Category Archives: SICILY

MEATBALLS WITH A SICILIAN INFLUENCE, CREATING A RECIPE, POLPETTINE IN BIANCO

0041Meatballs….one of those perennial favorites, all kinds, all types, all cuisines.  One of my missions with my food blogging and Social Media posting is that people open their minds to meatballs other than the usual suspects. Oh I’m not saying that your favorites aren’t fantastic but instead I’m saying look beyond the familiar and there’s a world of other types to enjoy.  Standing at my stove last night it was St.Joseph’s Day (Festa di San Giuseppe) which is celebrated with much fervor by Italians, specifically Sicilians.  You see the good San Giuseppe saved Sicily from all sorts of bad things and as most religious legends and traditions  do, there is celebrating on the days these saints are honored.  For Sicily there’s a host of foods, and since March 19 falls during LENT when meat was forbidden to be eaten, all the dishes are meatless, emphasis on seafood and fish.  Confused? Asking yourself, um, then why a meatball post?  BECAUSE.  These are not meatballs for St.Joseph’s day but, as with all recipes, they have a development genesis. Ground chuck in the fridge….one daughter who doesn’t like anchovies in her pasta (which was the one of the St.Joseph’s entrees I made)…killing two birds with one stone meant to have something for my daughter, make meatballs out of that chopped chuck.  Easy. Then the recipe developer in me took over and I paired the Sicilian-ness of the day with my meatballs.  No these aren’t a traditional Sicilian meatballs but, again, recipe development has many influences and the Sicilian holiday gave me the inspiration.  Ground Chuck.  Sicilian Oregano.  Pecorino cheese. Black Pepper.  Eggs. Plain Breadcrumbs. Red Onions. Mix, roll, fry in Sicilian Olive Oil and simmer in a mix of that oil, red onion, basil and Marsala Wine, also from Sicily. Sicily’s cuisine does not always contain garlic, oh yes it’s used but Onion will show up more often.   Originally I was going to use White Wine and I named the dish Polpettini in Bianco.  Instead  I switch last minute to the made in Sicily fortified Marsala.  Still in Bianco because that Italian Culinary term means NO TOMATO.  See, more pearls of Italian culinary wisdom.  You’re Welcome.548528_2971219081903_1304531591_32189688_1417227459_n From my hometown of Staten Island NYC comes this picture courtesy of the Staten Island Advance of the San Giuseppe (St.Joseph’s) Procession.    How does any of this factor into developing a recipe? Again, my opinion only, but a good recipe is developed organically…things that should belong together create a special harmony and when you’re in a certain mindset you become even more creative. E COSI’. Let’s make POLPETTINI IN BIANCO.

TIME: 45 MINUTES                                    YIELDS: 25 WALNUT SIZED MEATBALLS, approx.

 

1 LB. GROUND CHUCK (80% lean, 20% fat)

1 LARGE EGG

3 TBS. FINELY MINCED ITALIAN FLAT LEAF PARSLEY

1 SMALL CALABRIAN RED ONION OR SHALLOT, finely minced

1/2 TSP SICILIAN DRIED OREGANO rubbed between your hands, or any good dried Oregano

1 TBS SICILIAN EXTRA VIRGIN OLIVE OIL or another good Extra Virgin, preferably Italian

1/2 CUP DRY PLAIN BREADCRUMBS moistened (hydrated) with 3 tbs milk or cream

1/2 CUP FRESHLY GRATED CACIOCAVALLO OR PECORINO CHEESE

1/2 TSP SEA SALT

1/2 TSP BLACK PEPPER

2 TBS OLIVE OIL (or use the same you used above)

1/2 CUP MARSALA WINE OR WHITE WINE

1/8 CUP STOCK OR WATER

2 FRESH BASIL LEAVES

In a large bowl beat the egg and add the cheese, breadcrumbs, parsley, oregano, all but 1 tsp of the onion, salt and pepper,the tbs of Extra Virgin Olive oil. When this is well mixed together, add the meat and gently blend till it’s all one mixture. Let this rest for 5 minutes. Form into Walnut sized balls and line on a foil or wax paper or parchment paper covered baking sheet.  In a large wide and heavy skillet heat the 2 TBS of Olive Oil and in batches add the meatballs and let them fry for about 6 minutes,397224_3628916283922_1247137950_n then turn, fry for another 4 minutes.  remove them all to a platter keeping them covered until done.  In the pan add the remaining onion and saute for 3 minutes then add the stock and the Marsala, bring to a boil.  Add the basil leaf then the all the meatballs and reduce to a simmer.  Let this simmer for 15 minutes but stir a few times.  Done.Remove from the flame and  give gentle stir.  Let them sit for 15 minutes…then serve.  Wonderful with roasted potatoes and a green sauteed vegetable.  Enjoy making these PURPETTINE CU’BIANCU….what’s that?  POLPETTINE IN BIANCO in Sicilian.  More fun saying it that way I think.  Happy Cooking!!

