When I think about meat based recipes in the area of Ragusa, the main recipes that come to mind are pork based ones. With our sausage with fennel seeds and chilly flakes served with sinapu (mustard greens), stuffed pork chops, cured sausage and grilled pancetta, there is no doubt that pork is the favourite meat in the area. However, especially in the past, with the arrival of Spring pork meat consumption was stopped. Special buthcheries selling only pork meat would close their door and say goodbye until Autumn.
I love Siracusa and its historical centre: the island of Ortigia. The amazing combination of Greek ruins and Baroque buildings, the narrow little streets of the old Jewish quarter (the Giudecca area), the strong lines of the Norman Maniace Castle and its waters, both the salty waters of the Jonian sea and the fresh spring water of the famous Arethusa Fountain with its papyrus bush, are a continous source of inspiration. My Mediterranean fish in papyrus parcel recipe is a simple tribute to the this wonderful city.
This morning, I made this recipe for breakfast and considering how successful it was with my family, I decided to share the recipe with you.
250 g flour
1/4 l milk
100 g young Caciocavallo Ragusano DOP Cheese
50 g mature Caciocavallo Ragusano Cheese finely grated
50 g of butter plus a little to brush the molds
1/2 tablespoon sugar
1 tablespoon baking powder
Sift the flour with baking powder and mix it in with salt and sugar.
When they ask me for classic Sicilian recipes, like the one for cannoli, it is always difficult to give a straight answer because there are various versions of them depending on the area of Sicily you go to. The same is true for arancini, cuccidati, nougat or even simple tomato sauce.
Consider that besides the differences according to geographical areas there are also personal family recipes with special secret ingredients and you start understanding what I mean.
Today the world celebrates the 4th Annual International Day of Italian Cuisine and this year the chosen recipe is Pesto alla Genovese.
Professional chefs across the world will be making pesto as a way to recognize the immense culinary influence of Italian food in the rest of the globe.
But I am Sicilian......so all you are getting from me today is my recipe for Pesto alla Trapanese.
LoveSicily Pesto alla Trapanese
100g shelled, unskinned almonds
50g shelled, toasted unskinned almonds