Rice balls
Arancini are a Sicilian gastronomic specialties. The name comes from the spherical shape and color, similar to an orange. The are stuffed rice balls with meat sauce, tomato and peas but like any recipe, we have an infinite number of variations.
Preparation
Heat 50 grams of butter in a saucepan and let dry on low heat 1 small onion finely chopped. When the onion begins to brown, add 400 grams of rice and toast for a few minutes. Add about 1 liter of boiling broth, raise the heat and cook, stirring occasionally. Two minutes before the end of cooking rice (which must be a bit underdone), combine 1 teaspoon of saffron dissolved in 2 tablespoons of warm water. Combine 60 grams of grated parmesan cheese and then spread the rice on a plate and let cool. Meanwhile, boil 3-4 tablespoons peas (fresh or frozen) in salted water, drain and mix in 1 cup of meat sauce (dry). Cut into cubes 100 grams of fresh cheese. Then prepare arancine taking up a large spoonful of rice, which creates a recess and is filled with 2 teaspoons of sauce and diced cheese. Close the meatball with a little rice and shape arancina giving it a spherical shape. Eventually, flour the arancine in 3 tablespoons flour, dip in 2 beaten eggs and then in 300 grams of bread crumbs, so to form a breadcrumbs thick and uniform. Let stand for 2 hours to cool before you fry them in hot olive oil. When arancine are golden, drain them and pass them on a double sheet of paper towel.
Pasta with Sicilian Oven
Prepare the meat sauce, do not let the sauce too thin or too thick. Cook pasta and drain it underdone, it will end ‘his cooking in the oven with all the other ingredients. Drain the pasta, and still hot pour over the eggs previously beaten with a little salt, pepper and grated Parmesan. Mix well and add a ladle of meat sauce. Mix well, take a pan with high sides that can hold the pasta, place on the bottom a little meat sauce and some of white sauce and make a first layer of pasta.
Add the cubes of mozzarella, (cheese) sliced or diced ham, a layer of meat sauce, one of white sauce, and sprinkle with parmesan. Repeat until ‘the pasta will be’ over, having left a few pieces of mozzarella to be placed on the last layer, having served with meat sauce and before you have placed the last spoonfuls of white sauce.
Let the pasta rest for at least half a day. So doing all the ingredients can blend and give the typical unmistakable flavor. at this point with the oven heated to 190-200 degrees, bake for about 20 minutes. At the end leave for 5 minutes in the oven off.
“Pasta chi vrocculi arriminata” Pasta with broccoli in pan
Wash and cut the cauliflower, cook it in boiling salted water for 10 minutes. Drain and set aside the cooking water. Chop the onion and cook it in a pan with oil. Add the anchovy fillets and let them dissolve. Combine the cauliflower, pine nuts, raisins soaked and squeezed and the tomato paste dissolved in a little ‘water. Add salt and pepper.
Sauté all over moderate heat for 5 minutes, pour 1 cup of the cooking water in which is dissolved saffron and cook for 10 minutes.
Meanwhile boil the pasta to the cauliflower cooking, cooked until just soft and turn them into the saucepan with the sauce, if necessary add 1 ladle of the cooking water.
Let stand 1-2 minutes, to add a touch of flavor, add small slices of cheese or Parmesan.
Pasta Picchi Pacchio
Wash and finely slice the onion. Cut the tomatoes into quarters. Chopped basil.
In a frying pan, with four tablespoons of olive oil, sauté the onion over low heat, add the tomatoes, basil, salt and pepper and cook over medium heat for 10 minutes.
Boil spaghetti in plenty of boiling salted water, drain it underdone, pour into the pan with the sauce and mix. Serve immediately.
Palermos’ “beccafico” sardinian
The name of this dish, derive from a bird that we find in the island called “Beccafico” The Sardinian fields, are considered as the cheapest fish, for all these reasons, it has long been the fish that households less wealthy they ate with some regularity.
