| |
Italian and Sicilian food and drink
Recipe
of the month
Chicken
Marsala
Have you always wanted to try cooking with wine but
were afraid to try? This recipe is easy enough for
even a novice cook, yet is elegant enough to serve
when entertaining. (Serves 4). 
1 oz. Dried Porcini Mushrooms
8 oz. Fresh White Mushrooms
4 Chicken Breast Halves, Skinned
Flour For Dredging
Salt & Pepper
3 Tablespoons Olive Oil
2/3 Cup Dry Marsala Wine
1/4 Cup Fresh Chopped Parsley
This chicken recipe is not only delicious and quick
to prepare, it is also healthy as it uses only a minimal
amount of oil. Imported porcini mushrooms can now
be found in many grocery stores, and certainly at
Italian specialty stores. To complete this meal, I
might serve it with an herb-flavored rice, or garlic
mashed potatoes. A tasty sautéed green such
as spinach or broccoli would round out the meal nicely.
Re hydrate the porcini mushrooms in 1 cup warm water
for about 30 minutes. Remove from the water, pat dry
with paper towels, and chop coarsely. Strain the porcini
water, and set aside to use later. Slice the fresh
mushrooms thinly. Dredge the chicken breasts in flour
seasoned lightly with salt and pepper, and then brown
in a skillet with the oil over medium heat. Once well
browned, remove the chicken and set aside.
Cook the sliced mushrooms in the same pan until tender
and golden brown. If the pan becomes too dry, use
a little of the porcini liquid to moisten it. Return
the chicken pieces to the pan with the mushrooms,
and add the porcini, the Marsala wine and 1/4 cup
of the porcini liquid. Taste, and season with salt
and pepper if needed. Turn down to medium low heat,
cover, and cook for about 20 minutes. If the juices
begin to evaporate too much while cooking, add a few
tablespoons of the porcini water. When completed,
the sauce should be thick and creamy. To serve, place
chicken pieces on a platter, spoon over the juices,
and sprinkle with the fresh parsley.
Back
to top
Cookery
School
Tastes of Sicily - La Cucina del Sole
What to say? Eleonora Consoli is an excellent cook,
a perfect hostess and a great friend. After leading
several cuisine tv programs for more than 15 years
and some excellent and refined books in the field,
Eleonora decided to start the adventure of La Cucina
del Sole to please her enthusiasm in cooking and a
huge and unexpected demand from friends, acquaintances
and simple tv-viewers. She was a special guest at
La Cucina Italiana magazine in New York City. Her
books are now published in Japan, too. She is an honorary
member of the Italian Cooking Academy.
Eleonora is pleased to introduce Sicilian cuisine
and the still-alive value of a culinary tradition
to any  beginner
or accomplished cook. According to this tradition
of bounty and simplicity, cooking and meals are occasions
to live joyfully and share important moments with
relatives and friends.
Classes are held in her typical Sicilian house in
Viagrande, one of the most characteristic villages
on the slopes of Mt. Etna and based on the most famous
Sicilian recipes, paying particular attention to pasta,
fish and vegetable dishes. Each lesson may include
a complete menu and the visitor may choose to actively
participate to knead pasta, use ingredients, control
sauce consistency and so on. During the lesson, which
lasts about 3 hours with final tasting, Eleonora explains
other recipes, makes suggestions and historical references,
tells anecdotes.
Back to top
Vineyards
 Melia's
family has a rich viticultural history dating back
to mid-1800. In the old family-owned vineyards, Melia
brothers realised the idea of producing prestigious
red wines in a land traditionally dedicated to white
wine production: Alcamo.
Against all odds, the pioneering Melia discovered
Alcamo's viticultural potential for red grape growing.
By the beginning of '90 red grapes varieties were
being introduced: Nero d’Avola besides to Cabernet
Sauvignon, and Merlot. And red wine making legend
began pointing to high quality standards.
