Tuesday, August 9, 2022

Sicilian Streetfood Palermo SIcily

 



SICILIAN TOMATOES

BALLARO MARKET

PALERMO




MUST HAVE SICILIAN FOODS




MUST HAVE SICILIAN DISHES

WHEN in SICILY








SICILIAN STREETFOOD

In PALERMO

SICILY






NONNA BELLINO

SICILIAN COOKBOOK

RECIPES

CAPONAT - PASTA - ARANCINI

And MORE  ...










FAMOUS SICILIAN AMERICAN

AL PACINO






FRANCO VASTIDDARU

dal 1992

PALERMO








FOCCACCERIA San FRANCESCO

PALERMO

MOST FAMOUS PLACE to EAT SICILIAN FOOD

PALERMO, SICILY





PANE e MUESA

SICILIAN BEEF SPLEEN SANDWICH

with RICOTTA & CACIOCAVALLO CHEESE










EATING PASTA alla NORMA

PALERMO,  SICILY





PASTA alla NORMA

RECIPE

PASTA with EGGPLANT TOMATOES

And RICOTTA SALATA








PASTA con PESTO TRAPANESE








SICILIAN EGGPLANT CAPONATA









SICILY !!!!!

TOP 10 PLACES to VISIT













PASTICCERIA MARIA GRAMMATICO

ERICE, SICILY





ORTIGIA

SIRACUS, SICILY




The ISLAND of ORIGIA

SIRACUSA












Thursday, August 4, 2022

Sicilian EGGPLANT PARM Recipe Sicily

 

 





EGGPLANT PARMIGIANA





TOMATO SAUCE for EGGPLANT PARMIGIANA

Ingreidents :

8 tablesppons Olive Oil
3 cloves Garlic, peeled and chopped fine
1 teaspoon Red Pepper Flakes
1 teaspoon ground Black Pepper
1/2 teaspoon Salt
2 cans San Marzano Tomotoes, removed from can and crushed with your hands
10 fresh Basil Leaves, torn into small pieces


1.  Add the Olive Oil to a large stainless steel pot. Turn heat on to a low flame. Add the Garlic.
     Cook the garlic for 2 minutes on low heat. Add the Red Pepper and continue cooking for 1 min.

2.   Add the tomatoes to the pot, and turn heat to hot. Cook on high heat, stirring the tomatoes with a 
      wooden spoon. Cook on high heat until the tomatoes start to bubble, then turn heat down to low.

3.   Add the Basil, Salt & Black Pepper and mix. Turn heat to medium and cook, as you stir for 8 minutes
      on medium heat. Low flame to very low, and cook on a low flame for 14 minutes, stirring occasionally
      with a wooden spoon.

4.    Turn heat off, and let the sauce rest. It is done.


FRIED EGGPLANT CUTLETS for EGGPLANT PARM





BREADED FRIED EGGPLANT

"TASTY on THEIR OWN"


Ingredients :

  • 3 Medium Large Purple Eggplants
  • Salt
  • 1 Cup All-purpose Flour
  • 2 Large Eggs
  • 1 1/2 Cups Bread Crumbs
  • 1/3 Cup Parmesan Cheese
  • 1/4 Cup Chopped Fresh Parsley
  • Sea Salt And Black Pepper
  • 1 Cup Extra-Virgin Olive Oil

  1. Slice the Eggplants into round slices, each about 1/2 -inch thick.
  2. Sprinkle the slices with salt and then place them in a colander.
  3. Leave the eggplant in the colander to drain for at least 1 hour, giving the salt time to absorb the eggplant's bitterness.
  4. When eggplant are ready to be used, use a fork to lightly beat the eggs in a shallow bowl.
  5. Spread the flour onto one shallow pan, and the breadcrumbs, cheese, and paesley in another one.
  6. Season the eggplant slices to taste with salt and pepper, and then lightly dredge each eggplant slice first lightly in the flour, then the egg, and finally in the breadcrumbs.
  7. In a heavy frying pan, heat the olive oil over medium heat, and when the oil begins to smoke, lay several eggplant slices in a single layer in the pan.
  8. Fry the slices until golden brown, about 3 minutes on each side.
  9. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
  10. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked.
  11. Keep the cooked cutlets warm in a hot oven while you continue to cook all of the eggplant slices.
ASSEMBLING the EGGPLANT


INGREDIENTS :

1  1/2 cups grated Parmigiana Reggiano or Grana Padano Cheese


Get a Baking Pan and caot with a little Olive Oil on the bottom of the pan.

