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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Panelle

Famous all over over the world, "panelle" are an absolutely typical dish of Palermo where, usually, are consumed in paper cone or in a sandwich and for this can be considered a classic example of Sicilian street food.

Simple and economic to prepare, needs, in fact, only chickpea flour for the dough and oil to frying. The only known variant concerns the form to be given to these pancakes: the classical rectangular or the more modern round.

In a pot with 1,5 liters of cold water pour a little bit a time the chickpea flour, salt and fresh ground black pepper. Mix everything very carefully to avoid lumps. When the flour is dissolved completely, place the pot on low heat, add the chopped fresh parsley and continue stirring so that the flour does not stick to the pot. Let cook until the cream has a thick consistency but still soft, about 15-20 minutes. Now pour the mixture on a wooden cutting board, formed a top layer of about 2-3 mm and let cool for about 2 hours. When the mixture is cold and coagulated cut it with a washer and form rectangles (you decide the size). If you prefer the round shape, pour the mixture on the  down of small  saucers.

Now place on the flame a non-stick pan with extra virgin olive oil (3 tablespoons). When the oil is hot, fry the panelle, a few at time so that they don't overlap each other, and remove them after a few minutes, just golden. Place them on a plate lined with paper towels to wipe the excess oil. Bring on the table piping hot and with a dash of lemon. Alternatively you can consume them in a sandwich, accordin the custom of Palermo.


A nice idea and tasty for a appetizer with friends, it can be to prepare mini panelle to serve with a spritz. If, instead, you want to taste the panelle as a secound course I recommend to accompany them with a good fresh white wine, slightly sparkling. If you prefer you can enjoy them while drinking a light beer ora a red, with a more bitter flavor. In additionm the panelle are ideal dish that you can prepare for our celiac friends.

Doses:

- 500 grams/1 lb of chickpea flour
- 1,5 liters of cold water
- chopped fresh parsley
- extra virgin olive oil (3 tablespoons)
- salt (5 tablespoons)
- fresh ground black pepper (2 tablespoons)
- 1 lemon

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Fried sardines ("Sarde allinguate")

Fried sardines , in Sicilian dialect " allinguate " probably because once open and clean take the form of a tongue , are an original dish of the Palermo area that, however, today it is prepared from housewives of the whole island .
Th fundamental ingredient of this recipe are the sardines, strictly fresh, which are very tasty and extremely rich in valuable nutritional  values as the rest of the family of blue fish which they belong. easy to prepare and economic (that never hurts !!!), this dish will catch you for its particular taste, a sort of bittersweet due to the pickling, enclosed in a crisp and very light frying.



First, in a bowl prepare a mixture made of vinegar (2 tablespoons) and water (1 tablespoon), then clean the sardines. Remove the heads, open them in half lengtwise, deprive of thorns and entrails. Wash them carefully and pat dry with paper towels. Now place them in the bowl with the mixture of vinegar and water and let them marinate for about ten minutes. At this point, put on the fire a very large frying pan with oil (4 tablespoons) and let it warm up. Meanwhile, prepare a plate with flour (you can use flour 00 or 0, if you prefer a crispy fried) and floured sardines on both sides. Fry them in the pan over high heat and few at  time, so it does not from overlapping each other. When they are golden brown, remove from pan and place on a plate lined with paper towels, so as to remove excess oil. Season with salt, sqeeze of lemon and serve piping hot.

I suggest you to accompany this dish with a white and sparkling wine.

Doses for 4 people:

- 700 grams/1 lb 8 oz of sardines
- 6/7 tablespoons of flour (00 or 0, if you prefer a crispier fry. I use flour 0)
- 2 glasses of wine vinegar (white wine or red, if, like me, you prefer a intense and more sweet  taste
- 1 glass of water
- 1 lemon
- oil (4 tablespoons)
- salt (1 tablespoon)

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