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Spaghetti with lobster - Spaghetti all'aragosta
spaghetti with lobster   Ingredients for 4 servings
14 oz. spaghetti, 1 medium lobster already boiled, 1 pound peeled tomatoes, 1/2 onion, 1
clove of garlic, extra virgin olive oil, parsley 1 tuft, Cayenne pepper, salt, pepper TT.
Crush and brown the garlic in a saucepan with some of oil, the minced onion and parsley and a pinch of Cayenne pepper; remove
garlic and add the minced tomato. Add salt, pepper and simmer until thick; add the lobster in pieces and cook on low flame for
about ten minutes. Cook the spaghetti "al dente"; drain and season with the sauce. Sprinkle with a handful of fresh minced
Pasta "Carrettiera" (with fresh garlic or tomato sauce) - Pasta alla carrettiera
pasta carrettiera 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
There are a couple of regional variations for this refreshing pasta dish. Typically in Easter Sicily the simply marry the flavor of a good
olive oil with garlic. The oil mixed with pasta and garnished with a pinch of Cayenne and a sprinkle of a hard salty ricotta cheese. In
the Western part of the island ripe tomatoes and herbs add to the quality of freshness. A variation follows.

To the peeled, seeded, and chopped tomatoes add the minced garlic, the basil, a pinch of salt and a dash of pepper; mix and let
rest for at least 2 hours. Boil the spaghetti in salted water cook "al dente" and season with the prepared sauce. Sprinkle with grated
cheese and serve.

Grated salty ricotta is often used instead of pecorino or parmesan.
Anchovy, bread crumb pasta sauce - Pasta con le acciughe e la mollica
anchovy bread crumb pasta sauce Ingredients for 4 servings
14 oz. of trenette or bucatini
2 cloves of garlic
fresh parsley, 1 bu. minced
3 1/2 oz. breadcrumbs
3 1/2 oz. salted anchovies
(or fillets of anchovies in oil)
extra virgin olive oil
salt, pepper TT
  This is a traditional recipe common throughout the island
of which exit two principal versions and numerous
variations. In eastern Sicily the seasoning is plain, while in
the western areas it is enriched with tomato sauce (or
Toast the breadcrumbs in a non-stick pan and set aside. Brown the crushed garlic in a frying pan with 1/2 glass of oil and remove.
Get the salt out of the anchoves (rinse in water), remove bones, chop and add to the oil. Crush with a fork. As soon as the sauce is
well-blended, add plenty of pepper and pour in a bowl. Flavor the breadcrumbs in the left-over oil in the pan. In salty hot water cook
the pasta "al dente", strain and season with the anchovy sauce; sprinkle with the breadcrumbs and minced parsley and serve.

This dish is enhanced with raisins and toasted pine nuts this is typical of the area of Enna. Wild fennel is boiled in the pasta water.
The fennel is then minced and browned garlic and onion, then some tomato sauce is added. They anchovy oil is seasoned with the
wild fennel sauce, the toasted breadcrumbs with the anchovies, the other sauce and finished with grated pecorino.
Braised cauliflower and pasta - Pasta con il cavolfiore
braised cauliflower and pasta Ingredients for 4 servings
14 oz. Bucatini: Hollow, spaghetti like pasta strands, 1 cauliflower of about 2 lbs, 1 raisins
(soaked in warm water and drained), 1 oz. pine nuts, 1 small bag of saffron (soaked in 1/2
glass warm water), 1 medium onion, 8 fillets of anchovy in oil, 1/2 glass extra virgin olive oil,
dry white wine, salt, pepper TT.
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.

Wash and parboil the cauliflower tops for 5 minutes. Mince the onion and brown in a saucepan with oil; add the dripped and chopped
fillets of anchovy and dissolve in the seasoning, crushing with a fork. When the sauce is well- blended add the raisins, and the pine-
seeds. Sprinkle with wine and let thicken. Put the cauliflower in the casserole and let the flavors marry for a few minutes. Moisten
with 1/2 glass of warm saffron water. Add salt, pepper and cook for about 15 minutes. In the meantime, cook the pasta in abundant
salted water. Strain al dente, season with the prepared sauce and let rest for some minutes before serving.

You can enrich the seasoning with the pulp of two big mature tomatoes, finely chopped.
Trapani's pesto and pasta - Pasta con il pesto alla trapanese
trapani's pesto and pasta Ingredients for 4 servings
14 oz. homemade pasta, "busiate" type, 3 cloves of garlic, fresh basil 1 bu., 4 1/2 med.
tomatoes peeled seeded and chopped, 1 glass extra virgin olive oil, grated parmesan (or
pecorino), 3 1/2 oz. blanched almonds, salt, pepper TT.
It is a specialty typical of the area of Trapani which is often accompanied by fried fish or slices of fried eggplants.

Put some garlic, the leaves of basil, the almonds and a pinch of salt and crush finely in the mortar to get a mash; add the
tomatoes and keep crushing until the mixture is well-blended. Stir in a pinch of salt, dust abundantly with ground black pepper and
oil. Cook pasta "al dente", and season with the sauce and serve immediately. Grated parmesan (or pecorino) is served separately.
Tuna and fennel spaghetti - Spaghetti con tonno e finocchietto
tuna and fennel spaghetti Ingredients for 4 servings
14 oz. of spaghetti, 9 oz. of fresh tuna in slices, 1 small bundle of wild fennel, 1.7 oz. of pine
nuts, 1 tbsp of capers, 1 lb of peeled tomatoes, 1 clove of garlic, 1/2 glass extra virgin olive
oil, 1 medium onion, dry white wine, salt, paprika.
It is a specialty from the area of Modica known as "lasagne cacate", 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.

Remove tops and wash the wild fennel; boil in plenty of salty water, drain (keeping some of the liquid) and mince. Soak the tuna in
cold water for about twenty minutes; dry and dice. Sautè the crushed garlic in a saucepan with the oil and the minced onion. Add the
farmer fennel, the capers and the pine nuts. Let the flavors marry a little, and add the tuna, sprinkle with some wine and let
evaporate. Add the chopped and seedless tomatoes; add salt, flavor with a pinch of paprika and simmer for about 1/2 hour,
incorporating ( if necessary) some spoons of warm water. Cook the spaghetti "al dente" and season.

You can enrich this recipe with 1/2 fried diced eggplant and a handful of toasted and minced almonds.
Swordfish and Eggplant pasta - Pasta con pescespada e melanzane
swordfish and eggplant pasta Ingredients for 4 servings
14 oz. pasta, 14 oz. peeled tomatoes without seeds, 9 oz. slices of swordfish, 1 clove of
garlic, 1/2 cup extra virgin olive oil, 1 large eggplant, 2 oz. peeled almonds, dry white wine,
seed oil, fresh mint, salt, pepper TT.
Wash the eggplant, remove its stem and dice it; then soak in salted water. Brown the crushed clove of garlic in a saucepan with oil.
Add the chopped tomato, a pinch of salt and a dash of pepper and let thicken for about ten minutes. Add the skinned and diced
swordfish, sprinkle with some wine; mix and cook on a moderate flame for 15 minutes. The diced eggplant is dried completely.
Then fry in abundant seed oil; drain on paper towels. Boil the pasta in salty hot water; strain and toss in the saucepan with the fish
sauce. Add the eggplants, the minced almonds and the minced mint, mix well and serve.
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