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Glazed kid - Capretto aglassato
glazed kid   Ingredients for 4 servings
4 1/2 lbs. kid in pieces, 1/2 glass of extra virgin olive oil, 2 lbs. of potatoes diced, 1/2 glass
dry Marsala wine, 3 ripe tomatoes, fresh parsley 1 bu. minced, 1 medium onion, water (or
broth), salt, pepper TT.
Mince the onion and brown in a saucepan with oil. Add the kid and sautè until brown. Sprinkle with wine. As soon as the juice has
thickened add the diced potatoes, the minced parsley, the peeled and chopped tomatoes, a pinch of salt and a dash of pepper, mix
and let flavor. Add enough hot water (or broth) to just cover the kid and cook for about 45 minutes.

In some areas of eastern Sicily this recipe is enriched with pieces of grated pecorino, added just a few minutes before the end of
cooking. In the area of Messina, instead, this dish is completed with capers or black olives.
Baked Lamb - Agnello al forno
baked lamb Ingredients for 4 servings
4 1/2 lbs. of lamb in pieces, 2 lbs. potatoes, 1 big onion, 1/2 glass dry white wine, 14 oz.
peeled tomatoes, 1 sprig of fresh rosemary, 1/2 glass extra virgin olive oil, salt, pepper TT.
Slice the onion in wedges and sautè in a saucepan with oil; add lamb and brown mixing well. When brown, sprinkle with wine and let
evaporate: then add the diced potatoes, the chopped tomatoes and the sprig of rosemay. Add salt and pepper and bake for one
hour, stirring from time to time to cover the lamb with its juice.
Barbecued Mutton - Castrato alla brace
barbecued mutton Ingredients for 4 servings
2 lbs. of mutton in pieces (or cutlets), 1 bay leaf, 2 cloves of garlic, oregano, 2 lemons, extra
virgin olive oil, salt, pepper TT.
Prepare a mixture with abundant extra virgin olive oil, lemon juice, salt and pepper. Put the pieces( or the cutlets) of mutton in a
bowl and combine with the mixture; add the bay leaf, the garlic and a pinch of oregano. Mix well and marinate for a couple of hours.
Drip the meat and roast on the barbecue, brushing with the mixture.
Sweet and sour rabbit - Coniglio all'agrodolce
sweet and sour rabbit Ingredients for 4 servings
1 rabbit of about 3 1/2 lbs. in pieces (or 2 wild rabbit), 1 bay leaf, 1 medium onion, 1 stalk of
celery, 1 clove garlic, 14 oz peeled tomatoes, oregano, 6 1/2 cups extra virgin olive oil, 1/2
cup white vinegar, fresh basil 1 bu., salt, pepper TT.
Crush the garlic in a mortar with the leaves of basil and a pinch of salt. Add the chopped tomatoes and half of the oil and mix until
blended. Rinse and dry the rabbit, sautè in a saucepan with the rest of the oil, the bay leaf and the browned celery and onion. When
brown, sprinkle with the vinegar and let evaporate. As soon as the juice has thickened add the crushed garlic and basil, a dash of
pepper and to pinch of oregano and cook for about 1/2 hour.

As soon as the meat is brown add sliced carrots and enriched the tomato sauce with capers, green olives, raisins and pine nuts.
Sicilian Roulades - Involtini alla siciliana
sicilian roulades Ingredients for 4 servings
1 1/2 lbs. of veal in slices, 5 oz. of breadcrumbs, 2 oz. of grated pecorino, 2 oz. of raisins, 1
oz. of pine nuts, 1 medium onion, bay leaves, fresh parsley 1 bu., extra virgin olive oil, salt,
pepper TT.
Pound the meat with a meat mallet. Toast the breadcrumbs; let cool and put in a bowl. Add the pecorino, the soaked and dried
raisins, the pine nuts, the minced parsley, a pinch of salted and a dash of pepper; mix well and soften with some oil. Spread on the
meat and roll up every slice making roulades. Thread on skewer alternating roulades with pieces of onion and bay leaves and roast
on a grill or fire.

You can fill the roulades with a mixture of breadcrumbs, ham, onion, minced parsley, grated cheese (caciocavallo, pecorino, or
parmesan), chopped tomatoes (or tomato sauce), salt and pepper. In both the cases the roulades can be tricked with oil and then
covered with breadcrumbs before grilling.
Cut of rump of veal with meat sauce - Falsomagro al ragù
Cut of rump of veal with meat sauce Ingredients for 4 servings
1 cut of rump of veal of about, 3 boiled eggs, 7 oz. of breadcrumbs, 2 oz.of mortadella
(Bologna sausage) in slices, 2 oz. of cooked ham in slices, 2 oz. of salami in slices, 3 1/2 oz.
of fresh caciocavallo, 2 oz. of grated caciocavallo (or parmesan), fresh parsley 1 bu., 1 tbsp of
raisins, 1 tbsp of pine nuts, 1 oz. of butter, 1 medium onion, extra virgin olive oil, 3 cups of
tomato sauce, red wine or dry marsala wine, sugar TT, salt, pepper TT.
The most popular meat dish in Sicily with a number of variation.

Put the breadcrumbs in a bowl. Add the minced parsley, the dice caciocavallo, the grated cheese, the raisins, the pine nuts, a pinch
of salt and a dash of pepper; mix well and soften the mixture with oil. Pound the meat; add salt, pepper and top with bits of about
half of the butter. Make layers with the mortadella, the ham and the salami; put the breadcrumb mix in the middle and add the
boiled eggs. Roll up the meat, tie with a kitchen string to close the stuffing inside. Heat the oil and remaining butter in a saucepan
and brown the cut of rump of veal, mixing well to coat uniformly. Sprinkle with the wine, let evaporate and add the tomato sauce.
Add the onion, a pinch of salt, a pinch of sugar and a dash of pepper and cook for 1 hour and 1/2. When cooked remove the
roulade from the sauce and cool until warm. Slice and put on a platter. Trickle with the sauce and serve.

The sauce can be made of tomato paste dissolved in hot water. The stuffing can be prepared with minced beef and crumbled
sausage browned in a frying pan with oil and minced onion, or amalgamated to a raw egg, parsley and grated pecorino and then
spread on a layer of bacon.
"Olivetana" Tripe - Trippa all'olivetana
olivetana tripe Ingredients for 4 servings
2 lbs. of mixed tripe, 2 medium eggplants, 1/2 onion, 2 cups of tomato sauce, 3 1/2 oz of
grated caciocavallo, extra virgin olive oil, leaves of basil 1 bu. salt, pepper TT.
Boil the tripe for 5 minutes; drain, rinse and boil in salty hot water for 2 hours. Drain and transfer to a saucepan with a thread of oil
and some browned onion; add 1/2 cup of sauce, pepper and a handful of leaves of basil and cook for a few minutes. Slice and fry
the eggplants, add salt; then put on paper towels to release the grease in excess. Spread a few spoons of sauce in a baking-pan
and alternate layers of tripe and eggplant, sprinkling every layer with a handful of grated cheese. Top with a few spoons of sauce
and a dusting of caciocavallo and bake for about 15 min.
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