Vastedda Pane Milza Palermo

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ANTICA FOCACCERIA San FRANCESCO

 

PALERMO

 

The MECCA of PANE e MILZA

 

aka

 

VASTEDDA

 

 

 

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ANTICA FOCCACERIA S. FRANCESCO

 

PALERMO

 

 

 

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Pane Meusa

 

FOCACCERIA S. FRANCESCO

 

PALERMO

 

 

 

Vastedda is the traditional Sicilian bread used to prepare the Pani ca meusa, a sandwich of veal spleen. It often also includes toppings of Caciocavallo and ricotta cheese. It is most common in the city of Palermo.

In Gratteri, near Palermo, a fried version called Vastedda fritta is also made. The vastedda fritta is recognized by Italian Ministry of Agricultural, Food and Forestry as a traditional product and is listed into the official list of traditional Italian agricultural and food product.

 

The term Vastedda or Vastella in Sicilian indicates also different traditional kinds of cheese like Vastedda della Valle del Belice and Vastedda palermitana both recognized by Italian Ministry of Agricultural, Food and Forestry as a traditional product and listed into the official list of traditional Italian agricultural and food product.

 

 

 

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My ARANCINI (Rice Ball) and PANE MEUSA

at FOCACCERIA San FRNCESCO

PALERMO , SICILY

Summer 2017

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Foccaceria Ferdinando

 

Carroll Gardens Brooklyn

 

New York

 

 

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FERDINANDA'S

The ONLY PLACE to Get a Great VASTEDDA in The Whole of NEW YORK

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VASTEDDA

 

FOCACCERIA FERDINANDO

 

Union Avenue

 

BROOKLYN , NEW YORK

 

 

with Author Daniel Bellino "Z"

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My Old Pal VINNY (R)

At the old La FOCACCERIA

On 1st AVENUE

The EAST VILLAGE NEW YORK

Vinny used to make the BEST VASTEDDI in TOWN and was the only one to make this great SICILIAN Treat from PALERMO in Manhattan. There were a few guys making them in BROOKLYN , but Vinny made the only VASTEDDA in Manhattan, along with the Best SFINGIONE in town (true SICILIAN PIZZA) , and ARANCINI (Sicilian Rice Balls),  Lasagna Cacatti (Sicilian Lasagna, and tasty LENTIL & ESCAROLE SOUP. "Dam I miss Him (Vinny) and his VASTEDDI."

Now the only good VASTEDDA in the CIty of New York is at FERDINANDA'S FOCACCERIA in Carroll Gardens Brookly. They make them at JOE'S of AVENUE U, but they're not that good over there, so apart from heading almost 4, 00 miles to PALERMO to get one, your only choice is Ferdinanda's, and trust me, "they're just as good as in Palermo."

 

 

 

 

ROCKY BASILE

 

Schietta o maritata?

 

 

 

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ROCKY BASILE

 

Making Pane Muesa at The VUCCIRIA

 

PALERMO

 

SICILY

 

 

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ROCKY della VUCCERIA

 

VASTEDDA

 

 

 

 

 

More STREET FOOD

 

In PALERMO

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GRANDMA BELLINO'S COOKBOOK

 

RECIPES FROM MY SICILIAN NONNA

 

by Daniel Bellino "Z"

 

Giuseppina Salemi Bellino

 

Also

 

Zia Helena Cavallo

 

Lucia Bellino

 

