Honeydew melon jelly with raw ham

Before beginning the story and to propose you the recipe I desire to make a short linguistic aside. In Italian "honeydew melon" it is said "melon", instead in Sicilian "mellone." Out of the Trinacria people shiver earing the double consonant in that word but, detaining to reflect me on the diction, I have realized that the sound of the headword becomes full, the tongue, in the pronunciation of the double “l”, de facto, is sharpened on the palate tickling it and prefiguring the sweet taste of the fruit that actually reigns on the Sicilian tables since the end of August to January.

But banishing to the “lexical gossips”... A dear friend, some time ago, told me: But why do you not create any recipe with the white melon, the fruit of this season? I answered him that already something I had in my mind and I would have wanted to experiment it as soon as possible.

The occasion happened after a little time, when the owners of a place of Menfi asked me to organize a culinary evening. The small center, located between the territories of Trapani and Agrigento, is famous for its meaningful vine and wine production and for its tract few contaminated from the cement, with the sweet hills covered by vineyards and olive trees  that decline to the sea, so much enchanting to have deserved in the last years the denomination Menfishire.

After having thought of that for a few days and to be compares me both mine "prompter" and with other dear friends gourmets, I have elaborated a menù in which one of the hors d’oeuvre have seen how protagonist exactly the sweet yellow fruit. I have in fact realized a revisitation of the classical appetizer "melon and ham" proposing the fruit in a "jelly” version.

I served it as appetizer but, naturally, eliminating the sausage can be eats as dessert at the end of meal or in any other moment of the day.

Here is the recipe, similar in the ingredients and in the realization to the most known gelo di mellone (watermelon jelly).

Fillets of sea bream with pistachio of Bronte

She waited him for the supper that evening. She liked to be with him. Intelligent, pleasant, of good manners, ironic he debated in the correct way even the most banal theme. She also found him very nice and with a beautiful sporting physique. The evening was prospected interesting and she was certain that they would be had a good time together. She prepared everything with care and she took care of every smallest detail. Especially in the choice of the menù, convinced as she was of the symbolic importance of the food. She elaborated it doing so that the table it was the prelude of the thalamus and she created for them a simple recipe but refined that it predisposed their bodies and souls to the sharing of the pleasure: Fillets of sea bream with pistachio of Bronte.

Marinated anchovies

The kitchen is tradition and, as such, culture. A lot of recipes of the local kitchens are impregnated with history and they have been being handed down for centuries for generation in generation. Some typical products, in many cases, also become symbol and media protagonists of a territory for their rituality, their content artistic-manual and the aesthetics that express them.

In Sicily the whole food is symbol and the island traditional kitchen shows all the characters of its people: from that more "aristocrat", of the baroques and opulent dishes left each other by the Monsùs; to the more "plebeian", that it finds again in the dishes of the agricultural and seafearing custom.

Today, luckily, in the society don't exist anymore social barriers due to titles and to honors and the same revolution has been transferring in the vision of the gastronomy. So many gods, considered in the past a dime a dozen, have been rehabilitated by the dietary and nutritional point of view and recognized as of the delicacies, thanks also to their territorial exclusiveness.

Among these we find all the "blue fish": mackerel, needle-fishes, longfin tuna, sardines, alaccie[1], anchovies. This type of fish has been being for centuries the fruit of the island fishing and we have many recipes in which it is protagonist: fried, roasted, all’acqua pazza[2], in bittersweet, marinated, with the onion, with the tomato sauce.

Mine prefer are the anchovies, then if they are marinated I find them irresistible. Greek and Romans were teachers in the maintenance of the fish and, possibly, the recipe of the "marinated Anchovies" comes us from them. Here I propose you that of my family.

"Anelletti al forno" a special oven-baked pasta timbale

When in Palermo it is said oven-baked pasta it is not able whether to think about the anelletti, a pasta shape like little rings that they remembers the earrings of the African women.

It is a cult of the palermitan kitchen and it doesn't have "season", it can be all right to Christmas, for Easter, for the country outing of on April 25 or on May 1, but also in Feast of the assumption under the parasol in front of the sea. It is a transversal dish that satisfies the palates of whom is rich and of whom is not it, of the intellectual and of the easy-minded, of men, women, old men and picciriddi (children, in Sicilian language).

The history "rù pasticciu ri sustanza" (timbale of substance) it goes once more connected to the Arabs, leaders and master in the pies. In the past it was realized recycling what it remained in the pantry, habit that somehow remains also today, considering that often we cafuddiamo (throw in) inside there what we have in the kitchen. A lot of people, for example, add to the hard-boiled eggs firm and charcuterie and cheeses of different type. Only a thing cannot miss "’u ragù c’a carni capuliata" (the ragoût with the minced meat), possibly enriched with the peas.

Another characteristic of the Sicilian oven-baked pasta is the quantity: it never does it for few people and, also if it remains, pan-fried in the evening or the day after it has "its because".

