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Journey in the province of Trapani
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GASTRONOMY |
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TYPICAL PRODUCTS Long is the list of gourmet products that can be tasted in the kitchen petrosilena: TYPICAL DISHES: spaghetti al matarocco, caponata, pasta con le fave, zuppa di fave secche, fave con la menta, rianata, pane cunzato, U cuscusu, pasta con le sarde, pesci di re, arancini, gnocculi, busiati, taglierini, qualeddu fritto, lumache a picchi pacchi, ghiotta, vopi, cicireddu. TRADITIONAL SWEETS: mostarda, cassateddi, mustazzoli di vinocotto, di miele e di conserva di zucca, cappiddruzzi di ricotta, spinci, cubbaidda, agnelli pasquali di pasta reale, cassata siciliana, chiacchiere, pignolata, pani di S. Giuseppe, dolci di Pasqua. WINES: Grillo, Grecanico, Syrah, Nero D'Avola, Chardoney, Catarratto, Sei Corone Spumante, Zibibbo, Moscato, Malvasia, Cabernet.
FIRST COURSES
“PASTA CHI SARDI”(PASTA WITH SARDINES)
 INGREDIENTS: 500 gr. of bucatini, 100 gr. oil, 2 bunches of wild fennel, 4 garlic, 4 anchovy fillets, parsley , 1 onion, 500 gr. of sardines already clean, pine nuts and raisins, 1 sachet saffron, PREPARATION: Cook fennel in boiling salted water, drain and chop, keep the water from cooking pasta. Put oil in a pan and melt the anchovy fillets, add the garlic, which must be removed after it has browned, add the fennel and finally the sardines. United saffron dissolved in a little 'warm water of fennel and cook for about 10 minutes. Half cooked, add the raisins, pine nuts and parsley topping off the cooking. Boil the pasta water and add preserved all'intingolo of sardines. Seasoning and serve with the toasted breadcrumbs. A variation of this dish is to add a tomato paste to the sauce of sardines, and put it in a baking dish to make it brown the top.
"SPAGHETTI AL MATAROCCO” (PASTA WITH GARLIC AND TOMATOES TO PIECES) INGREDIENTS: 500 gr. of spaghetti, 12 cloves of garlic, 1 kg of tomatoes, half cup of olive oil, chopped basil, 150 gr. grated pecorino cheese, a little shelled and peeled almonds or pine nuts. PREPARATION: Peeled garlic cloves into a bowl and it must be cut into small pieces and then be broken with the tip of a spoon until a paste. Except you clean the tomatoes are peeled and the seeds are raised, then reduce to small pieces and add to the mashed garlic: working with the tip of the spoon to crush up whole tomatoes with garlic. After you add the oil, chopped basil, pecorino cheese, crushed almonds, peeled and chopped or pine nuts and continue to stir a little. When the noodles are cooked you bowl and you pour the "matarocco. Serve immediately.
“"CUCCIA”
PREPARATION: Soak the corn for 3 days, changing the water frequently, rinse well and cook it with a bit 'of salt and plenty of water for about 5 hours. Let rest in pan to heat and serve with oil and salt to taste. May vary serving with ricotta cream, chocolate chips, sugar and cinnamon. You can add pieces of candied fruit as desired.
MAIN COURSES
“GHIOTTA DI BACCALA'” INGREDIENTS: 1 kg of cod, 2 onions, ½ kg of tomatoes, garlic, salt, pepper, oil, 200 gr. black olives. PREPARATION: Do brown the sliced onion in plenty of oil and a clove of garlic, then remove. Add the tomatoes and finally the dried cod soaked and cut into pieces along with stoned black olives, pepper and little salt. If it should prove necessary, add a little 'of water. Cook over low heat for about 25 minutes.
“CALAMARA CHINI” (Stuffed Squid) PREPARATION: Clean and empty the squid. Imbottiteli with a filling of anchovies, capers, garlic, parsley, breadcrumbs, salt and pepper. Wet the whole with oil and close the squid with a toothpick. Arrange in a baking dish, drizzle with olive oil and white wine. Bake for about 20 minutes, then serve.
