The sicilian cuisine is affected by the cultures of all those who over the centuries have dominated that, starting from the Greeks, the Phoenicians, the Romans, the Normans and the Spanish, only to indicate that someone, but, in practice, since the island at the centre of the mediterranean, and being the land very rich, has been influenced by many cultures. By the Greeks brought the olives, the Byzantines, the cinnamon and the cloves, but all of them had some type of innovation that even today we find in the traditional recipes of the island. Being an island, the fish has its importance in the diet of the sicilian, but there are also meat-based dishes, vegetables and lots of sweets. Let's start from the starters. The most famous is the sicilian caponata, which is eaten cold and can be considered also a good side dish. But there are many other recipes like the stuffed olives or the salad of the sea.
4 aubergines oval small
150 grams of green olives
80 grams of capers
3 stalks of celery
150 grams of tomato paste
80 grams of sugar
grams 200 white wine vinegar
olive oil, just enough
The first thing you put the eggplant cut into slices to marinate in coarse salt. That is, you put them in a colander in layers with coarse salt. In this way, it lose water and then the bitter taste.
Once removed from the salt wash the eggplants very well under cold running water and pat dry. At this point, fry the slices of eggplant in plenty of olive oil. You can use the oil of the seeds if you want them to read. Once fried past the eggplants on absorbent paper to remove excess oil and set aside.
Wash and chop the celery ribs and cook them in the boiling water for about fifteen minutes. Remove from water and set aside.
In a large frying pan, fry the finely chopped onions in olive oil. When they are golden add the chopped celery, green olives, chopped, and the capers that you have first washed to remove excess salt. United at this point, the tomato paste, sugar, white wine vinegar and a glass of water. Allow to cook for about 30 minutes. At this point add the eggplant, stir well to season them, and turn off the heat. Caponata is usually left to cool and stored for the day after, but it is sufficient to leave it to cool completely (about an hour to an hour and a half) and you can serve it as an appetizer or as a side dish.
grams 400 green olives, pitted
grams 120 of breadcrumbs
1 clove of garlic
grams 60 of grated pecorino cheese
1 bunch of parsley or mint
1 pinch of red pepper
white wine vinegar, salt and black pepper just enough
olive oil, just enough
In a bowl, put the bread crumbs together with the parsley and the clove of garlic finely chopped. Add the grated pecorino cheese, a pinch of pepper and sprinkle with two tablespoons of olive oil, two of vinegar, white wine and a couple of tablespoons of water if needed. Mix well and stuff the olives, without the kernel and open them only in a part, with the mixture up to the end of all the olives. And then be put in the refrigerator for at least two hours in a closed container.
A delicious appetizer sicilian shellfish, seafood, octopus, and vegetables.
grams 500 octopus already cleaned
grams 500 squid already cleaned
grams 599 mussels
grams 250 peeled prawns
1 bunch of parsley
1 rib of celery
1 clove of garlic
juice of half a lemon
pepper, salt, and olive oil just enough.
Clean the octopus and the squid and cut them into slices and small pieces. Let them boil for ten minutes and remove them from the water. Clean the shrimps and remove heads and shell. Let them cook a couple of minutes in boiling water. Put the mussels in a pot with the lid on the fire until the shells are all open. Remove the shells and only leave the mussels. In a bowl, rather great put now small pieces of octopus, rings of squid, mussels to shrimp and mussels, add the parsley and garlic finely chopped together with the carrot and celery cut in small pieces and season with the juice of half a lemon, olive oil, salt and pepper. Let cool seafood salad at least an hour, stirring occasionally to blend all the flavors. Serve cold.
Are many, of both land and sea, that mixed. Let's start with the pasta with sardines. It is a first dish to be a tradition in Sicily, prepares for Saint Joseph, march 19. Once it was prepared in march and September, the periods in which you can find the wild fennel. Today they are found throughout the year even if grown and not have the intense scent of the wild. We speak then of the "pasta alla Norma" or sicilian.
grams 600 sardines already cleaned
grams 400 of wild fennel already cleaned
grams 400 bucatini pasta
1 small onion
1 tablespoon of raisins, sultanas,
1 tablespoon of pine nuts
5 anchovy fillets
1 sachet of saffron
half a tablespoon of tomato paste
salt, black pepper and olive oil enough
First, take the fennel in the wild already cleaned and chopped into large pieces and boil in salted water for about 30 minutes.
