Our stories regarding food, travel and life in Sicily...
"Are you crazy? Are you kneading dough today?" my friend asked.
Well, she was right, today it is very humid, not the ideal day for making fresh pasta;)! But then again, that is what came to my mind for tonight's welcome summer party and it had to be done.
I made saffron "maltagliati", literary meaning "badly cut" pasta, due to their irregualr shape.
For the pasta I mixed 200 gr flour, 200mg saffron, water and salt. I placed the dough in the fridge for about 30 minutes, then rolled it out and cut the maltagliati.
Even this season, our cookery courses are giving us the chance to meet very interesting people. It is always a pleasure to introduce our guests to the culinary wonders of Sicily and the many other great things the island has to offer.
With many of them, we keep in touch even years after they have visited our school and this is simply fantastic. This said, this post should not come as a surprise to you.
Modica's culinary heritage has always impressed me, the city offers such a variety of products and recipes which are classic of Sicilian and South-Eastern Sicilian cuisine and special ones which belong just to Modica's food history and tradition like: cioccolato, 'mpanatigghi and liccumie. Chocolate, in particular, has contributed to making Modica famous all over the world.
In Sicily, an increasing number of wine producers sharing a respectful and concerned approch to nature, have managed to translate this love for their land into excellent quality wines. This is why in our cookery tour, we only visit producers of organic wines who are using a combination of ancient and innovative techniques in the name of quality and sustainability, starting from the field up to the bottle.
Love and passion for food have always been part of my family culture and I am happy that my daughter has fully embraced this passion and discovered already the fun that food can offer.
To me, eating Nonna Elvira's food was always fun and a good lesson at the same time, but I also used to spend lots of time "playing" in the kitchen with her and my mom, and loved every minute of it.
We are right in the middle of our spring culinary and cooking tours right now and I have little time to devote to the blog, but I just could not wait any longer to share with you the pictures of wild herbs which are essential ingredients in my cooking classes.
For a 21st century Sicilian Easter lunch I suggest a modern interpreatation of a classic of Sicilian street food cuisine: Arancino aperto.
There are many versions of arancini around Sicily, the main variations being: rice with or without saffron, ragù for the filling with or without tomato sauce, filling with or without hard boiled eggs and cheese, etc.
Here I took inspiration from the typical arancini you find in my area, the Modica and Ragusa area, with saffron, ragù, cheese and hard boiled eggs.
Easter is a very special time in Sicily, a wonderful blend of religious celebrations and traditions. And food, as usual in Sicily, plays a central role even during these festivities with: "nfigghiulati" (ricotta's pies), "cassateddi", marzipan decorated lambs, "palummeddi", "sciuscieddu", "'mpanati ri agneddu", and many, many more.
Here you find a recipe for one of my favourite Easter Sicilian delicacies "Pastieri", typical of the Modica and Ragusa area.