Tag: Sicilian

Spaghetti from San Calogero with tomato sauce and swordfish, a unique Sicilian taste experience – Italian cuisine reinvented by Gordon Ramsay

The spaghetti from San Calogero they constitute a culinary delicacy with deep roots in the Sicilian gastronomic tradition, in particular in the city of Sciacca, where the feast of the saint of the same name is celebrated annually. This dish represents a balanced combination of the simplicity of local ingredients and the richness of marine flavours. San Calogero he is a saint venerated in the Catholic Church on June 18, involving the local community in religious celebrations and popular holidays. The cult for this sacred figure is closely linked to the seafaring tradition of the city and his figure is invoked as protector of fishermen and sailors. The preparation of this regional recipe involves key ingredients. One is the swordfishselected for its firm and tasty meat, abundant in the local seas, which goes well with the second prominent element of the dish, the tomato sauce, rich and tasty. It is prepared with fresh ripe tomatoes, garlic, olive oil, basil and parsley, made through slow and meticulous cooking, which allows the ingredients to blend and develop a complex flavor. Try these tasty spaghetti from San Calogero too and you will be won over!

Soft Sicilian cassata tart – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First prepare the sponge cake: whisk the eggs with the sugar for at least 10-15 minutes, until you obtain a very puffy mixture, then delicately incorporate the aromas and finally salt and sifted flour little at a time, mixing delicately with a movement from below upwards so as not to break down the mixture too much.

Pour the mixture into the buttered and floured mold and bake for about 25 minutes in a preheated fan oven at 180°C.
Turn off the oven, open the door slightly and leave to cool for 5-10 minutes, then remove from the oven and leave to cool completely before turning it out and leaving it upside down on the serving plate.

Prepare the syrup by letting the water with sugar and lemon simmer for a few minutes, then let it cool slightly.

When the base is cold, mix the drained ricotta well with the sugar, then add the chocolate chips and transfer to a piping bag with a wide, smooth nozzle.

Take the base again, wet the surface with the syrup, then fill with the cassata cream, creating regular tufts with the piping bag, without leaving spaces between them.
Decorate as desired with candied fruit, candied cherries and chopped pistachios.

The soft Sicilian cassata tart is ready, all you have to do is enjoy it.

penne alla norma, the first course that embraces Sicilian authenticity – Italian Cuisine

The pens to the norm, a first course of Italian cuisine, are a sublime example of balance and culinary simplicity. Serve as a main course during lunch or dinner, this regional recipe offers a combination of robust and authentic flavors, which represent the Sicilian gastronomic tradition. The dish originates from Sicily region, a land rich in fresh, quality ingredients. Their name it is commonly associated withtheatrical work “La Norma” by Vincenzo Bellini, one of the most famous composers of the place. The exact reason for this connection remains uncertain, but many interpretations suggest that the dish was so excellent that it was considered “norm” or perfect, much like the musician’s work of the same name.

The regional recipe involves the use of key ingredients. The aubergine, cut into cubes and then fried, adds a tasty richness to the tomato sauce, while the basil gives an aromatically fresh note. Garlic, used sparingly, enriches the sauce without dominating the other flavors. The salted ricotta, grated when serving, completes the dish with its salty creaminess. The preparation of penne alla norma, although simple, requires attention to the choice of ingredients and their cooking. It is customary to use the penne to better capture the sauce, ensuring a complete tasting experience in every bite. The preference for penne alla norma is often seasonal, finding its maximum expression during the summer and early autumn, when tomatoes and aubergines are fully ripe. Bring some delicious penne alla norma to the table and your guests will thank you.