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Speaking of Languages…Menu 1.

 

Speaking of Languages…Menu 1.

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Today I did my first ever radio interview, which encouraged a bit of nerve-wracking anticipation, but once underway, the passion took over & the animation flowed :))

Must remember to tune in. Sunshine FM 104.9 The Italian Hour, every Sunday at 8.30pm.

And from this weekend on, I am heading up Sicilian-style cooking classes at Pelican Waters, also every Sunday.

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As I’ve never taught before, I’m a bit nervous about this too…but preparation is the key I reckon & it will be awesome to share some versions of the gorgeous taste sensations experienced while in the kitchens of the Duchess of Palermo during my 3 month sojourn in Sicily earlier this year.

Feast your senses of this site www.butera28.it

And for some more stories from the inside, check out a few of these…

http://foodthatsings.com/duke-duchess/

http://foodthatsings.com/home-dine-fishes-loaves/

http://foodthatsings.com/cooking-class-recipes/

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Menu 1.
Fusilli with cauliflower, Pine Nuts & Currants
Meat Rolls, Palermitana style
Orange, fennel & black olive salad, Sicilian style
Citrus jelly with spiced strawberries
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Fusilli with Green Cauliflower (if you can get it) Pine Nuts & Currents:
  • 250g. fusilli
  • 1/2 kg. (or one head) cauliflower
  • 1/2 chopped red onion
  • 2 anchovy fillets
  • 2 tblspns. pine nuts
  • 2 tblspns. currents
  • 1/4 tspn. saffron
  • salt, pepper, extra virgin olive oil
Cut cauliflower into florets & cook in salted water about 8 mins. Transfer to bowl with slotted spoon & reserve water.
In another pan, heat oil & saute onion for a few mins, then add a few tblspns, reserved water, & let onion melt slowly rather than dry saute it.
Add anchovies & mash.
Add cauliflower with 1/2 cup of reserved water. Simmer 6-7 mins.
Meanwhile, dissolve saffron in broth. Add saffron, pine nuts & currents. Combine well.
Season, simmer another 5 mins, stir often.
The cauliflower must be very tender, almost mashed.
Bring reserved water back to boil (add more salt & water if needed) Cook fusilli until al dente.
Again, reserve 1/2 cup water, drain pasta & add sauce. Toss gently. (you may need to add some of the pasta water)IMG_6879
  • Serve with toasted breadcrumbs for a wonderful crunchy contrast.
About 1 cup of old bread with crust, crumbled.
2 tblspns. oil in pan, swirl to cover.
Stir breadcrumbs with wooden spoon repeatedly over med. heat till golden.
Cool on plate, stirring a couple of times.
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Meat Rolls, Palermitan Style (Involtini di Carne alla Palermitana)
  • 500g. beef sliced very thin, round steak is good (ask your butcher to do it)
  • 50g. boiled ham, tiny diced
  • 50g. Gruyere or Primo Sale cheese, tiny diced
  • 1/2 cup bread crumbs, tiny diced
  • 1/4 cup chopped parsley
  • 1/2 cup chopped onion
  • 1 egg yolk
  • 10-12 bay leaves
  • 1 1/2 cups fine breadcrumbs
  • 1 large onion, cut into wedges
  • salt, pepper, extra virgin olive oil
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Pound beef out thinly if needed & cut into 3″ (8cm) squares.
  • For stuffing… saute onion, take off heat & add ham, cheese, parsley, bread, salt & pepper. Combine.

Place small tblspn, stuffing on each slice, near one corner. Roll corner over, tucking edges in.

Repeat til all done. Heat oven 375*.

Oil a baking dish & sprinkle with salt. Thread 3-4 meat rolls on bamboo skewer adding a bay leaf & onion wedge between each piece.

Pour some oil into one large flat dish, & breadcrumbs into another. Dip skewers into oil then breadcrumbs, coating completely. Arrange in layer & bake 30 mins. turning after 15 mins.

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Serve with the gorgeous  Orange & Fennel Salad, & there you go!

  • Fennel bulb, cut in half lengthways
  • 2 oranges, cut in thin round slices
  • Handful of black pitted olives
  • Dried oregano, salt, pepper, extra virgin olive oil, fresh thyme.

Combine orange & fennel & arrange on platter. Scatter olives on top with simple vinaigrette with splash of olive oil& orange juice, oregano & seasoning.

Fresh thyme sprinkled on top makes this traditional Sicilian salad very special.

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Citrus Jellies with Spiced Strawberries:

Jelly:

  • 1/2 lt. freshly squeezed citrus juice
  • 1/2 cup sugar (depending on the sweetness of the fruit)
  • 10g. gelatine (5 small sheets)
  • pure sweet almond oil

Put half juice in bowl & add gelatine. Put other half in pot & add sugar, bring to boil to dissolve.

Pour hot juice into bowl & stir until gelatine is completely melted.

Lightly coat moulds with almond oil & pour jelly in.

Set in fridge a few hours. Pour some syrup around de-moulded jellies.

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Syrup:

  • 1 punnet strawberries (slice & add to plate)
  • 500g. orange juice
  • 1/4 cup sugar
  • 1 stick cinnamon
  • couple star anise
  • tspn. pink peppercorns
  • tspn. cloves

Cook all (except strawberries) until dissolved. When cold, spoon over jellies & add strawberries, maybe some mint.IMG_5845

Buon Appetito!

 

 

2 Comments
  1. Congratulations on your first radio interview. I know how you feel! I had an interview not to long ago and it was nerve racking! BTW those Citrus Jellies with Spiced Strawberries look delish!

    • Oh thanks so much Kylie, they are so simple, fresh & exotic :))
      And it’s great to know someone recognises the butterflies, but it was all in my head….thanks too, for stopping by,
      cheers Roni xx

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