Gabriele, Autore a Ricette di Sicilia

Anchovies meat sauce Pennette

11 Ottobre 2008 By Gabriele Lascia un commento

The anchovies are perhaps the most known species of blue fish, it is really common in the kitchens of all the world. As a matter of fact you can find this fish almost in all of the seas. A characteristic common to all the species called “blue fish” is the great nutritional value and the remarkable contribution in good fats, Omega 3 and Omega 6, their tasty meat offers. Another quality of the blue fish is that of having a reasonable purchasing price and therefore it is frequently used in the daily diets, all to the good of health.

…

Pasta with sardines

11 Ottobre 2008 By Gabriele Lascia un commento

This wonder of the Sicilian (particularly Palermo) cooking seems to have been created by chance during the siege of the Arabs in Sicily. It seems that the person assigned to the nourishment of General Eufemio’s army, not having anything else available than pasta and sardines, besides not so fresh ones, used what the nature offered him in the surroundings, i.e. the wild fennels that grew up spontaneously.

They were very tasty and had a strong characteristic smell which softened the smell not so agreeable of the sardines. He also added the pine-kernels, which by that time were considered as a panacea for food poisonings, thus avoiding the drawbacks that could come from eating the food he used.

…

Catarratto Fazio

11 Ottobre 2008 By Gabriele Lascia un commento

Valorizzare i vitigni della propria regione non è solo una questione di orgoglio ma un obbligo che noi tutti abbiamo nei confronti della nostra terra. Ecco che la Sicilia ha iniziato a valorizzare alcuni vitigni autoctoni vinificandoli in purezza. Tra questi ricordiamo la varietà Catarratto chiamato dai siciliani”Catarrattu vrancu”. Oggi proponiamo il “Catarratto” della casa vinicola Fazio sita nel comune di Erice a Trapani.

I vigneti aziendali di “Catarratto” si trovano sulle colline del Monte San Giuliano a Erice, a 350/400m s.l.m., sito medievale oggi sede del centro di ricerca “Ettore Maiorana”.Le uve del Catarratto vengono raccolte a mano per essere conferite perfettamente integre in cantina dove avviene la diraspatura e la successiva macerazione delle bucce insieme al mosto a 4 °C.

…

Ricette più popolari