Showing posts with label Sicily. Show all posts
Showing posts with label Sicily. Show all posts
Ingredients:


  • 3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (25 mL) salt
  • 1/3 cup (75 mL) olive oil
  • 4 stalks celery, trimmed, cut diagonally into ½-inch (1 cm) pieces, blanched
  • ¼ cup (50 mL) balsamic vinegar
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 2 medium onions, thinly sliced
  • 2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped
  • ½ cup (125 mL) large green olives, pitted and roughly chopped
  • ½ cup (125 mL) black olives, pitted and roughly chopped
  • 3 tbsp (45 mL) capers (preferably salt-packed, rinsed)
  • 2 tbsp (25 mL) pine nuts, lightly toasted
  • 2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry
  • 2 tbsp (25 mL) granulated sugar
  • ½ cup (125 mL) roughly chopped mint
  • ½ cup (125 mL) roughly chopped basil

Preparation:

1. Put cubed eggplant in a colander set in the sink. Toss with the salt. Set a plate on top of eggplant and add a weight. Let stand 1 hour. Preheat oven to 400°F (200°C). Rinse eggplant under cold running water; drain and pat dry with paper towel. Toss eggplant with 3 tbsp (45 mL) of the olive oil; spread onto baking sheet and bake for 20 minutes, stirring occasionally, or until softened and starting to brown. Set aside.
2. In a large skillet, heat remaining olive oil over medium heat. Add celery, garlic and onions; cook for 6 minutes or until onions are softened. Do not let garlic brown. Sir in passata, green and black olives, capers, pine nuts, currants, sugar and vinegar. Season to taste with salt and pepper. Reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
3. Stir in mint; cook 5 minutes longer. Transfer to large serving dish. Let stand at room temperature 2 hours to develop flavors. Serve at room temperature, sprinkled with chopped basil.

Sicilian Eggplant Relish Caponata

Added on 8:03 PM


Ingredients:
(for 4 servings)
 
4 pieces lamb chops (loin or shoulder cut)
3 tablespoons extra virgin olive oil
2 whole tomatoes, sliced
1 medium onion, sliced
4 cloves finely chopped garlic
3 teaspoons Italian seasoning blend (dry)
3 teaspoons salt
3 teaspoons pepper
1/2 cup grated Romano cheese
1/4 cup white wine
 
Preparation:
 
Preheat oven to 350'F.

In a medium sized baking dish, drizzle 1 tbs of olive oil.

Evenly layer the baking dish with the following: 1/3 of sliced tomatoes, 1/3 of sliced onions, 1/3 of chopped garlic.

Sprinkle with 1/3 of Italian seasoning, salt, pepper, and Romano cheese.

Lay lamb chops in a single layer.

Drizzle with 1 tbs of olive oil, and add another layer of 1/3 of sliced tomatoes, 1/3 of sliced onions, 1/3 of chopped garlic.

Sprinkle with 1/3 of Italian seasoning, salt, pepper, and Romano cheese.

Drizzle with the remaining olive oil and layer with the remaining tomatoes, onion, garlic, Italian seasoning, salt, pepper, and cheese.

Bake at 350'F for 40 minutes.

Increase the temperature to 375'F, and drizzle the chops with 1/4 cup white wine.

Return to the oven, bake for another 15 minutes.

Baked Lamb Chops With Tomatoes

Added on 5:37 AM

 Ingredients:
(for 4-6 servings)

1 small onion, chopped
2 tablespoons extra-virgin olive oil
3/4 cup thinly sliced celery
Hot red pepper flakes
2 large potatoes, peeled, halved, and sliced into 1/2-inch pieces
1 pound baccalà (salt cod), soaked for at least 36 hours
4 fresh plum tomatoes, peeled, seeded and chopped, or canned tomatoes, chopped
1 to 2 teaspoons salt-preserved capers, soaked in water for a few minutes and drained (optional)
8 to 10 black or green olives, pitted or unpitted
Leaves from several flat-leaf parsley sprigs, chopped
Preparation:

1. In a large deep skillet, combine the onion and olive oil. Cook over medium heat until the onion is tender but not browned. Stir in the celery and add a sprinkle of red pepper flakes. Cook, stirring, for a minute or two.

