Sicilian Pesto

This picture is so reminiscent of Sicily to me.  A narrow walkway in a 13th Century town typifies so many places on the island.  The ancient stone walls seem to whisper to each other they are so close and have been sharing the same small space for so long.
As old as the walls are, the tastes and aromas of Sicily is even older.  Herbs growing wild on the roadside combined with the nuts and olive oil that are produced in great quantity lend themselves to the exotic and delicious pesto that seems as far away in style and taste as the Ligurian version most of us are used to.  But I actually like this as a break from the Pesto Genovese which has found its way into everything from pasta, to chicken breasts to pizzas and beyond.  I find the Sicilian version much more rustic and interesting.
This recipe comes from the book, La Cucina Siciliana di Gangivecchio by Wanda and Giovanna Thornebenne.  I like this because the "kick" in this recipe is produced by the addition of arugula instead of chili flakes.

Spaghetti with Arugula Pesto 

4 cups loosely packed fresh arugula, coarsely chopped
2 cloves garlic
1/2 cup walnuts
1/2 cup olive oil
4 medium-sized tomatoes, peeled
Salt and freshly ground pepper
1 pound spaghetti
1 tablespoon butter
Parmesan or pecorino cheese

Place the arugula, garlic, walnuts, olive oil and one of the tomatoes (chopped) in the bowl of a food processor and process to desired consistency.  Season with salt and pepper to taste and set aside.
Dice remaining  tomatoes.
Mix a little sauce and the butter in the bowl in which the pasta will be served.
Cook spaghetti in boiling salted water and drain reserving one cup of the cooking liquid.
Place pasta, half the sauce and half the diced tomatoes in the serving bowl and toss gently.
Add the rest of the sauce and tomatoes and toss again using a some of the cooking liquid to loosen the sauce if needed.
Serve and pass cheese.

Calabrian Spaghetti

As I mentioned on the show this past Monday, I don't know if this recipe has actual roots in (or connections to) Calabrian cooking.  But I do know that it is on my A-list of spicy pasta sauces and my #1 favorite pasta leftover to find its way into a frittata. (Just add some cheese and you have a winner!)
Adjust the seasonings to your liking but do give this a try.  You are going to love it!




Calabrian Spaghetti


1 pound spaghetti
1/4 pound sopressata, sliced and julienned
1/2 cup Calamata olives, pitted and chopped
1 teaspoon dried chili flakes (or 1 dried Calabrian chili chopped)
1/3 cup dry red wine
2 tablespoons olive oil
1 tablespoon flat-leaf parsley, chopped
2 cloves garlic, chopped
1 2/3 cups passata or 1 28-oz can tomatoes chopped or passed through a food mill
Salt and pepper to taste

Heat the oil in a large frying pan and sauté the garlic until it starts to get fragrant.  Add chili flakes, sopressata and Calamata olives and cook for a few minutes.  Deglaze with the red wine and add the tomatoes.  Reduce sauce slightly and season to taste with salt and pepper.  Sprinkle with chopped parsley and serve with pecorino or Parmesan cheese.

Piparelli

Yes, I know it is a funny name (for obvious reasons) so I want to include this picture so my northern Italians friends will know that this little town in Sicily is actually called Caccamo and that I did not misspell or mispronounce another name.  The name means, the head of the horse.  (And you thought that was just something out of the Godfather....hehehe)  The little town is located in the western part of Sicily in the province of Palermo.  The cookie for this entry, though (Piparelli) is far east of there from Messina and is a Lenten favorite in the region according to the book Sweet Sicily by Victoria Granof.  One of the key elements in this biscotto is the orange peel and I would encourage you to make your own.  You will be amazed at how much better you can do it than the factory that puts them in the plastic containers and sells them for a price so steep that you would swear gold was used in the ingredients. I hope you will take advantage of the link to make your own.  These wonderful cookies deserve no less!
Candied Orange Peel

Piparelli


4 tablespoons unsalted butter, softened
1/4 cup packed dark brown sugar
1 cup orange blossom honey
2 egg whites (kept separate)
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped candied orange peel
1 cup unblanched whole almonds

Preheat the oven to 375°F.  Grease a baking sheet.

