Time to pick the olives! We’ve notices that our olive trees are not producing that many olives this year. The rule is one year they do, the next they don’t.
Monday, October 09, 2006
Olivi
Olives
Time to pick the olives! We’ve notices that our olive trees are not producing that many olives this year. The rule is one year they do, the next they don’t.
Time to pick the olives! We’ve notices that our olive trees are not producing that many olives this year. The rule is one year they do, the next they don’t.
i cachi
Persimmon
They are practically falling off the trees this time of year. When this fruit is ripe, it is such a treat. Sweet and so juicy! I enjoy it in my yogurt in the morning.
Check out the link on the title if you'd like to learn more about this fruit.
Melanzana Roste e Carne Roste
Grilled Eggplant
Cut Eggplant into slices.
• You want to choose an eggplant not to firm. You should be able to squeeze it slightly.
• If there are too many seeds try to remove them.
Roast on the grill until slightly blackened on both sides. No need to salt and let sit for 30 minutes.
• Mamma prefers the flat iron grill shown below
Remove from the heat and place on a plate containing:
• Extra Virgin Olive Oil, garlic, basil, and salt
You can serve immediately, or even better, the next day!
Leftover Eggplant cooked like this is great in homemade spaghetti sauce…
Grilled Meat
Here, in Sicily, meat is cut thin. Seldom, if ever, have I seen a thick slice of meat. I mainly added this meal, not because of the cooking method, because that is the same. Rather, I added it because of the grill that they use. Every family has one of these…
Once cooked:
• Sprinkle with salt, dried herbs (Rosemary), and drizzle on Extra Virgin Olive Oil
Cut Eggplant into slices.
• You want to choose an eggplant not to firm. You should be able to squeeze it slightly.
• If there are too many seeds try to remove them.
Roast on the grill until slightly blackened on both sides. No need to salt and let sit for 30 minutes.
• Mamma prefers the flat iron grill shown below
Remove from the heat and place on a plate containing:
• Extra Virgin Olive Oil, garlic, basil, and salt
You can serve immediately, or even better, the next day!
Leftover Eggplant cooked like this is great in homemade spaghetti sauce…
Grilled Meat
Here, in Sicily, meat is cut thin. Seldom, if ever, have I seen a thick slice of meat. I mainly added this meal, not because of the cooking method, because that is the same. Rather, I added it because of the grill that they use. Every family has one of these…
Once cooked:
• Sprinkle with salt, dried herbs (Rosemary), and drizzle on Extra Virgin Olive Oil
Fragolina & Fragoli Pasta
Little Snap Beans and Italian Flat Bean
Clean the beans of soil and touch edges, and place in a bowl.
Cut up both an onion and a potato.
• Both of these are not necessary, but, the onion gives the dish it’s sweetness and the potato gives it it’s creaminess.
Fill a pot with water and bring to a boil.
Once boiling, add the bowl of vegetables.
When the vegetables are tender, add your pasta.
• Mamma prefers to break spaghetti into smaller pieces with this dish.
• 50 grams of pasta per person
• Add your salt to taste
Cook until the pasta is “al dente”.
Clean the beans of soil and touch edges, and place in a bowl.
Cut up both an onion and a potato.
• Both of these are not necessary, but, the onion gives the dish it’s sweetness and the potato gives it it’s creaminess.
Fill a pot with water and bring to a boil.
Once boiling, add the bowl of vegetables.
When the vegetables are tender, add your pasta.
• Mamma prefers to break spaghetti into smaller pieces with this dish.
• 50 grams of pasta per person
• Add your salt to taste
Cook until the pasta is “al dente”.
Cicoria & Cauliceddi
Chicory
We find these vegetables in the garden wild, or where ever weeds grow.
You want to use only the young tender leaves.
• Discard wherever the stem becomes tough.
• Small leaves are best.
For both follow the following method.
• Clean thoroughly, 3-4 times.
• Submerge in water and boil until tender.
• Add salt to each serving bowl as you might be interested in saving the reserve water. They drink it here as an unsweetened tea. (To make you feel better.)
• Garnish with extra virgin olive oil and bread.
Cauliceddi
What I believe to be young Broccoli Rabe
We find these vegetables in the garden wild, or where ever weeds grow.
You want to use only the young tender leaves.
