Tag: messinese

Pignolata messinese – Recipe Pignolata messinese from – Italian Cuisine

Put flour and sugar in a bowl, mix, then add eggs, grappa, yolk, lemon peel and softened butter.
Work until a smooth and homogeneous mixture is obtained, then cover with cling film and leave to rest for at least 1 hour in the refrigerator.

Take the dough again, rework it briefly to soften it a little, then form long cylinders, about 1 cm in diameter, and cut them into pieces of about 2 cm.

Fry the pieces of dough in hot oil, not too many at a time so that they do not stick together and stirring occasionally to brown them evenly.
As they are ready, drain them with a slotted spoon and let them dry on kitchen paper, then let them cool.

In the meantime, prepare the two glazes.
For the lemon glaze: whip the egg white with sugar and lemon juice until a fluid mixture is obtained.
For the chocolate glaze: chop the chocolate and melt it in a water bath or in the microwave.

At this point immerse half of the struffoli in the lemon glaze and the other half in the chocolate glaze, mixing both (separately) to distribute them evenly.

The pignolata messinese is ready, you just have to arrange the two compounds on a serving plate, side by side, let the glaze thicken for half an hour in the fridge and serve it.

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Stoccafisso alla messinese Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg stockfish already soaked
500 g potatoes
400 g fresh tomatoes
100 g zucchini
100 g black olives
50 g carrot
50 g capers
50 g purified celery (white part)
onion
olive oil
black and red pepper
salt

Duration: 2 h 30 min

Level: Easy

Dose: 6 people

For the recipe of the stockfish alla Messina, deprive the stockfish of any waste, then cut it into regular pieces. In a pan, possibly in terracotta, let a thinly sliced medium onion soften in half a glass of oil. Then add half of the tomatoes through a sieve and a glass of water. Cover and bring to a boil, then add the pieces of stockfish, sliced potatoes, olives and capers, courgettes and sliced carrots, the rest of the chopped tomatoes and, finally, the celery reduced to logs.

Pepper with plenty of black pepper and a pinch of red pepper, cover and cook the mixture over moderate heat for about 2 hours, gradually adding a ladle of hot water. At the end of cooking taste, if necessary add salt, then serve the hot stockfish, with the sauce which must be abundant.

Taste it with a few slices of homemade bread, first sprayed with a little oil and then toasted in the oven.

Focaccia messinese alla scarola – Italian Cuisine – Italian Cuisine

The focaccia from Messina is a classic street food of Messina. To make it at home, here is the recipe of Cannata Sicilian Bakery based on evolutionary flour that defends Sicilian biodiversity

Anyone who has gone to Messina at least once has seen her in the benches of bakeries: a high, soft focaccia, seasoned with fresh tomato, endive, goat cheese (Sicilian Tuma) and anchovies. is a typical street food of the city and of the whole eastern Sicily, beloved, and now also arrived in Milan thanks to the recipe of Cannata Sicilian Bakery. From Messina with fury, the Cannata family's passion for bread has been passed down for four generations, the same ones that used and made their mother yeast, named "Turi", so special.
Their traditional Messina focaccia is based on Evolutionary organic flour, the one born from the meeting of farmers of the Sicilian Association Simenza with Molino Quaglia. This soft wheat is grown organically in Sicily by peasants who join the association within a project that unites farmers and millers in defense of agrobiodiversity. "Research on the use of ancient grains comes from our desire to return to producing old-time breads. We are for whole grain whole wheat flour and we are against refined flours ”- explains Tommaso Cannata. His recipe is here.

Ingredients for a 3 kg focaccia

1 kg of organic soft wheat flour Petra Evolutiva (Molino Quaglia)
20 g of salt
300 g mother yeast
10 g of barley malt
400 g of Tuma (sheep's cheese)
500 g of escarole
800 g of San Marzano tomatoes
40 gr extra virgin olive oil Sicilia Igp
10 anchovy fillets

Method

Collect the flour in a bowl, pour 500 g of water, add the yeast, the malt, the oil and finally the salt. Mix the ingredients and mix them, transfer the mixture to a lightly floured work surface and continue to mix by pouring 150 g of water a little at a time (5-10 minutes).

Form a ball, wrap it in plastic wrap and let it rest in a warm place for about 20 minutes.

Take the dough back, take 1.3 kg and roll it out in an oiled 60 × 40 cm pan.

Spread the anchovies into small pieces, the tuma into strips, the finely cut endive and the diced tomatoes.

Let the focaccia rise for about 40 minutes in a warm place. After the rising time, cook in the oven at 230 ° for 25 minutes and serve hot.

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