Aranciata

The Aranciata, which should not be confused with the well Known drink, is an ancient dessert that has Arab origins and is prepared  in the area of Modica for the Christmas holidays.
These are small orange zest sands candied in honey with nuts and almonds and arranged to form a small basket.
For the known digestive properties, as well as aromatic, of oranges, this dessert was served, precisely, at the  end of the abundant christmas meal to facilitate digestion.

Despite the simplicity of the preparation and the ingredients, we assure you that this dessert will d be sure a worthy closure of your Christmas lunches and will leave the palates of all your guests happy.

There are several variants of this preparation that replace oranges with other citrus fruits that are equally widespread on the Island, such as cedars, lemons, mandarins and clementines.

First, peel the oranges, removing the peels in slices, which you will place in a pot with plenty of water and salt.

When the water has started to boil and the zest has been placed, drain it, leave it to cool and finally place it in a container with cold water.

Let them rest for 72 hours, but take care to change the water at least twice a day.

After soaking, drain and let them dry well. When they are dry, cut them into strips, not too thin.

Now start chopping not too small walnuts and almonds.

Take a quantity of sugar equal to the weight of the peel and place it in a pot with high sides, add honey and cinnamon. Melt the mixture over a low flame and mix until the aspect is that of a golden caramel.

At this point, dip the zest and cook over low heat, stirring the dough.

Slowly add the dried fruit, then remove the dough, place it on greased parchment paper (preferably almond oil) and give it the shape of a basket.

Let everything cool.

The dessert can be prepared a little in advance, thus recovering precious time to dedicate yourself to the other delicacies you will bring to the table during the holidays.

We advise you to use all quality products for an optimal preparation result and to accompany this dessert with good sweet island wines.

Happy holidays to all !!!!

Doses for 4 people:

- 8 oranges

- 2 tablespoons of honey (we recommend using orange honey, but with a liquid consistency)

- sugar (the quantity must be equivalent to that of orange peel)

- 4 teaspoons of cinnamon

- 2 tablespoons almonds (preferably peeled)

- 2 tablespoons of walnuts (preferably peeled)

A-18

"Deserted highway on the edge of the sea"... here, friends of the east coast of Sicily, follow the words of Venditti and put on your comfortable car, drive down the famed highway Messina-Catania and come in my beautiful Messina.

In Midtown, inside the recreational harbour, you can admire an enchanting place lain down to surface of the Strait of Messina, almost suspended between sky and sea and from which you  enjoy a breathtaking view: the Marina of the Neptune Yachting Club.

The Bartender Christian Costantino has celebrated the motorway section just travelled to arrive at shore of the Strai with wise hands and a good dose of originality, creating a cocktail inspired to the perfumes of Sicily: A18.

The elements, in fact, are all totally made in Sicily: a mix of carob syrup, red oranges, Limone Interdonato, bitter "Amara" produced on the slopes of the Etna, white wine "Secca del Capo" and a lemon foam aromatized to the Passito wine.

The look is well groomed and elegant.

The cocktail, clear and orange light coloured, is served, in a glass "Old-fashioned" (of cylindrical form, low and rounded) and we recommends to appreciate it to the best to taste as appetizer, before dinner.

On the top of the glass, to embellish the mixture, a dried orange slice and some colored floral decoration are placed on the foam to the Passito.

The aromatic nuances of the Passito wine of the Aeolian islands, no doubt, enrich the aromatized lemon foam and give to taste a first effect sweet and fresh at the same time.

In fact, the Sicilian citrus aromas break the important taste given by the Etnean bitter and a light aroma of Campari and they good marry with the delicacy of Sicilian raw materials, fancifully mixted inside this savory drink.

A cocktail certainly succeeded and refreshing, valued ally to fight the heat of the Sicilian summer evenings.

Well done to the inventor of the A18 for this magic love dedication to our beautiful Sicily.

Cheers!

LadySirah

Marina del Nettuno  Yacthing Club, Messina, Viale della Libertà, Batteria Masotto
https://www.marinadelnettuno.it/

Cetriolino ("pickle")

<<you never tasted the "Cetriolino" prepared by Master Mike?!? You do not know what you're missing !!! >>

A resounding chorus of stunned grimaces mocked my gap.

And so, pointing in pride, I decided to try this famous cocktail on the banks of the Strait and to know its equally well-known panormita creator, now firmly established in Messina for decades.

The refined "studio" where Maestro Michele expresses his talent is at the gates of Torre Faro Village, in the Municipality of Messina, and bears the name of the light breeze, which in the summer refreshes the inhabitants of the Strait from the bites of the heat : the Grecale.

The restaurant, led by young and skilled entrepreneurs from Messina, can easily be defined as an emerald set in the string of the Strait coast, pierced by the turquoise rays coming from the mirror of water in front.

So, curious and full of expectations, on a warm summer evening, I found myself accommodated, in a green space, on a sea view sofa, immersed in a magical atmosphere in front of the shimmering lights of the Strait of Messina , cradled by the sweet sound of the waves that leaned slowly on the shore.

