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Rich Stew - Stufato ricco
rich stew   Ingredients for 4 servings
9 oz. of minced veal, 4 slices of veal of about 7 oz. each, 2 lbs. of potatoes, 1 1/3 lbs. of
sausage in chunks breadcrumbs, fresh parsley 1 bu., 1 egg, 4 boiled eggs, 1 onion, 3 spoons
of grated pecorino, flour, 4 slices of mortadella (Bologna sausage), 2 oz. of salami, 2 cloves
of garlic (optional), 1 tbsp of pine nuts, 1 tbsp of raisins, fresh basil 1 bu., 4 cups of tomato
sauce, dry white wine, extra virgin olive oil, sugar TT, salt, pepper TT.
It is a traditional holiday dish, common throughout the whole island, though prepared according to local variations. Its sauce is often
used to season fresh pasta or ravioli.

In a bowl mix the minced meat, the raw egg, 2 tbsp of breadcrumb, some minced parsley, 1 tbsp of grated pecorino, a pinch of salt
and a dash of pepper. Mix well and shape into balls. Cover with flour and set aside. Pound the slices of veal with a meat mallet and
sprinkle with salt. Make layers with a slice of mortadella and a couple of slices of salami on each slice of meat. Spread a mix of
breadcrumbs, minced parsley and garlic, grated cheese, raisins, pine nuts, salt and pepper in the middle. Add some boiled egg, roll
up and secure with kitchen string. Blanch the sausage and drain it; dice the potatoes. Drain the oil in a large saucepan and brown
the potatoes. Drain them and set aside. Brown the rolled meat together with the balls in the same sauce. Sprinkle with wine, let
evaporate and drain. Brown the minced onion in the meat jices, add the tomato sauce, the basil, a pinch of salt, a pinch of sugar
and a dash of pepper. Mix and cook for 15 minutes. Add the rolled meat, the balls and the sausage and cook for another hour.
After 1 hour add the potatoes and cook for another 50 minutes on low flame. Serve the meat with the potatoes and part of the
sauce as a second dish and the rest of the sauce to season pasta. To end cooking, serves the meats with the potatoes and part of
the juice as flat second and uses the remaining sauce to season pasta.
Glazed Chuck - Lacerto aglassato
glazed chuck Ingredients for 4 servings
2 lbs. of chuck in one piece, 1 big onion, 1 clove, 1 carrot, 1 stalk of celery, fresh parsley, 1
bu., sage, 1/3 cup of dry white wine, 1 medium tomato, extra virgin olive oil, salt, pepper TT.
Tie up the roast meat with some kitchen string and brown in a saucepan with a little oil. When it is brown sprinkle with wine and let
evaporate. Cover with hot water and add the onion, the clove, the sage, the peeled and chopped tomato, the carrot, the stalk of
celery and the parsley. Add salt, pepper and cook for about 1 hour and 1/2. When cooked remove meat and let cool down. If
necessary thicken the juice and sieve it. Slice the meat and put it back in the saucepan with its juice.
Sausage meat sauce - Ragù di salsiccia
sausage meat sauce Ingredients for 4 servings
2 lbs. of sausage in big chunks, 2 1/2 cups of tomato sauce (or 7 oz. of tomato paste), 1
medium onion, 3 1/2 oz. of fresh pork rind (optional), extra virgin olive oil, sugar TT, salt,
pepper TT.
Blanch the sausage and the pork rinds separately. Peel the onion and put it whole in a saucepan with a little oil. Let flavor on
moderate flame and add the tomato sauce (or the paste dissolved in 6 cups of hot water). Add salt, pepper and sweeten with a
pinch of sugar. Simmer a few minutes. Add the sausage and the pork rinds and cook for 1 hour on low flame. When the cooked you
can use meat sauce to season some pasta, crumbling some of the sausage in the sauce. Serve the rest as a second dish.
Sausage with vegetables - Salsiccia e qualiceddi
sausage with vegetables Ingredients for 4 servings
28 oz. of mixed meat sausage (pig and beef), seasoned with fennel seeds, 2 lbs. of
"qualiceddi", extra virgin olive oil, 1 lemon, salt, pepper TT.
"Qualiceddi" is a wild vegetable with a bitterish taste, known all around Sicily, sometimes with different names, which is eaten boiled
and seasoned with oil, lemon juice, lemon juice, salt and pepper; or, boiled and then fried with some oil. In some zones it is fried
into a pie in a frying pan with a thread of oil and a dusting of flour.

Husk and wash the vegetable; then boil in salty hot water. Roll the sausage up into a spiral, fixing it with toothpicks and put in a
frying pan. Cover half with water and simmer. As soon as the water has evaporated drip the sausage to let the fat out and continue
cooking until brown, turning once. Remove toothpicks. Drain the " qualiceddi", transfer them on a course dish and season them with
a thread of oil, lemon juice and a dash of pepper. Put the vegetables on the sausage and serve after one minute.
Breaded roast Palermo style - Arrosto panato alla palermitana
breaded roast alermo style Ingredients for 4 servings
4 slices of veal, 2 oz. lard (or oil), 1 cup breadcrumb, oregano, salt, pepper TT.
Pound the slices of veal with a meat mallet and spread the lard (or oil) on both sides. Cover with a mixture of breadcrumbs,
oregano, salt and pepper, and roast on a grill.
Snail soup - Agghiotta di lumache
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.
Put the snail in a saucepan; cover with water and boil. As soon as the water starts boiling drain and rinse the snails. Put them again
in the casserole with clean water, set on moderate flame and boil. Repeat as above 3 times. Then drain the snails and let drip until
dry. Brown the onion, add the chopped tomato and let flavor. Peel and dice the potatoes, add them to the sauce and add 1 glass of
water. Cook for about ten minutes. Stir in the snails, add salt and pepper and cook for about 20 min. stirring occasionally.
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