True endives such as Escarole are believed to be native to Sicily and the Mediterranean region. Escarole is commonly included in Italian soups and often consumed on Christmas, New Years, and occasionally Easter. It is also a common ingredient in Italian wedding soup. The red Pantelleria lentils come from the small Sicilian island and bring a native touch to this recipe.

INGREDIENTS

*Organic ingredients recommended

  • Extra-Virgin Olive Oil
  • 2-3 cloves fresh garlic, finely minced
  • 1 small yellow onion, diced
  • Sea salt
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 2-3 small, ripe tomatoes, diced, do not seed
  • 1 small dried red chili, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 cup Pantelleria red lentils, sorted, rinsed well
  • 1 bay leaf
  • 4-5 cups spring or filtered water
  • 1-2 teaspoons sea salt
  • 3-4 leaves escarole, finely shredded
  • 2-3 sprigs fresh basil, finely minced, for garnish

PREPARATIONS

  1. Place a small amount of oil in a skillet, with garlic and onions, turn heat to medium.
  2. When the onions begin to sizzle, add a pinch of sea salt and sauté for 2 minutes.
  3. Transfer to a soup pot with a little more oil.
  4. Add carrots and tomatoes, another pinch of salt and sauté until shiny with oil.
  5. Add chili, cumin, and turmeric and stir well.
  6. Add lentils, bay leaf, and water, cover and bring to a boil.
  7. Reduce heat to low and cook until lentils are quite soft, about 45 minutes.
  8. Season to taste with salt.
  9. Remove bay leaf and simmer soup, uncover for 3-4 minutes.
  10. Stir escarole and basil into soup and serve immediately.

Source:

http://www.onegreenplanet.org/vegan-recipe/sicilian-family-roots-four-delicious-italian-vegan-recipes/
http://www.specialtyproduce.com/produce/Escarole_533.php

“Torta di Verdura” meaning vegetable pie is common throughout Italy, but specific ingredients are used for versions from different regions. Interestingly, in rural areas around Sicily, sugar is often added. This Sicilian vegetable pie includes the locally produced ricotta cheese as well as sweeter notes with cinnamon, nutmeg, and currants.

INGREDIENTS

*Organic ingredients recommended

Filling:

  • ½ cup Extra-Virgin Olive Oil
  • 2 large onions, chopped
  • Salt to taste 
  • 6 garlic cloves, squashed
  • ¾ to 1 cup coarse breadcrumbs
  • 2 eggs, lightly whipped with a fork
  • ½ cup currants 
  • ½ cup toasted pine nuts 
  • Pinch ground nutmeg 
  • 2 cups ricotta cheese

Pastry Crust:

  • Approximately 3 cups plain flour 
  • ½ teaspoon salt 
  • 1 teaspoon sugar 
  • ½ cup Extra-Virgin Olive Oil
  • ¾ cup cold water
  • 2-3 egg yolks

PREPARATIONS

Filling:

  1. Remove any bruised or brown leaves and cut off the tough stem ends.
  2. Separate the bunches into leaves, wash and tear some of the bigger leaves into smaller pieces (so that they cook quicker and fit into the pan better).
  3. Cook the leaves by either steaming them in a pan and only using a little water or by adding them to about 3 cups of salted boiling water (as is the traditional Italian method for cooking verdure).
  4. Stir regularly and ensure that the vegetables do not stick to the bottom of the pan.
  5. Cover and cook over medium heat until softened, about 10 minutes.
  6. Drain well and leave in colander until ready to use.
  7. Heat the Extra-Virgin Olive Oil in a large saucepan, add garlic and stir until the garlic has flavoured the oil.  Removed and discard the garlic from the oil.
  8. Add the onion and stir until softened.
  9. Squeeze any remaining moisture from the greens before adding them to the pan, then taste for salt, adjust and toss them into the pan in the flavoured oil.
  10. Reduce the heat to low and cook, stirring occasionally, for about 5-10 minutes.
  11. Let cool and set aside.

Pastry Crust:

  1. Combine in a large bowl or on a slab with the flour, sugar, and salt.
  2. Drizzle with the Extra-Virgin Olive Oil and lightly rub quickly with your fingers until the mixture is crumbly.
  3. Make a well in the center, work in some of the water, adding more water as needed, until the mixture begins to hold together and form soft dough.  
  4. Knead for 2-3 minutes until the pastry feels elastic.
  5. Shape into a ball, wrap it in plastic film and let it rest in a cool place for at least 60 minutes before rolling out.

To Assemble Crust:

  1. Preheat the oven to 190°C
  2. Butter a deep spring-form pan (22.5cm round and 6.0 deep) with Extra-Virgin Olive Oil.
  3. Divide the pastry into 2 parts; roll out one slightly larger than the other to line the bottom and the sides of the dish.  Make the edge about 1cm higher than the edge of the tin.  
  4. Fit the dough into the prepared well buttered pan, pressing it against the sides and letting the excess dough hang over the edge (about 3cm).
  5. Prick the pastry and place it in the fridge until the filling it ready.
  6. Roll out the remaining dough and cut the pastry into strips.

