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JUNE 2009
Pineapple-flavoured roast pork
Beat 2 tablespoons olive oil in marsala wine and brush
the meat with a few tablespoons of this emulsion. Let the
meat marinate for 30-45 minutes.

Meanwhile peel the pineapple and remove the central
portion that is too tough; blend its pulp with a few
tablespoons of water.

Roll your meat in white flour.

Pour the remaining oil in a large saucepan and let the
meat fry lightly on all sides. Add the marsala wine and let
the meat flavour for some minutes. At this point pour in
the pineapple shake, add some hot water to cover the
meat, season to taste with salt and turn down the gas.

Keep on cooking until the cooking juice is well retired
(about 2 hours). Add other hot water only if necessary.
Just before the end of cooking slice the meat and flavour
the slices in the cooking juice only before serving. Serve
warm.
Preparation
Cacciatora chicken
Ingredients
Salt & Pepper to taste
1 1.2 kg (2.6 lb) chicken in pieces
2 tablespoons extra virgin olive oil
100 g (3 1/2 oz) fresh young onions
2 400 g (14 oz) cans peeled tomatoes
250 ml (8 fl oz - 1C) white dry wine

Note
For a light recipe: remove peel from the chicken before
cooking it and use only extra virgin olive oil. In the
traditional recipe chicken is sautéed in unsalted butter
and oil.

You can serve it with polenta: a tasty one-plate meal.
In the photo you can see a piece of chicken with a
polenta slice.
Clean, wash and chop young onions. Put the olive oil,
chicken pieces and onions in a pan and let all the
ingredients fry lightly, stirring often.

Pour in the white wine and let it evaporate for about 5
minutes.

Meanwhile mash peeled tomatoes with a fork or put them
through a food mill.

Add the tomatoes, season to taste with salt and pepper (if
you like it), stir, turn down the flame and keep on cooking
for about 40 minutes or until the sauce is retired, stirring
now and then.

If the chicken cooks before remove its pieces from the pan
and finish cooking the sauce. Add again the chicken
pieces only for reheating before serving.

Serve the chicken warm covered with its cooking juice.
Preparation
Baked Neapolitan macaroni
Ingredients
500 g (1,1 lb) Neapolitan macaroni
12 tablespoons extra virgin olive oil
150 ml (5 fl oz - 3/4 C) red wine
2 tablespoons dried chives
2 teaspoons dried marjoram
2 teaspoons dried tarragon
2 teaspoons dried bay leaves
Dry breadcrumbs
600 ml (21 fl oz - 2 3/4 C) puréed tomatoes
100 g (3 1/2 oz) boiled ham, sliced
250 g (8 1/2 oz) mozzarella cheese, cubed
Grated Parmesan, if you like
Salt

For little meatballs
400 g (14 oz) turkey or veal meat, minced
Dry breadcrumbs
2 tablespoons dried chives
2 tablespoons fresh (or frozen) parsley, finely chopped
2 teaspoons soy sauce
1 egg
Salt
Prepare meatballs. Add all the ingredients in a bowl:
minced meat, aromatic herbs, soy sauce, egg and 8
tablespoons dry breadcrumbs. Season to taste with salt
and knead by your hands.

The dough must be soft; prepare little meatballs with it.
Every meatball must have the size of an olive. You have
to dip them into dry breadcrumbs and arrange in a large
pan with 10 tablespoons olive oil.

Let them fry lightly over a gentle heat for few minutes,
stirring very carefully with a wooden spoon. Remove from
heat; add puréed tomatoes, aromatic herbs and wine.

Season to taste with salt and keep on cooking over a
gentle heat, without water, until wine is evaporated. You
must not cook the sauce for a long time!

Meanwhile cook macaroni in a large kettle of salted
boiling water until al dente stage. Be careful! don't cook
pasta too much, you have to bake it too! Drain macaroni
and dress them with the sauce and Parmesan cheese, if
you like.

Preheat oven to 200°C (400°F). Oil a shallow ovenproof
dish and sprinkle with a little dry breadcrumbs. Arrange a
first layer of dressed pasta; cover with boiled ham and
mozzarella cheese (Parmesan cheese too, if you like).

Then make another layer of pasta and continue until all
the ingredients are used up but bearing in mind that the
top layer must be of mozzarella cheese. Bake for 20
minutes or until mozzarella cheese is well melted.
Serve at once.
Preparation
Rice croquettes
Ingredients
200 g (7 oz) minced beef
500 g (1,1 lb) rice
3 eggs
White flour
2 cups of "farsumagru" cooking juice
55 g (2 oz) grated matured ewe's cheese
100 g (3 1/2 oz) canestrato (matured Sicilian cheese)
Dry breadcrumbs
Extra virgin olive oil
Lard
Salt

Note
You can accompany this kind of rice croquettes with a
seasonal salad or another side dish for a complete meal.

