Tag: Sicilian

Homemade pasta and eggs from grandmother Divina, nothing but carbonara. Casa Pappagallo’s Sicilian recipe with 2 ingredients and lots of flavour – Gordon Ramsay’s version

Homemade pasta and eggs it is the recipe of a grandmother, Grandma Divina, who remained in the hearts of her grandchildren. A simple and homemade recipe that the kids loved very much and that today they prepare themselves. Today via social media it can also arrive in our homes, for a novelty with an ancient flavor and full of memories. The ingredients you need to make this dish are: few and easily available. We only recommend a nice bunch of fresh parsley. Involve the little ones in the procedure of breaking the spaghetti, they will never forget it.

Homemade pasta and eggs

Ingredients

spaghetti 240 g
eggs 4
parmigiano reggiano 100 g
parsley 1 bunch
salt
black pepper

Preparation

The first thing to do to prepare Grandma Divina’s homemade pasta and eggs is to put the water for the pasta on the heat together with the bunch of parsley. While you wait for it to boil, prepare the cream cheese. In a bowl, combine the eggs, the grated Parmigiano Reggiano and a generous sprinkling of black pepper. Mix everything together using a fork. Once the mixture has been prepared, wrap the spaghetti in a cloth and break them into pieces with your hands. Salt the water and when it reaches the boil, add the spaghetti. Drain them 3 minutes before the time indicated on the package.

Drain the excess water from the pot, but leave a little, just enough to be level with the spaghetti. Pour in the egg and cheese mixture. Over low heat, continue cooking for 1 minute. You have to stir continuously to best distribute the ingredients. Once ready, cover with the lid and let it rest for 4 minutes. Serve and complete with a final sprinkling of pepper. Your grandmother Divina’s homemade pasta and eggs ready. Enjoy your meal.

Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

Red mullet ragout with wild fennel and lemon zest it is a typical dish of Sicily, which in the local dialect is enclosed in a single name: hello. This dish contains the food history of the island, which is made up of both agriculture and fishing and manages to combine these two flavors in an impeccable way. Because all Sicilian recipes have a different, tastier, more enveloping flavor irresistible. In this case we are talking about a flow rate opulentthe kind you have to prepare when you have friends or relatives at home and you want to stuff yourself thoroughly together.

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

red mullet fillets 22
onion 1
garlic 2 cloves
tomato paste 50 g
Passolina 25 g
pine nuts
wild fennel 2 bunches
extra virgin olive oil
salt
pepper
cardamom
flour 2 tbsp
fresh parsley
white wine 1 glass
breadcrumbs 4 tbsp
lemon 1
busiate 250 g

Preparation

The first thing to do to prepare red mullet ragout with wild fennel and lemon zest is to heat the extra virgin olive oil in a pan and fry the onion, garlic and cardamom. When the odors have released their flavor, combine 10 mullets and brown them well before blend them with white wine. Once the alcoholic part has evaporated, add the Passolina, the pine nuts and the tomato paste together with a little water. Cook over low heat for 10 minutes. Blanch the fennel in boiling salted water, drain and chop with a knife.

In a pan toast the breadcrumbs seasoned with salt and pepper along with a drop of extra virgin olive oil. Add the fennel to the sauce, season with salt and pepper and cook for another 5 minutes before turning off the heat. Flour the other 12 red mullet fillets and fry them in oil for to fry boiling. Drain the pasta al dente and transfer it to the pan with the sauce. Mix well then plate and complete with chopped fresh parsley, toasted breadcrumbs, fried red mullet fillets and grated or chopped lemon peel. Yours Red mullet ragout with wild fennel and lemon zest it’s ready. Enjoy your meal.

Baked pasta with fungitiello by Marisa Laurito: Simpler and better than the Sicilian one, the fastest and most stringy for Easter – Gordon Ramsay’s version

Pasta with baked mushroom aubergines it is truly exquisite. We are not really talking about Sicilian, but about a simpler and equally good dish, with an incredible gratin on the surface. The undisputed protagonists are aubergines, cooked in the way that in the south is called mushroom. The vegetables are cut into cubes and are added later fried in abundant oil. Once ready they are seasoned with a wonderful cherry tomato sauce fresh. They are good as a side dish, but prepare plenty of them because they are also excellent for seasoning pasta.

Pasta with baked mushroom aubergines

Ingredients x 5

large aubergine 1
garlic 2 cloves
extra virgin olive oil
salt
pepper
cherry tomatoes 15
basil
diced mozzarella 200 g
grated cheese
bread crumbs
butter 1 nut
pasta 500 g

Preparation

The first thing to do to prepare pasta with baked mushroom aubergines is to wash the aubergines and cut them into cubes. In a pan, heat plenty of oil and fry the two cloves of garlic. Add the aubergines and cook until tender golden and soft. Meanwhile, rinse the cherry tomatoes under running water and cut them into 4 parts. Add them to the aubergines in the last 5 minutes of cooking. Season with salt and pepper and season with chopped basil leaves. At your place a mix to mix all the ingredients well.

Drain the pasta al dente. Transfer it to the pan with the seasoning. Stir with the mozzarella cut into pieces and drained and with the grated cheese. Butter the baking tray and sprinkle it with breadcrumbs. Transfer the seasoned pasta inside. Complete with another sprinkling of grated cheese and distribute the butter cut into cubes little ones. Cook at 220 degrees until a crust forms on the surface. Your pasta with baked mushroom aubergines ready. Enjoy your meal.

READ ALSO—> Creamy spaghetti, tuna and aubergines sciue sciue, the Sicilian recipe in 10 minutes with the sauce that is prepared while the pasta is cooking