SICILIAN STYLE SAUSAGE MEATBALL STEW..SPEZZATINO CON POLPETTE DI SALSICCIA

img_3252SPEZZATINO!!!! The Italian word for STEW…although the word STUFATO means stew also, don’t ask, I don’t have an answer for that.  I think SPEZZATINO sounds nicer.  On the island of Sicily they have a SPEZZATINO culture, over in the Palermo region where they stew meatballs with potatoes.  Sounds like heaven.  A few years ago my friend Rose Marie Trapani, a native of the Palermo, Sicily region talked about her Mamma’s Meatball and Potato stew.  I had to make it. I loved everything about it.  In Sicily they also use the term SPEZZATINO AGGRESSATO DI POLPETTE CON PATATE…more new Italian and Sicilian words to increase your culinary vocabulary!! I like!!!  However, the stew I made last night was BASED on the principles of the Spezzatino Aggressato but I must drop AGGRESSATO from my recipe title.  My meatballs in this recipe are made from Sweet Italian Fennel Sausage Meat.  Into the stew I add Broccoli Rabe, Onions, Potatoes, diced Tomatoes, Mushrooms, Borlotti Beans and a nice red wine from Sicily, from REGALEALI, a NERO D’AVOLA.  What flavors in this stew! Notice I say Sicilian Style only because I created this dish in my kitchen with things from my pantry and fridge that went well together, it’s not a bona fide Sicilian dish.  I try to be careful about my Recipe titles. When I had a bowl of the Spezzatino the next day  I added some ricotta to the mix.  WOW. Not only did it taste better like all stews do the second day but the ricotta was a very tasty addition!  I’d advise making this on one day, and serving it the next.  Truly remarkable Italian-Siclian flavors.  It has that “Grandma” taste..are you with me here? Capisci??? Good.  Now we can start to cook.img_3231

First, we make the POLPETTE DI SALSICCE…the Sausage meatballs, made a bit smaller than a Sunday Sauce meatball.

TIME: 1 1/2 HOURS, prep and cooking                              SERVES: 4

1 LB LOOSE ITALIAN SWEET FENNEL SAUSAGE MEAT

1 BEATEN LARGE EGG

1 CUP STALE ITALIAN BREAD, SOAKED IN MILK AND SQUEEZED

2 TBS CHOPPED ITALIAN PARSLEY

1 CLOVE FINELY MINCED GARLIC

1/4 CUP GRATED PECORINO ROMANO OR PROVOLONE OR CACIOCAVALLO CHEESE

1/8 CUP RED WINE ( A RED SICILIAN, LIKE NERO D’AVOLA FROM REGALEALI IS FANTASTIC)

(do not add any salt to these meatballs as the sausage meat is already salted/seasoned and we are adding grated cheese)

Blend the garlic, parsley, bread with the beaten egg.  When combined, add the sausage meat and blend everything until it is well mixed.  Let it sit for 15 minutes covered, then form into small balls.  Fry the balls in Olive Oil. Reserve in a bowl. You will need to cook in batches.  Deglaze the pan with 1/8 cup of the Red Wine scraping the bits from the bottom of the pan. Pour this over the meatballs.

for the SPEZZATINO:

2 TBS. OLIVE OIL

1 DICED MEDIUM ONION

6 QUARTERED CREMINI MUSHROOMS

2 SLICED CLOVES OF GARLIC

1 DICED AND SEEDED TOMATO

2 CUPS of GREENS (chopped Swiss Chard, broccoli Rabe, Turnip Tops, Escarole, Spinach)

1 CUP of diced peeled POTATOES

2 CUPS OF COOKED BORLOTTI OR CANNELLINI BEANS

1 CUP OF RED WINE

2 CUPS OF CHICKEN STOCK

SALT, PEPPER TO TASTE

In a large heavy bottom pot heat the olive oil.  Add the onions,mushrooms, season with salt and pepper and then add the potatoes.img_3232 Let this cook for about 10 minutes   stirring frequently. Now add the tomato and the greens. Cook for 5 minutes, Add the garlic and when fragrant (about 2 minutes) add the beans.