We don't use "farsumagru" cooking juice; we make another
meat sauce. In a pan we put:
2 tablespoons extra virgin olive oil, 200 g (7 oz) minced
veal, 150 g (5 1/2 oz) puréed tomatoes, 1 tablespoon dried
chives, a little young onion (finely chopped), 1 tablespoon
chopped fresh parsley, 1 teaspoon dried bay leaves, 1 200
g (7 oz) can drained peas, 150 ml (5 fl oz - 3/4 C) red wine,
a pinch of salt. We don't add water and cook over a low
heat until well retired.
Let minced beef cook in the "farsumagru" cooking juice
for about 20 minutes.

Meanwhile cook rice in salted water until al dente stage
according to the instructions.

Cube canestrato (a matured Sicilian cheese).

Drain rice very well and pour in a large bowl. Dress it with
2 eggs and grated ewe's cheese (Pecorino cheese)
stirring all the ingredients accurately. Let rice cool and
then take a handful of it, make a hollow in the centre,
stuff liberally with the meat sauce and a cheese cube and
close it up to make a spherical shape, the size of a tennis
ball (or a little orange).

Beat the remaining egg in a dish and prepare another
dish with white flour and a third one with dry
breadcrumbs. Dip every rice croquette into the beaten
egg, then into the flour and finally into dry breadcrumbs.

Let them fry lightly in a mixture of lard and extra virgin
olive oil until golden. Take away from the frying pan and
put them on absorbent kitchen paper to absorb the
excess of fat. Serve at once.

But if you prepare them in advance, you have to bake at
230°C (450°F) for few minutes before serving them.
Preparation
Sicilian cannoli
Ingredients
For the dough
150 g (5 1/2 oz) white flour
1 tablespoon sugar
1 tablespoon Marsala liqueur
1 tablespoon brandy liqueur
1/2 tablespoon bitter cocoa
1/2 tablespoon powdered coffee
1 egg white, beaten
10 g (1/3 oz) lard (Italian strutto) or unsalted butter
Pinch of salt

For the filling
250 g (8 1/2 oz) ricotta cheese
125 g (4 1/2 oz) icing sugar
20 g (2/3 oz) candied fruit, cut into little pieces
20 g (2/3 oz) pure chocolate, cut into little pieces

Other ingredients
300 ml (10 fl oz - 1 1/4 C) extra virgin olive oil
60 ml (2 1/2 fl oz - 1/4 C + 2 tbsp) almond oil or
unsalted butter
1 egg white, beaten
40 g (1 1/2 oz) peeled pistachios

Note
Metal tubes are cylinders whose borders are drawn
and not soldered. Their length must be 10-15 cm
(4-6in) and diameter 1,2-3 cm (1/2 - 1 1/4in).
Prepare the dough for the cannoli shells. Mix the flour with
the lard (strutto or sugna); you can also use unsalted
butter. Add a pinch of salt, sugar, cocoa and coffee,
liqueurs and egg white.

Knead the ingredients on a lightly floured surface until
you obtain a smooth dough. Shape the dough as a ball,
cover with a napkin and let it rest for almost 2 hours.

Roll out on a lightly floured surface the dough, beginning
from the center, to a very thin thickness; you have to use
a long pasta rolling pin for this.

Cut 12 round shapes; everyone must have a diameter of
10 cm (4in).

Lightly butter the metal tubes used for making cannoli.
You can substitute butter with almond oil if you find it.
Wrap the round shapes around the tubes. Don't press the
dough against the tubes too much; otherwise it will be
difficult to remove the shells afterwards.

Wet the overlapping part with the egg white, lightly
beaten, and press on the edges to stick them together.

Put the olive oil in a non-stick frying pan and bring to the
frying temperature. Fry the tubes with the shells until
golden a few at a time. Take away the tubes from the oil
and put them on absorbent kitchen paper to drain the
excess fat. Let the shells cool completely before removing
them from the tubes.

Prepare the filling. Put the ricotta cheese together with
icing sugar, candied fruit and chocolate in a bowl and stir.
Fill the shells shortly before serving cannoli. In this way
the ricotta mixture doesn't wet the shells too much.

Fill the shells with a little spoon or a pastry bag. Decorate
with chopped pistachios or pieces of candied cherries.
Preparation
Ingredients
700 g (1 2/3 lb) loin of pork
120 ml (1/2 C) marsala wine
1 pineapple
6 tablespoons extra virgin olive oil
White flour
Salt

Note
The cooking juice is very thick with these doses;
reduce the quantity of pineapple if you prefer a more
fluid sauce.

You can prepare this plate in advance; slice the meat
and flavour the pork slices only before serving.

You can accompany this plate with a seasonal green
salad or potatoes duchess .
JANUARY 2010 EDITION - Updated Weekly