English:

Tomato Sauce
Pasta with Sardines
Braised Lamb with Eggs
Orange Salad
Chicken Marsala
Fried Lamb Brain
Chickpea Fritters
Egg-bread crumb soup
Fava Bean Soup
Emir of Catania Chicken Casserole
Watermelon Pudding
Stuffed Rice Balls
Fruit & Ricotta Cake
Sicilian Cannoli

Italiano:

Salsa di pomodoro
Pasta con le Sarde
Agnello Brodettato
Insalata d'Arance
Pollo alla Marsala
Cervella d'Agnello in Carrozza
Panelle
Sciuscieddu
Maccù
Pastiecio di Mohammed ibn Itmnah
Gelu i Muluni
Arancine
Cassata
Cannoli alla Siciliana

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Salsa di pomodoro (Tomato Sauce)

Ingredients:

2 1/4 lb. ripe italian tomatoes
2 medium onions
fresh basil
olive oil
salt
sugar

Preparation:

1.    Lightly crush the tomatoes and put them in a skillet with the sliced onions, some basil and salt.  Cook over a very low flame for about an hour.

2.    Strain the tomatoes and put the sauce back on the fire, always keeping the flame very low.  Season the sauce with a good amount of olive oil, basil, and at the end some salt.  Mix continuously so that the sauce doesn't stick to the bottom.  The sauce will be ready when it becomes dense and the oil rises to the surface.

3.    Taste the sauce, and if it is too acidic, add some sugar.
 

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Pasta con le Sarde (Pasta with Sardines)

Ingredients:

400 gr. of bucatini (pasta shaped like hollow spaghetti)
4 small bundles of wild fennel
2 shallot bulbs
50 gr. of pine nuts
50 gr. of golden raisins
40 gr. of salted anchovies, rinsed
500 gr. of deboned sardines, rinsed
1 bunch of saffron
olive oil
salt
pepper

Preparation:

1.    Boil the wild fennel in water, the drain them and reserve the water.

2.    Brown the minced shallots in olive oil, add the pine nuts, the golden raisins, and the wild fennel.

3.    Dissolve the anchovies in a little olive oil and add the sardines, and the saffron.

4.    Cook the bucatini 'al dente' in the water reserved from the fennel, drain, place into a skillet, then combine the previously prepared ingredients with the bucatini over heat until well integrated.

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Agnello Brodettato (Braised Lamb with Eggs)

Ingredients:

2 lbs. lamb shoulder
1 1/2 lemons
1 oz. lard
1 cup white wine
2 oz. prosciutto, chopped
3 egg yolks
1 onion, chopped
fresh italian (flat-leaf) parsley, chopped
marjoram
salt
pepper

Preparation:

1.    Rub the lamb with half a lemon.

2.    Wash, dry and cut the meat into 2 oz. pieces.

3.    Melt the lard in a saucepan, add the prosciutto and onion and brown the lamb.

4.    Add salt & pepper. When the lamb is evenly browned, splash with white wine.

5.    Cook till tender, about an hour over a low heat, adding a few spoonfuls of hot water if necessary.

6.    Beat the egg yolks in a bowl with chopped parsley and marjoram, a teaspoon of grated lemon peel and the juice of a whole lemon.

7.    When the lamb has finished cooking, turn off the heat and pour the egg mixture over it. Stir and let the eggs coagulate, but do not let them set too hard.

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Insalata d'Arance (Orange Salad)

Ingredients:

4 large naval oranges
1 large fresh anise bulb (as crisp as possible)
1 small lemon
1/4 cup shelled almonds
1 tablespoon extra virgin olive oil
1 tablespoon white sugar
1 tablespoon sweet Marsala wine
1 head of lettuce
dried coconut shavings
a branch of fresh peppermint leaves.

Preparation:

1.    Separate mint leaves from stalk. Clean the anise well. Peel the oranges and lemon, and remove the tough heart of the anise, as well as the stalk and leaves.