As for all the other recipes of the Sicilian cuisine also of this doesn't exist an unique version but so many of it how many the families are in Sicily.

I prefer it in "simple version" (just kidding).

The Panelle

Today it does so much "cool" to go around for the world to try the street food, natural father of the most modern fast-food. Needless to say you that in Sicily, where we are ahead always, we have been serving it for centuries: we have invented fast-food, practically. I know, you will be thinking that I am a flag-waving terrona[1], an extremist of the terrone’s thought. Well, a fund of truth there is perhaps, the certainty however it is in the fact that I madly love my earth and above all my city Palermo, an old stretched out lady between a mountain (Monte Pellegrino[2]) and the sea, noble, indolent, magnificent despite the marked signs of the time, that it still emanates a strong aura, memory of her shines of Liberty époque and of all of her ancient history.

Carciofi alla "Villanella" - Artichokes at the "villanella" (farmer mode)

Ogni famiglia siciliana e palermitana ha la sua ricetta. Io l'ho imparata da mia nonna Nella, madre di mia madre, la quale, dopo averli nettati delle foglie più dure e delle punte, li faceva spaccati a metà e messi in un sol strato in una padella, conditi con aglio a pezzetti, prezzemolo, sale, pepe e abbondante olio extravergine d'oliva e circa mezzo bicchiere d'acqua. Io ho apportato una piccola variante: spolverata di pangrattato tostato ("muddica atturrata" in Siciliano) e li lascio cuocere coperti per circa 20 minuti, o fin quando non risultano morbidi infilzandoli con una forchetta, senza mescolare.

In Palermitano, il carciofo diventa femmina: "a cacuocciula". L'"abitudine" linguistica di declinare alcune parole al femminile è un'eredità lasciataci anche in questo caso dalla dominazione araba. In Arabo, infatti, si dice "Al Kharsuf".

Artichokes[1] to the "Villanella[2]" (farmer mode)

Every sicilian and palermitan family have their own recipe. Well, I have learned it from my grandmother Nella, my mother's mom, which, after to have eliminated the harder external leaves and the extremity, did them broken to half and envoys in a only layer in a frying pan, seasoned with bits garlic, parsley and abundant extravergine olive's oil and a half glass of water. I have brought a small variation: dusting of bread crumb toasted ("muddica atturrata" in Sicilian language) and I let them to cook covered about 20 minutes, or until when they don't result soft pierced them with a fork, without mixing.

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[1] “A cacuocciula” in Palermitan language. Many of the palermitans’ words are inflected to female. This linguistic "habit" drift from the Arab language. For example, "a cacuocciula" derives from "Al kharshuf."

[2] U viddanu (villano, in Italian), he who worked the earth and he generally lived in small villages. It was a simple person and without culture. In the common language the word has become synonymous of "boor".

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[1] U viddanu (villano, in Italian), he who worked the earth and he generally lived in small villages. It was a simple person and without culture. In the common language the word has become synonymous of "boor".

The Pasta Reale (Sicilian marzipan) and the history of the “Picureddi Pasquali ”

Every occasion is good in Sicily to make party and to organize "schiticchi[1]" (literally “eat too much”) and in every schiticchio that respects the rules can not lack for the sweets.

The confectionery tradition in Sicily is as ancient as the history of the island and is, as the whole Sicilian gastronomy, a melting pot of ingredients, techniques and preparations left each other in inheritance from the so many dominations.

The Easter period is perhaps one of the best of the year for all the gluttons. Every province, city and family preserves their own tradition, own recipes and during this festivity it is assisted on our tables to a real triumph of the glucidis. Along the list: pupi cu' l’uovu, cassate, cassatedde, quaresimali, cudduri, dita degli apostoli, cannoli and still so many others. Among all, however, it detaches for its zoomorphic form the Easter Lamb of Pasta of Almonds or Sicilian Marzipan.

Easter sweets of San Fratello ...they have an uncomfortable name

I have been hesitant whether to write or less this article. Then the decision, putting aside any type of moralism and sense of the decency (and also, somehow, my own classy).

"Shame?" – you will ask you - "And because you should ever have shame in to write a recipe or in to speak of kitchen?". Because I want to speak to you of the Easter typical sweet of San Fratello, Norman village on the beautiful Nebrodi Mountains in the Messina’s Province.

"And that there will be of scandalous in an Easter dessert?" - you will keep on asking you.

Fresh noodles with cuttlefish’s ink

"Do you not have a boyfriend?"

"No", she answered.

"How is possible?", said him

"The men have terribly bored me."

Then he bent, he gave a kiss on her lips and he said: "Can I be your Valentine?

She looked at him with surprised air and she answered: "No, you cannot be him. You are too much young."

But, in that same moment she felt a worrisome scrunch in the wall inside which she had barricaded her emotions, months and months of job of construction that it was crushed in few second. She didn't want it, squashed on the crack a mortar anti-passion, and she went.