img_3233  Mix.  Now add the wine first and bring to a boil.  The aroma is amazing at this point. Stir and then add the chicken stock and add stir. Add the Sausage Meatballs and any of the liquid that has collected in the bowl of sausage balls. img_3234Gently stir and bring to a boil again. Then reduce to a simmer.img_3236Now let this simmer until much of the liquid is reduced.  You want a sort of thick stew here rather than a soup (and that’s why it’s a SPEZZATINO!!!). This process should take about 40 minutes.  Keep an eye on this so it gets to the right consistency.  Frequently stir the pot.  When it’s done let it sit at least 3 hours before serving. Next day is even better.img_3238

Before serving, drizzle lightly with Extra Virgin Olive Oil, peperoncino if you like, and of course grated Parmigiano or Pecorino. A hearty bowl of flavors with a Sicilian Twist.  Potatoes and Meatballs in a stew…Sicilian genius and comfort food.  A few other ingredients and it’s Minestrone meats Sicilian Meatball Stew…fantastico!!!  A nice Sicilian Red, like the Nero D’Avola you used in the Spezzatino goes great with it…img_3241

 

 

 

 

PIGNOLI COOKIES, A GIFT FROM SICILY

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Memories taste sweet and one of the sweetest memories I have is of my Mom’s PIGNOLI COOKIES.  Hers were not unique but they were hers and that’s what makes them special. I treasure her recipe box which was really not how she cooked, only certain things were committed to a written recipe.  Her cooking was mostly recipes in her head…I wonder where I get that from.  This was one of her written ones..the PIGNOLI COOKIE which is the GRAND PRIZE if you landed the one or two that are in all ItalianAmerican cookie platters at the end of a special occasion.  Almond paste and Pignoli, the two main ingredients have always been wildly expensive.  Most bakeries today sell them for 29.99-35.00 @ lb. Making them at home is much cheaper, but not cheap.  Here’s Mom’s recipe card:aipignul As with all her written recipes, they are incomplete.  Her philosophy was , if you know how to cook, you can fill in the blanks.  So there you go.  I wanted to make them and went by memory.  Too lazy to look for Mom’s card.  I remembered it right down to the measurements…pretty scary.  I did add 2 other items away from Mom’s recipe, one was 3 tbs. of sifted Unbleached flour and 1/2 tsp. of Pure Vanilla (have we had this talk yet..go to your pantry..if your extract says Imitation, throw it out…buy a bottle of PURE Vanilla. Why are you cooking with fake stuff?  Unless you are baking everyday in big quantities the additional cost of the real item is not a burden.) The flour just helps stabilize the mixture, the vanilla I use in baking like one uses lemon in savory cooking.  It seems to carry the other flavors and enhance them.  That almond essence is just fantastic in these chewy almond macaroons (yeah, they are a form of macaroon).

So what’s the history of this cookie?  Marzipan is a very well loved and used ingredient in European confections, North, Central and Southern.  In Italy the region that Marzipan or PASTA REALE really is King is Sicily.  Certainly the Salento and Puglia have their share of Almond Paste treats, but in Sicily it’s almost a religion.  Almonds are a crop for the region and Sicilians include almonds in both their sweet and savory foods.  No one knows for sure where this pignoli (which is another hallmark of Sicilian cooking) topped almond macaroon came from.  The cookie is also made with slivered almonds on top.  Since all research I’ve read points to Sicily, I’m going with that premise.

Notice 2 things in my pictures that I don’t want you to do.  First is the foil on the baking sheet.  I had no Silpat, no parchment paper.  I improvised with lightly greasing a foil lining. In a pinch it works, but you SHOULD use silpat or Parchment.  The texture will be better.  They are also just a touch darker than they should be.  I received a work related call while I was baking them and that extra 2 minutes in the oven created a crispy sort of bottom.  They should be soft yet browned so, shut your phone off when you are cooking or risk a potential disaster.  Had I not pulled them out when I did they would have become AMARETTI, those toasted almond macaroons, delicious, but not what I was making. Seconds count in cooking and baking!!!

