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Pasta
with Sardines - Pasta con le sarde |
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Ingredients
for 6 servings
14 oz. bucatini (hollow spaghetti),
1 1/2 lbs. fresh sardines,
3 small farmer fennels,
1 onion,
1 small bag of saffron,
1 oz. butter,
1/2 cup dry white wine,
2 oz. of fillets of anchovy in oil,
1/2 glass of extra virgin olive oil,
2 tablespoons of pine nuts,
2 oz. raisins,
2 oz. blanched
almonds,
1/2 cup bread crumbs,
salt, pepper TT. |
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It is a recipe
typical of western Sicily, but common to the whole island.
Among the many variations there is the one using tomato
sauce
instead of saffron.
A hasty version also exists: the pasta is seasoned in the
saucepan, let rest for about ten minutes then
served.
Preparation
Clean and wash the wild fennel; then boil in abundant salty
water. Strain ( reserving some of the water) and shred finely.
Bone the
sardines, and flake them. Slice the onion and brown
in a saucepan with the oil and the minced anchovies. Add
the pine-seeds, the
raisins ( which must have been soaked
in warm water and then squeezed), the wild fennels and the
sardines. Mix, sprinkle with
some wine, add salt, pepper
and the saffron dissolved in 1/2 glass of lukewarm water.
Let the jiuce thicken, combine the
ingredients. Keep warm.
Cook the bucatini in the reserved vegetable water; cook al
dente, drain and toss in the saucepan with the
seasoning.
Transfer the pasta to a baking-pan, buttered and sprinkle
with breadcrumbs; spread the chopped almonds and bits of
butter and baker for about twenty minutes.
The pasta with sardines flan is excellent also served warm.
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Spaghetti
with tuna botargo
- Spaghetti alla bottarga di tonno |
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Ingredients
for 4 servings
14 oz. spaghetti,
1/2 glass extra virgin olive oil,
2 cloves of garlic,
parslet,
1 hot pepper,
2
1/2 oz. tuna botargo (dried and salted tuna eggs),
2 oz. Blanched almonds (optional),
salt
TT. |
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Preparation
Sautè the minced garlic and parsley in a saucepan with
oil and chopped hot pepper; remove from heat, add 2 tablespoons
of grated
botargo and mix. Remove the hot pepper.
Cook the spaghetti in salty boiling water; drain at " al
dente" and transfer to the
casserole with the seasoning.
Add the remaining botargo, a handful of snipped parsley and,
if you like, the chopped almonds; toss
and serve.
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Spaghetti
with garlic and oil - Spaghetti
aglio e olio |
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Ingredients
for 4 servings
14 oz. spaghetti,
3 cloves of garlic,
1/2 glass extra virgin olive oil,
grated pecorino,
salt,
pepper or Cayenne pepper TT. |
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Preparation
Slice and brown the garlic in a frying pan with the oil and,
if desired, the chopped Cayenne pepper. Sautè the garlic
until translucent
and lightly browned. Do not overcook.
Boil the spaghetti in salted hot water " al dente" strain,
and mix with the prepared seasoning
(without the Cayenne pepper).
Sprinkle with plenty of freshly ground black pepper (if you
did not use the Cayenne pepper); sprinkle
with pecorino and
serve.
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Spaghetti
with sea urchins - Spaghetti ai ricci di mare |
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Ingredients
for 4 servings
14 oz. spaghetti,
80 sea urchins,
1/2 glass extra virgin olive oil,
2 cloves of garlic,
parsley,
salt, pepper,
2 oz. chopped almonds
(optional). |
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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.
Preparation
Carefully open the sea urchins
and scoop the eggs out putting them in a bowl.
Crush the garlic in a mortar with a pinch of salt; in a
bowl
combine the mixture and some minced parsley, oil (slightly
heated bain-marie), a dash of pepper and, if you like, the
almonds. Combine the mixture and the sea urchin eggs and
let rest. Cook the spaghetti in abundant salty water; drain
at "al
dente"
and season with the mixture.
Variation
You can enrich the seasoning with the pulp of two big mature
tomatoes, finely chopped.