Remove them once cooked, but do not throw the cooking water that will serve for the preparation of the recipe.
Finely chop the onion and fry in abundant olive oil until they become golden. At this point add the anchovy fillets into small pieces, the raisins and the pine nuts. In two or three tablespoons of water to dissolve the saffron and add it to the mixture. Put the tomato puree, stir and add the wild fennel. Cook a couple of minutes and put the sardines into small pieces. Leave to cook for about 30 minutes, adding a couple of glasses of cooking water of fennel, or how much one need to do to make the mixture too dry.
In the usual cooking water of wild fennel just boils put the pasta and let them cook until they are al dente.
Season the pasta with the mixture and serve hot.
This sauce for pasta, it says it was made in honor of Norma, lyric opera of the Italian composer Vincenzo Bellini. I think this is the first sicilian dish more known to the world because it combines all the flavors and smells of classic mediterranean cuisine.
grams 700 of peeled tomatoes in pieces
1 small onion, red
1 clove of garlic
150 grams of ricotta salata
grams 400 short pasta type pipe or rigatoni
a few leaves of basil
seed oil enough
olive oil, just enough
salt and black pepper just enough
First of all, prepare the eggplant which should be cut into slices about an inch and put in a colander in layers with coarse salt and let marinate at least 30 minutes.
Prepare in the meantime the sauce. Finely chop the onion and place in a pan with olive oil until it is golden brown together with the garlic clove crushed (must be removed before seasoning the pasta).
Add the peeled tomatoes cut in small pieces and cook the sauce for about 20 minutes. Pass the sauce with a masher and put on the heat to let it thicken well. Put a few leaves of basil to make the sauce more fragrant.
In a frying pan with plenty of oil, fry the aubergines that must be removed by the salt, well washed and dried, cut into small pieces,until they become golden.
Cook in the meantime the pasta in plenty of salted water and once cooked serve with the tomato sauce and the eggplant pieces. Finished with a sprinkling plenty of grated ricotta. Serve hot.
We turn now to the sicilian recipe, better known to the world, the arancini. It's not a first plate, a second. Many consider it to be a unique dish for its components, which are very substantial. You prepare generally in two ways, either with ragù or with ham and cheese.
grams 400 carnaroli rice
60 grams of butter room temperature
2 sachets of saffron
salt to taste (for cooking rice)
grams 300 of minced meat mixed pork and veal
half an onion
a rib of celery
a bay leaf
300 grams of tomato sauce
150 grams of peas
half a glass of white wine
grams 50 of the grated caciocavallo cheese
salt, pepper and olive oil, just enough(so much for the sauce)
bread crumbs, flour and seed oil, just enough (for the breading)
It is advisable to prepare both the rice and the sauce several hours before serving arancini, as is the sauce that the rice should be completely cool before you prepare them and fry them.
So let's start with cook the rice in plenty of salted water, once cooked and drained, add the butter and saffron, which, it must be dissolved in a little water. Mix well and set aside to cool completely.
Prepare now the sauce.
In a pan fry In olive oil, the carrot, the onion and the celery finely chopped. When the vegetables are golden add the minced meat and let cook about ten minutes. Add the white wine and allow to evaporate completely. At this point, combine the cloves, the bay leaf, the tomato puree and the peas and with a lid let it cook about an hour stirring occasionally, adding a little water if needed. Adjust salt and pepper and leave the sauce to cool completely. Before using the sauce, remove the cloves and the bay leaf and add the grated cheese.
Take now the rice and formed a sort of hollow in the palm of the hand. Put in this groove a generous spoonful of the meat sauce and close with other rice to form a ball. Form many balls until you have finished the ingredients.
Let us now turn to fry the arancini.
Prepare a sort of batter with the flour and a few tablespoons of water. Pass the arancino in the batter for the whole of its surface. Finally pass it in the breadcrumbs. Once you have prepared all fry in abundant oil of seeds of peanut very hot until they have become golden from all sides. Pass the arancini on paper towels and serve. They are delicious hot or cold.