Add a layer of Tomato Sauce to the bottom of the pan.

Place a layer of fried Eggpant on top of the tomato sauce to completely cover.

Top the Eggplant with a layer of Tomato Sauce. Sprinkle grated Parmigiana or Grana Padano Cheese ofver the Eggpant. 

Add another layer of Eggplant, top with Tomato Sauce, and grated cheese.

Continue layering the Eggplant, Tomato Sauce, and Grated Chees until all the Eggplant has been used up.

Place the pan of Eggplant into a 400 degree oven. Cook for 7 minutes at 400 degrees, then turn down the heat to 350 degrees. Cook the Eggplant until cooked through, about 35 minutes more at 350 degrees.

Turn oven off and let the eggplant sit in the oven for 7 minutes befor taking it out.

Take the Eggplant out of the oven, and let sit for 12 minutes before serving.

Cut the Eggplant into square or rectangle pieces and serve to your guests.


Note : The Eggplant can be cooked ahead of time, cooled and place in the regrigertator and served later in the day or the next day.

When reheating the cold eggplant to serve. Remove the eggplant at least 30  to 40 minutes befor reheating.

Turn oven on to 350 degrees. Cook the Eggplant for 14 minutes at 350 degrees. Turn the oven temperature down to 325 degrees and continue cooking for 15 minutes. Remove from oven and let set for 8 minutes before cutting the Eggplant and serving. 

Enjoy!








SUNDAY SAUCE

alla CLEMENZA alla PACINO

AUNT FRAN'S EGGPLANT PARMIGIANA

"IT'S The BEST EVER" !!!

ITALIAN SOUP - PASTA - MEATBALLS

AND MORE ...










.


Wednesday, August 3, 2022

Sicilian Ravioli Recipe Pork Ragu SICILY

 






SICILIAN RAVIOLI

From MODICA

SICILY






GIOVANNA & HER RAVIOLIS







SICILIAN RAVIOLI

with PORK RAGU








COOKING SICILIAN





Saturday, July 30, 2022

Sicilian Zuppa Cucuzza Soup Recipe

 

ZUPPA di CUCUZZA
 
"THATS a GAGOOTZA" !!!
.
.


RECIPES FROM MY SICILIAN NONNA 


by Daniel Bellino "Z"
 
 
 
 
 
ZUPPA di CUCUZZA

    “Gagootz” !!!!


This is a soup that mymother used to make every now and then. Usually when
her friend Mary Santangelo gave her a couple big Cucuzza, from their backyard garden
in Garfield. Mymother Lucia learned this recipe from her mother who used to make it back in Sicily, and she learned how to make it from her mother, my Great Grandmother Salemi.
This dish is one of the quintessential recipes of this book, and also of both the Italian-American
and Sicilian-American table as a whole, and ofcourse of Sicilians in Sicily, especially in the years
of the first 70 years ofthe 20th Century from around 1900 to 1970’s or so. The soup is easy to make and quite economical, feeding about 15 or 16 portions of which you can serve over a 3 - 4 day time. Cucuzza are not always available in every store, however more and more super markets are carrying them during their growing season, and you can always get them at any produce store that specializes in Italian foods.

This soup is a soup ofcourse, but almost a pasta dish as well, and you can vary the amount of pasta you like. Cooking pasta separately on the side and when you are serving it, you will use double the amount of pasta or more, with less liquid in the soup and using the soup actually as a sauce. I always do this, as there are always leftovers when making a pot of it, and serving it as a pasta is a nice welcome alternative to give one variety from the same dish. I do the same with Lentil Soup to make Pasta Lenticchie, a pasta dish. In addition, if you like, you can sauté one link of Italian Sweet or Hot Sausage, serve up the soup as either pasta or soup and add a link of sausage or two to each plate. You will love it any way you do, as do the Bellino’s and millions of other Italian’s have over the years.
So make it, and enjoy, and always Mangia Bene Amici!







