Ricotta pie (torta salata di ricotta)

Serves 4.

400 gr ricotta 150 gr grated pecorino cheese, basil, parsley, 4 eggs, butter, salt, pepper, nutmeg.

Strain the curd by dropping the past in a bowl, mix it with pecorino cheese (except land by a spoon), three beaten egg yolks, a little chopped parsley and basil, salt, pepper, a pinch of nutmeg, and incorporated, stirring gently, four egg whites. Grease and flour a mold and pour the mixture. Smooth the surface, sprinkle with pecorino advanced bake in a hot oven at low heat for 30 minutes. Deformed when the cake has cooled slightly and serve.

Puffs of St. Joseph (bignè di San Giuseppe)

500 gr flour, 25 g yeast, milk, icing sugar, oil or lard for frying, salt.

Mix the flour in two cups of water and, stirring with a wooden spoon, incorporate the yeast dissolved in two tablespoons of warm milk and a pinch of salt.Cover with a towel and let the dough rest for an hour.With a spoon make small balls frying in deep fat or lard hot.Drain puffs and put them on a platter, sprinkle with powdered sugar and serve.

Sweet and sour onions (cipolle in agrodolce)

Serves 4.

gr. 400 onions, vinegar, sugar, olive oil, salt.

Peel the onions and cook in salted water, removing them when they are still a lot to slightly underdone. Drain, put them in a pot with half a cup of oil. Fry a little, then sprinkle with half cup of vinegar and a teaspoon of sugar. Cover and cook for about ten minutes.

Anchovies with lemon (acciughe al limone)

Serves 6.

1 kg fresh anchovies, garlic, parsley, lemon, olive oil, salt and pepper.

Clean the anchovies, removing head and viscera, washed them and dried them. Arrange the anchovies in layers in a baking pan greased with oil, sprinkling each layer with chopped garlic and parsley, a pinch of salt and pepper, thin slices of lemon, and olive oil. Put the pan in hot oven for 20 minutes, then serve.

Steak Palermo (bistecca alla palermitana)

Serves 4

gr. 600 slices of veal, bread crumbs, olive oil, salt and pepper.

Spread the slices of veal meat mallet, salt them, pepper them, grease the slice of veal with oil and mash in the bread crumbs. Press the slices in her hands because the bread crumbs stick well. Cook on the grill, turning once, and serve.

Sicilian macaroni (maccheroni alla siciliana)

Serves 4.

gr. 400 macaroni, gr. 400 ripe tomatoes, gr. 300 eggplant, garlic, basil, parsley, grated Parmesan cheese, olive oil, salt and pepper.

Peel eggplant, cut into cubes and keep them in salt for half an hour. Blanch tomatoes in boiling water, peel and cut them.

In an earthenware casserole, fry a clove of crushed garlic, when it is golden, remove it and put the eggplants washed and dried.

Sauté them briefly on very low heat, add the tomatoes, a tablespoon of chopped prezemolo, a few leaves of basil, salt and pepper.

Simmer the sauce for about 15 minutes and season you have the macaroni boiled in salted water.

Sprinkle with grated cheese and serve.

Rice croquettes (arancini di riso)

Serves 4

gr. 500 rice, gr. 400 minced meat, gr. 400 peas, 2 eggs, gr. 50 pecorino cheese, gr. 500 tomatoes, 1 celery leaves, 1 bunch of parsley, onion, breadcrumbs, oil, salt, pepper

Finely chop the parsley, celery and onions, place them in a pan with some oil and minced meat. Fry for 10 minutes then put the peas and cook over low heat until the whole is dense. Pepper to taste.

Boil rice in salted water, when cooked leave to stand for 5 minutes, then stir the egg and 1 tablespoon of flour and let it rest for 5 minutes.

Then do the balls as big as a small orange, make a hole with a spoon and fill with meat sauce prepared earlier. Close the ball and pass it in the bread crumbs.

Fry the croquettes in oil and serve hot.

Where are we?

Sicily is a region of Italy, it is an island that lies at the heart of the Mediterranean, it enjoys a mild climate all year round. It is surrounded by sea, but also hosts the highest volcano in Europe, the Etna.

In its history it was dominated by Greeks, Arabs, French, Normans, Spaniards, Bourbons.

For all these reasons, the kitchen has inherited natural flavors, and contrasts of flavors from Asia, Africa and Europe, adding the goodness of fresh produce.

Thus, in typical using durum wheat, delicious vegetables like fennel Messina, excellent fish, delicious fruit as the first fruits of Vittoria and the mandarins of Palermo, accompanied by an exceptional Sicilian wine.

Welcome

Welcome to my new blog.

Italian cuisine is famous throughout the world and needs no introduction, but I want to offer easy recipes that anyone can prepare and reflecting the Italian, and Sicilian in particular, tradition.

There are many Italians in the world who want to rediscover their traditional dishes, and even non-Italians who want to try for the first time.

This blog is open to all those who love to eat well.

And so ... enjoy your meal!