Sicilian specialities

Trapani da gustare

• 

  

  Cous Cous

  Cous Cous

  To prepare this dish use a special container. Let fall 1 kg of wheat grain in large container and reduce the flour in small balls paying little above water and work it with motorcycle hands movement. add the flour with oil, salt and pepper, cinnamon, chopped onion, two bunches of parsley, and bay leaves that you put holes on the clay dish. Cook the cous cous steam for about an hour and a half. Add, when water boils, various aromas (parsley, garlic, cloves) and some fish broth.

  Prepare a fish soup with 2 large onions fried, 2 litres of concentrated tomato, salt, pepper and a pesto made of garlic (some clove), two bunches of parsley and chopped 150 g almonds. Let cook for about 20 minutes and combined 1 kg of fish from broth. Put in a bowl part of the broth and fish (cut into small pieces) ready. add the cous cous with some 'broth filtered, and then cover everything with the cover with a wool blanket, let it rest for more than half an hour and serve, apart from the contents of the soup.

• 

  

  Pesto

  trapanese

  Pesto Trapanese

  In a mortar work the cloves of garlic, basil and almonds with salt and pepper. When you have got a cream add the pulp of the tomatoes in oil. Continue to crush to obtain a homogeneous mixture. Pour directly on pasta and garnished with fresh basil leaves and aged pecorino or Parmesan.

  For 4 people

  8 ripe tomatoes, 120 g. Toasted almonds, 3 cloves of garlic (1 per person), 2 bunches of fresh basil, olive oil, salt and pepper.

• 

  

  Sarde

  a beccafico

  Sarde a beccafico

  Take sardines boned, wash and dry them carefully with a cloth and put them in a bowl with a glass of vinegar. Let them marinate for 2 hours. Open them in a dish and put with cheese mixed with 2 cloves of garlic and a tablespoon of chopped parsley, salt and pepper. Close them between the palms of the hands and beaten add the salty and peppery, then turn in breadcrumbs and deep fry in hot oil, brown them on both sides. put away water well golden and serve with lemon slices, crisp and hot, or cold.

  For 5 people

  Gr. 900 fresh sardines, 60 gr. Pecorino cheese, garlic, parsley, 2 eggs, vinegar, breadcrumbs, lemon - olive oil, salt and pepper

• 

  

  Martorana Fruit

  Martorana fruit

  This is first quality almond paste and sugar together with some water cinnamon. All baked in a tin-copper not to be forged, thanks to its smoothness, with his hands as if it were clay. For this feature you can give sweet shapes and colors of objects of daily life, first of all fruit. Like a surreal "still life" dominated by almonds and sugar.

• 

  

  Pizza rianata

  Pizza rianata

  Dissolve yeast with a pinch of salt and a little warm water, flour and add to work well with the addition of some other sip of lukewarm water, so that the dough is soft and elastic. Add a tablespoon of oil and just the pasta is ready, make a ball, wrap it in a napkin and leave by the dough for about an hour. Work it still put briefly and in a tin, previously greased spianandola with his hands. Dress with tomato peeled and torn to pieces, garlic, anchovy pieces, grated cheese, some oil, salt and pepper. Cover of oregano in quantity and pass a hot oven.

  Ingredients

  Farina Durum gr. 500, yeast gr. 20, a pinch of salt, half a cup of warm water, a tablespoon of oil. For the sauce: tomato ripe gr. 300, 2 anchovy oil, 2 cloves garlic, grated pecorino gr. 50, very abundant oregano, oil, salt and pepper

• 

  

  Spongata al miele

  Spongata al miele

  Chop almonds, walnuts and hazelnuts until they get chopped fine. Heat honey with 200 ml of wine; lowers-fire to a minimum and incorporate cookies crumbled, a pinch of nutmeg, a pepper and a cinnamon. Combine the chopped almonds, walnuts and hazelnuts, mix well and remove from fire. Joining the candies, raisins, pine nuts and Cognac. Leave to cool, then cover with a sheet of paper and let it rest until the following day. Prepare the dough: working meal with wine remained left at room temperature, oil, butter at room temperature, sugar and a pinch of salt. If during processing pasta should were too harsh, merge of wine. Roll out the puff pastry into a thin, and then get two discs of 28 cm in diameter and have one in a mould of 26 cm lined with paper oven. Fill the cake with the compound prepared the day before, cover with another disc and weld the edges well. Bake the cake at 180 ° C and bake for half an hour. Remove cake from oven and allow to cool. Sprinkle with the powdered sugar and serve.

