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Pasta with Sardines - Pasta con le sarde
pastsa with sardines   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.
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

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.
Spaghetti with tuna botargo - Spaghetti alla bottarga di tonno
spaghetti with tuna botargo 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
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.
Spaghetti with garlic and oil - Spaghetti aglio e olio
spaghetti with garlic and oil 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.
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.
Spaghetti with sea urchins - Spaghetti ai ricci di mare
spaghetti with sea urchins 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).
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.

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.

You can enrich the seasoning with the pulp of two big mature tomatoes, finely chopped.
Pasta "Norma" - Pasta alla Norma
pasta norma 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.
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.

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
Lasagnas with meat sauce and ricotta - Lasagne con ragù e ricotta
lasagnas with meat sauce and ricotta 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.
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.

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.
Gnocchi with pork meat sauce - Gnocchi cavati al ragù di maiale
gnocchi with pork meat sauce 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.
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.

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.

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
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