"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.
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.
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 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.