 
2.    Cut the anise, oranges and lemon crosswise into thin slices.

3.    Toss together with almonds and mint leaves in a large bowl.

4.    Sprinkle with sugar, olive oil and Marsala wine, and toss again.

5.    Chill for a few hours.

6.    Toss again before serving. Serve on a bed of lettuce leaves. Sprinkle dried coconut shavings over the top.

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Pollo alla Marsala (Chicken Marsala)

Ingredients:

2 large chicken breasts sliced into thin pieces
1 bottle of marsala wine (either dry or sweet according to preference)
flour
cooking olive oil
50 grams of capers
juice of one large lemon
2 tablespoons coarsely chopped fresh italian (flat-leaf) parsley
salt
pepper

Preparation:

1.    Over medium heat, warm several tablespoons of olive oil in a large pan for a few seconds, being careful not to burn the oil.  Generously coat chicken pieces with flour and place in pan, turning occasionally.

2.    Sprinkle with salt and pepper. Add juice of one lemon.

3.    When the chicken is essentially cooked, carefully pour a half bottle of marsala wine over it, stirring the mixture gently. Allow alcohol to evaporate as sauce thickens.  This may take about two minutes.

4.    Add the parsley when it's almost done.

5.    If you prefer a thicker sauce, add a little flour.

6.    Add capers last or sprinkle them over the chicken as a garnish.

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Cervella d'Agnello in Carrozza (Fried Lamb Brain)

Ingredients:

1 lb. lamb brains
4 tbs. butter
1/2 cup olive oil
1 small onion, finely sliced
1 cup milk
6 tbs. flour
1 egg, separated
12 slices day old bread, cut 1/3 in. thick
cooking olive oil
salt
pepper
1 tbs. italian (flat-leaf) parsley, chopped

Preparation:

1.    Soak the lamb brain over night and remove blood vessels.  Then wash it under running water and peel the membranes covering it.

2.    Blanch the brains and slice them thick and even.

3.    Heat up 4 tbs. butter and 2 tbs. olive oil and add the onion.

4.    When the onion is brow, add the brains and sauté one minute on each side.

5.    Remove from heat and set the pan aside.

6.    Prepare a batter by putting milk in a bowl and slowly adding in the flour.

7.    Whisk well and add the egg yolk, salt and pepper.

8.    Whip the egg white and fold it into the batter. You should get a thick batter.

9.    Place a slice of brain with the onion on each slice of bread and dip into the batter.

10.    Fry until golden brown.

11.    Drain the brains on paper towels; sprinkle with salt and chopped parsley.  Serve very hot.

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Panelle (Chickpea Fritters)

Ingredients:

2 1/2 cups (8 ounces) chickpea flour
1 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon coarse ground black pepper
3 cups water
3 tablespoons finely minced fresh italian (flat-leaf) parsley, optional
4 to 6 cups vegetable oil

Preparation:

1.    In a (cool) heavy saucepan mix the flour, baking powder, salt, and pepper together off.

2.    Slowly stir in the water and blend in with a heavy-duty whisk, being careful to avoid lumps.  Stir in parsley.

3.    Cook the mixture over medium heat, whisking constantly until it thickens and moves away from the sides of the pan.

4.    Remove the pan from the heat.

5.    Using a rubber spatula, divide and spread the mixture thinly among four 9-inch plates, making sure to cover the plate completely to the rim.

6.    Set the plates aside to cool for 2 or 3 minutes.  Run a butter knife around the outside of each plate.  Carefully pull the panelle away from the dish.

7.    Stack the panelle on top of each other and cut them in half lengthwise, then into quarters. Cut each quarter in half. There should be 32 panelle.

8.    In a deep fryer, heat the vegetable oil to 375ºF.  Fry the panelle until they are nicely browned.

9.    Drain them on brown paper and serve immediately, These are best eaten hot.

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Sciuscieddu (Egg-bread crumb soup)

Ingredients:

1 clove garlic
1 tablespoon fresh italian (flat-leaf) parsley
4 large eggs, beaten
2 cups grated pecorino cheese
3/4 cup bread crumbs
Salt
pepper
1 quart chicken broth

Preparation:

1.    Very finely chop garlic and parsley together

2.    Mix eggs, cheese, and bread crumbs together.  SEason with salt and pepper.

3.    Mix the two above mixtures together well.

4.    Drop this combination, by spoonfuls, into boiling chicken broth.  Cook for one minute. Serve immediately.

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Maccù (Fava Bean Soup)

Ingredients:

1 pound dried fava beans
Pinch of salt
2 sprigs wild fennel
¼ cup rigatoni, penne, or other short pasta
4 tablespoons extra virgin olive oil

Preparation:

1.    Soak the beans overnight.

2.    Drain, cover with fresh water, and add the pinch of salt.

3.    Simmer the beans for 1 ½ hours or until they are tender, adding the fennel after 45 minutes.

4.    Mash the beans well with a spatula or wooden spoon.

5.    Cook the pasta 'al dente', drain and add to the maccu.

6.    Stir in the olive oil and serve hot.

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Pastiecio di Mohammed ibn Itmnah (Emir of Catania Chicken Casserole)
 

Ingredients:

3 1/2 pound chicken cut into 8 parts
1/4 cup olive oil
2 cups chicken broth
Salt
black pepper
1 large round loaf crusty Italian bread
1/8 cup toasted almonds
1/8 cup pistachios
1 tablespoon capers
1 tablespoon fresh Italian (flat-leaf) parsley
2 eggs, beaten
Juice of 1 lemon

Preparation:

1.    In a heavy ovenproof skillet, sauté the chicken in the oil over medium heat until it is brown on all sides.

2.    Pour in 1 cup of the broth and add salt and pepper to taste. Cook the chicken over low heat, adding broth as necessary, for 1 hour, until the meat starts to fall off the bones.

3.    Pour off the broth and reserve it. Bone the chicken.

4.    Cut the bread in half horizontally and hollow out each half of the crust, reserving the soft insides.  Combine the insides of the bread with the chicken cooking broth and press the mixture through a sieve.

5.    Preheat the oven to 350' F.

6.    Grind the almonds, pistachios, capers, and parsley together into very small pieces.

7.    Add the nut mixture to the pureed bread and broth, along with the eggs and lemon juice.

8.    Add the boned chicken to the mixture. Stuff the bottom bread crust with it. Cover with the top crust and bake for 20 minutes or until the crust is crisp and the filling is heated through. Serve hot.

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Gelu i Muluni (Watermelon Pudding)

Ingredients:

2 pounds watermelon pulp, cut into chunks
2 cups sugar
6 tablespoons cornstarch
1 teaspoon rose water or vanilla extract
Pinch of cinnamon
1/3 cup candied fruit, chopped
1/3 cup semisweet chocolate, finely chopped
1 tablespoon undyed pistachios, shelled and chopped - optional

Preparation:

1.    Force the melon through a sieve twice.
2.    In a saucepan, stir the sugar into the melon juice.
3.    Over a low flame, stir in the cornstarch, mixing well to dissolve it.
4.    Add the rose water or vanilla and the cinnamon, turn the heat up to medium and continue cooking, stirring constantly until the mixture is thick and shiny.
5.    Remove the pan from the heat, cool to room temperature.
6.    Stir in the candied fruit and chocolate. Pour the mixture into a wet 1 ½ -quart mold.
7.    Chill in the refrigerator for 3 hours or overnight. Unmold and serve garnished with chopped pistachios - optional.

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Arancine (Stuffed Rice Balls)

Ingredients:

Arborio rice - short grain starchy rice, used for risotto; prepared from 3 cups dry rice, with a pinch of saffron, cool to room temp.

1 onion, finely chopped
2 tablespoons olive oil
1/2 pound lean ground beef
1 cup fresh or frozen green peas, cooked
¼ cup dry white wine
1 teaspoon dried rosemary
3 large eggs, separated
1 3/4 cups grated caciocavallo, or pecorino cheese if caciocavallo is unavailable
Flour
3/4 cup bread crumbs
oil for deep-frying

Preparation:

1.    In a large skillet, saute the onion in the oil until it is transparent.

2.    Add the ground meat and cook the mixture, stirring, until it loses its raw red color.

3.    Add the peas and the wine and cook until the wine evaporates.

4.    Season with rosemary and salt to taste.

5.    To the cooked rice, add the egg yolks and grated cheese and mix well.

6.    Beat the egg whites briefly with a fork. Brush about 1/2 teaspoon of egg white on the palm of your
hand, press 2 large tablespoons of rice into it, and mold it into a hollow, cuplike shell.

