"Saint Lucia Vurro breads,
loaves haju nun, I accussi staju"
"Saint Lucia bread I want, I have no bread, so I stay." The day dedicated to St. Lucia Sicilians face "great sacrifice" penitential s is on resist the room in bread and pasta wheat. This act of devotion he sees his the origin in a legend that on December 13, one year and not well identified at the conclusion of a long prayer to Saint Lucia to end the famine Sicily, a voice announced the arrival of a ship loaded with grain. The popolazine attributed the miracle of the holy that it "would respond" to the prayers of the faithful was propio ... It is said that on this occasion that gave rise to the nest, the population because of hunger did not wait to grind corn and ate boiled seasoned with olive oil and salt.
Besides the religious beliefs, despite everything that attracts even the most ardent atheists, there are historical data of the culinary tradition that sees the pot already à-known in the Greek era, that Muslims call "KECH" or "kesh" (a dish made of ig Rano boiled cream and vanilla or cinnamon). Religious beliefs or traditions
culiniarie has little importance, is cilia December 13th is a day of celebration. The streets, houses and bellies are filled with delicacies of every kind, sweet and savory dishes, made with wheat, rice, pulses and vegetables console penitents and not ...
indecision about choosing the recipe, between the eastern and western Sicily are diverse culinary traditions that mark the holiday, we thought we'd share with you:
pic of cole dimensional ni
1 celery
250 grams of minced veal
4 pork chops
500 grams of sauce (we used our tomato sauce )
extra virgin olive oil
Place onions and celery in a casserruola, soffriggetelicon the olive oil until they are wilted; ag comes ete the minced pork chops and saute for a few minutes. Stir the sauce and let CuO wax for about 40 minutes.
For rice:
500 grams of rice arborio
onion
a knob of butter salt pepper
saffron
½ cup meat sauce smoothie
300 grams of salt first (which used to make the kumquat)
Put a pot with water to boil.
Fry the onion in the butter in a frying pan ceramic or non-stick, when it is wilted, add the rice and toast it, then add the saffron, a little salt and shake the meat sauce. Gradually add water, stirring occasionally, until the rice is cooked (we preferred to leave the tooth because it will be because the orange-fried). Roll out the res
or on a work surface, level and let ate cool, finally sprinkle with pepper.
For the breading:
rice flour bread crumbs
water
bathe the hands, take a bit of rice and form a dimple in the middle where you have to put some rag ù strips and , cut thin, the first salt. Close yourselves and other rice (again with wet hands) and date the form (in Palermo are round, very large and are called "arancine," we have given for the typical but "dell'arancino" Catania you see in the photo) . Formed all the oranges and let stand in refrigerator for two hours.
After the interval, prepare three bowls: in the first place the rice flour, in accordance with a dense batter of rice flour and water and the bread crumbs in the third. Breaded arancini following the order just described, the three steps. Fry in plenty of olive oil arancini.
The Doghouse
Ingredients 350 g wheat t enero
cake 360 \u200b\u200bgr r icotta cow
50 grams of sugar cinnamon
6 squares of extra dark chocolate (from a bar of 100 grams) 5
a handful of pistachio nuts to the natural
Place the grain in water in a glass container with a lid, the day before cooking, so it softens. The next day, rinse in cold water and drain it for good, cook it in water for about 40 minutes or until it is cooked, drain it and put it in a container until they lose all the heat.
Mix the ricotta with the sugar, add the cinnamon, chocolate flakes founding, walnuts and pistachios into pieces. Stir the mixture and place it in a container, level with a spatula and garnish with cinnamon, chocolate, walnuts and pistachios.
We have always made the Cucco with ricotta rough but there are those who sifts or who uses the blancmange, a kind of pudding is typical of eastern Sicily which we'll tell you soon. As for the seasoning remember that it is a poor food, so you use what you have at home. Many people enjoy eating it with the candied fruit, but the tradition does not have it ... is an addition made at a later time.
The sweet should be stored in the fridge ... you with signed, however, try the savory version: boiled corn, salt and oil.
Panelle Sweets
Ing red ie nts (for custard)
90 grams of sugar
3 egg yolks
75 gr cornstarch 500 grams of milk
grated lemon zest
Put in a glass bowl the egg yolks and sugar and stir with a wooden kennel, since when the sugar is incorporated (you'll know because the eggs take on a foamy appearance) . Add starch and lemon zest and stir.
Put the milk on the stove and wait for it to come almost to a boil.
Turn off the heat and add small amounts of milk to the mixture of flour eggs and sugar, stirring constantly with a whisk.
When you add the milk mixture, place it on the heat and stir constantly with a wooden spoon.
Slowly the cream will thicken, bring to a boil and counted 5 minutes, turn off the heat and let cool (from time to time do not forget to mix in order to avoid formation of a film on the surface).
Ingredients (8 / 9 panelle)
300 g chickpea flour
50 g butter 250 ml water
half cup milk 2 eggs 1 pinch of salt
sugar 1 teaspoon grated orange peel
extra virgin oil for frying sugar for breading
Besides the religious beliefs, despite everything that attracts even the most ardent atheists, there are historical data of the culinary tradition that sees the pot already à-known in the Greek era, that Muslims call "KECH" or "kesh" (a dish made of ig Rano boiled cream and vanilla or cinnamon). Religious beliefs or traditions
culiniarie has little importance, is cilia December 13th is a day of celebration. The streets, houses and bellies are filled with delicacies of every kind, sweet and savory dishes, made with wheat, rice, pulses and vegetables console penitents and not ...
indecision about choosing the recipe, between the eastern and western Sicily are diverse culinary traditions that mark the holiday, we thought we'd share with you:
The A r to n us n the
Ingredients
For the sauce: 4 shallots Ingredients
pic of cole dimensional ni
1 celery
250 grams of minced veal
4 pork chops
500 grams of sauce (we used our tomato sauce )
extra virgin olive oil
Place onions and celery in a casserruola, soffriggetelicon the olive oil until they are wilted; ag comes ete the minced pork chops and saute for a few minutes. Stir the sauce and let CuO wax for about 40 minutes.
