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Proposal indecent! |
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Region Sicilia |
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| Meat Loaf |
1 lb. ground beef
1 oz. lard, chopped
1-2 oz. milk
2 eggs
2 tbs. grated Parmigiano
1/2 cup breadcrumbs
1 lemon
olive oil
2 tbs. butter
1 onion
salt
pepper |
| Mix the ground beef, lard, eggs, Parmigiano, 2 tbs. breadcrumbs, lemon juice, salt and pepper. Add a few spoonfuls of milk and mix well. The mixture should be fairly solid but moist. Shape the meat into a loaf and coat with breadcrumbs. Heat the oil in a large pan and brown the meat evenly on all sides. Melt the butter in another pan and brown the chopped onion. Place the loaf over the onions and cook in a pre-heated oven at 475ºF for ½ hour. Keep the bottom of the pan moist enough to prevent the onions from burning. This dish is excellent hot or cold, sliced. |
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| Fava and Pecorino Soup |
2 pounds fresh fava beans, shelled
1 head escarole, trimmed, washed and roughly chopped
3 shallots, peeled and coarsely chopped
2 cloves garlic, peeled, plus 2 cloves, peeled and roughly chopped
1 sprig fresh thyme
1 fresh hot red pepper
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley
3/4 cup freshly grated Pecorino Romano |
| In a large saucepan, place the fava beans, escarole, shallots, the whole garlic, thyme and pepper and add enough water to come up 2 inches above the solids. Bring to a boil, reduce to a simmer and cook 30 minutes. Puree the mixture in the bowl of a food processor and return to the pan. In a small skillet, heat the oil over medium heat. Add the chopped garlic and cook until it starts to color, about 2 minutes, then add the parsley. Pour this mixture into the soup. Divide evenly among 4 warmed soup bowls and top with the cheese. |
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| Tomatoes buckets |
mature tomatoes
salt marine not refined
oil of olive. |
| Select as many ripe, firm, blemish-free plum tomatoes as suit your fancy. Wash them, dry them, and slice them lengthwise. Put them on a board, dust them with salt, and set them out to dry in the hot summer sun, making certain you bring them in at night because they would otherwise absorb moisture from the air. Once they have dried rinse them with some vinegar, drain them well, and let them dry. Next, take pieces of tuna packed in oil (you'll want to buy a larger can here so you can get chunks, or buy some from your delicatessen) and warp the tomatoes around them, securing them in place with toothpicks. Layer the tomato-tuna packets in a clean jar, sprinkle shredded hot red pepper to taste over the layers, fill the jar with olive oil, and let everything set covered for a few days. |
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| Canoli Cake |
1/4 cup of milk
2 tablespoons, plus 2 teaspoons butter
8 eggs
2 cups, plus 2 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups fresh ricotta cheese
1 cup confectioners' sugar
1 tablespoon pure vanilla extract
3 tablespoons rum
3 tablespoons candied lemon peels, finely chopped
3 tablespoons candied orange peels, finely chopped
4 tablespoons chopped pistachio nuts
1/4 cup heavy cream, whipped until stiff
1/4 cup Grand Marnier or Cointreau, or other orange liqueur
1 1/2 cups sweetened whipped cream
3 cups semisweet chocolate, cut into pieces
1/2 cup cold espresso coffee
1/2 pound cold butter, cut into cubes |
Preheat the oven to 350 degrees F. In a small saucepan, heat the milk and 2 tablespoons of butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume.
With the machine running, slowly add the heated milk and butter.
In a mixing bowl, sift the flour, baking powder and salt together. Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a half sheet pan (13-by-18-by-1-inch pan) with 2 teaspoons of butter. Sprinkle with a tablespoon of sugar. Pour the cake batter into the pan and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes.
Using a thin knife, loosen the edges of the cake and flip onto a wire rack. In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons rum. Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of the nuts. Mix well. Fold the whipped cream into the mixture. Mix well. Cut the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a 10-inch loaf pan.
Brush the tops of each cake with the orange liqueur. Line the bottom of the loaf pan with parchment paper. Place one piece of the cake on the bottom of the pan. Spread 1/3 of the cheese filling evenly over the piece of cake. Repeat the layering with the remaining cake and cheese filling. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and unmold the cake. Place the cake on a wire rack with a sheet pan underneath. Spread the top and sides of the cake with the sweetened whipped cream. Place the cake in the refrigerator and chill for 1 hour. In a saucepan, over medium heat, add the chocolate and coffee. Stir until the chocolate is melted. Stir in the half pound of butter and remaining tablespoon of rum. Mix well. Cool the mixture until it is spreadable. Pour the chocolate frosting over the entire cake. Place the cake back in the refrigerator and chill for 2 hours, until the cake sets. Remove the cake from the refrigerator. Using a long spatula, carefully lift the cake from the rack and place on a serving plate. Garnish with a sprinkle of the remaining nuts and candied citrus. Slice and serve. |
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| Fried Rice Balls |
1 ½ cup raw Arborio rice
½ cup grated Miceli's Mozzarella cheese
¼ cup butter
4 large eggs
¼ cup grated Parmigiano Reggiano cheese
4 cups hot broth
1 cup Italian breadcrumbs
Salt and pepper |
Heat butter in a large frying pan. Add rice and cook for a few minutes while adding parsley. Stir while adding the broth a little at a time. cook until rice is soft and broth is absorbed. Season with salt and pepper.