Preparation
Ingredients for 4 people
16 sardines, on average 4 per person, devoided of bone and head
bread crumbs
1 lemon
60g raisins
60g pine nuts
laurel
1 teaspoon sugar
Parsley
Extra virgin olive oil
Salt and pepper
Heat in a pan a little ‘bread crumbs, about 9 tablespoons, and add a little oil. Very easy to cook, so be careful, constantly mixing it with a wooden spoon and when you get a beautiful amber color, remove from heat ..
Pour two-thirds in a bowl and mix with raisins and pine nuts finely chopped parsley. Season with a pinch of salt and a sprinkling of pepper.
Now, filled sardines with a little ‘bread crumbs and roll them up. Blocked rolls of sardines with a skewer, putting 4, or the portion for one person, alternating with some bay leaves.
then place the skewers with “beccafico Sardinian” in a lightly greased baking sheet. Add a pinch of salt and sprinkle the breadcrumbs that you had put aside over the entire surface.
Squeeze the juice of one lemon and put sugar with a teaspoon of sugar and store in the oven pan. Let cook for 15 minutes at 200 degrees.
It is a dish that is eaten cold, so after cooking, let them rest. Finally garnish each portion with very thin slices of oranges or lemons.
Couscous (or Cous Cous) fish Trapanese
For the fish couscous, typical dish of Trapani, which annually hosts the “cous cous festival”, you can give free rein to the imagination.
Put the cous cous into a round flat bottom and knead with your fingertips turning counterclockwise adding olive oil, salt and water a little at a time; semolina must be disintegrated into tiny beads therefore should not be very wet. Let stand for half an hour after, refresh with a little water and turn it again. Now switch semolina into the drum of the pan for steaming, on the underside put the fish broth, onion and parsley leaves and put in on the basket with semolina and cook for 45 minutes. Prepare now for the fish soup. Sauté the onion fine, add a splash of wine, let it evaporate, add the fish cut into cubes, spices, salt, pepper, have a nice mixed and cover everything flush with water. Simmer for 20-30 minutes, turning occasionally until the fish will be cooked. Meanwhile, cut the vegetables into small touches and sauté in a bit of olive oil until they are soft, then add salt and let them drain.
Remove the bran from the steamer basket and place in a large serving dish and crumble the flour, add the vegetables fried earlier and add a little ‘of the soup sauce. The couscous is served by pouring it on a large serving plate, forming at its center a recess in which you will pour the fish soup with some of his sauce, decorated with chopped parsley and serve immediately with the sauce of the Advanced soup.
Sicilian cassata
Cassata, a product of Palermo pastry, initially it was regarded as an Easter sweet, it has become the common consumer-time throughout the year. Its name comes from the Arabic word “Quas’at”, meaning big and round bowl, and the richness of its ingredients reflects the characteristics of the Saracen kitchen, who likes harmonizing contrasting flavors, such as sponge cake filled with ricotta mixed with sugar , vanilla, pieces of chocolate and candied fruit, liqueur. The preparation of the cassata requires skill and creativity, especially for decorations of which is provided.
Preparation
Prepare a sponge cake and let it cool.
Sift the fresh ricotta and, with a wooden spoon, stir in the icing sugar, the vanilla and the sweet liqueur cinnamon to taste like the maraschino; working the mixture well until you get a smooth and creamy texture.
At this point add the pieces of chocolate to the cream, pistachios and candied fruit cut into small cubes.
Prepare the real green pasta putting in a pan 200 grams of sugar and 200 ml of water. Bring to a boil, and as soon as the sugar will begin to spin, remove the pan from the heat; incorporated 200 g almond flour, the colourant for green food and a teaspoon of vanilla extract.
Stir to form a homogeneous mixture and then pour it on a wet marble table. Just the actual pasta has cooled, knead until it becomes smooth and firm.
Cut the sponge cake horizontally obtaining four discs.