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Pasta
"Norma" - Pasta alla Norma |
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Ingredients
for 4 servings
14 oz. "penne" (mostaccioli),
2 lbs. ripe tomatoes,
1 large eggplant,
5 oz. of salty ricotta,
2 cloves of garlic,
5 tablespoons extra virgin olive oil,
oil,
peanut, canola, or other frying, high
heat oil,
fresh basil 1 bu.,
sugar TT,
salt, pepper TT. |
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It is a specialty
from Catania, named after the famous opera "Norma" by
the musician Vincenzo Bellini, according to the local
custom,
the perfect balance of typically Sicilian flavors.
Preparation
Blanch and peel the tomatoes, remove seeds and chop.
Brown the crushed cloves of garlic in a saucepan with oil;
remove them and
add the tomato, a handful of leaves of basil,
a pinch of salt, a dash of pepper and a pinch of sugar. Cover
and simmer to thicken.
Slice the eggplant, sprinkle with salt
and put in a colander to drip the water in excess; rinse,
dry and fry in seed oil as needed. Cook
the pasta in salted
boiling water; drain at"al dente" and
transfer to saucepan with the tomato sauce, half of the eggplants
and some
spoons of grated ricotta. Transfer to a large platter
dish and cover with the remaining eggplants and grated ricotta.
Serve
immediatly.
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Lasagnas with
meat sauce and ricotta - Lasagne
con ragù e ricotta |
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Ingredients
for 4 servings
14 oz. fresh wide lasagnas,
noodles,
9 oz. minced veal,
7 oz. pork sausage,
1 onion,
1/2
glass of red full-bodied wine,
1 oz. butter,
7 oz. tomato concentrate,
7 oz. sheep ricotta,
grated pecorino,
extra virgin olive oil,
salt, pepper TT. |
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It is a specialty
from the area of Modica known
and was the Sicilian farmers' traditional dish on New Year's
Day.
Homemade
lasagnas, made with eggs and flour, were traditionally
prepared especially in the hinterland.
Preparation
Sautè the minced onion, in a saucepan, with butter and
a trickle of oil and brown the minced meat and the sausage,
skinned and
crumbled.
Sprinkle with wine and, when the mixture has thickened add
the tomato concentrate dissolved in 4 cups of warm water.
Add salt and pepper and simmer for 1 hour.
Cook the lasagna noodles in abundant salty water, with the
additional of 1 spoon of oil;
strain al dente and season
with the meat sauce.
Transfer to a platter and sprinkle a hanful of pecorino cheese;
toss and sprinkle
with sieved ricotta, flavored with abundant
fresly ground black pepper. Toss and serve.
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Gnocchi
with pork meat sauce - Gnocchi cavati al ragù di maiale |
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Ingredients
for 4 servings
14 oz. gnocchi "cavati",
2 lbs lean pork meat,
1 medium onion,
1/2 glass red full-bodied wine,
2 tbsp tomato paste,
1/2 cup extra virgin olive oil,
2 1/2 cups tomato sauce,
1 bay leaf,
grated pecorino,
salt, pepper TT. |
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Gnocchi:
Italian for "dumplings", gnocchi can be made from
potatoes, flour, or farina.
Gnocchi "cavati" are a specialty
of fresh pasta, prepared with semolina and water; they are
worked into small sticks of different
length and then slightly
pressed with the finger-tips.
Preparation
Mince the onion and brown in a saucepan with the oil (less
than 1 spoon). When brown add the bay leaf, the lean pork meat
and
sautè stirring with a wooden ladle.
Sprinkle with wine and add the tomato concentrate dissolved
in 1/2 cupof water. To the sauce add
a pinch of salt and a
dash of pepper; stir and cook, on medium heat, for 1 hour and
1/2. When cooked, take the meat out; roughly
mince part of
it and put the rest in a casserole. Take the bay leaf out and
sieve the sauce. Mix half of the sauce with the minced
meat
and pour the other half on the remaining meat, which is the
second course. Boil the pasta in abundant salty water with
1
tablespoon of oil; strain al dente and season with the pork
meat sauce and the grated cheese.
Variation
Sweet potatoes are minced with the meat and mixed into the
pasta, and are added in the preparation of meat sauce. The
whole is
then sprinkled with grated caciocavallo.
In the nisseno, instead, the already seasoned gnocchi "cavati" are
enriched with grated salty
ricotta.
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