2. Add the potatoes, then add water to the halfway point (about 1/2 cup). Cover and cook, stirring occasionally, until the potatoes are barely tender, about 10 minutes. Meanwhile, cut the cod into large chunks. Add it to the saucepan along with the tomatoes, capers, and olives. Cook with the cover ajar until the cod is heated through, about 10 minutes.

3. Taste the sauce and add more pepper flakes if needed. Add the parsley. Serve the stew in shallow soup bowls.

Baccalà and Potato (con patate) Stew alla Siracusana

Added on 5:34 AM

Ingredients:
 
* 1 15-ounce carton ricotta cheese 1 15-ounce carton ricotta cheese
* 3/4 cup powdered sugar 3/4 cup powdered sugar
* 1 teaspoon vanilla 1 teaspoon vanilla
* 1 ounce bittersweet or semisweet chocolate, grated 1 ounce bittersweet or semisweet chocolate, grated
* 4 ounces bittersweet or semisweet chocolate, chopped 4 ounces bittersweet or semisweet chocolate, chopped
* 1 tablespoon shortening
* 12 to 14 purchased cannoli shells 12 to 14 purchased cannoli shells
* 3/4 cup finely chopped pistachio nuts 3/4 cup finely chopped pistachio nuts
* 1 cup whipping cream 1 cup whipping cream

 Preparation:

1. For filling, in a medium bowl, stir together ricotta cheese, powdered sugar, and vanilla until almost smooth. Stir in 1 ounce bittersweet chocolate. Cover and chill up to 6 hours.
2. Meanwhile, in a small saucepan, heat and stir 4 ounces bittersweet chocolate and the shortening over low heat until melted. Remove from heat. Transfer to a small bowl. Dip both ends of the cannoli shells in chocolate, letting excess drip off. Sprinkle chocolate ends with pistachio nuts. Place on a wire rack placed over waxed paper to dry (about 45 minutes).
3. When chocolate is dry, in a medium bowl, beat whipping cream at medium speed of an electric mixer or with a wire whisk until stiff peaks form. Fold into the ricotta mixture. Spoon filling into a decorating bag fitted with a large round or open star tip (or spoon into a resealable plastic bag; seal bag. Snip off a small corner of the bag). Pipe filling into shells. Cover and chill up to 2 hours. Makes 12 servings.
4. Chocolate Cannoli: Prepare Cannoli as directed, except stir 1/4 cup unsweetened cocoa powder in with the ricotta cheese.

Cannoli

Added on 12:55 PM

Ingredients:
  • 1 pound of Tuna
  • 3 Cloves of Garlic
  • Mint
  • ½ glass of vinegar
  • Olive oil
  • Salt
  • pepper
Preparation:
Fry the tuna with the olive oil for 3 minutes. Put them out and use the remaining oil to fry the garlic and a bit of vinegar to create a juice. Put this juice on the tuna and put salt and pepper and mint.

Tonno all’Agliata (Tuna with garlic)

Added on 12:48 PM

Ingredients:
  • ½ pound Anchovies
  • 2 cloves garlics
  • 5-6 Lemons
  • Olive Oil
  • Salt
  • Pepper
Preparation:
Wash the anchovies and cut their heads. List them and cover with lemon juice and salt. Let stay for 3 hours and then change the lemon juice. Put them in the refrigerator for 24 hours. After this period serve them with olive oil, pepper, garlic and lemon.

Mascolini Marinati

Added on 12:46 PM

Ingredients:
  • 3 pounds of fava beans, shelled
  • 2 cloves garlic, peeled
  • Extra-Virgin Olive Oil
  • Pecorino cheese
  • pepper
  • bread, toasted
Preparation:

Grind the fava beans to a pulp with the garlic cloves in a food processor. Pour enough olive oil. The fava beans should have the consistency of mashed potatoes. Transfer the mixture to a bowl and stir in the cheese. Spread a small amount on the bread slices.

Maccu verde (Fava Bean Spread )

Added on 12:44 PM

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