RECIPES 4-3-2017

Sicilian Recipes

Pasta with Anchovy Sauce (Pasta all’ anciova)

1. Toast bread crumbs

2. Make sauce over medium heat, covered (40 min after all ingredients added)

½ onion chopped and sautéed in olive oil (5 min)

1 tin anchovies in oil, cook until melted (10 min)

1 cup tomato paste

¼ cup pine nut and raisin mix bunch fennel leaves chopped

3 glasses water

3. Cook pasta

1 lb dried, barely al dente

4. Combine pasta with sauce

toss and cook in pan for 3 min

5. Serve

turn on fork with ladle to plate olive oil drizzle bread crumbs for garnish (or grated cheese)

Sword Fish Rolls (Involtini di pesce spada)

1. Prepare stuffing

½ chopped onion, sautéed

2 cups fresh breadcrumbs in 2 TBS olive oil

⅓ cup pine nut and raisin mix

2 TBS parsley minced

1 lemon, juiced and zested pinch salt and pepper

2. Prepare swordfish

1 lb swordfish, sliced/pounded thin spoonful of stuffing in center, roll

3. Prepare baking dish

alternate swordfish rolls with:

10 bay leafs

10 lemon slices

10 onion slices

1 tsp olive oil drizzled

4. Bake 300 for 15 min.

Eggplant Stew Vegetable Salad (Caponata di melenzane)

1. Toast almonds (optional)

1 cup, sliced

2. Mix olive/capers

½ cup green olives

3 TBS capers, rinsed

3. Cook eggplant

3 eggplants, cubed drain on paper towel

4. Sautee onions, medium-low heat 10 min

3 onions, sliced

¼ cup olive oil

5. Prepare celery, boiled but still crunchy

1 cup, chopped large

6. Make passata sauce

1 TBS of the cooked onions

1½ cup crushed tomatoes

lots of basil leaves (save some for final assembly)

salt

1 tsp sugar

7. Prepare the agrodolce, bring to boil

¼ cup white wine vinegar

3 TBS brown sugar

8. Mix gently:

Onions

Celery

Olive/Capers

Passata Sauce

Eggplant

Agrodolce

More Basil leaves

9. Serve hot or room temp, with almond topping (optional) and crusty bread

Cake with Ricotta Cream (Cassata siciliana al forno)

1. Make dough and chill

1 cup flour

½ cup butter

½ cup sugar

1 egg

2. Prepare cream

2 cups ricotta

4 TBS sugar

1 TBS chocolate chips

3. Spread dough in buttered pan, fill, top with dough

4. Bake 325 for 40 min.

5. Sprinkle topping

½ TBS powdered sugar and cinnamon mix