TIME: 45 MINUTES                                         YIELD:  18 COOKIES

8 oz. ALMOND PASTE, cut into small pieces then broken up with a mixer into small pieces

2/3 CUP SUGAR

3 TBS. SIFTED UNBLEACHED FLOUR  (omit this is you are looking for GLUTEN FREE)

2 BEATEN EGG WHITES at ROOM TEMPERATURE

1/2 TSP. PURE VANILLA EXTRACT

1 CUP PIGNOLI (PINE NUTS)

CONFECTIONER’S SUGAR FOR DUSTING (Check the labels as not all Confectioner’s Sugar is Gluten Free if you are in need of this to be GF, if not, omit)

SILPAT or PARCHMENT PAPER  (Mom used Waxed Paper, but I think Parchment is a better choice)

Let’s start baking.  Pre heat oven to 325 F.  To the already mixed up Almond paste (you can use a food processor too) add the sugar.  Mix well, Then add the flour.  Mix well. Should look like this:pignoli 001 Now add the eggs and vanilla and mix just until the mixture comes together. It will be a sticky dough so don’t be alarmed at that.  It should hold a small ball shape.  Empty the nuts into a bowl.  Now, roll 18 equal sized small balls, i guess a teaspoon full is good.  Eyeball this folks, just keep them equal size. That’s also how things bake properly and at the same time.  Dip one side of the ball into the bowl of Pignoli.  Then place them on the Silpat or Parchment Paper lined baking sheet.  Use heavy baking sheets if you can.  Less chance of burning will occur. When they are all lined up, with room in between place them into the oven on the middle rack.pignoli 002 looking at the foil is killing me.  But, honesty in cooking and blogging so there you go.. DON’T USE FOIL!! Bake them for 15 minutes.  Then place them in the top rack and bake for addition 5 minutes only.  USE YOUR HEADS HERE!! If they look too brown or brown enough don’t do the 5 extra minutes.  Every oven is calibrated differently…so use the common sense adjustment for making these.  Your eyes are your biggest cooking implement.   When you remove them let them sit for 3-4 minutes, then gently transfer them with a spatula to a cooling rack.  Let them cook for 1/2 hour.  pignoli 004  My phone call created those over toasted pignoli on the cookies and the darker ring around the base.  No phone calls.. Let it ring. That’s what voicemail is for.  Now dust them with Confectioner’s Sugar.  pignoli 005  If not serving them right away no sugar dusting until you are serving.  MAKE SURE THEY ARE STORED IN AIR TIGHT CONTAINERS!!!  You will get that wonderful soft and chewy texture then.pignoli 022 Like that!!  Even with my extended accidental baking time they were wonderfully PIGNOLI COOKIE textured.  I can hear my Mom exclaim ” AI’PIGNUL”  spoken as Ai PEENYOOL…dialect Italian…  That makes this blog and recipe much more personal for me, and so, for you too.  You are baking an HEIRLOOM recipe, as much as that overused buzzword can be thrown around, it makes perfect sense here.  With anticipation I would watch my Mom remove the Marzipan (Almond Paste) from the plastic covered tubes (Odense was the brand she used) and steal a chunk or two of it before she continued with the rest of the recipe.  Food memories make for better tasting food.  GRAZIE MOM for this gift, her recipe is like a million others but I have the proof in my hands and her handwriting.  And now I pass it on to you.  Happy Baking!  Happy Eating!!

 

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ST. VITO’S PIZZA..SFINCIONE DI SAN VITO, A SICILIAN STUFFED PIZZA

 

 

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Stuffed Pizza, or more specifically Sfinciunu di San Vitu (Sfincione di San Vito)..a specialty from the
sunny Island of Sicily which is eaten to celebrate St.Vito’s Day, June 15.  Actually the St.Vito piece of
this food puzzle comes from where the savory pie was first made, at a Convent of San Vito in Sicily.
The nuns did some job in putting together some of Sicily’s favorite ingredients.  A Sfincione is a
Sicilian word denoting their  regional pizza..a spongy doughed rectangular pie topped with a slow
and sweet cooked tomato sauce, anchovies, sauteed onions, caciocavallo, black pepper, olive oil
and bread crumbs.  This morphed in America to our Sicilian thick crust pie.  A St.Vito Sfincione is
a calzone or a two layered crust covered pizza, differing from the other Sfincione.  Confused? You
should be.  No matter…follow me on this St.Vito’s Pizza journey.  Let’s go to the namesake.  St. Vito
himself.  One of those early Saints of the Christian period who are part of various legends, in
addition to Central Europe, St. Vito became a popular saint throughout Italy, especially down south
and in Sicily where there is a huge following.  One of the prettiest towns in all of Sicily to the west of
Palermo is the beach resort of San Vito lo Capo (Cape of St.Vitus) where there is a huge cous cous
festival held every year.  Interestingly enough, this Pizza is more associated with New Year’s Eve than with the actual feast day of S.Vito.  I like to highlight though for this June 15 feast day.