SPITINI DI PISCI SPATA”(Swordfish rolls) INGREDIENTS: 400 gr. slices of swordfish, 100 gr. of bread, 1 onion, parsley, 1 glass of white wine, 100 gr. ragusano pecorino cheese, salt and pepper, oil. PREPARATION: Take a chopped onions soften and add the breadcrumbs, parsley and cook for few minutes. Add cheese and season with salt and pepper. Place this mixture over slices of swordfish, roll them up and secure with a toothpick. Place them on a greased baking dish and drizzle with wine. Pass them to the oven for about 10 minutes.
DESSERTS
“CASSATA SICILIANA”
PREPARATION: Sieved cottage cheese from sheep and stir in the granulated sugar, 2 chocolate and 2 tablespoons of candied fruit, all cut into small pieces, a glass of sweet liqueur and cinnamon. Line a circular form of adequate size, with slices of sponge cake soaked in liquor just sweet and fill with the mixture of ricotta, cover it with other slices of sponge cake. Put the mold in the refrigerator and leave for at least two hours. Then, in a flat round, deformed the cake and cover the surface with sugar-iced. Finally garnish with pieces of candied fruit.
"PANI DI S.GIUSEPPE” ING PREPARATION: Place the flour on a pastry forming a hollow in the center and put the other ingredients mixed with a little 'warm water, proceed to knead, add more water if necessary. Dough will be soft but it does not stick to your hands. After starting to work the dough for small figures depicting flowers, baskets according to their skill and imagination, you can serve as appropriate of the rolling pin to roll out the dough and the toothed wheel to cut it. Bring the oven to 200 degrees and bake the loaves up to what they have bought a uniform golden color.
CANNATUNI”(EASTER CAKES) INGREDIENTS: 1 kg of flour 00, 250 gr. sugar, 200 gr. lard, 1 egg and enough warm milk, 1 packet of yeast "bread of angels", 1 packet of vanillin. PREPARATION: Making a bowl with the flour inside which you will have the sugar, lard, egg, yeast and vanillin, also add the milk gradually to form a homogeneous mixture, proceeding thus to mix all flour which will be processed to yield a fine paste and compact. Allow to rest for a few hours to cool, then spread the dough with a rolling pin until you reach a thickness of about 1.5 cm and bring it over the card size, previously prepared, featuring bells, doves, etc.., Crop, and the pasta along the edge of the form itself so as to obtain the "cannatuni. Bake at 200 ° until they reach a golden color evenly. After the cakes are removed from the oven and a bit 'cool, you can decorate with white frosting obtained by mixing together egg white and sugar icing that will be built several times until mixture is smooth and creamy that the SMEAR " cannatuni "to cover the entire top.
“PIGNOLATA” INGREDIENTS: 1 kg of flour, 12 eggs, 1 lemon, 2 cups of oil, 2 bags of vanillin, 500 gr. honey, 4 tablespoons sugar, a pinch of cinnamon, 2 cloves.
PREPARATION: Mix the flour with the oil and add the eggs one by one, put the vanilla and grated lemon peel. Making of the sticks and cut in steps, fry them with oil seed cold. In a saucepan melt the honey with sugar, cinnamon and cloves and dip sticks of dough.
“'A FRUTTA MARTURANA”(The fruits of almond paste or marzipan)
PREPARATION: Grind the almonds until fine to grind into flour, bring to boil, over a very gentle, water and sugar, stirring constantly with a wooden spoon. When sugar begins to spin, remove the pan from the heat and incorporatevi almond flour and vanilla. Pour the dough on the marble table, stir well for working up to when it will compact. Employed the various molds and decorating as you wish, you get the sweets you want.
"SFINCI”
PREPARATION: Cook the potatoes and pass through a sieve. In a bowl melt the yeast with lukewarm water, add a little 'salt and gradually add the flour. Finally put the potatoes well, and as a paste, add water to make a soft dough. Beat the mixture well until bubbles are formed. Let rise for about 3 hours. Heat plenty of lard and throw the dough by spoonfuls making golden. Drain and sprinkle with cinnamon, powdered sugar, or, if you like, with honey.