Enthusiastic and already enchanted by the location, I finally dedicated myself to the sensorial study of Cetriolino®.

It is a cocktail with a light alcohol base, which can be consumed indifferently before or after dinner (as an aperitif or digestive).

Its presentation is well taken care of and elegant: the drink is served in a crystal "asti" glass goblet that enhances the bright green color of the mixture.

The rim of the cup is sprinkled with a fine bronze-colored powder and a thin slice of cucumber is stuck to the edge for decoration.

The consistency brings to mind the famous Messina granita, even if the drink is slightly more liquid.

Considering that on the composition of the cocktail its creator maintains the maximum discretion (so much so that the ingredients are omitted in the menu), I have entrusted my taste buds with the burden of describing as best as they perceive.

The first sip reveals a mix of fresh and intriguing flavors: the predominant taste of the cucumber centrifuge is well amalgamated with lemon granita, with lime and mint flavor. The presence, on the edge of the cup, of cinnamon powder mixed with salt, gives the drink a spicy note absolutely pleasant and engaging.

The light base of the cocktail, given by the presence of vodka, means that this can also be enjoyed by those who do not like to drink very alcoholic beverages.

The Cetriolino® can definitely be called the summer cocktail par excellence and I do not find it difficult to have it elected as my favorite!

Beware, however, from imitations: around Messina you will find many variations, which have nothing to do with the cocktail prepared by Master Mike the panormita.

Needless to say that, since then, my sensory journey in search of the fifty shades of taste in the Cetriolino ® has been repeated countless times ... creating a sort of real addiction.

Just thinking, right now, I felt like ... and then tonight Cetriolino ® is, in the background the magical frame of the Strait.

Cheers!

LadySyrah

Grecale, Via Canalone 124, Messina

http://grecalemessina.it/

Dear friends, after a break we are back and we have for you a novelty that we hope you like: a new column "Mediterranean Sea to drink", a drinker's guide.

We have thought was right to tell you about the beauty, the scents, the colors and the flavors of the lands lapped by this wonderful sea, which skilled hands are able to work and propose us, even in a "liquid" version.

LadySyrah driving you on a journey among cocktails, wines and liqueurs will make you discover bewitching encounters and mixes, the result of ancient masteries and original creations, delight of sight, smell and taste.

We begin this new journey from Sicily and, particularly, from the first city that welcomes with its enchanting landscape those coming from the Continent: Messina.

Among the crystalline blue waters of the Strait and the green of the Peloritani and Nebrodi, LadySyrah, will talk about the excellence that you can sip in the city and its province, enjoying a view that has no equal and that, once seen, remains in heart foreve

Fried pumpkin flowers

Under the warm sun of Sicily, from March to August, blossom the pumpkin flowers, beautiful to see and equally good to eat. Below I propose you a typical dish of the Sicilian cuisine, very simple to make, which exalts their delicious flavor. To prepare it for the best I recommend using fresh pumpkin flowers and strictly extra virgin olive oil. Of this fast plate there is also a more delicious variation, made by the housewives of the island, which includes a filling of chopped mozzarella or mozzarella and anchovy fillets. I will show you both, your palate will suggest to you what to cook. In any case, you will not regret your choice.

After buying the pumpkin flowers, preferably choose the ones still closed, deprive of the stems and pins and wash them gently under cold water. Take care to open them and clean them with water even inside. With the same delicacy, wipe them with a cloth. Now start preparing the mixture for the batter. In a large bowl pour durum wheat flour and 00 flour, beer and salt. Mix everything well, until the texture of the batter is sufficiently liquid.

Now place a large frying pan on the fire, pour oil and heat it. One at a time, put the flowers in the batter and bake them well on both sides. Drain the excess of batter and put them in the pan with  the hot oil. When the flowers are golden, gently wrap them over the other side and when they will be ready remove them from the frying pan and put on a platter lined with absorbent paper to catch the excess oil.

If you want to prepare the version with the filling inside, after washing and drying the flowers, open them carefully and introduce a cube of mozzarella and, if you like, also an anchovy fillet. I suggest you to serve the flowers  still hot and accompany them with a good glass of fruity white wine, firm or slightly sparkling. Ideal for a lunch with your own vegetarian friends and if you prepare them in the non-filling version for vegan ones too.



Doses for four people:

- 16 fresh pumpkin flowers
- 50 grams/2 oz of durum wheat flour
- 50 grams/2 oz of 00 flour
- 150 ml/ 1/2 cup of blonde beer
- 1 mozzarella chopped into cube (if you prefer a more intense taste you can use tuma or provola cheese)
- 16 anchovies in oil:
- 4 tablespoons of extra virgin olive oil
- 4 teaspoons of salt


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"Sciusceddu"

As during all holidays, Sicilian tables are a riot of flavors and beauty for the palate and the sight of everyone, young and old, even on Happy Easter. Among the principal dishes of the period, there is the "sciusceddu" a recipe prepared throughout the island but whose origins are strictly of Messina.

About this rich soufflé, based on meatballs, ricotta and broth, there are several variants that affect the method of preparation and ingredients, but I propose the city of the Strait housewives's recipe, where it is prepared, in particular, the Easter Sunday. Typical of the Messina area is, for example, the cheese used for the dish: the Maiorchino, a ewe's cheese of the area of ​​Peloritani mountains. Even of the name "sciusceddu" exist variants: "ciusceddu" or "trusceddu", which however must be traced to, according to various interpretations, the Latin word "juscellum", which means soup, or the Sicilian verb "ciusciare" or the French "souffler", both meaning blow.

Start by preparing a beef broth. Pour into a saucepan 1 litre of water and add the pieces of meat, tomato, onion, celery and carrots. Simmer until all the broth will not be well thickened. Now prepare the dough for the meatballs. In a generous bowl pour the minced meat, finely chopped parsley, minced garlic thin, breadcrumbs, grated cheese (150 grams) and 3 eggs. Knead the dough with your hands to form the balls slightly larger than an olive. When you are done, strain the broth and add, instead, the meatballs, leaving them to cook for about 5 minutes.

While the meatballs are cooking, prepare the cream that will cover them. Open the eggs (6) and separate albumen and yolks. In a bowl pour the ricotta with the remaining cheese (150 grams), yolks, salt, pepper and nutmeg. Mix together the ingredients. Now whip the egg whites, then pour over gently othe ricotta and mix well together with movements from the bottom up.

Arrange on the bottom of a baking tray with high sides the meatballs with the broth, then spread on the cream prepared with ricotta. Bake the whole at 200 degrees and let it cook until the surface will form a golden crust. Shortly before leaving the baking tray from the oven, I suggest you sprinkle with other cheese and finish cooking. Serve hot.




I suggest you serve the "sciusceddu" accompanied by a good white wine with a dry taste. If you prefer more delicate flavors, you can prepare the broth without the meat and use the Parmesan cheese instead of ewe's cheese.


Doses for 6 people:

1 kilogram of veal cut into pieces to prepare the broth
600 grams of minced beef or veal
800 grams of fresh ewe's ricotta
9 eggs (3 for the mixture for the meatballs and 6 for the cream with the ricotta)
300 grams of Maiorchino cheese or, alternatively, another ewe's cheese
100 grams of bread crumbs
2 carrots
1 celery
1 onion
1 ripe tomato
a thinly sliced bunch of ​​fresh parsley
1 very thin chopped garlic clove (the garlic is optional)
1 and a half tablespoon of salt
2 teaspoon of pepper
the tip of a teaspoon nutmeg

Schiacciata or "scacciata" with broccoli and sausage

In Sicily, as in the rest of the world, it's around the dinner table that friends and family gather together to spend Christmas among laughter, stories, games and lavish dinners. The island housewives, even the younger ones with less and less time available, divided between work and family, spend whole days to prepare delicious dishes, which are the real stars of this holiday season and whose recipes are handed down from mother to daughter by generations. Among an incredible variety of delicacies, this year I decided to proposer you a typical Christmas recipe from Catania but now widespread throughout the island. It is, in practice, a stuffed savory pie: the "schiacciata" or, as they say in dialect, "scacciata". There are several variants of this recipe: some stuffed with tomato, anchovies and tuma (a typical cheese of the island's north-east), others with cauliflower and sausage. I have decided to follow the traditional recipe, the one at Christmas and New Year's triumphs on the tables of the whole island.

The recipe is a bit 'long and complex, especially the preparation of the dough requires a bit' of practice, but I will guide you step by step and also, to shorten the time, I suggest you start preparing the day before some ingredients that will serve for the filling: potatoes, sausage and broccoli.

Start to prepare broccoli. After washing, cut the tops: sliced ​​the bigger ones but leave the smaller ones whole. Boil a pan with water plenty of salt (2 tablespoons), when the water bubbles soak the broccoli for a few minutes (max 5 minutes). Then remove them and drain in the colander, where you will leave them to cool. Now started to peel the potatoes, wash and cut into slices. Preheat the oven to 200 ° C and let preheat. In the meantime, take a baking dish and arrange the slices of potatoes, sprinkle with the tomato puree (4-5 tablespoons), add water (100 ml), 1½ tablespoon of oil, 3 teaspoons of salt. After mixing everything, bake the pan and simmer for about 20 minutes. Halfway through cooking, take care to turn the potatoes but gently, to prevent them grinted. Once cooked, remove from oven and let cool in a colander. Repeat the same operation for the sausage: after having peeled and crumbled, put it in a baking pan by adding 3 tablespoons of tomato sauce and 1 glass of water. Bake, always cook at 200 °
 Cfor about 20 minutes, stirring a few times. Then, remove from oven and let cool. Finally, now that broccoli are very cold, put on a frying pan with 2-3 tablespoons of extra virgin olive oil and one clove of garlic. When the garlic is golden, remove it and add the broccoli. Brown them for a few minutes, turning them with extreme delicacy. Remove them from the pan and let cool in a colander.


Now let us dedicate ourselves to the final part of the recipe: the preparation of the dough, which I suggest you make the day after cooking the potatoes, sausage and broccoli. First you dissolve the yeast in lukewarm water (80 ml) and sugar (2 teaspoons). Now in a bowl or on a pastry board the flour and give them the shape of a fountain, topped with a recess in which you will add the lard and the water in which you have dissolved the yeast. Mix with your hands and gradually add the water required. Only at the end add salt (2 tablespoons). I recommend you add salt only at the end, so that it does not come into contact with the yeast, which would block the leavening. Knead the dough until its appearance is smooth, elastic, but mainly dry: should not remain stuck on your hands and give it the shape of a ball. Now oil a bowl and arrange inside the dough, cover with a tea towel. Let rise for around 1½ hours, until the ball has doubled in volume. In the meantime, prepare the onions: wash, remove the skin and cut into thin strips, and the olives: cut them in half, remove the core and cut into small pieces.

At this point, take the dough and divide it in two parts. Roll it out with a rolling pin on a floured work surface giving it the shape of the pan you wish to use: round or rectangular and high about 1 cm. I suggest you leave a puff pastry slightly larger than the other, it will need to close the side of the schiacciata. Now grease the baking dish with oil and arrange on top of one of the puff pastry, raising the side edges, they'll need to close. Now add the filling you will place in layers: first the Tuma cheese (I suggest you use the Tuma at room temperature), then the potatoes, the broccoli, the sausage, finally again Tuma cheese.

Sprinkle all with onions, olives and freshly ground black pepper. When you place the ingredients, let the free edges, about 2 cm. Now cover with the other puff pastry and try to seal the edges well, rolling them. Perforated with a toothpick the surface of the puff pastry, so as to let out the water vapor during cooking. Cover your pan with a cloth and let stand for 30-40 minutes. Meanwhile make preheat the oven to 200 ° degrees static. Spent half an hour, bake the pan and cook for about 40 minutes. After you come out the cake from the oven, brush with oil, further cover with a cloth and let stand for 20 minutes.

For those with limited time, you can buy at the bakery a loaf of already leavened dough. I advise you to taste the pasta lukewarm, but cold is absolutely exquisite too. You can serve it as an appetizer or a main dish and it is ideal for the palates of everyone: young, children and vegetarians. Hence a Christmas in the spirit of  the riot of taste and also with an eye to saving, which never hurts. To enhance the flavor of crushed I recommend a delicate white, well chilled, or totally counter to that a good red full-bodied but not too fruity


Doses for 8 people:

 For dough:
1 kilograms/2½ lb  of flour of durum-wheat semolina (if you want a dough less "rustic" I recommend you use 500 grams of durum-wheat semolina flour and 500 grams of flour '00)
25 grams/1 oz of yeast
sugar (2 teaspoons)
lard (1 tablespoon)
salt
lukewarm water to taste


For the stuffing:
http://cocciudamuri.it/index.php/selezionati-da-cocciu-d-amuri/vini-e-spumanti/giffaro-cabernet-sauvignon-syrah.html
4 potatoes
1 kilograms/2½ lb of fresh pork sausage
800 grams/1lb 12 oz of broccoli tops (small ones whole, the larger ones sliced)
600 grams/1 lb 5 oz of Tuma cheese (to be used at room temperature, in case take off it from fridge 2/3 hours before use)
2 white onions tender, cut into thin strips
tomato sauce (8 tablespoons)
50 grams/2 oz of black olives
1 clove of garlic
Freshly ground black pepper
Salt
Extra virgin olive oil

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Pasta with picchio pacchio sauce (pasta a "picchi pacchiu")

Many of the Sicilian friends will smile when reading the curious name of this recipe. In my research to understand its origin, in fact, I found very little information, but according to the most widespread, it seems that this is a wordplay born from the term "Pacchio" that, in the island dialect, indicates the female sexual organ  and, by analogy, this good and exciting sauce has the same nickname. In the proposed recipe that I use this sauce, originally from Palermo, to season the pasta, but the Sicilian housewives add it in various preparations: the pasta with tenerumi, with borage, with zucchini, but also in soups, soups fish, stewed salt cod and, above all, in a famous dish, also from Palermo, the "babbaluci" (snails that are prepared for the feast of the patron saint, Santa Rosalia, on 14 and 15 July). This versatile sauce, ideal for the palates of our vegetarian and vegan friends and some call also abbreviating pic pac, has the great advantage of being easy and quick to prepare. In short, perfect when you do not have much time and want to accomplish something genuine and cheap.

To realize the "picchi pacchiu" sauce, you must first clean up the tomatoes. After washing, place a saucepan with cold water and dip them in. When the husks tomatoes break, remove them from the pot and place them in a colander. Once they have cooled, peel them, open them in half to remove seeds, then cut them into strips and set aside. Now prepare onions and garlic: remove the peel and chop finely, especially the garlic (if you do not like garlic, cut it into two parts so that it can recognize and delete at the end of the cooking sauce). At this point you place on a frying pan with oil, add onions and garlic and let cook everything for a few minutes (3-4), low heat. After you add the tomatoes, the chopped basil leaves, salt and pepper. Let cook for about fifteen minutes.