• Discard wherever the stem becomes tough.
• Small leaves are best.
For both follow the following method.
• Clean thoroughly, 3-4 times.
• Submerge in water and boil until tender.
• Add salt to each serving bowl as you might be interested in saving the reserve water. They drink it here as an unsweetened tea. (To make you feel better.)
• Garnish with extra virgin olive oil and bread.
Cauliceddi
What I believe to be young Broccoli Rabe
Mascolini Piccolini & Orate Baked
In a pan heat garlic, parsley, and a little olive oil.
Add the fish and squeeze half a lemon over them.
Sprinkle a little salt and you’re done.
Heat until fish are tender.
To serve:
Place servings on a dish and drizzle extra virgin olive oil.
These are Piccolini, so you can eat the entire fish, except the little tough tail.
Orate Baked
Clean the fish under water.
Open the belly and fill with whole garlic, parsley and mint.
Wrap in tin foil and place in oven. Depending on the heat the fish usually takes 20-25 minutes.
Serve with extra virgin olive oil.
• The mint makes the fish so fresh, you won’t want to add any lemon to this dish!
Add the fish and squeeze half a lemon over them.
Sprinkle a little salt and you’re done.
Heat until fish are tender.
To serve:
Place servings on a dish and drizzle extra virgin olive oil.
These are Piccolini, so you can eat the entire fish, except the little tough tail.
Orate Baked
Clean the fish under water.
Open the belly and fill with whole garlic, parsley and mint.
Wrap in tin foil and place in oven. Depending on the heat the fish usually takes 20-25 minutes.
Serve with extra virgin olive oil.
• The mint makes the fish so fresh, you won’t want to add any lemon to this dish!
Thursday, October 05, 2006
Carne Macinata
One egg for every 100 grams of meat
• (Mamma uses 1/2 kilo meat with 4 eggs)
Prepare a mixture of grated Parmigiano cheese, bread crumbs, and parsley.
Mix these ingredients together in a bowl.
Shape the meat into small patties and fill the center with a piece of soft cheese.
Place on a baking pan and cook in the oven.
This recipe is also used when grilling on citrus leaves. You place the meat mixture, minus the cheese, between two citrus leaves and grill. The aroma of the leaves penetrates into the meat.
• (Mamma uses 1/2 kilo meat with 4 eggs)
Prepare a mixture of grated Parmigiano cheese, bread crumbs, and parsley.
Mix these ingredients together in a bowl.
Shape the meat into small patties and fill the center with a piece of soft cheese.
Place on a baking pan and cook in the oven.
This recipe is also used when grilling on citrus leaves. You place the meat mixture, minus the cheese, between two citrus leaves and grill. The aroma of the leaves penetrates into the meat.
Baked Pumpkin or Sqaush
Cut pumpkin into strips and place on a baking sheet lined with parchment paper.
Prepare a mixture of grated Parmigiano cheese, bread crumbs, and parsley.
Take the pumpkin strips and first dip them in extra virgin olive oil and pat in the mixture, placing them back onto the baking dish.
Back in the oven until tender.
Prepare a mixture of grated Parmigiano cheese, bread crumbs, and parsley.
Take the pumpkin strips and first dip them in extra virgin olive oil and pat in the mixture, placing them back onto the baking dish.
Back in the oven until tender.
Risotto con Zucca ( Pumpkin or Squash)
Cut a big whole onion into pieces and place in a pot with water to cook.
Cut the pumpkin into small pieces and rest in a bowl of water.
Once the onions are cooked down, add the pumpkin and the water to the pot.
After the pumpkin in cooked and very tender, add the risotto to the pot. (100 grams per person)
• Have a boiling pot of vegetable broth on hand to add to the risotto when it cooks. Depending on the amount of risotto, you may need an extra 3-4 cups of liquid. Bullion cubs are fine.
• You will not need to add salt to the dish because the bullion cubs have enough. Taste to see if you prefer more.
When risotto is tender, mix in a tbsp of butter, turn off the heat, and let sit covered until you’re ready to eat.
Cut the pumpkin into small pieces and rest in a bowl of water.
Once the onions are cooked down, add the pumpkin and the water to the pot.