In a large bowl, cream the butter with the brown sugar and honey.  Add 1 of the egg whites and mix until evenly blended.  Sift together the flour, baking soda, salt and spices into another bowl and add the butter mixture, stirring until the dough is smooth and no longer sticky.
Turn the dough out onto a lightly floured surface and knead in the orange peel and almonds until evenly dispersed.  Divide the dough into 3 pieces and form each piece into a log 8"x2".  Place the logs 3 inches apart on the greased baking sheet.  Beat the remaining egg white and lightly brush the top of egg log with it.

Bake the logs for 20 to 25 minutes, or until firm to the touch.  Remove from the oven and let cool for 10 minutes.  Reduce the oven temperature to 325°F.  Slice the logs 1/4 inch thick and lay the cookies on the baking sheet.  Return to the oven for another 15 to 20 minutes to dry out.  The cookies will become crisp as they cool so do not overbake them.  Cool on a rack.

Biscotti di Zia Sarina

I really wanted to put a picture of the book, Sweet Sicily by Victoria Granof, on this entry but for some reason my computer, or Chrome or Blogspot didn't think it such a good idea so I am including a photo of the church of St George, the protector of Caccamo, Sicily, and the town's famed castle here instead.  Not a bad substitution, I think. Except that it makes me long for Sicily.  When that happens, I can only go back through my photographs, relive  in my mind the happy times had there and, of course, make some Sicilian food to soothe that part of my heart that sometimes aches for Italy.
The first cookie I featured on last Monday's show, was this one that is simple in taste and texture.  Perfect with an afternoon cup of coffee or that accompaniment to the morning espresso to kick-start your day!

Aunt Sarina's Biscotti


8 tablespoons unsalted butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons tangerine liqueur*, orange liqueur or orange juice
Pinch of salt
2 cups unbleached all-purpose flour (1 3/4 cups 00 flour if available)
1/2 cup blanched whole almonds, toasted

In a large mixing bowl or stand mixer, cream the butter and sugar until light.  Beat in the egg, vanilla, liqueur and salt and mix well.  Stir in the flour followed by the almonds.
Turn the dough out onto a lightly floured surface and knead gently for a minute or so.  Divide the dough into two equal pieces and roll each into a log 10"x1.5".  Wrap in plastic wrap and refrigerate for at least two  hours.

Preheat the oven to 375°F

Slice into 1/2 inch cookies and place of ungreased baking sheets 2 inches apart.  Bake for 20-25 minutes.  Remove from sheets and cool on a rack.
*Sweet Sicily has a very good Tangerine Liqueur recipe on page 199.  It is very simple and very good.

Cucciddati

I  came across these after my first trip to Sicily where I bought a cookbook that has a version of that produces one huge ring that looks like these on steroids.  Looking online for other recipes and more info, I discovered that a smaller version exsited and have been making them each year since.  

Confession: I don't roll the dough out and cut rectangles.  I take about 1 tablespoon of dough, roll into a "snake" and roll that into a rectangle.  But do as you wish...

Cucciddati

12 oz figs

> 1/2 cup raisins

> 1/2 cup toasted almonds

> 1/2 cup toasted walnuts

> 2 tablespoons finely chopped orange peel

> 1 teaspoon ground cinnamon

> 1 teaspoon ground cloves

> 4 oz semisweet chocolate, chopped

> 1 cup honey

> 1/2 cup Marsala

> 5 cups flour

> 3/4 cup sugar

> 3/4 cup shortening or lard

> 6 tablespoons butter

> 2 eggs

> 2 egg yolks

> 3/4 cup white wine

> 1 cup powdered sugar

> 2 tablespoons lemon juice

> Colored candied sprinkles 

> 

> Chop fruits and nuts and add spices, chocolate, honey and

> Marsala and let stand overnight in the refrigerator.

> Mix flour and sugar and cut in fats.  Add eggs, yolks,

> wine and mix until incorporated.  Wrap in plastic and

> refrigerate for a few hours or overnight.

> 

> 

> Roll out dough about 1/8-inch thick and cut into rectangles 6x2.5 inches.

> Place some of the filling down the middle of  each and close it pinching the

> edges.  Join ends together to make a circle.  Snip

> cuts half way through in several places.

> 

> Bake on greased (or parchment paper covered) baking sheets

> in 375F oven for 

> 20 minutes.

> Let cool on rack.