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This is my personal card of St.Vito which I got in the old San Vito Club in NYC..  My first introduction to St.Vito was when I was a kid and
exploring the old sections of Little Italy in NYC which then extended above Elizabeth St and below
Mulberry St.  In fact, the section of Little Italy now known as NoLita was once the first home in America
for thousands and thousands of Sicilian immigrants, Elizabeth Street.  Each group of people (paisani)
from a particular town would inhabit one or two adjacent tenanments and would provide a safe place for
new immigrants from that town to stay in upon arrival in the New Country.  My grandparents, both from the
town of Sciacca in Sicily lived in opposite buildings, all with other paisani from their town.  At one end
by the former Old Church of Our Lady of Loreto a group from the Sicilian town of Cimina settled and in
Our Lady of Loreto was a shrine to St.Vito. Every town had a Society on that street, and one of them was
the Mutual Aid Society of St.Vito for the people of Cimina.  All gone now.
So there’s a little history of St.Vito to get you in the mood to cook a pizza named after him.  This stuffed
gem is loaded with flavors and fun to make and eat.  It would be a great party food, or a full entree,
served with a salad.  This recipe will make one Sfinciuni (say it, you’ll feel Sicilian!).  Start with the dough.
Don’t be afraid, it sounds scary to make your own dough, but it’s not only tastier and healthier, but it’s
theraputic.  8-10 minutes of kneading is a great stress reducer!  In a bowl, add 1 cup of warm water. To
that add 1 tsp. sugar, 3/4 tsp. salt and 1 packet of dry yeast.  Mix.  Let this sit for up to 15 minutes. The top
will be frothy..IT’S ALIVE!  Add 1 cup of sifted bread flour and blend in well with a wooden spoon.  Now add
an additional cup.  Keep stirring, it should be getting more difficult to stir and the dough will be moving from
the sides of the bowl.  It will still be somewhat sticky. Slowly add an additional cup of flour now mixing with
your hands.  This should give you an elastic, smooth ball of dough. If it is still sticky sprinkle a little more
flour on.  Turn this out onto a floured board and knead for 8-10 minutes.  Rub olive oil over it and place it
in the bowl, kitchen towel over the top and let it rise for 1 1/2 hours.
On to the filling…you’ll love this.  Saute’ 1 lb. of loose sausage meat in a little olive oil still just cooked, about
10 minutes.  Remove from the pan.  While the sausage is cooking, slice 1 large onion and dice one medium
sized potato.  Now add the potato to the pan with a little more olive oil, some salt and pepper and fry the
potatoes for about 10 minutes, till done.  Add to the sausage.  In the same pan fry the onions for 10 minutes
till soft and sweet, then add 1 sliced clove of garlic and when fragrant add 1 tsp. fennel seeds, 1 anchovy filet
and cook for 2 minutes.  Now add 1 14 oz Can of Imported Italian Cherry Tomatoes (my new favorite in-
gredient).  add some salt and pepper, and stir.

Add all of the sausage and potato to the tomato and onion and cook it on medium-low for 25 minutes.  Some versions, and there are many of this, will include 1/2 tsp of ground Cinnamon. That’s up to you.

Now add 1 cup of coarsely chopped black olives, then a sprinkle of oregano and 3 torn basil leaves.
Cook for additional 5 minutes.  Turn off the flame and add 1/8 cup grated pecorino, and 1/4 cup diced
caciocavallo.  Leave it to sit for about 10 minutes.  Pre-heat your oven to 450 now.

So from friend Michael Gottuso who used my recipe when I originally posted this a few years ago, this is his picture of the filling after it was completed:0002

Time to stuff!  Pat down the dough and turn it out onto a board or stone counter.  With your hands press
it out into a circular shape about 3/16 of an inch (get our your kitchen ruler..lol) and let it rest for about
5 minutes.

Add the filling to the center of the dough and smooth it out so it’s all the same thickness.  Gently
pick up one side of the dough and fold it over the filling..gently gently  so you don’t tear the dough.
If you do you can always patch it up.  Roll of the edges and tightly crimp them in a semi-circle where you
overlapped the dough.  This will form a crust.
Dust the top of the Sfinciunu with black pepper
and bake for 16-20 minutes, or till golden brown on top and bottom.  When done, tap on the top and
it should be firm and sound hollow.
Let this rest for 10 minutes before you cut into it, it lets all the juices go back into the filling.  Cut and
serve, feeds 4-5.  A very Sicilian combo here…serve it with a Sicilian red or white…a side of broccoli rabe or a salad.
Let me confuse you even further..as with many recipes centuries old there are many versions.  One presses the dough into a round pan and it resembles a Chicago style DeepDish Pizza.. The top crust is covered with tomato sauce.  My preference is the calzone style.  You make it as you like.

