon bitter cocoa powder -50g caster sugar
-30 grams of lard (alternatively soft butter)
-1 beaten egg (to be used 1/2 for dough and 1/2 for closing cannoli)
-1 small glass of marsala (about 60 grams)
-a tablespoon of white wine vinegar -ground cinnamon -vanilla (1 sachet or 1 tablespoon extract)
-3 grams of salt -frying oil
For the filling of the cannoli :
-800g sheep's cottage cheese -300g sugar -120g of dark chocolate chips
To decorate: -icing sugar -pistachio grains -candied orange -chocolate chips -candied cherries
For the dough: 400 gSemola of hard wheat
RICOTTA
For the cottage cheese: 500 gVacic recognisable 100g Sugar
80 gZucchero 100 gStructure 1 small glassWater
1 Lemon sauce
Cinnamon powder
Preparation
First, put the flour in a bowl with the sugar, eggs and lard and start to mix. Add a little water flush, just as much as you need to make the dough workable, but compact. Briefly knead the dough, form a ball and let it rest in the refrigerator for 10 minutes.
Meanwhile, season the ricotta with the sugar, a pinch of cinnamon and the grated lemon zest and work it very finely: sift it several times, or blend it for a long time, or pass it by a passer-by. The more processed it will be, the fine and smoother its final consistency will be. For convenience I then put the ricotta in a sac-à-few, but traditionally the cassate are filled using a spoon. Take the dough out of the refrigerator and roll it out finely on a floured surface, then cut out many discs.
Pinch the edges of each circle by raising them by about 1 cm. Try to pinch the entire edge at a regular distance and press well with your fingers so that the cassate does not form in cooking.
2Eva
MACEDONIA
Procedure
Peel the kiwi and cut into cubes. Clean the strawberries, remove them from the pigeon and cut them into four parts.
1-Clean and pitt the cherries now, peeled and diced the peach, wash and peel the grapes from the bunch.
2-Transfer all the fruit inside a bowl and add sugar and lime juice.
3-Mix gently and pour into the cups.
4-Serve with whipped cream and mint leaves. Your fruit salad is ready, add whipped cream and a few fresh mint leaves
for
people
Ingredients
4
-200g strawberries -200g grapes -1 fishing -1 kiwi -200g of cherries -30g sugar