Sicilian Carnival Menu
Posted on Tuesday 16th of February 2010 under
Printer-friendly versionRavioli di ricotta con sugo di maiale. Evviva il carnevale!
Today is Martedì Grasso, (Mardì Gras/Shrove Tuesday) and this year we are celebrating the end of Carnevale preparing the traditional "gnucchitti" made in Ispica and ravioli di ricotta typical of Modica and the whole province of Ragusa in general, both served with pork sauce "sugu ri maiali".
Ravioli are stuffed with our local cow ricotta and marjory leaves, then the "sugu" is prepared in a terracotta pot using various cuts of pork meat (including fat cuts) and the local sausage flavoured with fennel seeds.
We sear the meat in extra virgin olive oil with sliced onion, then add a glass of red wine (possibly good quality Nero d'Avola). When the alcohol evaporates, it is time to add "strattu" (a special thick home-made tomato paste dried in the sun that each family prepares during summer) dissolved in water. The sauce is left to simmer on a low fire for two hours. I also add a family ingredient which makes the sauce even more tasty: bay leaves.
The result is a thick rich sauce with an unforgettable taste, perfect on both "gnucchitti" and ravioli. An important final step before serving, is to sprinkle some grated Caciocavallo Ragusano on top.
The pork meat and sausage are then served as a "secondo".
And to finish our Carnival menu, Chiacchere and glass of Malvasia.
Strattu
Question: "strattu" (a special thick home-made tomato paste dried in the sun that each family prepares during summer) dissolved in water....what do the families dry it in, a tray or ?, do they add any spices at the time of drying? Thanks!
Strattu
It is put on trays to dry under the hot August sun with no spices. When you use it you can dissolve it in water or even wine, it depends on the recipe. I guess a blog post on the subject is needed ;)!
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