For rice:
500 grams of rice arborio
onion
a knob of butter salt pepper
saffron
½ cup meat sauce smoothie
300 grams of salt first (which used to make the kumquat)
Put a pot with water to boil.
Fry the onion in the butter in a frying pan ceramic or non-stick, when it is wilted, add the rice and toast it, then add the saffron, a little salt and shake the meat sauce. Gradually add water, stirring occasionally, until the rice is cooked (we preferred to leave the tooth because it will be because the orange-fried). Roll out the res
or on a work surface, level and let ate cool, finally sprinkle with pepper.
For the breading:
rice flour bread crumbs
water
bathe the hands, take a bit of rice and form a dimple in the middle where you have to put some rag ù strips and , cut thin, the first salt. Close yourselves and other rice (again with wet hands) and date the form (in Palermo are round, very large and are called "arancine," we have given for the typical but "dell'arancino" Catania you see in the photo) . Formed all the oranges and let stand in refrigerator for two hours.
After the interval, prepare three bowls: in the first place the rice flour, in accordance with a dense batter of rice flour and water and the bread crumbs in the third. Breaded arancini following the order just described, the three steps. Fry in plenty of olive oil arancini.
The Doghouse
Ingredients 350 g wheat t enero
cake 360 \u200b\u200bgr r icotta cow
50 grams of sugar cinnamon
6 squares of extra dark chocolate (from a bar of 100 grams) 5
a handful of pistachio nuts to the natural
Place the grain in water in a glass container with a lid, the day before cooking, so it softens. The next day, rinse in cold water and drain it for good, cook it in water for about 40 minutes or until it is cooked, drain it and put it in a container until they lose all the heat.
Mix the ricotta with the sugar, add the cinnamon, chocolate flakes founding, walnuts and pistachios into pieces. Stir the mixture and place it in a container, level with a spatula and garnish with cinnamon, chocolate, walnuts and pistachios.
We have always made the Cucco with ricotta rough but there are those who sifts or who uses the blancmange, a kind of pudding is typical of eastern Sicily which we'll tell you soon. As for the seasoning remember that it is a poor food, so you use what you have at home. Many people enjoy eating it with the candied fruit, but the tradition does not have it ... is an addition made at a later time.
The sweet should be stored in the fridge ... you with signed, however, try the savory version: boiled corn, salt and oil.
Panelle Sweets
Ing red ie nts (for custard)
90 grams of sugar
3 egg yolks
75 gr cornstarch 500 grams of milk
grated lemon zest
Put in a glass bowl the egg yolks and sugar and stir with a wooden kennel, since when the sugar is incorporated (you'll know because the eggs take on a foamy appearance) . Add starch and lemon zest and stir.
Put the milk on the stove and wait for it to come almost to a boil.
Turn off the heat and add small amounts of milk to the mixture of flour eggs and sugar, stirring constantly with a whisk.
When you add the milk mixture, place it on the heat and stir constantly with a wooden spoon.
Slowly the cream will thicken, bring to a boil and counted 5 minutes, turn off the heat and let cool (from time to time do not forget to mix in order to avoid formation of a film on the surface).
Ingredients (8 / 9 panelle)
300 g chickpea flour
50 g butter 250 ml water
half cup milk 2 eggs 1 pinch of salt
sugar 1 teaspoon grated orange peel
extra virgin oil for frying sugar for breading
Put a saucepan with water, salt, milk, sugar and butter. When the butter is completely melted and the mixture will stand almost to boil, add the grated orange zest and the flour. Stir quickly until around your wooden spoon will not form a single ball frigolante.
Remove the mixture from heat and let cool.
When the mixture is warmed will add an egg, which you have previously beaten, incorporate.
Move all on board and knead with hands until dough is soft and fragrant. Let stand
"bell" (in a container, just as if it were a bell) for 15 min.
Use a rolling pin to flatten the mixture, drawn circles of dough with a pasta bowl round 8 cm (every panella will consist of two discs, so you do the accounts ..).
Brush a disk of dough with the second egg, lightly beaten that you always ask yourself at the center of a teaspoon of cream and cover with another pasta diskette (or close them for good at the time of cooking the worst happen) , repeat the process until exhaustion diskettes.
Fry the fritters in hot oil extra virgin olive oil, pass the sugar, served warm with a sprinkling of cinnamon.
We take this opportunity to wish good name day with our friend Lucy ...
Remove the mixture from heat and let cool.
When the mixture is warmed will add an egg, which you have previously beaten, incorporate.
Move all on board and knead with hands until dough is soft and fragrant. Let stand
"bell" (in a container, just as if it were a bell) for 15 min.
Use a rolling pin to flatten the mixture, drawn circles of dough with a pasta bowl round 8 cm (every panella will consist of two discs, so you do the accounts ..).
Brush a disk of dough with the second egg, lightly beaten that you always ask yourself at the center of a teaspoon of cream and cover with another pasta diskette (or close them for good at the time of cooking the worst happen) , repeat the process until exhaustion diskettes.
Fry the fritters in hot oil extra virgin olive oil, pass the sugar, served warm with a sprinkling of cinnamon.
We take this opportunity to wish good name day with our friend Lucy ...
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