Meanwhile boil some water for pasta. When pasta is ready, drain it, pour the sauce, some basil leaves and dish out. Add on every dish abundant grated caciocavallo cheese (or toasted breadcrumbs for our vegan friends). For gourmets who enjoy the spicy flavors I suggest you add the dried red chilies cut thinly.





Doses for 4 people:

- 600 grams/1 lb 5 oz of pasta (long or short, choose the kind you prefer)
- 1,500 kilograms/3 lb 5 oz of tomatoes for sauce (if you like sweet tastes, I recommend you use the "datterini" quality)
- 100 grams/4 oz of grated Caciocavallo cheese (for vegan friends, you can replace the cheese with the toasted breadcrumbs)
- 1 white onion (small or half of a large)
- 2 cloves of garlic, finely chopped (if you do not like garlic, cut into 4 pieces just so you can later remove)
-  salt (2 tablespoons)
-  freshly ground black pepper (2 teaspoons)
-  extra virgin olive oil (3 tablespoons)
-  dried red chilli, finely chopped (2 teaspoons; chili is optional)
- fresh basil leaves (some chopped, others left intact)

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Sicilian style cutlet

Melting pot of Italian cuisine, Sicilian style cutlet is, indeed, an exquisite reinterpretation of traditional Milanese recipe that meets typical ingredients, flavors and fragrances of the island, such as caciocavallo cheese, breadcrumbs, egg and vinegar.

This dish provides, precisely, that the slices of meat are marinated in vinegar, a procedure often followed by the Sicilian housewives because the meat, even those of the fish, don't pulp  soften, leaving, instead, firm and compact.

Perfect to prepare when you have little time and you want to bring to the table a delicious main course, these cutlets with their tasty breading and the particular flavor given to it by pickling in vinegar, manage to give delicate palates and lovers of intense flavors.

First, put the slices of meat to marinate in a dish with plenty of vinegar that has to cover them completely. Let the slices submerged for at least 15 minutes. In the meantime, open your eggs in a dish and beat them until the yolk and the egg white are well blended. Now take charge of preparing the breadcrumbs. After pouring the breadcrumbs in a large bowl, add the grated cheese, finely chopped garlic, salt, fresh ground black pepper and chopped fresh parsley.

Now place on fire a large skillet pan with 5 tablespoons of extra vergin olive oil and let it heat for good. Meanwhile take the slices of meat one at a time, by dripping the excess vinegar, intigetele by both parties before the egg and then in the seasoned breadcrumbs taking care that the breadcrumbs adhere to well.
When the oil is hot, fry your cutlets until they are golden brown on both sides. Place the slices on a tray lined with paper towel, to wipe any excess oil.

I suggest you to accompanied yours cutlets, to which the special breading and vinegar will give a unique flavor, by a full bodied red wine.

Doses for 4 people:

- 600 grams of veal rump slices, sliced ​​thin
- 200/250 grams of breadcrumbs
- 2 eggs
- 5 tablespoons of extra virgin olive oil
- 1 glass of red wine vinegar (if you prefer a milder flavor, you can use white wine vinegar)
- 4 tablespoons of grated caciocavallo cheese (alternatively you can use the peppery ewe's cheese)
- A chopped bunch of parsley
-1 thinly sliced clove of garlic
- Salt (6 teaspoons)
- Freshly ground black pepper (3 teaspoons)

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Pasta with pesto sauce in the Trapani's style ("agghiata trapanisi")

Typical of western Sicily, the pesto sauce in the Trapani's style recipe, that is called "agghiata" is, in practice, a reworked version of the traditional pesto sauce. From the East, the Genoese sailors who stopped in the port of Trapani, in fact, did know the pesto to the local inhabitants, who modified it by adding some typical ingredients of their land: the almonds instead of pine nuts, and tomatoes. The ideal would be to step on the various ingredients in the mortar, but if you do not have enough time at your disposal you can use a blender or a mixer. The result will still be a quick and easy sauce to realize that will captivate everyone with its aroma and scents of Sicily. The original recipe also provides for the use of "busiate", a typical pasta format of the Trapani area.

After washing the tomatoes, place on the fire a pot of water and soak the tomatoes. Leave them for about 2-3 minutes until their skin does not begin to split. At that point, drain and let cool them. When they will be cooled, remove the peel, cut them in half and remove the seeds. Now add them in the mortar (or blender) along with basil, garlic and almonds cut into small pieces and two tablespoons of oil. As pounded add the other two tablespoons of oil. When you have finished pounding the ingredients, let stand the sauce, then after about twenty minutes, add salt, pepper, grated pecorino cheese. Mix well and add only a little oil on the surface.



At this point put on fire a saucepan of salted water to prepare busiate pasta. When the pasta is al dente drain it, arrange on plates and season with your pesto sauce. Before adding the sauce, dilute it with two tablespoons of cooking water.

I recommend you to combine pasta all'agghiata with a great dry white wine, which will enhance the aroma of this irresistible first dish.


