A very simple Sicilian traditional recipe. In Catania they are normally prepared with fresh pork belly or horse carpaccio, alternatively you can use another type of meat as desired.
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Entries by plumastudio
On November 16, UNESCO officially proclaimed the Mediterranean diet good / heritage. This news has made me immensely happy because the Mediterranean diet is the basis of my work, my philosophy of life and my way of cooking.
Claudia, Ischia, cinnamon, apple pie, candied orange peel, walnuts, pine nuts, raisins, rum, muscovado, tobacco, licorice, Christmas, Erna, Advent time, Apfelbrot … These are the keywords of this recipe!
Simple things are the best to eat but the hardest to make!
The Neapolitan tradition wants to add the raisins and pine nuts to the meat mixture, whether the meatballs are fried or whether they are in sauce. In this period I consider the pine nuts an ingredient too expensive and reducing the quantity we would not solve the problem.
Indicative ingredients for 4 people 100g of polenta flour 300ml of water fresh chopped parsley 1 grated garlic clove 2 tablespoons of grated Parmigiano Reggiano 50g of Parmigiano Reggiano flakes salt 2 tablespoons of extra-virgin olive oil
Here is an ancient dish of Neapolitan cuisine. The scàmmaro omelette (thin-skinned in Neapolitan dialect) was born as a lean food to eat in the Lenten period. The recipe is by Ippolito Cavalcanti who, at the request of some cardinals of the time, was urged to make dishes suitable for the period of penance.
A typically Italian idea, an explosion of Mediterranean flavors with every simple bite!
For six people 1.5 kg of veal stew (neck, tender and slightly gelatinous) 1/2 wine glass of extra virgin olive oil salt pepper Half a stalk of chopped celery A spoon of chopped parsley 2 teaspoons of small leaves of piperna or alternatively marjoram