Prepare the Filling:

  1. Drain and squeeze out as much liquid as possible.  Add eggs, currants, pine nuts, nutmeg, and ricotta.
  2. Sprinkle the breadcrumbs over pastry in the pan.
  3. Cover the filling with strips of pastry: start with the longest strips and lay in a cross shape across the center of the pie.
  4. Alternate horizontal and vertical strips until you have covered the cake with a lattice (or weave them in an over and under pattern).
  5. Press the ends of the strips firmly to the lip of the pie and then fold in on itself.
  6. Bake and cook until the top is golden and the pastry has detached itself from the side of the tin.  This may take about 45-60 minutes.
  7. Allow to rest in the tin for 8 minutes on a wire rack before releasing it.

Source:

https://allthingssicilianandmore.com/tag/italian-vegetable-pie/

https://www.recipelion.com/Holidays/Torta-di-Pasqua-Vegetarian-Sicilian-Easter-Pie

Caught with the trawl method using nets known as “reti da posta,” representing the most ancient and traditional fishing equipment in Sicily, mullets are one of the most traditionally served fish in Sicily.  Also known as “Goatfish” or “trigle” in Italian, any country around the Mediterranean and southern Europe highly esteems the red mullet and the meals created with it.

INGREDIENTS

*Organic ingredients recommended

  • 200 grams cherry tomatoes
  • 8 red mullets (ready to cook, about 140 grams)
  • Salt & pepper to taste
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 shallots
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • 3 tablespoons caperberry
  • 2 tablespoons black, pitted olives
  • 200 milliliters dry white wine
  • 2 sprigs oregano
  • 1 sprig flat-leaf parsley
  • 3 tablespoons oregano (for garnish)
  • 4 cups orzo

PREPARATIONS

  1. Prepare orzo according to directions on packaging.
  2. Rinse, drain tomatoes, and set aside.
  3. Rinse fish, pat dry, slightly score skin, and season with salt and pepper.
  4. In a frying pan, fry fish in hot oil until golden-brown on both sides.
  5. Remove and keep warm.
  6. Peel and chop shallots and garlic.
  7. In a frying pan, sauté shallots and garlic with pine nuts.
  8. Add capers, olives, and tomatoes then deglaze with white wine.
  9. Season with salt and pepper and simmer over medium heat, about 5 minutes.
  10. Rinse herbs, shake dry, and finely chop leaves.
  11. Mix herbs with sauce.
  12. Return fish to pan and let stand for 2 minutes.
  13. Serve fish warm over orzo and garnish with fresh oregano leaves.

Sources:

http://www.abcomunicazioni.it/content/progetti/sicilianfishontheroad/en/un-po-di-storia/viaggio-nei-saperi-e-nei-sapori-del-pesce-in-sicilia-6.html

https://allthingssicilianandmore.com/trigle-red-mullet-and-orecchiette-pasta/

https://eatsmarter.com/recipes/sicilian-style-red-mullet-with-capers

In Sicilian tradition, lamb is considered as a traditional meat dish especially for the celebration of Easter. In the Christian tradition lamb is a symbolic animal that represents the sacrifice of Jesus. But already in the old Testament, lamb was associated with Passover.

INGREDIENTS

*Organic ingredients recommended

  • 4 pounds lamb shoulder chops cut 2 inches thick
  • Salt & pepper
  • ¼ cup Extra-Virgin Olive Oil
  • 2 cups diced red onion
  • 4 cloves garlic, minced
  • Pinch of saffron
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 cup coarsely chopped fresh mint

PREPARATIONS

  1. Season chops generously with salt and pepper.
  2. Put Extra-Virgin Olive Oil in a wide deep skillet over medium-high heat.
  3. Lightly brown lamb on both sides, then remove and set aside.
  4. Lower heat to medium, add onion to pan, and season with salt. Cook, stirring until softened and lightly colored, about 5 minutes.
  5. Stir garlic, saffron, and tomato paste into onions and cook for 1 minute.
  6. Add wine and simmer for 2 minutes, then return lamb to skillet.
  7. Add 4 cups water, just to cover meat, and bring to a boil.
  8. Put on lid, turn heat to low and simmer gently for about 45 minutes, until quite tender.
  9. Remove lid and raise heat to a rapid simmer. Simmer until juiced have reduced by nearly half and sauce has thickened somewhat.
  10. Taste and adjust seasoning.
  11. Just before serving, reheat and stir in chopped mint.
  12. Serve and enjoy!

Sources:

https://cooking.nytimes.com/recipes/1015118-sicilian-lamb-spezzatino-with-saffron-and-mint

https://www.sensibus.com/deli/recipes/messina-style-lamb-sicilian-easter-recipe

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