Sprinkle cheese over the rice, add two eggs and mix well. Set aside to cool.
Beat remaining two eggs with salt and pepper. Place breadcrumbs on a plate.
Take the prepared rice and form into little balls. Roll rice balls into egg mixture then into breadcrumbs. Fry rice balls until golden brown. Drain on paper towels.
Place rice balls on a plate and serve. |
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| Spaghetti with breadcrumb |
400g. spaghetti
2 cloves garlic
1 hot chilli
1handful breadcrumbs
1 tablespoon parmesan
Oil, salt and pepper |
| In a small pan fry the garlic cloves and the chilli with enough oil to season the pasta, increasing the amount in proportion to the increase in the amount of pasta. In general four tablespoons per person. In a plate, mix the breadcrumbs with the parmesan, a pinch salt and pepper and a drop of olive oil. Put on the fire a cast-iron frying pan and heat till steaming, add the bread and toast it, stirring always, so they are toasted uniformly. Reserve. Cook the spaghetti in abundant salted water and drain when they are still al dente. Put the spaghetti into a hot bowl and season with the prepared oil. Add the toasted serve immediate. |
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| Salad ricotta cake |
400 gr. of ricotta
150 gr. of pecorino grattugiato
basil,prezzemolo
4 eggs
butter, knows them, pepper and moscata walnut. |
Passages to the sieve the annealed one making to fall the past in a tureen, stirs it to you with the pecorino grattugiato, putting from part a spoonful, three struck egg egg yolks, a manciatina of
prezzemolo and basil trita, knows them, pepper to you, a pizzico of moscata walnut and incorporated, stirring with delicacy, four egg
whites mount to you to snow. Imburrate a stamp, infarinatelo and
poured the paste. Smoothed the surface, dusted with the pecorino
advanced and cuocete in warm furnace, to low flame, for 30 minuteren.
Deformed the annealed cake of when it is little cooled off and you use it. |
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| Minestra of ceci |
1 pound (400 g) chickpeas
1/2 pound (200 g) ditalini or other small tubular pasta
A bunch of wild fennel
1/3 cup olive oil
An onion, minced
1/2 pound blanched, peeled, seeded chopped, drained and blended tomatoes
Salt and pepper |
Soak the chickpeas for at least 24 hours, or more if you have the time. Rinse them well, picking through them to remove stray stones, rub them between your fingers to eliminate seed skins, and set them to cook in 1 1/2 quarts of lightly salted water.
While they're cooking, pick over and clean the fennel fronds, and cut them at least into thirds. When the chickpeas are half done (1 1/2 hours or so) add the fennel to the pot. Next, sauté the minced onion in the olive oil, and when it turns golden, add the blended tomatoes to it. Check seasoning and continue cooking until the moisture is almost all evaporated. By this point the chickpeas should be soft. Stir the tomato sauce into the chickpeas, add the pasta, and cook, stirring to keep the pasta from sticking, until it is done. Serve hot or cold as you prefer. |
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| Catanian Stuffed Sardines |
2 1/4 pounds (1 kilo) fresh sardines that are not too small
4 ounces (about a cup, or 100 g) bread crumbs
4 ounces pecorino pepato (Sicilian pecorino with whole peppercorns; use moderately sharp romano if need be), grated
A minced mixture of garlic and parsley, proportions to taste
3 eggs beaten, and two more, also beaten, for dredging the sardines
1 cup (100 g) flour
A bowl of strong vinegar
Olive oil
Salt and pepper to taste |
| While the fish are marinating in the vinegar, prepare a mixture of bread crumbs, grated pecorino cheese, minced garlic and parsley, and beaten eggs. Season all with salt and pepper and form little bits of the mixture into oblong balls which you will want to press between pairs of open sardines. Indeed, to the contrary of the custom followed in Palermo, in eastern Sicily Sarde a beccafico must always consist of two sardines, which become, as it were, lids for each other, with filling in the middle. In any case, once you prepared the sardines and their filling, dip them first in egg and then dredge them in flour, and fry them in hot oil until golden. |
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