"CUCCIDDATO”(BUCCELLATO)
PREPARATION: Make a batter with flour, eggs, sugar, suet, melted over hot water and milk and let stand for about two hours. Roll out the dough thick and crop a circular form. Meanwhile, prepare a filling consisting of: raisins, pistachios, candied pumpkin into cubes, almonds, figs and chopped walnuts, a pinch of cinnamon, cloves powder, chocolate flakes, lemon zest and juice of orange and lemon and the orange. Mix well and place the filling on the pastry in a circle. Cut from the center of the pastry, a circle with which he holds the filling to form a ring. Brush them with beaten egg to seal the edges and not let out the filling. Prick the surface of the Buccellato and bake on a greased baking pan at 180 ° for about 30 minutes.
“"SFINCI DI SAN GIUSEPPI”(FRITTERS SAN GIUSEPPE) INGREDIENTS FOR THE DOUGH:
300 gr. flour for cakes, 6 eggs, 100 gr. butter, 1 teaspoon salt, ½ liter of water, ½ kg of lard
INGREDIENTS FOR RICOTTA: 300 gr. fresh ricotta cheese, 200 gr. icing sugar, 100 gr. dark chocolate, 50 gr. pumpkin, 1 packet of vanilla, 100 gr. candied orange peel, 50 gr. pistachio shell. PREPARATION OF CHEESE:
Worked in a bowl with a fork, ricotta, sugar and vanilla. Strain the mixture, it should be uniform, smooth and without lumps. Flavored with chocolate, sugar and orange peel, cut into small pieces.
“MUSTAZZOLI DI MIELE” INGREDIENTS FOR THE DOUGH: 1 kg of flour 00, 200 gr. sugar, 200 gr. of butter, water or milk
PREPARING THE FILLING: Place in a nonstick saucepan the honey, sugar, cinnamon, boiled wine, the skins of orange and mandarin, to heat and remove before it reaches a boil, then pour the semolina slowly to prevent forming lumps and mix well. Put the pot on the stove and cook for 5-10 minutes, turn off the heat and put a lid on the pot. After about half an hour the mixture will look like a meal dense and compact. Pour into a dish, wait until it cools and then strips the size of a rigatoni.
“MOSTARDA”
PREPARATION: Boil the juice until reduced to half. To cool and add the starch or flour. Put on the heat and simmer stirring constantly. When you put in special thick trays. Add cinnamon to taste, dark chocolate, almonds. Let it cool and cut into pieces.
“MUSTAZZOLI DI VINU COTTU”(MOSTACCIOLE DI VINO COTTO)
PREPARATION: Put the fire cooked the wine, add water, sugar and flavorings. Shortly before boiling pull from the fire, pour a little semolina apoc, rinnestare and put back on the fire. Bring to boil EFAR cook for 10 minutes. Allow to cool and form strips of the size of a rigatoni, cut in chunks 3 or 4 cm long. Place the pieces in a baking pan greased with oil, bake at 200 ° C and cook for 15 minutes.
“CASSATEDDRE”(CASSATELLE)
PREPARATION: Mix the flour with the lard, add the sugar melted with a little 'warm milk, vanilla, ammonia and knead adding warm milk, vanilla, ammonia by adding the warm milk and knead until you obtain a smooth homogeneous. Reduce impastoin small sheets of about half a cm., Put in the middle a little 'filling, closing, and give shape desiderata.Infornare at 200 ° C until the cassatele not have a nice golden color. |
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Photo Events |
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INGREDIENTS: 500 gr. ricotta sheep, 300 gr. caster sugar, 2 tablespoons chocolate, 2 tablespoons of candied fruit, a glass of sweet liqueur, cinnamon.
REDIENTS: 
INGREDIENTS:
300 gr. butter or lard, 500 gr. of flour, 200 gr. sugar, 4 eggs, 1 glass of milk, 300 gr. figs, 150 gr. walnuts, 150 grams. raisins, 150 gr. chopped almonds, 100 gr. candied pumpkin, 50 gr. pistachio nuts, 1 egg, cinnamon, cloves, 50 gr. dark chocolate, grated lemon peel, juice of 1 lemon, 1 orange peel, orange juice.
INGREDIENTS:
