Tag: Sicilian

Dora’s Sicilian Cannoli recipe, flavor of Sicily – Italian cuisine reinvented by Gordon Ramsay

Prepare i Sicilian cannoli requires a lot of attention, especially in the frying phase. And Dora Maugeri – iconic chef from Rocca delle Tre Contrade in Santa Venerina, Catania – knows this well. Her proverbial cannoli are tiny in size but are rich in flavor and she confides to us: «The pasta is made crunchy by lard and vinegar and must be filled strictly with sheep’s ricotta.

Cannoli, a Sicilian excellence

Well known throughout the world, the Sicilian cannoli is a product of excellence included in thelist of Traditional Agri-food Products (PAT) held by the Ministry of Agricultural and Forestry Policies.

How is a Sicilian cannoli made?

The classic Sicilian cannoli is prepared with a crispy fried cylinder-shaped wafer, filled with sheep’s ricotta. There classic filling is that of sheep’s ricotta enriched with drops of chocolate or candied fruitbut today there are many filling options to choose from, such as custard, whipped cream, pistachio or chocolate cream.

How was the cannoli born?

The Sicilian cannoli certainly has it ancient origins, but there is no certainty regarding the moment of its invention. Its roots are thought to date back to Arab period of medieval Sicilywhen the Arabs introduced grain processing techniques and ingredients such as sugar and spices to the island: the word “cannolo” derives from the Arabic “qanawāt”, which means “small tube” or “cane”, which is exactly the shape of the much loved typical Sicilian dessert.

Tradition has it that cannoli originated during the Carnival celebrations, when fried and stuffed desserts were prepared to celebrate abundance before the fasting period of Lent.

Originally the filling of the Sicilian cannoli was probably already made of sheep’s ricotta, since flocks of sheep were abundant in Sicily.

Dora’s strong dishes

Also try the recipe between sea and mountains, the Marsala and orange sausages, the baked potatoes and vegetables, as well as the arancini with Dora’s ragù.

Sicilian caponata: the original Palermo recipe – Italian cuisine reinvented by Gordon Ramsay

Tasty, comforting, it embodies the whole Mediterranean. There caponata Siciliana, side summer par excellence, was born in Sicily and today it is widespread and appreciated throughout Italy thanks to that unmistakable sweet and sour flavour. Cold, warm and room temperature, it really is irresistible and if it is served on a slice of toasted bread it can even represent an appetizer or a main course. Loved by vegetarians and omnivoresinitially it was also prepared with fish, while today the best known variant it is the one based on suns vegetable ingredients.

Sicilian caponata: the numerous versions

From caponata Siciliana they exist numerous versions but what is certain is that the eggplant they cannot be missed and that all the ingredients they must be individually prepared to be united only at the end. In the alone Sicily at least they can be counted four variations of caponata: a Catania among the ingredients there are also: peppers red and yellow, e.g Agrigento in addition to peppers there are the olives black but not the green ones, a Messina woe betide using concentrate for the benefit of tomatoes fresh it’s at Palermo there recipe that is performed is yet another.

Sicilian caponata: the Palermo recipe

A mix of fried vegetables (otherwise it’s not caponata!) and then pan-fried with a sauce based on sugar and vinegar: this is the secret to obtaining the original Palermo Sicilian caponata from the typical one sweet and sour taste.

Ingredients for 6 people

1 kg of long aubergines
250 g of tomato sauce
80 g of pitted green olives
60 g of desalted capers
60 ml of white wine vinegar
2 tablespoons of brown sugar
1 golden onion
1 stalk of celery
extra virgin olive oil
fresh basil
salt

Method

Start preparing the Sicilian caponata by draining the aubergines. Wash them well with running water, cut off the end with the stalk, cut them into slices a couple of centimeters thick and collect them in a bowl. Sprinkle with coarse salt and place a weight on top. After about an hour, rinse them well with fresh water and let them drain on sheets of absorbent paper. When they are well drained, cut them into cubes.
Pour into a large pan oil and when it is hot, fry the aubergines until golden brown. Remove them with a slotted spoon and let them drain on absorbent paper for fried foods.
Clean the celery, wash it with cold water and cut it into pieces more or less the size of the aubergines. Blanch it for a few minutes in boiling salted water and drain it.
Pour the sugar and vinegar into a bowl and mix until the sugar is completely dissolved. Keep aside.
Peel the onion and chop it finely. In a saucepan, fry the chopped onion in the oil for a couple of minutes, taking care not to let it burn. Also add the capers and blanched pieces of celery and leave to flavor for a few minutes, stirring often.
Add the olives and tomato sauce to the saucepan. Mix, add salt and cook for five minutes. Finally add the aubergines and the sweet and sour sauce. Mix with a wooden spoon until the ingredients are well blended. Season with salt, turn off the heat and flavor with the basil.
Let the caponata rest and serve it at room temperature so the flavor of the vinegar will be less intrusive.

Which aubergines are used to make caponata?

The types of aubergines that would be best to choose for making Sicilian caponata are the “violet” type, like – needless to say – the long Palermo violet. This type of aubergines are characterized by elongated shape and from very firm pulp which holds up well to cooking while remaining intact and compact.

baked pasta with aubergines according to the Sicilian recipe – Italian cuisine reinvented by Gordon Ramsay

There baked pasta with Sicilian aubergines emerges as a delicious first course that enchants the senses. This regional recipe celebrates the culinary art of the island, where the eggplant they are transformed into an enveloping and tasty condiment. The nuances of Mediterranean flavors blend into the pasta, creating an irresistible and delicious combination.

Advice

To get the baked pasta with Sicilian aubergines perfect, here are some valuable tips. First, select ripe aubergines and round to guarantee a creamy consistency and an enveloping flavour. Before grilling or baking them, salt them lightly and let them rest for half an hour to eliminate the bitterness. Use high quality peeled tomatoes and fresh cheeses, such as mozzarella and grated Sicilian pecorino, for a doughy and tasty result. Add fresh basil leaves to enhance the Mediterranean aromas. While cooking pasta in the oven, make sure to grill or cook the aubergines finely, ensuring uniform distribution of the ingredients. While cooking in the oven, monitor carefully to obtain a golden and crunchy surface. Sicilian-style baked pasta with aubergines is well suited to being served in spring or summer, when the aubergines are at their freshest and the Mediterranean flavors are even more intense, accompanying informal dinners with friends or special occasions.

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