After the pumpkin in cooked and very tender, add the risotto to the pot. (100 grams per person)
• Have a boiling pot of vegetable broth on hand to add to the risotto when it cooks. Depending on the amount of risotto, you may need an extra 3-4 cups of liquid. Bullion cubs are fine.
• You will not need to add salt to the dish because the bullion cubs have enough. Taste to see if you prefer more.
When risotto is tender, mix in a tbsp of butter, turn off the heat, and let sit covered until you’re ready to eat.
Monday, October 02, 2006
Mascolini and Pesce Spada
Place in a pan:
• Mascolini and Pesce Spada
• Add garlic, parsley, salt, lemon, and little extra virgin olive oil
Put the oven and when the fish is white your are done
• Mascolini and Pesce Spada
• Add garlic, parsley, salt, lemon, and little extra virgin olive oil
Put the oven and when the fish is white your are done
Mustard
Mustard is a sweet treat that is usually made after the harvesting of the grapes. It can be eaten immediately after cooked, cooled in the refrigerator, or dried in the sun and eaten in the winter.
We happened to have a few grapes left over on a vine over the house terrace, and it was just enough for the recipe.
Using a tomatoes grinder, extract all the juices from the grapes. We then placed the waste on a press and got every last drop!
In a large pan add the juice of the grapes and ash. Ash is just that, ash! We passes the ash from our grill through a sieve and collected only the fine powder. For a full pan of juice add 3-5 spoonfuls of ash. The more ash the sweeter the mustard!
Boil down on medium heat for a long period of time stirring the mixture. The longer the boiling the sweeter the mustard.
After a few hours the mixture will resemble a prune juice. Let it sit to cool.
Strain the mixture through cloth into a bowl.
Stir in flour to the bowl and mix. (For ever 1 liter of liquid add 100 grams of flour.)
Still over high heat stir constantly until firm like melted caramel. (add cinnamon and clove at this point to your tasting)
When all mixed, pour the mixture into dampened molds or plates to dry.
We happened to have a few grapes left over on a vine over the house terrace, and it was just enough for the recipe.
Using a tomatoes grinder, extract all the juices from the grapes. We then placed the waste on a press and got every last drop!
In a large pan add the juice of the grapes and ash. Ash is just that, ash! We passes the ash from our grill through a sieve and collected only the fine powder. For a full pan of juice add 3-5 spoonfuls of ash. The more ash the sweeter the mustard!
Boil down on medium heat for a long period of time stirring the mixture. The longer the boiling the sweeter the mustard.
After a few hours the mixture will resemble a prune juice. Let it sit to cool.
Strain the mixture through cloth into a bowl.
Stir in flour to the bowl and mix. (For ever 1 liter of liquid add 100 grams of flour.)
Still over high heat stir constantly until firm like melted caramel. (add cinnamon and clove at this point to your tasting)
When all mixed, pour the mixture into dampened molds or plates to dry.
Fish with Tomatoes
Fish with Tomatoes (Can also replace Stucco)
In a pan add:
• Cut tomatoes, 3 small
• Garlic, broken
• Fish cut into pieces
• A few leaves of basil
• Sprinkle with salt
Cover and cook until meat is white and tender
In a pan add:
• Cut tomatoes, 3 small
• Garlic, broken
• Fish cut into pieces
• A few leaves of basil
• Sprinkle with salt
Cover and cook until meat is white and tender
Lentils with Soy
Lentils with Soy
Fill pan halfway with water and turn on heat high
Add:
lentils and soy into pan ( 100 grams for 2, ½ and ½ )
One onion small
One carrot
Few slices of pumpkin
Stalk of celery with leaves
Cover, and when the pot boils, lower the gas
Once cooked add more water and wait for a boil.
• Add pasta and salt. ( 80-90 grams per person)
• Cook till aldente and taste for salt
• Add one teaspoon of extra virgin olive oil for each person
Serve
Fill pan halfway with water and turn on heat high
Add:
lentils and soy into pan ( 100 grams for 2, ½ and ½ )
One onion small
One carrot
Few slices of pumpkin
Stalk of celery with leaves
Cover, and when the pot boils, lower the gas
Once cooked add more water and wait for a boil.
• Add pasta and salt. ( 80-90 grams per person)
• Cook till aldente and taste for salt
• Add one teaspoon of extra virgin olive oil for each person
Serve
Subscribe to:
Posts (Atom)
