Peperonata ~ Recipe

peperonataPotatoes, peppers and onion are cooked in a wok, with a sweet and sour sauce, made of balsamic vinegar. This recipe recalls Summer time, when peppers are in seasons and are sold for super cheap prices in Sicily. The tradition wants it served cool,but I prefer it lukewarm. Another family recipe: love my daddy.

Time: 45 minutes

Ingredients:

  • 750 gr potatoes
  • 4-5 red peppers
  • 2 onions
  • 45 ml balsamic vinegar
  • 4 teaspoon white sugar
  • mint, salt, oregano and fresh basil
  • 3 tbs olive oil

1. The boring part: peel and wash potatoes, onions and peppers. In the meanwhile, pre-heat a wok with 3 tbs olive oil.

2. When the oil is hot, add onions and let them cook for a couple of minutes.

3.Next, add potatoes only. Smaller they are cut, quicker they will cook.

4. When the potatoes are a bit softer, add peppers and a generous amount of salt. Cook for other 15 minutes.

5. In a glass mix 45 ml balsamic vinegar and 4 teaspoon of white sugar, stir until it dissolves.When the vegetables are almost cooked, add the liquid, wait until it will bed reduced and become creamy.

6. Finish the recipe with herbs: mint (not too much, otherwise it will taste like a toothpaste, true story here)and oregano. Fresh basil, only when the heat is turned off.

Buon appetito!

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Cauliflower with Sausages ~ Recipe

cauliflowerOne pan, full dinner :) This is another sicilian inspired recipe.  My father used to cook this also with pasta. You can try it or just serve it like this.

Time:  40 minutes

Ingredients:  8 portions

  • 1 kg cauliflower ( oh yes.. this one was frozen!)
  • 5 sausages ( around 450 gr)
  • 1 onion
  • 2 cloves garlic
  • 40 gr pine nuts
  • some sun-dried tomatoes
  • 8 black olives
  • fresh parsley
  • 1 saffron bag
  • pepper and salt

1. In a big pot, boil salted water. If you use fresh cauliflower, cut the leaves out and clean it. When you want the quick way, buy it frozen :D Cook until is quite tender. Drain it.

2. In a pan with with high edges, toss some olive oil. Let it frizzle.

3. Add the onion finely cut and 2 cloves garlic. With the help of a knife, cut the sausages casings away. Put the inside of sausages in the pan. Mush it with a wooden spoon. Add also pine nuts and let them roast.

4. Let the meat cook for 5 minutes. Add the cauliflower cut in little pieces with 1 saffron bag, salt, and pepper.

5. Add black olives and sun-dried tomatoes cut in small pieces, cook other 5 minutes.

When it is cooked, and all cauliflowers got a nice yellow color, add fresh parsley.

Buon appetito!

‘Maccu’ ~ Broad Beans Recipe

macco‘Maccu’ is an old and poor dish, cooked in the entire Sicily island with many variations. In some village it is cooked with short pasta, some other with beans and different aromatic herbs. The tradition wants this dish as main dish the day of Saint Joseph, 19th March in Italy. This is also Father’s day for Italians.

Note: some broad beans package suggests to let them soak for 6 hours. Just check what is written on the back of your package and follow its directions.

Time:  2 hours

Ingredients:  4 portions

  • 500 gr dehydrated broad beans ( or double amount fresh without skin)
  • 1 onion
  • 250 gr peas in a can
  • 4 tbs e.v. olive oil
  • salt and pepper
  • wild fennel **( or you can use one jar of already prepared…) This last ingredient is very rare outside of Sicily, maybe some fresh dill could be used as substitution or just skip it.

1. Peel, wash and cut finely the onion. Put 2 tbs in a pot, when it start frizzling, add your onion. After 3 minutes, add also the broad beans.

2. Add 800 ml water, put lid on, and cook for around 1 hour and half, low temperature  – add some wild fennel if you have it. Every once in a while, stir it and use the spoon to smash apart the broad beans  to obtain a cream consistency.  When they are perfectly melted and almost fully cooked, add 250 peas, salt, and pepper. Cook for other 10 minutes.

Let it cool down a little bit and add 2 tbs e.v.oil. It is served lukewarm.

and.. Buon appetito!

 

Roast Pork loin in a pot ~ Recipe

This is another family’s recipe, aimed for Holidays. My daddy makes it one or twice in a year, as a gorgeous Sunday’s lunch. I still remember waking up smelling it, when I was a kid. It takes time, that’s why my father was already cooking at 8 a.m. Our tradition does not involve the oven, we only cook it in the pot, for two hours, very slowly. The best taste is with pork meat, but the one that I am using here in the picture above is turkey, and I can swear, it is as good as the pork. I buy it already inside the net also here in Germany.

