The traditional recipe, revised in a lighter and more elegant version. Because Sicilian regional cuisine is no longer what it used to be, and to understand it, today you can also stay in Milan
Sicilian cuisine is no longer what it used to be. Traditional regional cuisine also evolves, the Sicilians in the "homeland" know it very well, but much less those who live far away and live in the memory of a stereotype of authenticity that is often no longer the contemporary one. In Milan, as in the rest of Italy, Sicilian cuisine remains so anchored decades ago: making a comparison is to today's Sicilian cuisine as much as that of Little Italy to Italian chefs of the Third Millennium. The reality instead is made of local ingredients, flavors and recipes but rethought in a different style and with a new awareness; for processes and raw materials.
To bring the "new Sicilian cuisine" to Milan is chef Peppe Barone who explores the Modica and Scicli cuisine after twenty years of experience of Fattoria delle Torri in Modica, Ammare in Scicli and 5 itinerant years in the Italian offices of Eataly. The restaurant is called Terrammare, "A creative and Mediterranean cuisine project, which started 25 years ago as a sentimental and social redemption for the women of Modica in the kitchen and found fertile ground in the Fattoria delle Torri restaurant in Modica, to which are added the teachings of Luigi Veronelli, my mentor now 35 years ago , says chef Peppe Barone. Among the first chefs of theContemporary Sicily " that did not mimic French cuisine and differed from the rigid canons of that traditional common folk. "The raw material must tell about itself, so I structured together with Stefania Lattuca a menu that tells of the treasures of our land with a cuisine that is tangible, easy, gluttonous, with emotions".
Among the most iconic dishes of the chef Peppe Barone, pasta with sardines that has revisited in a modern key, the "Milanese risotto brought to the sea" symbol of the synthesis between Sicilian and Milanese cuisine or carnaroli reserve, saffron, white lobster shrimp , interdonato lemon and caper powder, the leg of rabbit glazed with stimpirata, or in bittersweet typical of caponata, and even a "Milanese in our opinion"Which wants to be a provocation to the cutlet …
But here is the recipe for his Sardinian pasta, contemporary.
Recipe
Ingredients for 4 people
spring onions
400 g clean and delicate sardines
80 g pine nuts
80 small raisins
4 bunches of fresh wild fennel
1 saffron bag
10 anchovies in oil
300 g Benedetto Cavalieri spaghettoni
100 g cow's milk ricotta
50 ml fresh cream
200 g of breadcrumbs
Extra virgin olive oil to taste
Salt and Pepper To Taste
1 fresh hot pepper
Method
Beat with the onion half of the anchovies in oil 1/2 hot pepper and oil and sauté, add the pine nuts and finely chopped fennel sauté and add broth, as soon as it boils turn off the heat and put the sardines and raisins and to put aside.
Prepare the anchovy mayonnaise with the help of an immersion mixer, put ricotta cream and the remaining anchovies and emulsify until smooth and homogeneous.
With the stalks of the fennel make a vegetative water with the mixer mix together with two ice cubes and a little water will serve after cooking.
Put a little oil and breadcrumbs in a pan and toast.
Boil the pasta, put the sauce prepared before 3/4 cooking in a pan, drain the pasta and put in the pan as soon as it boils put the vegetative water and taste salt and pepper, put a spoonful of mayonnaise on the plate anchovies and put the well-whipped pasta on top, add the toasted breadcrumbs on top.
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