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Happy Sfinciunu i San Vitu making!  Enjoy your St.Vito’s Pizza.

ANELLETTI AL FORNO, THE REAL SPAGHETTI -O’S, FROM SICILY

OLYMPUS DIGITAL CAMERA  Italy is a land of many regions like every other country and each area fiercely promotes it’s different foods, traditions, and dishes.  One of the biggest arguments you will encounter when two Italian-Americans get together will be about food, precisely about a dish.  One says his mother never made the dish, or makes it a certain way.  The other fights back with his mother made better and more importantly his mamma’s way is the RIGHT way because that’s what Mamma made.  This bickering is fueled by repetitive filling up of empty red wine glasses and reaches a crescendo when their stomachs are full and the argument is a draw.  Both sides walk away thinking regardless of what just went down, they are right, their momma is queen, their region of Italy is the only one that matters so, let’s have espresso and maybe a cannoli. Italian-Americans are a very unique blend of these hardcore Italian regions.  Most Italian-Americans (let’s call them IAs, too much typing) are American born of one or both parents having Italian lineage but there are many different regions that married together to form the current IA profile in America.  Take A FOOD OBSESSION, my Paternal grandparents were both born in Sciacca, Sicily. My mother’s mother was born in Castelbaronia, Avellino and lived in Naples from 10 to 20 years of age and my maternal grandfather was born in Grassano, Matera in Basilicata.  That makes me a product of 3 distinct regions, with my mom’s mom having lived in 2 towns in Campania bringing both those areas’ food traditions into the kitchen.  At some point the cooking of Italian food in America became an amalgam of all these regions, some very similar some quite different so remember that next time you hear two IAs making a fuss about whose food is more authentic.  What’s all this blabber about anyway?  It sets up this blogpost and I present to you a very regional dish, ANELLETTI AL FORNO which comes from in and around the Palermo region of Sicily.  It’s basically a baked pasta that uses ANELLETTI (means Little Rings).tomasello_aneletti  That’s right..WHOAAA…they look like Spaghetti-O’s..that All American kid’s canned pasta from Chef Boy-Ar-Dee.  I’m sure some of you love it as it was served with love to you as a child.  IA’s don’t do canned pasta, ever. We’d rather have our tongues cut out.  I’m sure the good Chef Boiardi’s employees used this pasta dish as the basis for stuff in the can.  Let’s freshen that idea up and go a little “authentic” (almost a silly word, no one really knows exactly what was or is authentic anymore but this is close) and go with my preparation of Anelletti Al Forno.  To show you how regional and isolated the food cultures of Italy can be, my Sicilian Grandmother who did cook a tomato sauce with peas (and potatoes) in a very Sicilian style never ever made Anelletti.  Why?  She came from Sciacca which is directly south on the Mediterranean shore below Palermo.  A few hours and some mountains made this dish totally unknown in her kitchen.  I was introduced to this dish at the FEAST OF SAINT ROSALIA on 18th Avenue in Brooklyn in the 70’s.  Back then the feast which celebrates the patron saint of Palermo was mostly lined with Sicilian food vendors, along with the usual suspects at an Italian-American street feast. teschio  In the shadow of Santa Rosalia I enjoyed Stuffed Artichokes, Panelle (Chick pea fritters), Arancini (Rice Balls) and a serving of Anelletti al Forno.  I fell in love and never looked back.  Sept. 4 in the traditional Feast of St.Rosalia but it’s celebrated in Palermo on July 15 during a celebration called IL FESTINO.  Don’t use one or twospecial days to make  this pasta, although making it on those days  does make it taste a little special..i’m not lying to you..maybe just a little bit.  Make it anytime and serve with a nice salad.  Let ‘s hit the kitchen.

Makes: 5-6 servings   Time: about 3 hours

1 LB. ANELLETTI (PASTA RINGS), COOKED TILL JUST UNDER AL DENTE, follow the package directions but knock off a few minutes at the end.