The mortar however it didn't have a good taking, fortunately for her.

In the ten days departed intensely together, that little boy come from far made her discover that what she wanted from the Love, her Idea of Love, was not illusion or romantic dream but it existed in the reality. Surely he was not the man of her life, the variables ages and distance didn't play in favor of them, but what happened reopened her a breach from which to see again the life colored to strong shades.

The awareness that the present has already passed made enjoy her every instant of that history. They almost never separated themselves and, knowing that soon this would have happened instead, she tried to satisfy him in everything. And an evening also taught him to make the pasta with the cuttlefish’s ink.

Caponata of Artichockes

"I Have some American guests to House 500g. what they would want a typical palermitan supper for Thursday 13 February. Are you free for that date?". "I don't remember, it waits for control the diary. Yes, ok, I’m free."

And so, in fibrillation and some embarrassed, position of food and wine I have presented that day to the family Grunewald. There were all the generations: the founder, their sons, a nephew and an aunt. Relaxed, who on the couch, who around in the room, they have welcomed me with joviality and funny smiles.

I have started throw out the provisions from the packages: Sardinians' meatballs, panelle, caponata of artichokes, salad of fennels and oranges with vinaigrette to honey and mustard, ragout to the Sicilian way - that with the touches of meat and sausage, to intend us - to serve with the fresh noodles done by me, parfait of almonds.

While I was being busy to organize me in the kitchen, I have realized that the guests had some hunger and I have asked: "formal or informal supper?". They unanimously answered me in almost choral way: "Informal."

Loosened the ice (very it also loosened in the glasses) and, that evening, a started as unexpected as extraordinary friendship with the "marvelous Grunewald".

To that point I have started to serve the appetizers and to chat with them.

I must confess that convict was the caponata of artichokes and therefore, wishing me that can have the same benefits effects for the one who prepares and offers it, here is the recipe.

Fillet of pork with sesam seeds

Blond, elegantly dowdy, ironic and amusing but with the melancholy (when they are not crazy) eyes, thirsty of life, curious of art, overwhelming and careful to the particular ones. He has arrived by chance to me and not by chance if he has gone of there. But he has remained me inside because we have in common so much among which the passion for the meat of pork.

It is to him that i have thought  when I have prepared this dish, ideally offering him.

Here is the recipe of Fillet of pork with sesam seeds

Light, protein, tasty and ready in few minutes the fillet of pig is one of that touches of meat that however you cook it… it will be a success.

Soft and savory, all it takes is accompanying it with a salad to have a second dish like a great gourmet.

Ingredients: 1 fillet of whole pig; 150 g. of seeds of raw sesamo; 2 spoons of olive oil or a 20 g. of butter; salt and pepper q.b.

Procedure: To eliminate the possible fat from the fillet and to pass it to the natural one in the seeds of sesamo. To heat a frying pan that can also go to oven and in which enters in full.

To brown the flame vivacious meat from all the parts for about 10 total minutes. To remove from the fire and to bake to 180° C. for 15/20 minutes.

To serve cut to tournedos of 3 cms of thickness, to salt and to pepper with moderation and to serve with a fresh salad or with the contour that more you preferred.

Good supper!!!

Notes: Light, protein, tasty and ready in few minutes the fillet of pig is one of that touches of meat that however you cook it… it will be a success.

Soft and savory, all it takes is accompanying it with a salad to have a second dish like a great gourmet.

Asparagus to the vapor with omelet maltreated with curcuma

In odor of Spring and desire to reenter in my beautiful jeans that don't enter anymore, I have thought a healthy, fast and very tasty recipe. The spicy note and the color of the curcuma will enrich this dish with an unusual exotic feature.

As usual, my recommendation is that to use fresh ingredients and of which can possibly verify the origin of it.

Says this, footstep immediately to write you the recipe.

Bavette (pasta) with arugola pesto sauce

Arugula - Eruca sativa - or rocket is an herb fresh spicy taste that depopulated in the dishes of Italian restaurants and pizzerias since the fateful Eighties. This is so as to be inflated, and frankly, when the waiter shows me the dish chosen concluding with the famous words "on a bed of arugula," I take a sort of cold shiver and I feel my taste in solidarity with my neurons irritated.

The rocket, in truth, it tastes good and is very agreeable in salads or enjoyed some of the natural deep in a simple vinaigrette or, as I have been able to do thanks to my friend Matthew Grunewald, in an exquisite Japanese sesame sauce. But it is also great cooked, boiled and sauté with garlic, oil and chilli or reduced in pesto order to flavor a good plate of pasta.

And then, when my dear friend Angela, called me saying "I've got some fresh arugula from the garden of my brother and I have you prepared a bag. Do you want it? "My neurons were excited rather than nervous and they made me respond in the only way permitted" Of course, I want it". And it was so much that I and my friends could taste in all possible ways.

And now the recipe for pesto, simple, quick and tasty .