The Wines of Sicily
Ingredients
3 clementines or small -- seedless oranges
2 tablespoons extra virgin olive oil
2 teaspoons lemon juice
2 tablespoons chopped Italian -- flat leaf parsley
2 tablespoons honey
Salt and freshly ground pepper to taste
2 small fennel bulbs -- trimmed
1/2 cup salt cured black olives -- pitted
Directions
Squeeze the juice of 1 clementine. In a large, 4 quart bowl, combine clementine
juice, extra virgin olive oil, lemon juice, parsley and honey.
Season with salt and pepper to taste.
Peel remaining clementines, divide into sections. Add to bowl.
Cut fennel bulbs in half from top to bottom , remove core. Slice crosswise into
very thin strips. Add to bowl.
Add olives and toss to mix well.
Ingredients
4 medium size aubergines
200 g peeled mature tomatoes
1 largish onion
2 sticks celery
100 g pitted green olives
100 g capers
extra virgin olive oil
white vinegar
sugar
salt and pepper
Directions
Cube the eggplants into smallish chunks and fry in a little olive oil until
brown. Lay them in kitchen paper so as to drain off as much oil as possible.
Meanwhile, after peeling, chop the tomatoes into small pieces (alternatively you
can use canned tomatoes). Finely chop the onion, do the same with the 2 sticks
of celery and cut olives in half.
Heat some extra virgin olive oil in a thick-bottomed pan and sauté the onions
and the celery. When soft add the tomatoes and simmer slowly for 15 minutes or
so. When the tomato sauce is more or less smooth (though lumps are fine), add
the aubergine, the olives and the capers (if these are salted ones, wash in a
sieve to get rid of the salt).
Stir well and then add a tablespoon of olive oil, sugar and vinegar and a pinch
of salt and pepper. Once more, mix well and then leave to simmer with a lid on a
very low flame, stirring occasionally.
After 40 minutes or so, take off the heat and when the pan is cool, place in the
fridge for a couple of hours before eating.
Serve with crusty white bread, cheese and a glass of fruity white wine.
Tuna and Pasta (Shells) Sicilian Style
Makes 4 servings
Ingredients
6 ounces tuna under oil -- (1 can)
3 tablespoons capers
1/4 cup fresh basil
1/4 cup fresh parsley
4 tablespoons olive oil
1 teaspoon dried oregano
1/2 cup black Sicilian olives -- pitted and sliced
4 ripe tomatoes -- seeded and chopped
salt to taste
1 pound shell pasta
Directions
Break up tuna with packing oil in a bowl.
Chop together capers, basil and parley. When chopped add to tuna with olive oil,
oregano, olives, tomatoes and salt. Mix together well and set aside for 30
minutes to marry the flavors.
Cook pasta until al dente, about 8 minutes. Drain and toss with sauce. Serve
immediately.
Ingredients
8 ounces sun-dried tomatoes -- packed in oil
2 garlic cloves -- peeled (2 to 3)
2 tablespoons extra-virgin olive oil -- plus more for brushing top of pizza and
drizzling
1 small eggplant -- cut into 1/2-inch cubes
1/3 cup quartered artichoke hearts
1/2 cup diced roasted red bell peppers
1/3 cup pitted and halved Kalamata olives
2 tablespoons drained capers
2/3 cup grated feta cheese
1/4 cup Italian seasoned breadcrumbs
1 double recipe Oregano Pizza Dough -- recipe follows
1/2 cup finely grated Parmesan
Directions
Place sun-dried tomatoes, the olive oil from their jar, and garlic cloves in a
food processor or blender. Process on high, slowly drizzling in extra olive oil
if needed to form a thick puree. Set aside.
Preheat oven to 400 degrees F. Toss eggplant with 2 tablespoons of the olive oil
and place on a baking sheet. Roast in the oven for 20 minutes, or until browned
and tender. Cool slightly.
Place baking stone on lowest oven rack and increase temperature to 500 degrees
F.
Place one of the oregano pizza dough circles on a baker's peel or baking sheet
sprinkled with 2 tablespoons of cornmeal. Spread about 3/4 cup of the sun-dried
tomato pesto on the dough circle, leaving a 3/4-inch border. Place roasted
eggplant, artichoke hearts, olives, capers, and feta cheese on top of pesto.
Sprinkle breadcrumbs over vegetables. Moisten the edges of the crust with a bit
of water, then top with the remaining Oregano Pizza Dough circle, pressing the
edges together firmly. Crimp the edges decoratively, if desired. Brush the top
crust lightly with olive oil, then sprinkle with the Parmesan cheese. Cut 4
vents in the top of the crust to let the steam escape, or dock with a pastry
docker if available. Bake until the bottom crust is browned and the top and
edges are golden, about 12 to 15 minutes.
Sicilian Meatballs
Makes 4 servings
Ingredients
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove -- minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages -- casings removed
2 tablespoons pine nuts -- toasted
2 tablespoons dried currants
Directions
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium
bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and
pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form
mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are
light brown and cooked through, about 30 minutes.
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