GAGOOTZ



ZUPPA di CUCUZZA 

RECIPE :


1 large Cucuzza ak.a. Gagootz
1 large onion, peeled and diced
6 Garlic Cloves, peeled and sliced thin
8 tablespoons Olive Oil
½ teaspoon Red Pepper Flakes
1 teaspoon Sea Salt
½ tsp. Black Pepper
6 Plum Tomatoes, chopped
1 pound fresh cooked Fava Beans, or frozen Baby Lima Beans (or canned lima beans)
1 pound imported Italian Ditalini (or Ronzoni)

Cut off ends of theCucuzza and peel it with a vegetable peeler. Cut the Cucuzza in half lengthwise.
Scoop out seeds and discard. Cut into 1 ½ inch cubes.

Put olive oil and cucuzza in a large 6-quart pot.

Cook on medium heat for 5 minutes, occasionally stirring with a wooden spoon.
Add onion and cook for 4 minutes more.
Add garlic and cook for 3 minutes.

Add red pepper, and cook for 2 minutes.
Add tomatoes and cook on high heat for 5 minutes.

Add water and cook on medium-low heat for 12 minutes.
Add Fava Beans (or Lima Beans) and cook on low heat for 6 minutes.

Cook Ditalini accordingto directions on package.

When finished cooking, drain in a colander,
making sure to reserve 2 – 3 cups of water to add to soup.

Add all the pasta to the soup.
Add salt 7 Black Pepper and stir.

Add water little by little to the soup until you reach the consistency that you like.

The soup should be fairly thick, yet slightly watery.

Ladle soup into bowls.

Drizzle a bit of olive oil over the top of each bow of soup and pass grated cheese 
for your guest to put in their soup.


Save any remaining soup in a closed container to enjoy anytime for lunch, dinner, 
or anytime in-between.




 

 
ZUPPA di CUCUZZA
 
 
Mangia Bene !!!



 
Grandma-B-Art-ORIG-7-15
 
 
RECIPES

in GRANDMA BELLINO'S ITALIAN COOKBOOK

 
 
 
 
 
ALSO by DANIEL
 
 

SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK












.



 
 

Wednesday, July 27, 2022

Sicilian Timballo Baked Maccheroni Recipe SIcily

 



COOKING is LOVE

ADI GETS a KISS

From ORESTE

Her HUSBAND

Palermo, Sicily







TIMBALLO di ANELLETTI SICILIANA


ADI'S TIMBALLO SICILIANA










La TIMBALLO





TIMBALLO di ANELLETTI








NONNA BELLINO'S COOKBOOK

SICILIAN FAMILY RECIPES








BIG NIGHT

"TIMPANO"










Note :  Stanley Tucci 's BIG NIGHT TIMPANO. Timpano and Timballo, essentially describe the same thing, which is baked Maccheroni Pasta incased in some sort of crust that can be made using pastry dough, psheets of homemade pasta, or thin slices of vegetable such as zucchini or Eggplant (Melanzane).

In Big Night, Chef Primo (Stanley Tucci's character brother) encases his baked maccheroni Timpano with pasta sheets. Timpano is the term used in Abruzzo and other parts of Italy, while Timballo is the dialect for the same thing in Sicily and most of Italy that names this dish that comes in many variations, depending what part of Italy it is made in.








Friday, June 3, 2022

Sicilian Pasta with Fava Recipe Sicily

 



LETIZIA

SICILIAN PASTA GRANNIE






Letizia Makes Pasta with Fava Neans






SICILIAN COOKING

RECIPES







Sicilian Pasta Greens Recipe

 



SICILIAN PASTA & GREENS






SICILIAN PASTA & GREENS








NONNA BELLINO'S COOKBOOK