a typical sicilian summer dinner

8/6/2019 A Typical Sicilian Summer Dinner

http://slidepdf.com/reader/full/a-typical-sicilian-summer-dinner 1/7

A typica

Patrizia Argento

dinner of a Sicilian sum er



These recipes are for a typical summer dinner in Palermo. Simple

ingredients that reflect well the flavours of Sicily, like basil and jasmine,

are the base of Sicilian culinary traditions. Our cuisine is at the heart of

Sicilian culture, where entertaining and serving food to guests is a must,

and certainly a pleasure.

Queste ricette sono per una tipica cena estiva palermitana.Ingredienti semplici e poveri, profumi come basilico e gelsomino sono alla base della cucina tipica Siciliana e in particolare Palermitana. La cucina rispecchia la cultura e la tradizione del territorio e in Sicilia

intrattenere l’ospite è un dovere, ma soprattutto un piacere!



Appetizer Serves 6

insalata di polipo octopus salad

Ingredients: octopus 800 gr. Salt to taste, olive oil, lemon parsley

Put the octopus to boil in salt water for about twenty minutes.

Turn off the heat and let the Octopus simmer into the hot water for an hour. This will soften

the meat.

There is a "secret" to cook the Octopus, once the water is boiling dip the octopus into the water three times. This will curle up the tentacles. Then let is boil for 20 mins (see above)

In Palermo everyone knows this!

After an hour, pull the Octopus out of the pot – cut the head off if you prefer – then dress itsimply with olive oil, lemon and fresh parsley.

\\



Pasta con pesto alla trapanese Pasta with Sicilian pesto

Ingredients Serves 6

600 grams of spaghetti or busiate; 1 / 2 clove garlic, (red or white);1 bunch of basil;50 gr of almonds (about 3 tablespoons);600 grams of ripe red tomatoes;salt;extra virgin olive oil;

pepper ;grated pecorino.

Put in the food processor the garlic, the fresh basil, the almonds, 1 pinch of salt, 1 or 2tablespoons of extra virgin olive oil.

Next put the tomatoes into a pot with boiling water for a couple of minutes – or until yousee the skin breaking – this will help you remove the skin of the tomatoes. Pull thetomatoes out of the boiling water and carefully remove the skin, be careful not to getburned!

Pour the tomatoes in the blender with the pesto you already made and blend one more

time to obtain a creamy red mix.

Cook the pasta in boiling water – add salt - and when ready and drained, place it in a bowland mix the pesto.

Garnish with a sprig of fresh basil and a drizzle of olive oil. Optionally you can add asprinkling of pecorino cheese.



Spiedini siciliani Sicilian skewers Ingredients

Serves 6

600 gr. minced meat2 eggs

100 gr. Of grated parmiggiano or pecorino cheese, parsley,A hard cheese sliced thin breadcrumbs,salt and pepper

small slice of stale bread,half a glass of milk (optional)

.

In a bowl mix the mince meat with the eggs and the breadcrumbs till it turns into a think

ball. Add the grated cheese, parsley, salt and pepper, mixing well and adding a fewtablespoons of milk if you want to soften the dough.

Take a small piece of dough and form small balls by using the palms of your hand. Oncedone, place a small slice of dry bread and a slice of hard cheese.

You can now roll the skewers in olive oil and then pass in breadcrumbs.

The skewers can now be fried in olive oil or cooked in the oven at 180 C.

In any case the result will be excellent!



Caponata di melanzane Eggplant caponata

8 eggplants400 grams of tomato sauce200 grams of green olives1 bunch of celery150 grams of capers1 onion, a bunch of basila spoonful of sugar½ cup vinegarA pinch of saltextra virgin olive oilsome roasted almonds

Cut the eggplant into small cubes without removing the skin and leave an hour in saltedwater. Drain, pat dry and fry the cubes in a pan with plenty of oil. In another pan, boil thecelery till is tender, then chop into small pieces. Apart from the blanched celery, chopped,salted water. In a pan with a little olive oil, sauté an onion sliced thin, then add the pittedolives, the capers, the celery and finally the tomato sauce. After a few minutes in the pan,add the eggplant as well. At this point add the sugar and vinegar, which you haveprepared in a glass first, beating well to dissolve the sugar. Pour mix of sugar and vinegarinto the pan and cook together for a few minutes in the sauce over very low heat. Servethe caponata cool decorating it with sprigs of fresh basil and roasted almonds.



Dessert al Gelo di mellone Water Melon jelly

Ingredients:

1 water melon about 3-4 Kg (which should give about 1.5l of juice);100 grams of sugar per liter of juice;70 grams of starch per liter of juice;20 grams of dark chocolate;Jasmine flowers (optional)

Preparation:Put the jasmine flowers in a small cup of water (half tea cup is enough), but keep a fewaside for decoration.Cut the melon into pieces. After removing the peel and seeds, pass through a sieve andthe juice into a saucepan, blend in the starch and sugar, then add the water you used todip the jasmine flowers, which you can now discard.

Put the saucepan on the stove and cook over very low heat, stirring constantly.Once the juice is slightly thickened, pour into a mold of desired shape, or inside smallcups. Cool on the stow for 30 mins then place in the refrigerator for another hour. Oncecold decorate with dark chocolate chips and fresh jasmine flowers.

Remember that here in Palermo, water melon jelly is pronounced with two L, MELLON!

Buon appetito Enjoy your meal…

a typical sicilian summer dinner

Documents