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prawns and squid stuffed

Today I am pleased to share with you another dish of Sicilian cuisine that includes flavors and color of tradition: the stuffed squid. The basic ingredient of the stuffing and breadcrumbs, the other ingredients Moving vary in different localities of the region. The forthcoming recipe belongs to the recipe of my family.

Serves 2

4 medium-sized squid

4 tablespoons breadcrumbs

1 tablespoon grated cheese horse

Parsley

Fresh cheese

Butter Olive oil

Pistachios

salt

PROCEDURE

dissecting squid, wash and chop the tentacles . Heat olive oil in a pan and add these tentacles, have them cook for few minutes, add salt and turn off the heat. Toast the breadcrumbs in olive oil ever. As soon as you prepare the filling by combining the cold tentacles, breadcrumbs, grated cheese, horse, parsley, pistachios, cubes of cheese (provolone) and butter. Fill the squid with this filling with the help of a spoon and press well so that no air pockets are formed by closing the ends with a toothpick. Season the squid with olive oil, lemon and oregano and cook on the grill turning several times.

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Cataneselle with wild fennel and sardines

The fruits of the earth and sea meet to give us extraordinary flavors and fragrances, which always find when I make this delicious dish of Sicilian cuisine. There are several variations of this recipe. In western Sicily you use a long pasta shape, the pasta. In eastern Sicily prevails the short one.

The typical taste of fennel and that of sardines is enhanced by the sweet taste of raisins and pine nuts, yellow gold, saffron, and the addition of breadcrumbs that completes the dish with a smell wonderful thanks its roasting in olive oil.

SERVES 4

250 g cataneselle

200-300 grams of fresh sardines boned

500 grams of fennel

1 packet saffron

3 onions news

2 tablespoons pine nuts 2 tablespoons

raisins

half a tablespoon of tomato paste

Olive oil Salt

Breadcrumbs

PROCEDURE

Clean the sardines, open a book and bone. Rinse and chop. Carefully wash the fennel, after removing the stalks harder, boil in salted water. Drain, keeping aside the cooking liquid, and chop finely. Chop the onions, and season them in a pan, with plenty of oil oil. Add the sardines, stirring constantly. Combine the pine nuts, raisins, tomato paste and fennel, a pinch of salt and pour a ladle of cooking water, and cook a few minutes, until the liquid evaporates. Bring to boil the water from the fennel, add a sachet of saffron and plunge the pasta. Drain the pasta and finish cooking in the sauce, serving it with toasted bread crumbs with olive oil before.