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Speaking of Languages…Menu 2.

 

Speaking of Languages…Menu 2.

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Was speaking with the gorgeous Duchess this morning, in Palermo, Sicily. Via facetime…it’s free! And we can see each other, first thing in the morning for me, last thing the night before for her.

I forgot to take my string of pearls off last night so, when she commented, we laughed that I was fit for royalty as we spoke :)) You’ve just got to love modern technology!IMG_6224

For those of you who haven’t been with me on this journey, earlier this year I was blessed to spend 3 months with the Duchess in her cooking classes in the Palazzo. Nicoletta has graciously given me permission to use her recipes….

But if you ever get the chance, jump at the opportunity to go stay there in the apartments & join in, learn, taste, absorb…it is the memory of a lifetime for many from all over the world.

Feast your senses of this site www.butera28.it

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

http://foodthatsings.com/big-girls-pants/

http://foodthatsings.com/spinach-garlic-chilli/

http://foodthatsings.com/naughty-breakfast/IMG_7951

Menu 2:

Fresh Fettucini with Toasted Walnut Sauce

Swordfish alla Ghiotta

Potato & Caper Salad, Pantelleria style

Sicilian Apple Tortepodzim1

Fresh Fettucini with Toasted Walnut Sauce:

Cook 500g. any fresh “ribbon” pasta until al dente. (Save 1/2 cup pasta water when draining.)

  • 500g. roasted walnuts
  • few gratings nutmeg
  • 1/2 tspn. cinnamon
  • 1/2 cup extra virgin olive oil
  • 1/2 cup cream
  • 1/2 cup Vin Santo (or any late harvest white wine)
  • salt & pepper

In processor, pulse walnuts to coarse texture (not paste.)

Add cinnamon, nutmeg, salt & pepper. Pulse to combine.

Mix oil, cream & wine. With motor running, pour through the feed tube until just emulsified.

Taste & correct if needed. You may want to use some of the pasta water…

Fold through pasta.IMG_7963

As divine as this sauce is tossed with just cooked pasta, it’s also fabulous to keep in the fridge to add flavour in a variety of ways. Try spoonful over roast chicken or pork. Spread on breads or crackers. Put a dollop in soups, or just add to steamed veggies.

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Swordfish alla Ghiotta:

  • 2 cloves garlic, crushed
  • 1 med onion, fine dice
  • 2 tblspns. parsley, fine chop
  • 1 celery stalk, fine dice
  • 2 cups green olives, pitted & halved
  • 1/2 cup salted capers, rinsed & dried
  • 500g. plum tomatoes, peeled & seeded
  • salt, pepper & extra virgin olive oil
  • 1 kg. swordfish steaks (2cm. thick) cut into bite size pieces

Heat oil in pan, saute onion adding some water to prevent burning.

Add celery, garlic, parsley, salt & pepper. Cook over mod heat stirring frequently til celery is soft.

Add tomatoes, olives & capers, lower heat & cook about 10 mins. stirring often.

Add swordfish & cook another 10 mins (until fish is done) over low heat. Garnish with parsley & serve hot.IMG_7959

Today we decided not to do this because we just loved the big chunk of swordfish loin & wanted to honour it’s magnificence :))

Instead, we made a Pistachio Paste to spread thickly on top of the fish, & bake in a mod.oven. Sit in some foil & pull the sides up loosely to protect the sides while baking (plus it helps keep your baking dish clean.) We reckon about 20mins. every 500g.

  • parsley & pistachios, small rough chop
  • oil, lemon juice, pink peppercorns, salt, combine & spread on swordfish. Bake.

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Potato & Caper Salad, Pantelleria Style:

  • 1 kg. potatoes
  • 1/4 cup salted capers, rinsed & dried
  • 1 tblspn. dries oregano
  • 1 red onion, thinly sliced in rounds
  • 3 tblspns. red wine vinegar
  • salt, pepper, extra virgin olive oil

Steam potatoes until done. Peel while hottish & cut into bite size pieces.
Put into bowl, let cool & add capers, onion & oregano. Dress with salt, pepper, oil & vinegar. Serve at room temp.

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Sicilian Apple Torte:

  • 50g. walnut pieces
  • 120g. melted butter
  • 1/2 kg. apples cored & sliced
  • 1/2 lemon, juice & zest
  • 150g. p flour
  • 1 1/2 tspns baking powder
  • 3 eggs
  • 250g. sugar
  • 1 tspn. vanilla essence
  • 100 mls. milk
  • 1/4 cup raisins
  • 1/8 cup pine nuts
  • 1 tblspn. brown sugar
  • 1 tspn. cinnamon
  • lots of bowls :))

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Toast walnuts about 10 mins. in mod oven. Make sure they don’t burn.

Line 23 cm. tin. Pour in a little of the melted butter & sprinkle over the walnuts.

In a bowl, mix sliced apples, lemon juice & zest.

In another bowl, whisk together eggs, sugar & vanilla. Mix in milk & rest of butter.

Add sifted ingredients & combine.

Pour half batter over walnuts in tin.

Arrange half the apples over batter & sprinkle with half the raisins.

Repeat with remaining batter, apples & raisins.

Lastly, sprinkle with brown sugar, pine nuts & cinnamon.

Bake in med. oven 1 -1 1/2 hours, covering with baking paper if browning too quickly. It should be set but still moist.

If you don’t succeed keep trying, it is so worth it!

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Buon Appetito!
2 Comments
  1. Yummy Roni, thanks for sharing xx

    • Hey Cath…thanks so much for taking the time to read & comment while you are having such an awesome adventure of your own.
      Congratulations on living the dream you talented lady…:))
      Mmmmwwaaahhh! Roni xx

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