1/2 lb. GROUND VEAL or BEEF

1/2 LB. GROUND PORK

3 TBS. OLIVE OIL

1 FINE DICED ONION

1 28 OZ CAN IMPORTED ITALIAN TOMATOES (SAN MARZANO IF YOU HAVE THEM, not Sicilian, but very delicious)

1/2 can IMPORTED ITALIAN TOMATO PASTE

3 CHOPPED CELERY LEAVES

1 fine diced CARROT

1 cup RED WINE

2 cups WATER

Kosher salt

Black pepper

pinch of OREGANO

1 cup shelled GREEN PEAS

Olive oil and butter for greasing the Baking Pan

3 tbs. BREAD CRUMBS for LINING THE PAN

1 cup grated PECORINO OR CACIOCAVALLO

1 cup diced PRIMOSALE CHEESE or MOZZARELLA or PROVOLONE

OPTIONAL INGREDIENTS: FRIED SLICES OF EGGPLANT (no breading), CHOPPED WHOLE HARD BOILED EGGS,  CHOPPED SOPRESSATA

In a large dutch oven, heat 2 tbs of olive oil…add the onions, carrots, and 1/2 the celery leaves , season with salt and pepper and cook until soft, about 15 minutes.  Remove with a slotted spoon and reserve.  Add the ground meats to the pot and cook until you don’t see any pink, stirring from time to time, about 10 minutes. Now season with salt and pepper and the celery leaves. and oregano.  Cook for 2 minutes then add the wine, bring to a slow boil. Add the tomato paste and cook for 5 minutes, then add the water, bring to a boil then down to a simmer. Add the tomatoes, that you crushed with your hands, to the pot.  Let this cook down for a good 1 hour 15 minutes.  It should be thick, if still watery, continue to reduce until that water is cooked out. Add the peas  and the balance of the celery leaves and cook for additional 10 minutes.

While all that is happening, cook the pasta until just under al dente according to the package directions.  Notice I’m not telling you to substitute the pasta.  This is not a universal pasta dish, it’s a regionally SPECIFIC heritage dish from the Palermo province of Sicily.  There’s no substitute..and to make it easy for you here’s a link where you can buy it on line:

 

http://www.amazon.com/Anelletti-No-Tomasello-16oz-1lb/dp/B000LRKPRA

There are other places too on the web. as well.  It’s INTRINSIC to use the Anelletti.  In a baking pan that you have lightly greased with butter or olive oil sprinkle 3/4 of the breadcrumbs around the pan.  Mix the pasta and the cheeses together with sauce( reserve 1 cup of sauce for the top)  then turn it into the pan.   Sprinkle with the diced cheese, the reserved sauce and more breadcrumbs.

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Bake in a 375 F degree oven for 40 minutes.  Let it sit for 5-10 minutes before serving.

This delicious treat sometimes has a thicker layer of crumbs around it, or is cooked in a ring pan or mold.  Be creative but keep to the traditions, there’s plenty of wiggle room there.

 

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Here’s the “moral” of this blogpost/story, especially for the most opinionated of you out there—open your mind to things that are not part of the kitchen you grew up on and see why it may be a valid authentic dish.  Until that visit to the streets of Bensonhurst, Brooklyn for the St.Rosalia Feast in the 70’s I would have said that Anelletti is NOT a Sicilian dish because my grandmother didn’t make it.  How wrong I would have been!  And when you hear this jingle from the 60’s you’ll have a WHOLE’nother idea of what that dish is:

 

 

 

 

CELEBRATING THE FEAST OF THE SEA ON SAN PIETRO DAY in SCIACCA, SICILY WITH A SPECIAL PASTA

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BENVENUTI A SCIACCA PER LA FESTA DEL MARE IN ONORE DI SAN PIETRO….Welcome to my paternal grandparents
town of their birth, Sciacca , in the province of Agrigento, Sicily…A beautiful seaside town on the South side of the island,
it faces Africa separated by the vast Mediterranean Sea.  On June 29, the Christian world honors the life of St.Peter the
Apostle and Fisherman, but in Sicily, and in Sciacca in particular, the day is more special as San Pietro is the Patron Saint
of Sicilian Fisherman.  Being an Island, and a rough and arid terrained one at that many people turn to the sea for their
jobs.  It is a celebration of the blessings the Saint provides to them, their safety, and a celebration of the treasures that
come from the sea. Anchovies, or ALICI are one of the most prolific and lucrative catches in the town…the Anchovies of
AGOSTINO RECCA are known to be some of the best in the world.  I use them exclusively and I’m very lucky that most
of the Salumeria in my area carry that brand.  They are caught and packed for export in Sciacca.  A connection to the
old country…

   In the   picture you
can see the men of the Society of San Pietro tranporting the Statue of St.Peter on their shoulders down the hill to
the harbor.  In the above picture you see them at the docks where the statue is transferred to a boat, then rowed out
into the harbor, boats filled with fisherman following it.  It then returns to the shore and the feasting begins.  The left
of the above picture shows the program of the feast.

