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ROSTICCERIA |
| PANI CUNZATU -
(Spiced
bread) -
Ingredients: bread still warm
- olive oil - dried
and salted anchovies
- pitted black olives
- salt -
pepper-oregano. Cut
bread in half,
season with oil,
salt, pepper,
oregano, anchovies
and olives. Serve
at once. |
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PANELLE -
Ingredients:
g. 200 of
chickpea flour - half a
liter of water -
chopped parsley - salt
- pepper-juice
limone.In a saucepan
metterela chickpea flour
and pour the water
slowly to avoid lumps,
then add the parsley,
salt and pepper.
Cook over moderate heat,
stirring with a
wooden spoon until
mixture is thick.
pour, later, in a
greased dish or
wet, the IMAST
leveled with a spatula
until a sheet of
half inch that
then cut into
rectangles, then fry
in hot oil. Serve hot
with a sprinkling
of lemon between two
slices of bread. |
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ARANCINI -
Ingredients
(6 persons):
gr. Rice
300 -
gr. 70 of
butter - 2
tablespoons olive oil -
3 tablespoons
grated parmesan cheese -
3 eggs -
a piece of onion
- gr.
200 of lean
ground beef - a pinch of
dried mushrooms, soaked
and chopped -
gr. 100 of
shelled peas -
a tablespoon of tomato
paste - 2
mozzarella - salt
- pepper -
breadcrumbs - oil
friggere.In soffrigger
onion in a pan
gr. 20 of
butter and oil,
brown the meat and then
add the peas and
mushrooms, season
and pour you
concentrate dissolved in
a ladle of hot water,
salt and pepper and cook
until the sauce is
well thickened.
Boil the rice in
a pint of water,
adding salt
while cooking other,
when the rice is al dente,
add the butter, grated
cheese and an egg,
mix well, stirring often.
Take spoonfuls
of rice and
put them in the hollow
of the hand, fill the
center with a little
sauce and a piece
of mozzarella closes with
more rice to form
the bullets
to pass on the
beaten eggs and
breadcrumbs. Figge
in deep fat. |
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PRIMI PIATTI |
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SPAGHETTI WITH SQUID INK
-
Ingredients (4
people): gr.
350 of spaghetti - 6
tablespoons olive oil
- chopped parsley
with a clove of garlic or
onion with a piece of
- a couple
of tomatoes - the ink
bag of cuttlefish
or squid -
salt-pepper. Cook
the spaghetti in salted water.
Meanwhile soffrigete
the garlic and chopped parsley,
add the chopped tomatoes and cook
quickly crushing them with
a fork, add salt and pepper
thoroughly. Add
bags of ink, break it
and cook it all.
Drain the pasta,
season it with the sauce
and serve immediately.
For this sauce
you can add
the cuttlefish (about
gr.400), increasing the dose
of tomatoes and cook
for 45 minutes.
Add the black
end of the cooking. |
SPAGHETTI
WITH
ZUCCHINI -
Ingredients
(4
people): gr.
400 of
spaghetti - olive oil
- one
clove of
garlic - grams.
400 of
zucchini -
a bit of
chopped parsley - salt-pepper.
Wash and
dry the zucchini,
and slice
Check this box to
iltondo.
In a skillet
inbiondire
the garlic, remove, add
the zucchini
and cook
over high heat. Shuffled
often and
when they are lightly
browned, add salt and
pepper and add
parsley.
After stirring
pour,
with cooking
sauce,
spaghetti al dente.
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PASTA ALLA NORMA -
Ingredients (4
people): gr.
350 striped
pasta -
gr. About 400
of eggplant
- 5 tablespoons
olive oil -
one clove of
garlic - grams.
500 of fresh
tomatoes -
chopped basil -
grated ricotta - salt
- pepper oil for frying.
Wash and check off
the eggplants, cut into
chunks, put them in a colander
sprinkled with coarse salt
and let drain for
one hour. In a saucepan
soffrigere the garlic,
remove it, place the tomatoes,
salt and pepper and cook over
high heat for about twenty
minutes before removing from
heat and add the basil.
Rinse the eggplant,
pat dry and fry
in hot oil. Freshly cooked
and golden, drain and keep
warm. Boil pasta
in abundant salted water,
drain and season with
ricotta cheese, then with
the sauce and then
with the eggplant,
salt the last minute. |
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PASTA
WITH
MOLLICA -
Ingredients (4
people): gr.
350 linguine - 6
boned anchovies
- 8 tablespoons
olive oil - 2
cloves of garlic -
a little red pepper
- a little
chopped parsley - a pinch of
oregano - 4 tablespoons
of breadcrumbs.
Sofriggere oil in a pan
the garlic cloves and
pepper, remove them, put
the anchovies, spappolateli
with a fork over low heat.
Add tomatoes, parsley and oregano.
Cook on a low heat
for 20 minutes fairly lively.
Meanwhile cook the
pasta and toasted
breadcrumbs in a pan.
Drain the pasta,
season it with the sauce
and sprinkle with
breadcrumbs. |
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I SECONDI |
| COD IN THE POT -
Ingredients
(4 people): 4
grams of cod.
About 200
each - flour - 8
tablespoons olive oil
- chopped parsley
with a clove of garlic
- salt - pepper.
Clean, wash
and dry cod. Acciambellateli
putting his tail between
his teeth. Flour and fry
in oil in a pan.
Add salt and pepper,
add the chopped garlic and
parsley with just
browned add half a
glass of water. Cover with
a lid and cook
for about ten
minutes. |
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SWORDFISH
"ALLA STIMPIRATA"-
Ingredients
(4 people):
4 slices of swordfish gr.700,
weight, total - flour -
8 tablespoons
olive oil -
an onion and a stalk of
celery, sliced -
a handful of green olives
- a spoon
caper - vinegar -
salt and pepper.
In a fry pan,
oil, slices
of swordfish lightly floured.
When both sides
are golden brown, drain and keep
warm. At the same
seasoning you put
the onion and celery, salt and
just wilted,
add the olives and capers,
season and put
the slices do
fish, salt and pepper.
After a few minutes
sprinkle with vinegar,
put the lid and cook
over low heat for 10 minutes. |
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DOLCE |
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CREAM OF
WATERMELON -
Ingredients (8
people): One liter
of chopped watermelon
sieve - gr.
For sweet starch
100 - 200 gr
of sugar - a pinch
of salt - gr.
50 of chopped
dark chocolate -
gr. 50 of
diced candied pumpkin -
cinnamon powder. Toglietene
open a watermelon and
the pulp. Mash
the seeds and filaments.
In a saucepan, mix
with a wooden spoon
starch, sugar and
a pinch of salt,
pour the watermelon juice
gradually, stirring to keep it
clotted. taste
to see if the
case will add a
little sugar. Put
on the stove and bring
to a boil over low heat,
stirring with a movement to 8.
As soon as the liquid
will remove it
from the dense
kelp and leave it to cool,
stirring occasionally. When it is
cold, add
the chocolate, pumpkin and put it
into molds
wet, place in freezer for
several hours. Remove from the
molds, ice cream sprinkled
with cinnamon
and serve. |
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BEVANDA
ALCOLICA |
| SANGRIA
ALLA SICILIANA -
One liter of red wine,
a glass of brandy
Florio, orange juice
and lemon, sliced
fruit, sugar, ice at will.
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