Does anyone have any Sicilian recipes?

Question

Can find "Italian" everywhere but want specifically Sicilian...

Thanks to all who realize Italian and Sicilian are different.

Answer 1

Arancini (Sicilian Rice Balls)
You must use risotto rice for this recipe. A fluffy long-grain rice will not adhere when you shape the balls.
INGREDIENTS

1 1/2 cups risotto rice
Pinch saffron
1/2 cup parsley, chopped
1/4 teaspoon nutmeg, grated
3 tablespoons butter
1/2 cup Parmesan cheese, grated
1/2 cup provola cheese, diced
2 eggs
Salt and pepper to taste
1 egg, beaten
Flour for coating
Breadcrumbs for coating
Oil for frying

METHOD

Boil rice in lightly salted water with saffron until rice is dry and tender.

Turn into a bowl. Stir in parsley, nutmeg, butter, Parmesan cheese, provola cheese and the 2 eggs. Mix well. Season with salt and pepper.

With oiled hands, shape rice into balls the size of large walnuts. Roll first into beaten egg, then into beadcrumbs to coat well.
Deep-fry in hot, but not smoking, oil until golden. Drain on paper towels and serve immediately. If not ready to serve, they can be reheated in the oven which will crisp them.
Serves: 4 - 6
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Farsumagro
The name farsumagro means "false lean," a mysterious name for something so rich.

INGREDIENTS

2 pounds flank steak
4 thin slices mortadella
1/4 pound ground pork or beef
1 egg, lightly beaten
1/3 cup grated romano cheese
1 tablespoon breadcrumbs
1/3 cup parsley, chopped
2 slices minced pancetta or bacon
2/3 cup peas
Salt and freshly milled pepper to taste
4 hard-boiled eggs
2 tablespoons olive oil
1 cup red wine
2 cups beef or chicken broth
4 tablespoons tomato paste
1 bay leaf
Butcher's twine

METHOD

Meat should be about 8 x 11 inches or larger as it must hold hard-boiled eggs.
Pound flank steak on both sides to make it as thin as possible. Do not tear.
In large bowl, combine ground meat, raw egg, grated cheese, breadcrumbs, parsley, bacon or pancetta, peas, salt and pepper.
Shell hard-boiled eggs. Slice off ends to expose yolk which should be in every slice of finished dish.
Spread beef so width runs left to right and is facing you. Spread ground meat mixture over meat, leaving 1/2 inch space along the edges. Put mortadella on top of spread. Line up eggs from end to end so the exposed yolks touch one another.
Have butcher"s twine ready. Roll beef away from you, so meat folding over eggs. Fold in outside ends and finish rolling the beef. Roll tightly, but do not force filling to spill out. Make a slipknot at one end and run twine the length of the meat. Be liberal with twine. Tie the roll, but not too tight or it will squeeze out the stuffing.
Using a heavy, deep skillet or pot, brown meat on all sides over a high flame. Lower heat to medium and add pour Reduce wine. Stir in broth, tomato paste, bay leaf Add enough water to cover 3/4 of the roll.
Reduce heat to low. Simmer meat, covered, for 45 minutes to 1 hour, turning occasionally.
Remove from pan and cool for about 20 minutes. Correct seasoning on sauce and simmer a minute or two longer. Remove bay leaf.
Untie roll and slice. Ladle a little sauce over the farsumagru, and serve what is left on the side.

Answer 2

Chicken Cacciatore Sicilian-Style:

2 tablespoons olive oil, divided
4 (6-ounce) skinned chicken breast halves
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about 1 pound), skinned
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup red wine vinegar
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
Dash of ground red pepper
1 (28-ounce) can Italian-style tomatoes, undrained and chopped
2 bay leaves
8 cups hot cooked macaroni or cavatappi (about 12 ounces uncooked spiral-shaped pasta)
Parsley sprigs (optional)

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts to pan, and sauté for 1 to 2 minutes on each side or until the chicken is lightly browned. Remove chicken breasts from pan. Add 1 1/2 teaspoons oil and remaining chicken, and sauté for 1 to 2 minutes on each side or until chicken is lightly browned. Remove chicken from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic, and sauté for 5 minutes. Add celery, and sauté 5 minutes. Add basil and next 8 ingredients (basil through bay leaves). Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta, and garnish with parsley sprigs, if desired.

Yield: 8 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick, 1/2 cup sauce, and 1 cup pasta)

Answer 3

Zaglioni

Answer 4

Cassata alla Siciliana: Sicilian Cream Tart
INGREDIENTS:
6 eggs
1/2 cup white sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange zest
2 tablespoons sherry
1 cup cake flour
1/2 teaspoon salt
1 1/2 pounds ricotta cheese
6 tablespoons rum
1/2 cup confectioners' sugar
2 (1 ounce) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped toasted almonds
1/4 cup butter
2 1/2 cups confectioners' sugar
2 egg whites
1 teaspoon almond extract
1/4 cup rum
1/4 cup confectioners' sugar for dusting

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.
Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat until foamy.
Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks. Pour batter into one ungreased 9 inch spring form pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Test by pressing lightly with finger tip, if cake springs back at once it is done. Leave cake in pan to cool, and invert on a wire rack.
Once cake is completely cool slice into 3 layers and sprinkle layers with rum.
To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy. Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain.
To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.
Cover sides and top cake evenly with frosting. Store in refrigerator until ready to serve. Serves 10.

Answer 5

You can try this site: http://tastesicily.blogspot.it/