Line a baking pan with high sides and 21 cm in diameter, with GREASEPROOF PAPER or waxed, and you have to put the first cake pan on the bottom; lined the sides even with small pieces of sponge cake and green marzipan, It’s better to cut the same size and alternate them, (for the sponge cake used one of the four discs that you have previously cut) without using your cream cheese or apricot jelly like glue to make them adhere to the wax paper.
Pour into the pan half of the ricotta cream, flatten well, and then cover with another slice of sponge cake; repeat the process with the other remaining cream and close with the last disc of sponge cake.
Place the mold in the refrigerator so that the cream curdles well.
When the cake is well chilled remove it from the refrigerator, remove from the mold turning it upside down on a plate and get ready to cover it completely with a white frosting prepared by combining simple water or water of orange flowers with powdered sugar and mixing them up a thick but runny consistency. Let then the frosting harden and then garnish the cassata with candied fruit and pumpkin (candied pumpkin), cut into thin strips.
Sfince of St. Joseph
First prepare the cream cheese. Pour it into a bowl, mix with 100 g. of sugar, and then pass it through a sieve to obtain a smooth and homogeneous cream. Let it rest in the refrigerator until ready to use it.
Put in a saucepan 2.5 cl. of water, a pinch of salt, a tablespoon of sugar and butter. Bring to a boil, stir and then pour the flour. Knead vigorously until the mixture will cut off ‘from the pan walls.
Remove the saucepan from the heat and cool the paste. Add an egg and work the mixture dotained to make it incorporate entirely, proceed the same way with the other eggs.
Put on the fire a pot or a very high pan with plenty of oil (and ‘important for the oil to reach a good height); when it will be hot throw in the spoonfuls of paste and let inflate until it becomes golden. Drain “the sfinci” and put them to lose the excess of oil on kitchen paper.
Open “the sfinci” with a knife and fill them with the cream cheese, cover with a little ‘cream, and decorated with pieces of candied fruit, pieces of chocolate and pistachios. Just stuff them before you taste them.
CORVO
Say Corvo is to say Sicilians in over thirty countries worldwide. The company Casteldaccia, forerunner of the island wine renewal, once again strengthens the bond with his land by offering a range of wines from the modern taste that does not neglect the respect for the traditions. That means above all the exploitation of native vines, strength of the the entire production. The company, in fact, for its wines, ranging from the hills of Trapani Etna, through the nissene campaigns of the center of Sicily. Three production lines: in addition to wines Corvo, the company also produces those with the trademark Duke of Salaparuta and Florio.
DUCA DI SALAPARUTA
The Duke of Salaparuta is a winery that was founded in 1824, the founder is Giuseppe Alliata, Prince of Villafranca and Duke of Salaparuta. Great expert connoisseur of wines and men of great ideas, Joseph Duke began making wine in precisely the Inzolia grapes, coming from his farm in the district of Corvo Casteldaccia to make an elegant product to offer to the distinguished guests attending his palace, Villa Valguarnera. Thus began the great history of the Duke of Salaparuta winery, as a unique and unrepeatable in the great history of Italian and world enology. Today, as first, the Salaparuta Duca wines represent a complete selection of the taste of the most advanced drinking.
CALATRASI
Calatrasi winery S.p.A. was founded in 1980 by two brothers, Giuseppe and Maurizio Micciche, who inherited from his father a strong passion for the world of wine, they decided to create a company that today is one of the most well-known not only in Italy but also in the rest of the world. The winery is located in Sicily, set among the green hills of the Jato Valley, in the town of San Cipirello, south of Palermo; it is perfectly inserted in a territory rich in history, where nature still unspoiled, with unique grapes for their characteristics as well as high-level qualitative. Surrounded among the green hills of the Jato Valley, where history and nature intertwine to give life to a landscape with unique charm, Calatrasi Cellars open their doors to all who want to live an unforgettable experience in an unspoiled scenery. It will be accompanied by a culinary tradition that without the presence of wine, definitely would lose at least half of its enjoyment and its importance, and as gastronomy can also get to the level of art, certainly the wine deserves the role of Director of Orchestra. Multiple visits may be arranged in the Jato Valley enriched with gastronomic delights and tastings of the best wine products. The wine house was founded in 1931 by Buffa family with the aim to produce and market wines of Sicily.