This dish is usually served with plain steamed peas, potatoes puree and baby onions ( the little spheric one) steamed or baked.

ps: Please, have pity, I won’t post any of the end-products, I am too ashamed to show how bad I cut it

Time: approximately 2 hours

Ingredients:  for 6 portions

  • 1 ½ kg pork meat ( or calf, or turkey)
  • 3 big carrots
  • 2 onions
  • bay leef
  • fresh rosemary
  • juniper berry
  • 1 glass of white kitchen wine
  • 200 ml stock soup ( or fresh)
  • salt, pepper, olive oil

roastbeef1.First of all, we need to put rosemary, bay leaves and juniper berries embedded inside the net, to give flavors.

2.Heat up plenty olive oil in a deep pot, so that doesn’t spatter out. Get brown each side of your big meat’s net, which takes 10 minutes for side.

3. In another small pot, prepare some stock water or, if you want it, use fresh vegetable to make your own.

4.Add one glass of wine and let it evaporate. In the meanwhile, peel and wash both carrots and onions. I usually use the electric chopper for a very fine, almost cream consistency. It is important that they are very fine, because we need to make a nice thick sauce out of it.

5.Once the wine is gone, add both stock water (just half of it, 100 ml) and onion and carrots mix. Turn the heat to the minimum and put the lid on. Reminder to check it every 20-30 minutes and to flip it over. If you see that is becoming too dry, add more stock water.

After is cooked,take it out of the pot. You need to wait until it is completely cool down to cut in fine slices. Serve it lukewarm or temperature room.

and.. Buon appetito!!!

Salva

Ragù Recipe

raguThis is my daddy’s recipe. Our family tradition includes peas, also because is the typical stuffed of arancini , a sicilian ball of rice and meat,covered with eggs and bread chunks, and fully fried.

Time: 1 hour and ½

Ingredients: The proportion are thought for a lots of ragu’: you can always freeze it and use whenever you need.

  • 500 gr minced beef and pork
  • 1 glass red wine
  • 3 carrots
  • 2 onions
  • celery
  • 1l tomatoes sauces
  • 500 gr tin tomatoes
  • 1 can peas (optional)
  • 1 spoon tomato paste
  • olive oil, pepper, salt

1. Peal and cut finely onions,celery and carrots or use a mixer. Let them sweat in a big pot with some heated olive oil.

2.Add the meat, spoon of tomato paste and a glass of  red wine. Let the wine evaporate.

3.Add the tomatoes sauces and tomatoes can,season with pepper and salt in good amount.

4.Cover with a lid and turn to a very low temperature, cook for 1 hour, stiring every now and then.

5. (Optional) The last 10 minutes add your peas, in this way they won’t cook too long.

Buon appetito!

Minestrone Recipe

 

minestroneTime: 40 min + 10 prep.

Ingredients:

You can also add green beans or broccoli; I hardly have them fresh at home, so this is exactly my typical version of minestrone.

  • 1 big onion
  • 2 carrots
  • 2 zucchini
  • 1 red pepper
  • 2 potatoes ( medium size)
  • 1 can peas ( ~250 gr)
  • 1 bay leaf
  • rosemary
  • pepper, salt, 2 cup water

1. Peel, wash and cut everything :)

2. Toss everything in a pan (including bay leaf and some fresh or dry rosemary) with two full big cups of water and cook for 30 min with the lid always on.

3. Rinse your peas, add them together with salt and pepper and cook for other 10 min. And it’s done! Buon appetito.

Chicken “alla Cacciatora” Recipe

pollo_alla_cacciatora

Time:  ~1 hour and 10 minutes

Ingredients: ( for 4 ppl )

  • 4 chicken haunch (without skin)
  • 1 or 2 can tomatoes sauce (500 gr)
  • 3 carrots
  • 2 onions
  • 1 clove of garlic
  • 3 anchovy ( bottled in oil)
  • 1 glass red kitchen wine ( or leftover from a good one, it’s even better!)
  • bay leaf, pepper,salt,rosemary, salt
  • 2 spoon olive oil

pollo_cacciatore1    pollo_cacciatora2

 

 

 

1. In a saucepan heat 2 spoons of olive oil together with 3 anchovy, with a spoon help them to melt inside the oil. Then, add the chicken legs and fry them both sides. 2. Add a glass of wine ( I am using white because I realized I had no more red)

pollo_cacciatora3pollo_cacciatora4

 

 

 

 

3. With a chopper, cut finely the onions and the carrots. 4. Add all the flavors: bay leaf, salt, pepper, rosemary and a clove of garlic. Turn to low heat and let the wine evaporate.

pollo_cacciatora5

 

 

 

 

5. After the wine restricted, add one or two can of chopped tomatoes, it depends how much salsa you want. You can use the extra-salsa to make a delicious pasta! ( I used two can :) Put a lid on and cook for 30 minutes and it’s done! Buon appetito