Make Your Own Saddle Pad

I rustici siciliani, ricetta di Marialetizia

The cottages in Sicily, the so-called pieces of hot food in Sicily who are present in all the bars .... usually there are several bills and sizes but would prefer a little more when there are little ones such as the special events, birthday parties, family meetings, and are used to put these on vassoioni overflowing with rustic tables, paper plates stacked side drinks and glasses, so that everyone can use as they see fit ....

There are various types, but they can all be traced back to these prototypes:

-classic Sicilian oranges

-

-baked pizzas

-onions

then of course the fantasy space, many bars sell for example the so-called rolls stuffed with mushrooms and white sauce, white sauce and eggplant, béchamel sauce and spinach, or other types of preparations, however, have all the pasta as a base we will discuss below, an absolutely different from the usual pasta, semi-sweet dough, soft.

For a complete and comprehensive discussion, I decided to post the following.

-RECIPE OF THE CLASSICAL SICILIAN ARANCINI AL RAGU '

First prepare the sauce': Fry an onion finely chopped carrot and celery. Add the meat cut into cubes and saute for pretty well, a glass of red wine and let evaporate. Combine the tomato sauce, half a concentrated (small box or a spoon if you use concentrated in a tube) salt, pepper, bay leaf and water!

simmer for about 2 hours until 'the meat is well cooked and can be frayed (alternatively, use minced meat, even if the original recipe calls for chopped meat).

A meta 'cooking time, add a handful of peas, dry the sauce and combine a teaspoon of flour and a knob of butter just before removing from the heat.

Allow to cool completely.

Cook the rice:

in a large pan put about a liter of water, 50g. lard, salt and black pepper. Bring to a boil and add 600g. rice (for 12 oranges). Cook al dente water and allow to dry (drained a bit 'if the rice seems almost ready and you still have enough water in pot).

Turn off the heat add half a bag of saffron and parmesan cheese (butter to taste).

Dopodicchè spread the rice on a baking sheet (1 cm about as thick) and place in the refrigerator for about 2 hours. Cut rice into squares, regular .. this operation will help 'to get oranges all the same size and close them as well.

Place each square on the palm of your hand and put half a tablespoon of sauce in the middle ', cheese, sauce of your choice) brought all the edges toward the center and give the desired shape

Give the classic cone shape, helping with the palms of the hands or the ball if you want to distinguish them from the other filled with oranges (spinach, butter, pistachio, eggplant, cream of mushroom).

all sizes will be adjusted when the passive voice in flour 00.

floured Once dipped in beaten egg (2 egg whites + one yolk) and breadcrumbs.

Place in refrigerator until ready to fry (at least 3 hours in the fridge)

will get the oranges that you split, crispy and tasty.

Rice around and form a uniform shell with lard is separate and al dente.

-RECIPE OF ONIONS

These onions are nothing but bundles of puff pastry.

From preparation quick and easy, you can use the ready-made puff pastry or you prepare it at home. For the filling,

is used to make a good fried onion abundant (hence the name, to be precise) with the addition of
some cherry tomatoes, salt and pepper.

Cut the pastry into squares in order and add ham, cheese curd, a spoonful of fried onion ...
handkerchief and a close brush with an egg ... Bake at 180 for 15 minutes.

-RECIPE OF SICILIAN Pizzetti and Baked

Ingredients for the dough: 1 kg flour

00;

100 gr sugar ;

100 gr lard;

30/35 gr salt

40/50 gr yeast;

400/430 gr water (depends on how wet the flour)

Impasto il tutto e lascio lievitare per circa 2 ore, dopodiché stendo col matterello ad un'altezza di circa 5/7 mm.

Dopo aver steso ritaglio dei tondi di pasta di circa 10 cm (tranne che per le pizzette per le quali ritaglio dei tondi di circa 5/6 cm)

Dopo aver preparato tutti i ripieni, procedo alla realizzazione: metto del ripieno (parecchio) al centro della pasta (che ho spennellato precedentemente con uovo e latte mischiati insieme per favorire la chiusura), chiudo tutti i lembi di pasta cercando di dare una forma a mezza luna metto in teglia a lievitare (1 ora circa) spennellando ti tanto in tanto con il latte e l'uovo.

Ora, per le pizzette: usare sagoma di 5 cm per ritagliare la pasta...mettere del pomodoro, della pasta filata su e mezza oliva.

Per le cartocciate: poca passata di pomodoro, pasta filata, prosciutto.... ne esistono tante versioni di questi "panini dolci": alcuni ripieni addirittura con wustel e patatine, altri con funghi, melanzane, o con crema di pistacchio.... insomma alla fantasia non si danno limiti!