7.    Fill the hollow with 1 tablespoon of the meat mixture.  Cover the filling with 1 tablespoon of rice and use both hands to
seal the filling inside and shape the stuffed rice into a ball about the size of a small orange.

8.    Roll each arancina first in flour, then in the remaining egg white, and finally in the bread crumbs.

9.    Pour oil into a small saucepan to a depth of about 4 inches.  When it is very hot, deep-fry the arancine
two or three at a time, turning occasionally, until they are golden brown on all sides.

10.    Drain them on paper towels and serve warm.

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Cassata (Fruit & Ricotta Cake)

Ingredients for the cake:

1/2 cup milk
1/4 cup butter
2 eggs
1 cups sugar
1 teaspoons vanilla
1 cups flour
1 teaspoons baking powder

Ingredients for the filling:

1 1/2 pounds or 3 cups whole milk ricotta
1/2 cup sugar
1/4 cup chopped moist candied fruit

Ingredients for the syrup:

1/2 cup water
1/2 cup sugar
2 tablespoons orange liqueur

Other Ingredients:

Wide strips of light green marzipan
Powdered sugar
Candied whole fruit or fruit shaped marzipan

Preparation for the cake:

1.    Preheat oven to 350 degrees F.

2.    In a saucepan, bring the milk and butter to a boil.

3.    Beat the eggs until very fluffy.

4.    Add the sugar and vanilla to the eggs and mix well, gradually adding the flour.

5.    Drizzle in the hot milk, then add baking powder.

6.    Pour it into a greased 9-inch cake pan with parchment paper lining the bottom.

7.    Bake for 30 to 35 minutes.

8.    Let cool in the pan on a wire rack then use a blunt knife to go around the edge of the pan to loosen it. Turn it out onto a cutting board and carefully slice it in half horizontally.

Preparation for the filling:

1.    Place the ricotta and sugar in a food processor and pulse to blend and make it smooth.

2.    Fold in candied fruit. Chill until ready to use.

Preparation for the syrup:

1.    In a small saucepan boil the water and sugar together.

2.    Let cool then add the orange liqueur.

Assembling & Serving the cassata:

1.    Butter a 9-inch pie plate and line it with plastic wrap with some hanging over the edge.

2.    Place the green marzipan strip around the edge of the pan on the sloping sides, over lapping at where the ends come together.

3.    Trim 1 layer of cake to fit into the bottom of the pie pan and place it in. 4.    Brush it with half the syrup.

5.    Spread the cake layer with ricotta filling.

6.    Brush the second layer of cake with the remaining syrup and flip it onto the ricotta filling.  Press down lightly to secure it.

7.    Cover it with plastic wrap and chill at least 2 hours or overnight.

8.    Uncover the cassata and flip it onto a serving platter.

9.    Peel the plastic wrap off the top and dust it heavily with powdered sugar.

10.    Decorate with whole candied fruit or fruit shaped marzipan. Serve in wedges.

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Cannoli alla Siciliana (Sicilian Cannoli)

Ingredients:

Cannoli shells - purchased from an italian bakery, or homemade.
3 cups whole milk ricotta cheese
1/2 cup Confectioners sugar
1/4 cup Cinnamon
1/2 square unsweetened Chocolate grated
1/2 tsp. Vanilla
3 tbsp. Citron peel, candied, chopped (candied lemon peel can be used if citron is unavailable)
3 tbsp. Orange peel, candied, chopped
6 Glazed cherries, cut in half

Preparation:

1.    Mix ricotta thoroughly with sifted confectioners sugar and cinnamon.

2.    Add vanilla and fruit peel.  Mix well.

3.    Chill ricotta mixture in refrigerator.

4.    Shortly before serving, fill cold cannoli shells;

5.    Smooth filling evenly at each end of shell and decorate each end with a piece of glazed cherry

6.    Sprinkle shells with confectioners sugar.

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