My Hometown Sicilian Recipes!
Welcome to my hometown. I hope to show you the simple yet delicious recipes my Mom taught me when we were younger.
Simple, yet tasty and unforgetable recipes growing up in a small village in Sicily. Please write me if you have any new ideas or recipes to show me.
Pictures of our hometown - Santa Elisabetta - Agrigento
Recipe for aproximately 20 Rice Balls
Take rice mixture in your hands, lay it flat on your hand, make an indentation in the center, add the sauce, cheese, and add the rice on top to form a round ball. Roll in breadcrumbs and put aside.
When ready heat 1 inch of oil in a deep skillet/dip baccala in flour, and shake off excess/fry until golden,drain on paper towels, and serve with lemon wedges.
Spread the vegetables in a large pan (cookie sheet type). Set oven at 400 degrees and cook for 25 to 30 minutes.
This recipe is one of my mothers. I hope you enjoy them. Now I can pass the recipe onto my friends as they have always asked me for it but never got around to write it down.
Makes: 18 to 24
1. To make the starter for the dough, in a small bowl, dissolve the yeast and sugar in the lukewarm water. Set aside for 10 minutes until frothy.
2. To make the dough, in a bowl, stir together the flour, salt, and the 1 teaspoon oil. Add the starter and using a stand mixer fitted with a dough hook, beat on medium speed until a soft dough forms, about 10 minutes. Turn out the dough onto a lightly floured work surface and divide into 2 balls. Place the balls in a bowl, add the 1/3 cup oil, and toss to coat the balls with the oil. Cover with a kitchen towel and let rise until almost doubled in size, about 1-1/2 hr.
3. Meanwhile, select one of the fillings and prepare it. The meat filling you do not have to cook it, just add the salt and pepper and set aside.
4. To prepare the spinach or chard filling, cook until wilted in the rinsing water clinging to the leaves, squeeze the spinach dry, and chop finely. Place in a bowl and add salt and pepper and mix well .
5. To prepare the onion filling, in a pan warm the oil over medium heat. Add the onions and saute until soft and golden, about 15 minutes. Remove from the heat, place in a bowl, and let cool.
6. Preheat the oven to 350 degrees F. Grease two cookie sheet pans with olive oil or vegetable oil.
7. On a lightly floured work surface, with a rolling pin roll out a ball of dough into a large circle (the size of a large pizza) and about 1/5 inch thick (the thinner the dough is spread the better). Take one tablespoon of oil and spread all over the flattened dough.
8. Now you can start spreading your ingredients just like you are dressing a pizza. First your meat, then your potatoes, your onions, chards or spinach and the olives.
9. Now take the edge of the dough and start rolling it with your hands as if rolling a large cigar (ha! ha!), start from the right hand side and work your way to the left but be a little careful when rolling it because the dough with the filling becomes a little thin and will tend to tear. Once you have finished rolling it, cut the roll every 2 to 2-1/2 inches long all the way across. Take each piece in your hand and twist both end into a ball and place in the greased pan about 1-1/2 apart.
10. Bake the impenulati or the miscateddri (Sicilian-slang) until golden, approx. 30 minutes. Serve hot or warm. If you make a large quantity you can also freeze them. Enjoy. Courtesy my Mom.
Heat the olive oil and 2 tablespoons of the butter over medium heat. Add onion and cook until softened for 10 minutes. Add the saffron stir for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated for 3 to 4 minutes.
Add the wine to the rice, and then add a 4 to 6 ounce of simmering broth and cook, stirring constantly, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
Continue adding the stock a little at a time, waiting until the liquid is completely absorbed before adding more.
After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
Stir in the remaining 4 tablespoons of butter and the Parmagiano cheese until well mixed. You are now ready to serve.
Pictures courtesy Rosa & Rob