> Make an icing of the powdered sugar and lemon juice and

> brush on each cookie followed immediately with sprinkles.

> 

Citrus Almond-bolo Libra

Citrus Almond-bolo Libra

12 colheres de sopa de manteiga gelada cortada em cubos sem sal, além de mais de pan
-farinha para pan
1/4 xícara de suco de limão fresco
1/2 xícara de suco de laranja fresco
3 xícaras mais
2 colheres de sopa de açúcar granulado
1 17-onça tubo de pasta de amêndoa (ou seguir a receita abaixo)
7 ovos grandes
2 colheres de chá de raspas de limão
2 colheres de chá de raspas de laranja
2 colheres de chá de essência de baunilha
1 1/2 xícaras de farinha de bolo
3/4 colher de chá de fermento em pó
1/4 colher de chá de sal
método
1. Pré-aqueça o forno a 350F. Manteiga e farinha de pan. Coloque o suco de limão e suco de laranja e 1 xícara e 2 colheres de sopa de açúcar em uma panela pequena e cozinhe em fogo baixo até o açúcar dissolver. Retire do fogo e deixe esfriar.
2. Coloque pasta de amêndoa e açúcar restante no processador de alimentos e processe até misturar bem. E manteiga e continuar o processamento até claro e macio. Com a máquina em funcionamento, adicionar os ovos um a um, juntamente com as raspas ea baunilha e continuar a processar até ficar homogêneo.
3. Pare de máquina e adicione a farinha, o fermento eo sal, e pulse algumas vezes, até que os ingredientes secos são integrados.
Despeje na panela e leve ao forno até dourar cerca de 1 hora e 10 min. Deixe esfriar um pouco.
4. Verter o xarope de citrinos sobre o bolo e deixá-lo definido para cerca de 30 minutos ou até que todo o líquido é absorvido e as libertações bolo do pan facilmente.

Almond Paste

Grind 1 1/2 xícaras de amêndoas no processador de alimentos para cerca de 2 minutos, adicione 1 xícara de açúcar de confeiteiro e bata até bem misturado. Mexer em 1 colher de chá de extrato de amêndoa e ovo branco suficiente para fazê-lo se unem em uma pasta grossa.

Kubis Masak Lemak

On a previous show, I gave a recipe for a cabbage soup that I found online.  Instead of repeating it here, I want to give this recipe from the book, Southeast Asian Food by Rosemary Brissenden.   I have altered a few ingredients and made a couple of changes.  I hope you will try this.
A few notes about some things.....
Coconut cream:
This is not a pie filling!  rsrs  If you cannot find this, (it should be available in southeast or asian markets) then leave two cans of regular coconut milk to sit undisturbed and open them and skim off the thick part on the top which should be enough for this recipe.
Just a note about reheating:
I think that overcooking shrimp is a sin.  Mortal or venial, sin is sin to me and turning something sweet, toothsome and tasty into something tough and bland is a sure one-way ticket to hell.
The best thing to do is reheat it in a saucepan on no more than medium just until heated through.  You want to avoid cooking the shrimp any more than they are or you will compromise the dish.
Another note....this one about the shrimp paste:
This recipe calls for the shrimp paste to be roasted which brings out another level of flavor that would otherwise be lost.
The way in which to do this is: Place the shrimp paste in a parcel of aluminum foil and put it in a dry pan over medium high heat.  Leave it in the pan for a few minutes.  Then remove and let cool.
Kubis Masak Lemak


2 cups thin coconut milk (1 cup regular coconut milk diluted with one cup of water)
1 pound of cabbage, shredded
1/2 pound medium shrimp, peeled and deveined
1 cup coconut cream (see note above)
Spice Paste
3 Thai chilis (or 2 serranos)
1/2 teaspoon shrimp paste, roasted (see note above)
2-inch piece of tumeric root, peeled and coarsely chopped or a pinch of ground tumeric
1 clove garlic
4 shallots, sliced

Grind the spice paste ingredients into a paste.  Combine the thin coconut milk and the spice paste in a saucepan, stir well and bring to a boil.  Add the cabbage and cook until it is tender.  Add the shrimp and simmer until just done and then add thick coconut milk and let it just heat up taking care not to cook the shrimp any more.  I like to eat this just served over jasmine rice or you can serve this with grilled fish.