Located a few kilometres west of Alcamo in a soft
hilly landscape, family-owned estate consists of 30
hectares, 22 of which are cultivated as vineyards.
A great deal of time and passion is invested in vineyard's
management, drawing a great attention to low yield,
high planting density, right exposure to sunlight,
careful choice of training system. Besides, the fertility
of calcareous and clayey soil, the unique Mediterranean
climate seem to be well suit-ed for growing premium
grapes for red wine. Vintage, selectively hand-picked,
takes place in September, fulfilling the best ripening
of grapes.
Back to top
Sicilian
Food
Also
interested in Korean
food, cuisine and drink?
Two example
recipes below.
Pasta
con Sardine (Pasta with Sardine Sauce)
|
Eggplant
Caponata
|
INGREDIENTS (Serves
about 4)
1/2 Pound fresh medium Filleted Sardines
5 tablespoons of Extra Virgin Olive Oil
2 Cloves Garlic, sliced thin
6 Ounce Can Tomato Paste
1 Sprig Fresh Oregano
5 Fresh Basil Leaves
Freshly grated Pecorino Romano Cheese
Sicilian Sea Salt & Fresh Ground Pepper
to Taste
1 Pound of Pasta (Perciatelli or Pappardelle)
If there is any one single dish known to
be authentic Sicilian, it's this one. Even
today, it's still a very very popular dish.
The great thing is that today, fresh sardines
are available outside the Mediterranean area,
and fresh sardines are the best for this recipe,
but if you buy them canned, get the ones in
olive oil. As usual, there are many variations
of this dish. Some even add in some anchovies
along with the sardines for extra flavor.
And, if you DO NOT like anchovies, do not
make this recipe, as even if you don't use
the anchovies, the sardines have a similar
taste after this is cooked.
Cut sardine fillets into 1" pieces.
In a saucepan, put 6 tablespoons of olive
oil and garlic over medium heat. Sauté
until garlic is slightly golden (not burnt).
Add sardines, continue to sauté and
stir until it's almost like a paste (about
7 minutes or so).
Now is a good time to start boiling a large
pot of cold water over high heat for the pasta.
To the saucepan, add tomato paste and use
the can to measure 3.5 cans of cold water,
then bring to a boil. Add in the fresh oregano
(leaves only), basil, raisins, and lower the
heat. Salt and pepper to taste. Simmer until
the ingredients are thick, about 40 minutes.
Boil the pasta until al dente (firm but not
hard or uncooked, and not overcooked). And
toss together with the sauce. Serve with grated
cheese on the side.
|
One thing you probably picked up on, is that
Sicilians love their eggplants (also somtimes
called aubergines) and their olives.
INGREDIENTS (Serves 6 - 8)
1 large Eggplant (aubergine), unpeeled, cut
in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded, chopped
6 ripe tomatoes, chopped (or 1 large can crushed
tomatoes)
1/2 cup chopped green olives
3 minced garlic cloves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 Tablespoons sugar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 Tablespoon capers, chopped
Combine all ingredients in a large enameled
or stainless steel pot, and mix well. Bring
to a healthy simmer, stirring occasionally.
You can cook this over low heat uncovered
for about an hour, or cover it and cook over
very low heat for several hours. The slow
stewing method blends the flavors very nicely,
and the caponata is great reheated. Serve
with Garlic Bread or croistini. If you decide
to freeze this, it will stay for 2 months.
|
Back
to top
Recommended
Restaurants
Ristorante
La Pigna. This prestigious restaurant
with a spectacular view of Mount Etna is located inside
the Hotel Villa Paradiso dell'Etna
Guests can choose from Sicilian, Italian or international
dishes but all are cooked with the freshest of local
ingredients. We strongly recommend savouring the Sicilian
menu and the restaurant is fully air conditioned and
is suitable for large receptions and other parties
and celebrations. All major credit cards are accepted.
Ristorante La Pigna. Via per Viagrande
37, 95030 S.G.La Punta (Catania)
Back to top
|
|