PELLEGRINO
Above all, the Pellegrino has always focused on the primacy of the earth: they are tangible evidence of its farms, the extensive of about grounds 150 hectares (Gazzerotta, Kelbi, Rinazzo, Triglia Scaletta), located in the best areas of western Sicily and making up a real kaleidoscope of soils, microclimates and varieties of cultivated vines, which bore the basis of the most precious production: in these companies were intended investment for the replanting of some selected clones of native and international grapes. Founded in 1880 thanks to the business spirit of a family of notaries with a passion for viticulture, Pellegrino was able, in a few years, to establish itself as one of the most prosperous and important Marsala’s wine industries, and remained so to this day. In all these years the family history and that of the company have always followed parallel paths and the wealth of experience of the vineyard and the winery has found continuity in all generations who come through his run.
Donnafugata was founded in Sicily by an enterprising family with 150 years of experience in premium wines. Giacomo Rallo and his wife Gabriella, with their children José and Antonio started a project which aims to attention the detail and puts man at the service of nature to produce wines more and more siutable to the region’s capacity. The Donnafugata adventure begins in 1983 from the historic cellars in Marsala Rallo family and countess in the vineyards of countess Entellina in the heart of western Sicily; in 1989 Donnafugata arrived on the island of Pantelleria, where started to produce natural sweet wines.
Duke of Castelmonte
The historic cellars of Carlo Pellegrino & C. Spa trademark ownerof the Duke of Castelmonte, born in the middle of the city of Marsala, an area of over 30,000 square meters. with a capacity of 200,000 hl., of which more than 40,000 hl. oak. The modern bottling line, installed in 1999, with its average production capacity of average 10,500 pieces / hour makes the historical cellars technologically advanced, while retaining their infinite charm that persists since 1880.
FIRRIATO
Vinzia end Salvatore Di Gaetano are the owners of the brand Firriato we dare to say that there has been, in Sicily, an almost anthropological discovery of the territory, of which the wines are also an expression. The wind and the sun are the natural elements on which the winegrower depends for a good production of quality grapes. And it is in the heart of the vineyards of Italy province, which was founded in the mid-80s, Firriato winery. The oldest tradition of this company is its youth and the producers, Vinzia and Salvatore Di Gaetano, summarize the ability to do business in tenacity and stubbornness. They are convinced, in fact, that being able to use the resources of a territory which naturally turns out to be one of the best areas in the world for the cultivation of the vine, can lead to the production not only of high quality grapes, but also to the production of great wines.
FLORIO
It born in 1833 in Marsala with the work of business man Vincenzo Florio that after, having bought land in a stretch of beach located between the Ingham-Whitaker and Woodhouse, he decided to built a factory for the production of Marsala wine. The early years of the winery were very difficult, with little gains and few prospects. Florio could resist only because of its huge resources and the reputation of the family, at that time among the richest in Italy. The poor earnings derived from the excess of supply over demand in the market, almost entirely abroad, and English in particular. The marketing was started in 1796, first with Woodhouse and then with other traders like Ingham & Whitaker, who had dedicated to the international spread at the end of the eighteenth century. Florio was the first manufacturer to label the Marsala with the name of an Italian manufacturer. Subsequently, thanks to the fleet of merchant vessels owned by the Florio family and its internationally commercial organization, Marsala become the most served wine on the boards of the European bourgeoisie and began to be exported in the United States. In 1853 the production of Marsala amounted to 6,900 barrels [3] of which 23% produced by Florio cellars, 19% by Woodhouse and 58% by Ingham & Whitaker. Later, the company was taken over and the brand Woodhouse and Florio became the largest producer of Marsala’s wine.
