2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sicilian cuisine is one of the main ones that build the Italian culinary tradition. It is from here, due to the Arab influence, that ingredients such as cinnamon, saffron, citrus and sugar enter it. The main dishes are rice balls stuffed with meat ragout and peas or prosciutto and various cheeses - an emblem of Sicilian cuisine, adopted throughout southern Italy.
Sicilian cuisine is characterized by simplicity and refined taste. Triumph in this respect is "pane kundzato" - black bread, drizzled with olive oil, tomato and oregano. In honor of the island are eggplants used in one of the traditional recipes - Sicilian capon, prepared with abundantly grown peppers and capers in the area. Here it is typical to store them in all kinds of brine-vinegar.
Of course, when it comes to Sicilian cuisine, we can't miss the fish and seafood. In addition to the traditional tuna and lobster, exotic recipes are prepared here, such as "walking down a giota" - swordfish with tomato sauce, capers, eggplant and celery, as well as "sarde a becafico" - sardines with breadcrumbs, lemon and quince. The couscous with fish, made by the masters of the Maghreb line, is also innovative.
Pasta in Sicily is also highly revered. A traditional dish is the famous pasta "ala Norma", prepared with eggplant in tomato sauce with the addition of salty ricotta. From the meat dishes stands out "falsomagro" - a roll stuffed with prosciutto, cheese and eggs, as well as various fillets rolled into rolls.
Sicilian desserts are something you can't describe - you have to try them. In them, the Mediterranean meets the Arab tradition. The result is fantastic sweet specialties, such as cassade - roasted or fried crescents, canola - fried tubes filled with ricotta, cassava, as well as homemade ice cream and granite - frozen lemon syrup, almonds or coffee, ground into small pieces.
Sicilian canola
Necessary products: 2 tsp flour, 1 tbsp. sugar, 1 tsp. cocoa, ½ tsp. cinnamon, ½ tsp. salt, 1 tsp. apple cider vinegar, ½ tsp. marsala or other dessert wine, 3 tbsp. olive oil, 1 egg white, 2 tsp. frying oil.
For the filling: 1 tsp ricotta, ½ tsp. powdered sugar, 1 tsp. sour cream, 2 tbsp. candied orange peel or 1 tsp. grated orange peel, 2 tbsp. raisins, 2 tbsp. chocolate, finely chopped, 1 tbsp. oranges or other liqueur or brandy, 4 tbsp. finely chopped pistachios or other nuts.
Method of preparation: Mix the flour, sugar, cocoa, cinnamon and salt. A well is made in the middle. Vinegar, wine and olive oil are poured into it. Knead a soft dough and knead for 2 minutes. Wrap in foil and store in the refrigerator.
The dough is divided into two and rolled out very thinly. Circles are cut from it, using a cake tin or a cup with a thin edge. Each of them should have a diameter of 7-10 cm. It is wound on cylinders around metal tubular shapes and glued with a little protein.
Fry the canola together with the molds, putting them in preheated oil for 3-4 minutes. They are ready when they turn pink on all sides. While still warm, remove the molds and allow to cool.
Beat the ricotta for 1 minute with a mixer. Add the sugar to it and beat for another 1 minute. Add the cream and beat again. Last are the raisins, the orange peel liqueur and the chocolate.
The prepared canola is filled with cream on both sides, then dipped in the nuts. Serve sprinkled with powdered sugar.
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