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Sicilian Cannoli, the original recipe and the anecdotes

22 Agosto 2013 By Gabriele 6 commenti

Sicilian cannoli, the original recipe and the anecdotes

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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Archiviato in: Recipes in English

Sicilian Cassata: the queen of Sicilian pastry-making

3 Luglio 2013 By Gabriele 1 commento

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 ……. 

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Archiviato in: Recipes in English

Sicilian Recipes in english

28 Giugno 2013 By Gabriele Lascia un commento

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

 

Archiviato in: Recipes in English

Sicilian Meat rolls

28 Giugno 2013 By Gabriele Lascia un commento

Sicilian meat rolls

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.

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Archiviato in: Recipes in English, Secondi

Ricotta Pie

27 Giugno 2013 By Gabriele Lascia un commento

The ricotta pie is one of the delicacies of Sicilian cuisine, despite having some ingredients such as parmesan cheese and nutmeg, which are not normally included in traditional Sicilian gastronomy. Its usually served as a single course, much like a soufflé, it has a very delicate taste and is usually prepared during the Easter holidays but it can also be enjoyed during the winter, when sheep ricotta cheese is widely available in Sicily. It’s a very easy, tasty dish and well worth making!



Ingredients:

1 kg sheep ricotta cheese
8 eggs, yolks separated from the whites
200 g béchamel
100 g grated Parmesan cheese
Salt, pepper and nutmeg to taste
Bread crumbs to taste
Butter for greasing the baking pan

Directions

Whip the egg whites with a pinch of salt until stiff peaks are formed, then add the ricotta mixture to the whipped egg whites little by little, whilst gently folding the mixture together.

Pour the mixture into a high sided baking pan, which has been greased and evenly sprinkled with the bread crumbs. Put in a preheated oven at 180 Celsius for about fifty minutes and until the pie is lovely and golden brown. Allow to cool until
tepid , then turn out onto a platter. Serve.

P.S. as said in the introduction, this pie being similar to a soufflé, once it is taken out of the oven it will tend to deflate. Do not worry as this is completely normal.

Archiviato in: Piatti Unici, Recipes in English

Shrimps and pumpkin flowers spaghetti

17 Novembre 2008 By Gabriele Lascia un commento

The recipe we are proposing you is a combining of sea and earth products. The taste of this course is very refined and extremely delicate. The pumpkin flowers are used in cooking in order to soften the taste of courses whose ingredients have a strong taste like fish…. 

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Archiviato in: Recipes in English Etichettato con:sicilian recipes

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