Speaking of Languages…Menu 1.
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.
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…
https://foodthatsings.com/duke-duchess/
https://foodthatsings.com/home-dine-fishes-loaves/
https://foodthatsings.com/cooking-class-recipes/
- 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
- Serve with toasted breadcrumbs for a wonderful crunchy contrast.
- 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
- 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.
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.
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.
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.
Buon Appetito!
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