Recipes

Saffron maltagliati octopus salad

Saffron maltagliati octopus salad

"Are you crazy? Are you kneading dough today?" my friend asked.

Well, she was right, today it is very humid, not the ideal day for making fresh pasta;)! But then again, that is what came to my mind for tonight's welcome summer party and it had to be done.

I made saffron "maltagliati", literary meaning "badly cut" pasta, due to their irregualr shape.

For the pasta I mixed 200 gr flour, 200mg saffron, water and salt. I placed the dough in the fridge for about 30 minutes, then rolled it out and cut the maltagliati.

Happy Birthday with a Sicilian Tomato cake

Happy Birthday with a Sicilian Tomato cake

Even this season, our cookery courses are giving us the chance to meet very interesting people. It is always a pleasure to introduce our guests to the culinary wonders of Sicily and the many other great things the island has to offer.
With many of them, we keep in touch even years after they have visited our school and this is simply fantastic. This said, this post should not come as a surprise to you.

Turbanti ri Spatulidda: scabbard fish turbans with wild fennel

Turbanti ri Spatulidda: scabbard fish turbans with wild fennel
I love this fish called "spatulidda" in Sicilian, "pesce sciabola" in Italian, "scabbard fish" in English. I like it simply grilled, baked in a parcel with herbs or "in umido", but the recipe below with bread crumbs, cheese and herbs is one of my favourites. We prepared this recipe in our latest cookery courses and it proved very succefful with guests too. It is simple but requires top quality ingredients, especially good extra virgin olive oil, fresh fish and herbs and great tomatoes. It is also very versitile and can be adapted to other kinds of fish.

Playing with traditional food for a modern Sicilian Easter lunch: Arancino

Playing with traditional food for a modern Sicilian Easter lunch: Arancino

For a 21st century Sicilian Easter lunch I suggest a modern interpreatation of a classic of Sicilian street food cuisine: Arancino aperto.

There are many versions of arancini around Sicily, the main variations being: rice with or without saffron, ragù for the filling with or without tomato sauce, filling with or without hard boiled eggs and cheese, etc.

Here I took inspiration from the typical arancini you find in my area, the Modica and Ragusa area, with saffron, ragù, cheese and hard boiled eggs.

Easter Traditional Food in Sicily: Pastieri recipe

Easter Traditional Food in Sicily: Pastieri recipe

Easter is a very special time in Sicily, a wonderful blend of religious celebrations and traditions. And food, as usual in Sicily, plays a central role even during these festivities with: "nfigghiulati" (ricotta's pies), "cassateddi", marzipan decorated lambs, "palummeddi", "sciuscieddu", "'mpanati ri agneddu", and many, many more.
Here you find a recipe for one of my favourite Easter Sicilian delicacies "Pastieri", typical of the Modica and Ragusa area.

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