  Ingredients for 7 people

  300 grams of 00 flour, 100 grams of dry biscuits, 150 grams of sugar, 250 ml of white wine, 50 grams of sugar, 200 grams of honey, 150 grams of nut, 150 g peeled almonds, 150 gr of raisins, pine nuts 130 g, 150 g of candied citron and orange, 50 grams of toasted hazelnuts, 50 ml of Cognac, 100 grams of butter, 10 ml extra virgin olive oil, salt, pepper, nutmeg and sugar veil

• 

  

  Arancini

  di riso

  Arancini di riso

  Procedure: Boil rice with salt. When cooked, mix the rice with sauce, grated cheese and three beaten eggs which act as a glue. Make balls of rice with pieces of the inside of egg hard, cheese, minced meat and peas. Go then arancina in 'beaten egg, then in the soft and finally fry in abundant oil.

  Ingredients for 7-8 people

  1Kg rice; + Peas; + Boiled eggs; cheese +; + Sauce; + Minced meat; + Horse grated cheese.

• 

  

  Cannoli di ricotta

  siciliani

  Cannoli Siciliani

  Take the flour and put lard in the centre with two egg yolks and mix with alcohol and wine to obtain a paste fairly consistent. Let rest a little pasta covered with a napkin (1-2 hours). Then extend a sheet thickness of 2 or 3 mm and cut circles in the puff diameter of 12 cm. About. Wrap each circle of dough in the appropriate torches. To ensure a good weld the two strips of pasta, cannoli then fry in plenty lard. When they are golden, put them over a blotting paper. Leave to cool and then off the cannoli by torches. Running Mix ricotta with sugar and pass the sieve because everything should be as a cream. Add the candied fruit and chocolate and mix well. Fill cannoli, jogging both ends with the wet blade of a knife and decorate with toasted almonds. Finally sprinkle with powdered sugar.

  Ingredients

  Pasta: 500 g. 00 of flour, two egg yolks, 25 g. Alcohol, 20 g. Of lard, wine (instead of wine and 'alcohol you can use red wine aged), lard for frying.

  Stuffing: sheep cheese, sugar, candied chopped, chocolate into pieces.

• 

  

  Cassata siciliana

  Cassata Siciliana

  Mix everything with ricotta with a spoon wood, but remember that most mix cheese sheep better is the end result, but without hand mixers, etc., add a few drops of rosolio. Now take a form, tailored, lean a sheet of paper from the kitchen with fruit jelly, put them around slices of pan Spain. Take everything as is and put it inside the refrigerator for about two hours. Then prepared a plate of pastry and cardboard put above cassata upside down. At this point, and it should be ready just decorate to your liking, 'dress' it with frosting and pistachio systematic candied fruit.

  Ingredients

  800 g.di sheep cheese; -100 G. Chocolate fragmented; -500 G. Sugar; vanillin; -100 G. Candied fruit pieces, rosolio drops; -1 Form pan of Spain; pistachios; strips. How to prepare: -800 G. sheep cheese passed to sieve, -500 G.of sugar, a pinch of vanilla, -100 G. Chocolate cut into small pieces, -100 G. Chopped candied fruit also end

• 

  

  Spince

  Spince

  Mix the flour with whole egg, a little grated lemon peel, the yeast diluted in a little warm water and add yet how much water will it take to obtain a compound elastic. put the mixture obtained in a napkin and let it rest for about 50 minutes. Cut the dough into pieces that have given the form of small flat doughnuts. Fry in plenty hot oil. Drain, sprinkled with powdered sugar and serve.

  Ingredients

  Gr. 500 white flour, gr. 25 yeast, 3 eggs, Sicilian lemon, sugar to the veil, extra olive oil for frying.