Holidays in Sicily last year were most beautiful of my life ... for now ... so I hope to return ourselves. Michele and I have come a gastronomic journey that took us from Palermo in western Sicily and as you can imagine was a real triumph of colors, flavors and aromas that have not only satisfied our taste but are etched in our minds and our hearts, coming into that part of our memories does not erase More.l Trinacria is beautiful for its beautiful scenery, arts, for the kindness of its inhabitants, but also for its culture and traditions of which it is large and lively expression, food and cooking. Pasta with sardines, cous cous, anelletti baked bread and cake, bread with the Meuse, bread cunzato, Sardinian warbler, cannoli, cassata, fruit Martorana, pistachio, ice cream sandwiches with Marsala ...., ... not to mention the fruit and vegetables that we enjoyed a demonstration Slow Food in Monroe .... short for those who want to understand the 'uniqueness of intense flavors and aromas of these products kissed by the sun, you can not find the right words, worthy of such splendor ...
's so that from the reserve of my best memories in front of a pack of anelletti Sicilians against the Mafia Free products distributed in supermarkets and also at the center Italy, I immediately thought to make a Sicilian dish, to make new a small dip in Mondello, where I have enjoyed the Scarlett first time and gave me a hand with his version of the pie Gattopardo.Non I plunged in that deep blue sea, but one day I felt like when you're just back from vacation and still have the skin the taste of salt and heat of the sun.
's recipe Scarlett
(My version is slightly different in the ingredients because I used what I had available)
Ingredients
anelletti Sicilian
HG3 minced meat
peeled onion, celery carrot
extra virgin olive oil white wine
two fists peas
tomato paste 3 or 4 oil for frying eggplant
spicy provolone cheese
start frying the eggplant after removing the bitter with the usual procedure: slice, sprinkle with salt, toss the liquid produce, wash and dry times bene.Una fried, drain them well on absorbent paper.
anelletti Boil in salted water, taking care to drain it when still al dente. (It only takes 3 minutes). Season with a sauce that we preparato.Foderare a mold with slices of eggplant.
Make a first layer of anelletti
Cospargere con abbondanti fettine sottili di provola piccante e parmigiano grattugiato
.... un altro strato di anelletti
Scarlett dice di chiudere con fette di melanzane...ma io le avevo finite... ed il mio timballo è terminato così...con due o tre fiocchetti di burro per mantenerlo morbido...Infornare dunque per circa 20 minuti a 160°(almeno per il mio forno va bene così)...ed ora viene beauty .... overthrow the pie in perfect shape, without breaking it .... 1 ... 2 ... 3 ... try and ....
... well ... then came Scarlett judge ... we have judged according to the taste and it was delicious!
Ah ... here's a piece ... if you want to promote ...
This course participates in the collection of Fabio ...
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