Doses for 4 people:

- 500 grams/1 lb of pasta "busiate" (alternatively, you can use the spaghetti or bucatini)
- 300 grams/11 oz of tomatoes (preferably plum or Pachino quality)
- 1 tablespoon of grated pecorino
- 70 grams/3 oz of basil
- 50 grams/2 oz of almonds, shelled and peeled
- 4 tablespoons extra virgin olive oil
- 1 clove of garlic (if you find the quality red, but if you do not like, you can not put it)
- salt (6 teaspoons)
- ground black pepper (2 teaspoons)

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Sun dried tomatoes in oil ("pomoduru sicchi")

Sun dried tomatoes in oil are one of those traditional canned in oil that the housewives of the South of Italy prepare at the end of each summer and during the winter they pull out of their pantries to cook or accompany some traditional dishes, so bringing to the table a bit of colors and flavors of the sweet and sunny summer season.

The recipe that I propose below is followed by the Sicilian housewives, for the drying and seasoning.

In most of the Island to make this canned oil it's used San Marzano tomatoes, but in some locations are used those of Pachino, while in others you add the capers when the tomatoes are seasoned. I prefer to use San Marzano and do not add the capers, I faithfully follow the recipe of my home that has always conquered all. Very simple to prepare, sun dried tomatoes in oil, however, require a lot of care and patience during the delicate time sun drying. But if the daily grind does not leave you much time, today you can buy already dried tomatoes.

Wash the tomatoes and cut them lengthwise into two parts, arrange on a wooden board or a baking sheet and season with salt thoroughly. Then cover with a thin net, which is used to prevent that the insects are put above, and put them under the sun from 9 am to 5 pm. In the evening I recommend you store tomatoes inside to avoid damp evening. Repeat this for about 8-10 days, turning every two days, until the tomatoes will not lose all their water.

At this point, wash the tomatoes inside a pot with lukewarm water. Repeat for 2-3 times in order to eliminate all the salt. Then place them back in the sun 3-4 days, until they are completely dry.

Now go to season your tomatoes. Arrange in layers inside the bowl, you have sterilized before, alternating these layers put in inters cloves of garlic and some cloves sliced , fresh chilli both whole and cut into slices and oregano. At the end, add the extra virgin olive oil. The oil will have to overcome the final layer of tomatoes by 2-3 fingers. Every time that you consume tomatoes take care to add a bit of oil.

Usually the dried tomatoes are eaten as an appetizer accompanied by good homemade bread but if you get a little ' fantasy you can also add them to first, second and salads , giving a particular taste that will conquer your friends. Try, for example, to add the chopped dried tomatoes to spaghetti garlic and oil , or try to make a mousse to spread.  You will see the result .

Ingredients :

- San Marzano tomatoes (or Pachino variety , if you love the sweet flavors)

- Green and red hot peppers

- Origan

- salt

- extra virgin olive oil

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Canned tomatoes ("buttigghi i pomodoru")

There isn't a Sicilian boy or girl who at least once when was a teenager has not had to interrupt his summer vacation to help her mother, grandmother, aunts but even the neighbors to do the "buttigghi of pomodoru" (canned tomatoes). Although today it is more convenient to buy ready-made canned, in the Island this preparation is still a summer tradition for many, a bit ' as an anniversary during which the family but also close friends gather to spend a day together. As the Sicilian housewives we can use canned tomatoes throughout the year, avoiding to buy industrial products and why not save a bit ' on the budget of our spending , which never hurts .

First you place a large pot on the fire with water and soak the tomatoes already washed. Just the husk tomato breaks, remove the tomato from the pot and place it in a colander to drain. If necessary crushed tomatoes in colander with a fork to let out the excess water. Just the tomatoes have cooled put them in a vegetable mill and strain them. Applied the mill filter with narrower holes if you want to completely avoid the presence of husks. Be careful to pass the tomatoes several times so don't to waste the pulp, leaving it attached to the husk. If you intend to make a plentiful supply of canned for the winter you will have to boil many tomatoes and in that case we recommend you to use an electric blender .

Now pour the pulp that you have done ​​in the containers that have already sterilized and then sigillateli tightly. In the Island one time as containers were to reuse the bottles of beer that were opened during the year and aside from just to make preserves, from here the dialect word used " buttighi " (bottles) . Personally before to seal the containers I put in half some leaves of fresh basil. I don't add salt because I put it when i use the preservers for the preparation of a dish.


Now take a pot very large, line it with some tea towels and fill it with water. Put in containers, interlocking them gently to avoid breakage but not leaving much space between one and the other, otherwise they risk moving and jostling as they are boiling. Simmer for about half an hour. Finished boiling, outputs the containers and let cool thoroughly before storing them in your pantry. Now you will have canned tomatoes, without any preservatives , that you can use throughout the year .



I highly recommend you pay attention to the glass. Always handle containers with care especially when they are still hot, or while they're boiling !!!

Ingredients

- ripe tomatoes for sauce ( I personally prefer to use the quality San Marzano )
- water
- basil

Meat rolls or "braciole" Messina style

In Italian kitchen "braciola" means a slice of lean meat destined to be cooked mostly on the grill .

