appunti di un viaggio gastronomico
Pasta with clams is traditionally a Neapolitan dish par excellence. However it is not wrong to say that it’s a widely diffused universal course by now, especially in all of the places that overlook the sea. And since Sicily is a sea place, which has many similarities with Neapolitan cuisine, we tought it was suitable to talk about the pasta with clams typical of Sicily.
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![sicilian-cannolo [680350]](http://www.ricettedisicilia.net/wp-content/uploads/2013/08/sicilian-cannolo-680350.jpg)
Sicilian cannoli, along with Sicilian cassata, are the most representative cake of our island, and is typical of the Carnival because it seems it was made as a joke.
When we were kids, we often played this joke by making a cannolo and putting the ricotta cheese cream at the ends, while we put an absorbent cotton wad inside. It was really funny, because the victim greedily bited the end thus finding the surprise!
In Sicily we call cannolo the faucet pipe where the water flows, and it is a metal rod that is used to make the casing (the so called “scorcia” i.e. rind in sicilian dialect) containing the cream. But from the faucet it flows water instead from from the cannolo it flows… the cream! Hence the Carnival joke.
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The Sicilian Cassata is the philosopher’s stone of Sicilian cakes, and along with the cannoli, it is known throughout the world. The etymology and history of this wonderful cake are magnificently described by Gaetano Basile – Anna M. Dominici Musco – Giuseppe Barbera in their book “Mangiare di festa – Tradizioni e ricette della cucina Siciliana” : According to tradition, the happy bond ricotta cheese-sugar, which is the base of cassata, arised when it arrived the sweetness of brown sugar in Sicily. It is said that a “Saracen” was kneading those ingredients in a copper pot and answered “qas’at”, the Arabic name of the pot, to a Sicilian who had asked him, instead, the name of the cake …….
Dear friends of ricette di sicilia, we take advantage of this post first of all to thank you one by one of the great affection and of the appeal you show us every day from all over the world.
And thanks to this very sincere sympathy that even our friends and fans of Sicilian cuisine have always shown us really from all over the globe, we have decided to “take a little more care of them” and satisfy a recurring request that has been made us, i.e. the english translation of our recipes.
As a matter of fact, even though we had made a feeble attempt in the past by translating some recipes, then unfortunately we had to set aside this project due to time problems.
With this post instead we officialise our commitment and our willingness to plunge again into this project, and we promise you we’ll do our best to let you have (little by little… because as you know there are so many recipes) the translation of all of the recipes listed on our website.
We will do our best to make ourselves understood and “appetizing” even to an international audience. Please, however, remember, that a native Italian speaker will be translating the texts… so we apologize if we are not going to be truly impeccable sometimes.
However, we are confident that, like every good Sicilian worthy of respect, we will make ourselves understood!
We remind you that we are always favorably disposed to receive your suggestions, criticism and obviously appreciations and compliments.
Here the Sicilian Recipes in english
Happy reading
Ricette di Sicilia
Carissimi amici di Ricette di Sicilia e amanti della Cucina Siciliana, approfittiamo di questo post innanzitutto per ringraziarvi uno per uno del grande affetto e del seguito che ci dimostrate ogni giorno da ogni parte del mondo.
E proprio per questa sincera simpatia che anche i nostri amici e appassionati di cucina siciliana ci hanno sempre fatto sentire davvero da tutto il globo, abbiamo deciso di “prenderci un po’ più cura di loro” e accontentare una richiesta ricorrente che ci è stata fatta, ovvero la traduzione in inglese delle nostre ricette.
Infatti, anche se avevamo fatto un timido tentativo in passato traducendo qualche ricetta, avevamo poi purtroppo dovuto, per problemi di tempo, mettere da parte questo progetto.
Con questo post invece ufficializziamo il nostro impegno e tutta la nostra buona volontà nel rituffarci in questo progetto, e Vi promettiamo che ce la metteremo tutta per farvi avere (piano piano…perché come sapete le ricette sono tantissime) la traduzione di tutte le ricette presenti nel nostro sito.
Faremo del nostro meglio per renderci comprensibili e, passateci il termine, “appetitosi” anche ad un pubblico internazionale. Vi preghiamo , però di ricordare, che a tradurre i testi sarà una madrelingua italiana…quindi ci scusiamo se non saremo proprio impeccabili talvolta.
Siamo comunque certi che, come ogni buon siciliano che si rispetti , ci faremo capire!
Vi ricordiamo che siamo sempre ben disposti a ricevere i Vostri suggerimenti, critiche e ovviamente apprezzamenti e complimenti.
Qui tutte le Ricette Siciliane in Inglese disponibili
Buona lettura
Gli amici di ricette di Sicilia
The sicilian meat rolls, also called spiedini (meat cooked on a spit) or spitini (not to be confused with Spitini from fry shop) are a well known second course, hailing from the town of Bagheria at the door of Palermo.
This seductive dish, which is anyway cooked in every corner of Sicily, may be subject to change in the filling, such as in the excellent “sasizzeddi” of Catania, which have a filling containing also the spicy salami.
The traditional filling in Palermo, is made with bread crumbs, caciocavallo cheese, raisins and pine nuts (formerly the bone marrow was also added to the mixture to blend and season the stuffing).
While the sicilian meat rolls cook over the charcoal, the scent of bay leaves, mixed with the perfume given off by the onion , seeps through the nostrils, culminating in the explosion of the distinctive flavors of this dish.
1 kg. of well leveled beef slices (size approx. 3 x 6 cm)
2 big onions
Bay leaves
Half a grated onion
300 g bread crumbs
300 g grated semi-seasoned caciocavallo cheese or pecorino cheese (or Parmesan)
50 g raisins
50 g pine nuts
Half a glass of extra virgin olive oil
Salt and pepper to taste
Lightly fry the finely chopped onion in a pan with a little oil and mix it, out of the fire, with the bread crumbs, the grated cheese, the raisins (that you have already softened in warm water) and the pine nuts. Then season with salt and pepper. Now blend everything with a little olive oil. The mixture should be compact so that it can be shaped.
Prepare the rolls by brushing the meat slices with olive oil and a pinch of salt then put on them a little bit of filling and wrap to form the rolls. Little by little prepare the spit while you make them by preceeding as follows: run through two bamboo skewer sticks a layer of onion, a bay leaf and the meat roll and then go on with onion, bay leaf and meat roll. Compose a skewer of four rolls and end with bay leaves and onion. Do this until all the ingredients are over. If you prefer, you can grease the rolls with olive oil and then pass them in the breadcrumbs (the softness is enhanced).
Once you’ve finished pass them on the the grill over the charcoal. This would be the best way of cooking meat rolls, however if you do not have the charcoal you may also use a griddle suitable for the purpose.