So by now you all know my name, Peter…another Italian tradition is to celebrate the Saint whose name you bear on their particular feast day.  These are days set up by the Church to honor a saint,  Every Saint has one, and every one in Italy celebrated saying
“Buon Onomastico” and as my grandparents did, pull your ear lobe.  My wife (who is Irish and German-American) did just that
when she came home from work today.  She learned it from my grandparents years ago..another great tradition.sciaccacartoline

So my name is attached to an ancient tradition from the town my grandparents were born in.  Also, my great-grandfather  was
Pietro  di Stefano Vizzi, and my dad was Pietro Daniel Battaglia…a long line of Peters who share a tradition.sciaccaprocessone

Here comes the A FOOD OBSESSION food angle in all of this.  Thinking today about what to make for dinner and of course
I think  SEAFOOD, IT’S SAN PIETRO PESCATORE day!  No time, and the fridge is full of meat.  So, what to do?  I had some
ground veal, maybe 3/4 lb.  Then, I’m thinking anchovies, they pair so nicely with veal.  Then I said macaroni, and I have
the perfect shape for this meaty sauce, Cellentani, like a fusilli with a hole through the center.  And before you could say
A FOOD OBSESSION I came up with CELLENTANI PER SAN PIETRO..I would celebrate the flavors of Sicily in a pasta
dish.
There’s the dish…wow..it came out great and had
all the flavors I was looking for…AND it was quite festive for this special Name Day of mine!  The Cellentani pasta were
the perfect shape for this sauce, but not the most popular shape to find around the country.  When making a dish and
blogging about it, I was to be mindful that a global audience is reading this and not everything is readily available.
Fusilli or Cavatappi would be a good substitute.  Start cooking by adding 2 tbs. of olive oil to a deep and wide skillet.  Add 3/4 lb.
of ground veal, 2 tsp. of fennel seeds which you have rubbed between the palms of your hand..important step here:
this helps to release the aromatic oils which will flavor the sauce. Let the meat start to sizzle , then add 2 Anchovy
filets and mash them into the oil with a fork.  Add 1 tsp. of oregano which you rubbed between your hands to the
skillet.  Stir well.

Let this cook for 8 minutes.  Then add 2 sliced cloves of garlic, 1 tsp. of salt, some black pepper,and 2 tbs. of
fresh chopped parsley.  When fragrant,, about 3 minutes, add 1/2 glass of red wine.  Sitr well and bring it up
to a boil, then lower to a simmer.


Let this cook for 5 minutes, then add one can of paste,   1 can of San Marzano tomatoes which you have
already crushed with your hand, 1 pinch of sugar, dash of black pepper…then add 1 empty paste can
filled with water, stir, and simmer for 30 minutes. In the meantime make your pasta, I strongly suggest
the Cellentani, (Cavatappi)..or any tube pasta with ridges.  Cook al dente, and drain.  Toss with some of the finished
sauce.  One lb. of pasta will feed 4-6 people.

Now look at that special dish!!!OLYMPUS DIGITAL CAMERA

I was really happy with the flavors!
..before you start shaking your head because you don’t like anchovies, they are
integral to this dish because  A.  it’s a celebration of the Sicilian Sea, and the anchovies I’m using come from
there  B.  The flavor is in the background and it’s not a fishy flavor.  MY KIDS ATE IT, TWO PLATES EACH! and
they never knew.
Garnish this dish with fresh chopped parsley, adds the earthy notes, 1 tsp. of toasted pignoli, and a good
grating of Caciocavallo, a cheese that is imported from Sicily…you can’t go wrong with this one…
Cin-Cin to all things Sicilian…and a Happy Name Day to all Peters out there!!  This pasta will make you feel
special!!!P.S. to this blogpost which I originally blogged a few years ago..I thought it was so perfect to reblog on this June 29..however one piece of food interest that is necessary to report to you is that the most popular dish served in Sciacca on June 29 for the Festa del Mare is the Padellata di Gamberi…a large pan of sauteed local shrimp with olive oil, garlic, lemon..
However you spend the day have fun and cook something good!