In Southern Italy the "braciola" , instead , shows a thin slice, usually of meat, but there are also those of fish or vegetables, containing a filling wrapped on itself. Here we propose the braciola according to the use of chop Messina, where this recipe was brought by the Spanish, but reworked by the inhabitants of the Strait that personalized it, giving us today this delicious dish. There are several variants of this preparation which concern the use of butter or oil instead of lard, the kind of cheese to put in the seasoning, the outer breading of rolls. I propose a very simple version, the traditional one of my house  and to enjoy it at its best, if you can, I recommend to cook the chops on the grill .

First you buy from your local butcher tne meat needed for rolls. You'll have to make you give the small slices of silverside cut very thin, or you can use thick flank, but you'll have to beat with a meat mallet to make it thinner. For the size of slice must have a rectangular shape and be approximately hig 4 fingers and 6 long. Many use slices of bigger size, but consider that you can eat the ideal roll in just two forkfuls. Indeed to realize chops very small, to eat in one bite, is considered a true mastery in Messina.

Therefore, start to prepare the "mollica condita" which will serve for the filling. Pour into a bowl grated crumb of dry bread, (if you grate the bread by yourself, try to remove the bread crust and used only the soft part) and add the fresh parsley cut very thin, freshly ground black pepper, grated Pecorino cheese, garlic chipped thin, almost crushed, and salt.

Now arrange the slices of meat on a level and started to fill them. On each slice put in the middle a thin piece of lard, almost a veil, then pour a small amount of our "seasoned crumbs." Some prefer to use in place of lard butter or oil, strictly extra virgin olive oil. In this case you will have to add oil directly into grated crumbs (4/5 tbsp). Finally, add cheese cut into little cubes. I will suggest you use the sweet provolone, if, instead, you prefer a more intense flavor use caciocavallo ocheese or for a softer taste use a  steamed stretched cheese.

After this step, you must close the rolls wrapping them on themselves .

First inwardly bent the side ends, to prevent the filling comes out during cooking, then you begin to wrap the roll in on itself. Now strung one by one in the rolls skewer trying to stop the side ends. Arrange 5/6 rolls at most to skewer. This is a far from simple task , as we well know. This operation is not very simple to realize, we know well. The advice is not to surrender even if your first rolls will not be perfect. Acquire technical and mastery time by time.

Do aflame well the grill or your electric grill and when it is hot put over the rolls. Turn the rolls on the other side halfway through cooking, roughly when you detach from the grid without difficulty. In general, the meat must remain tender and not dry too much to taste better its flavor .

Meat rolls or "braciole" Messina style is a dish to be served at the table during the family celebrations, because they manage to conquer all: young and old , and for delicious dinners among friends. Even the most refined palates can not resist the unique flavor of tender "braciole" that blend well with a full-bodied and intense red wine, but are united in a very pleasant combination even with a good well chilled white wine, both dray that semidry.

Doses for 4 people:

- 600 grams/ 1lb 5 oz of silverside or of thick flank, cut thin- 600 grammi di fettin

- 200 grams/7 oz of grated crumb of dry bread

- 150 grams/5 oz of sweet provoone cuts into cubes (alternatively you can use caciocavallo cheese or steamed stretched cheese)

- 70 grams/3 oz of grated percorino cheese

- 70 grams/3oz of lard (or butter or extra virgin olive oil)

- fresh parsley cut very thin

- freshly ground black pepper (6 teaspoons)

- 1 garlic chipped thin

- salt (5 teaspoons)

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Fig and almond jam

The fig and almond jam, sweetness riot, is an extraordinary mix of typical Sicilian flavors. To achieve the best I recommend you use fresh almonds and figs. The original recipe for this jam expected to leave the almonds whole and to use figs in their natural texture, but if you prefer a version more velvety for the palate you can pass shelled almonds in a mortar without, of course , doesn't chop too (or you will lose aroma and fragrance) and you can move the figs in a blender or a mixer, before allowing them to macerate with the sugar and the grated rind.

Boil a pot with water and once it reaches the boil remove from heat, pour the almonds and leave to soak for about 10 minutes. After private almonds of peel and dry them. You can skip this step if you decide to use already peeled almonds. Once this phase of preparation, clean the figs with a cloth slightly dampened with water and cut them in half lengthwise. Place them , then , in a bowl, sprinkle with sugar and grated lemon peel, cover with plastic wrap and let them marinate in the fridge for an hour. After this time, pour into a steel casserole heavy and simmer until the sugar begins to caramelize , being careful not to brown too much .

Now add the peeled almonds and stir to mix them evenly to fruit. Pour the Cognac and let evaporate at very moderate heat, stirring constantly . When the jam has reached the ideal consistency, remove it from the pot , transfer into clean jars and, at the end, close them tightly.

The fig and almond jam is ideal for a healthy and nutritious breakfast, but just as delicious to serve a tasty snack to all our friends, including vegetarian , gluten-free and vegan . And if your imagination kitchen will suggest it, you can use this jam for garnish some sweets made ​​at home from you.