e Francis Bellino

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Pasta ca Muddica

SPAGHETTI MUDDICA

Spaghetti with BREADCRUMBS

GARLIC OLIVE OIL and ANCHOVIES

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RECIPE

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INGREDIENTS

SPAGHETTI MUDDICA

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RECIPES FROM MY

SICILIAN NONNA

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Sicilian Fried Steaks

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     BISTECCHE PALMERTIANO    


Steak al Palermo  This Steak preparation from Palermo is the favorite way that Palermitani like to eat Steak when they are eating it, which is not all that often. Well not all that often 50 years ago or more when most of the population was quite poor. These days however, it’s a much different story, people have a little more money these days, and can afford a steak dinner every now and then. Though in the past few years with the world’s economy in a downturn, maybe they can’t afford steaks all that much once again. This is one reason that the cut of steak is usually cut from the rump or other cheaper cut of beef. In the recipe here however, we have you using Sirloin Steak, though more expensive, it’s tastier and more forgiving when cooking it. It will be tender, and not tough as a Rump Steak would be. The dish is almost like a Veal Milanese, a famed Northern Italian dish, Veal Milanese which is quite expensive. Besides it being marinated and that it’s beef instead of veal, though similar, the Steak Palmertiano is quite different than it’s much more expensive northern cousin. Being in the Provencia di Palermo in Lercara Friddi, this dish was known to my Sicilian grandfather, who was so poor he only ate it a few times in his life. In America he could have it a bit more often, which was just once a year, cooked by his wife Giuseppina for Philipo’s Birthday as a special birthday treat. Make it and treat yourself as well every-now-and-then.   RECIPE : 4 Sirloin Steaks, cut 1/3 of an inch thick ¼ cup Olive Oil, the Juice of 1 Lemon 3 cloves Garlic, peeled and sliced thin 1 bay Leaf ¼ cup chopped fresh Parsley ¼ teaspoon dry Sicilian Oregano 6 tablespoons red wine 1 cup Breadcrumbs 1 Lemon, cut in quarters Get your butcher to cut you 4 Sirloin Steaks at a thickness of ¾ of an inch each, and have him pound the steaks flat. Place olive oil, garlic, Lemon Juice, Oregano, wine, and half the fresh Parsley in a shallow glass baking dish and mix all together. Place the steaks in the marinade and let marinate for at least 3 or hours or overnight. After the steaks have marinated, remove from marinade and shake off excess. Coat steaks with breadcrumbs on both sides.

  Put 8 tablespoons vegetable oil in a large frying pan that is big enough to cook two teaks at a time. Heat oil to high and add two of the steaks. Cook the steaks over medium-high heat for about 3 minutes. Turn steaks over and cook on second side for three minutes. Remove the two cooked steaks and place in a 200 degree oven on a plate or pan to keep warm. Cook the other two steaks the same as the first two. When all four steaks are cooked, plate onto 4 plates and sprinkle on the remaining Parsley over the steaks. Garnish each plate with a lemon wedge and serve steaks with a Mixed Green Salad, Potatoes, or whichever vegetable you like. This Recipe was Excerpted from GRANDMA BELLINO'S ITALIAN COOKBOOK by Daniel Bellino Z - Reicpes from My Sicilian Nonna  ...

 

SICILIAN FRIED STEAKS

alla PALERMITANA

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GRANDMA BELLINO'S

ITALIAN COOKBOOK

SICILIAN & Other Italian Recipes

by Daniel Bellino Z

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MAKE EXTRA FRIED STEAKS

to Make STEAK SANDWICHES For LUNCH the Next Day

e

MANGIA BENE SEMPRE

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Festa di Cudduruni Lercara Friddi Sicily

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La PIZZIAOLO

in LERCARA FRIDDI

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CUDDURUNI SICILIANA

READY to EAT !!!

Video

FESTA di CUDDURUNI

LERCARA FRIDDI

SICILIA

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Making CUDDURUNI 

in LERCARA FRIDDI

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FESTA d CUDDURUNI

LERCARA FRIDDI

"MANGIA la CUDDURUNI"

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GRANDMA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

Giuseppina Salemi Bellino Was Born

in Lercara Friddi , Sicilia

She Immigrated to New York

with her Husband FILLIPO BELLINO in 1904

They later settled in Lodi , New Jersey

where Fillipo opened a Shoemaker Shop on Main Street

they Raised their Children : Lilly, James, Frank, Tony, and Lucia

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CUDDURUNI can be Open Faced or Closed

The Cudduruni from Lentini is a type of focaccia produced in the province of Siracusa and other areas in Sicily. It is made with hard wheat flour, water, salt and beer yeast or a mother dough. The dough is spread into a disk shape, half of which is covered with the filling, then folded into a half-moon shape and the edges sealed by pinching, forming a rope-like edge. The basic recipe for the filling is composed of black broccoli, onion or anciti (wild beet greens) and flavored with fresh sheep’s milk cheese and tomato or tomato pulp, and drizzled with olive oil. Best results are obtained when baked in a wood-burning oven. Cuddurini made with these characteristics are found just in the area of Lentini.   The cudduruni from Lentini was born as a “poor” product, the result of an era that avoided food waste, re-using scraps of dough to fill with wild herbs and greens and giving flavor with the rinds of cheeses and olive oil. A proverb referencing Cudduruni in the Sicilian language is: “Ognunu si tira a braci ppo sò cudduruni” meaning, “Everyone is looking out for their own interests.”   Today, the majority of cudduruni is made by families in the town of Lentini. The standardization of taste and the changing dietary habits of people have meant that the traditional recipe is being changed, introducing ingredients foreign to the local culture such as wurstel, prosciutto, mortadella and cheeses from other parts of Italy. 

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SCAROLE

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