For 4 jars 4 dl (13,52 fl oz):

-1 kg/3 lb of little and compact white figs
- 120 grams/4½ oz of shelled almonds (if you don't want to peel them, as recipe prescribes, you can buy almonds yet peeled)
- 700 grams/1 lb 8 oz of caster sugar (or, alternatively, brown sugar, I prefer it)
- 5 tablesppons of Cognac
- 1 grated lemon peel

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Rice crepes or Sicilian donuts ("Crispeddi i risu" or "Zeppuli")

Rice crepes or Sicilian donuts, called in dialect " crispeddi i risu " or " Zeppuli " ) according to the places where they are cooked , are cakes very easy to make with honey and rice . However in the island there are numerous variations and according to tradition they are prepared during the Christmas period or on the occasion of Father's Day (March 19 ). Economic and tasty, they are a real delight of which are greedy adults and children .

In a large saucepan place the rice, along with the milk, salt and whole peel of an orange . Put the pot on the fire and let cook over low heat , until the rice has fully absorbed the milk (if necessary, add water so that is not too dry rice) . When the rice has completely absorbed the milk and assumed the appearance of an almost overcooked risott, remove the saucepan from heat and let cool for a few minutes. Now, put the rice in a bowl, remove the orange whole peel and add to the mixture sugar , cinnamon, the grated peel of an organge and a lemon, brewer's yeast (diluted with a little of warm water) and, finally, flour. Mix everything gently with a spoon, place over a placemat and let stand for about 2 hours. Take care that the mixture is not too dry, in that case add a little  of milk .



Put a pan with the oil on the fire and let it heat. Meanwhile, pour the rice mixture on a floured cutting board, roll it (the mixture will be higher about 2-3 cm), then cut it with a floured knife, creating little cane long 4-5 cm and thick almost a finger. Work the little cane with hands trying to shape into small cylinders and when the oil is hot start to fry your rice little cane, little by little and over low heat , turning from time to time. Remove them when they are golden , arrange on a plate with paper towels to absorb excess oil , finally put the little cane on another plate. In a saucepan heat the honey in a water bath ( or a few seconds in a microwave oven), when it is well liquid pour abundantly on rice cane . Sprinkle the donuts with icing sugar and serve at the table still warm .


I recommend to accompany zeppuli, simple but exquisite and that win young and old, with a fortified wine such as passito, zibibbo and marsala to exalt the citrus taste of rice crepes.

Doses:

- 1 liter/ Us quart of milk
- 300grams/11 oz of rice
- 200 grams/7 oz of Acacia's honey ( if you find it on commerce,I suggest to use organge blossom honey
- 150 grams/5 oz of 00 flour (or if you prefer cake flour)
- 20 grams/ ¾ oz of brewer's yeast

- 60 grams/ 2½ of granulated sugar
- salt (1 teaspoon)
- cinnamon powder (1 teaspoon)
- 2 orange peel (1 whole, 1 grated)
- 1 grated lemon peel
- extra virgin olive oil (4 tablespoons)
- incing sugar (6 teapoons)

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Pasta with fried zucchini ("Pasta chi cucuzzeddi fritti")

Pasta with "cucuzzeddi fritti" is a popular dish in Sicily, probably because the zucchini are grown and grow luxuriantly throughout the island . You'll never find, in fact, a Sicilian fruit and vegetables stand that does not sell these vegetables !!!! The recipe is very simple to implement and economical. There aren't big variations, you can use either long or short pasta and season it with the Parmesan or salted ricotta cheese, as required by the original recipe.

First wash the zucchini, remove the beginning and end but not the peel, then cut into slices not too thin. Now place them in a colander and sprinkle with salt. So zucchini will eliminate their bitter taste. After about half an hour wash the slices quickly and dry them thoroughly with paper towels, to avoid dangerous splashes of oil when fry them. Meanwhile, put on fire a large non-stick pan with extra virgin olive oil and a clove of garlic, which will eliminate just golden. When the oil is hot place your zucchini and let them fry a little at a time. Remove them from the pan only when they are golden brown and place on a plate lined with paper towel to wipe the excess oil. The original recipe envisages to save the oil in which you fry the zucchini to season pasta, but if you prefer a lighter version of this dish you can use other extra virgin olive oil.

Pun on fire a pot with water and salt to cook pasta (you can use both the short pasta or that long, according to your taste). When the pasta is ready, drain and add to zucchini and oil (the oil in which you have fried zucchini ora other olive oil, as you prefer). Finally add the fresh basil, if you can find it, and grated cheese: Parmesan cheese for a milder taste, or salted ricotta, as required by tradition, for a more intense flavor .



I recommend to accompany this first course with a good dry white wine . This recipe is very simple to realize  and ideal for our vegetarian friends, but also for our vegan friends, if you do not have to use the grated cheese. In this case I recommend to add freshly ground black pepper.

Doses for 4 people:

- 500/1 lb  grams of pasta (short or long, as you prefer)
- 3 medium zucchini
- extra virgin olive oil (3/4 tablespoons)
- salt (4 teaspoons to salt zucchini; 2 tablespons for pasta)
- grated Parmesan or salted ricotta (3 teaspoons)
- fresh basil (big leaves quality)
- 1 clove of garlic
- ground black pepper (teaspoons)

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