Sicilian Ragù | Kitchen on the Cliff with Giovanna Bellia LaMarca
This Ragù is so versatile... put it on ravioli, on gnocchi, in lasagne, in arancini... and mop up the rest with a piece of bread! I hope you enjoy my recipe, and if you make it, please share your photos and videos using the hashtag #KOCShareWithMe!
Ingredients
1/2 lb each of beef, veal and pork or 1 1/2 lbs of beef, grond
1 egg
1/2 cup caciocavallo cheese, shredded
2 garlic cloves, chopped
2 tablespoons chopped Italian flat leaf parsley
salt and black pepper to taste
2 tablespoons extra virgin olive oil
3/4 cup red wine
2 (28 oz) cans of Italian whole peeled tomatoes, crushed
1 tablespoons sugar
1 tablespoons fennel seeds
1/2 teaspoon nutmeg, preferably freshly grated
1/2 teaspoon all spice
1/4 teaspoon ground cloves
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
Classic Sicilian Meatballs (can I have the recipe)
Anne shares her recipe for the most amazingly delicious classic Italian Meatballs! This is the recipe you've been looking for!
Sicilian Grandma makes Cannelloni- Meat and Ricotta Versions -Episode #18
Sicilian Tripe Recipe: How to cook tripe the authentic Sicilian nonna style!
Don’t be afraid to cook tripe! It’s a very mild, yet incredibly delicious meat that is a good entry to Italian style snout to tail cooking. This Sicilian style is the way my family has been eating it for generations just like nonna used to make it.
Serves 4 people as an entree
Prep time: 5 minutes
Cook time: 1 hour
Ingredients:
500 grams (17 ounces) of beef tripe, cleaned and precooked
1 liter of water or chicken stock
300 grams (10 ounces) Yukon gold potato diced
Soffritto (1 carrot,1 celery stock, half an onion) pulsed in food processor
½ cup of white wine
1 tablespoon of tomato paste
Parsley and bay leaf to taste
Salt and pepper to taste
Over medium heat we’ll add the soffritto to a heavy bottom stock pot and let it sweat down for about 7 or 8 minutes before we add the garlic and the rest of the ingredients.
Once the soffritto is cooked through we’ll add the garlic. It only needs to cook for about 30 seconds so this is why we’re adding it now. Otherwise it would get bitter and really overpower the other flavors. Then we’re going to add the tomato paste. I like to saute it for a few seconds to add another depth of flavor. Only a few seconds so it doesn’t burn. Once you smell something faintly metallic like copper, then it’s done and we want to add some white wine.
Cook the wine down to a syrup almost and then we’ll cover it with water or the meat stock, bay leaf and parsley. Don’t salt it quite yet because it’s going to cook for a while. That avoids overseasoning it. Add the trip to the pot and we’ll let this cook for about 15 minutes. After 15 minutes we’ll add the potatoes. I didn’t add them right away because they’ll turn to mush in the hour that this cooks. Instead they’ll hold their shape and be nice and tender if they cook for about 40 minutes.
Sicilian Spiedini Recipe - Beef, Chicken, Fish, Or Veggies
These authentic spiedini recipes are an assortment of rolled and breaded spiedini alla Siciliana, skewers filled with either meat, fish, or veggies. They are not only chicken skewers; in Sicily, they are made primarily with beef, but also different meats and vegetables like pork, swordfish, zucchini, or eggplants. The main ingredient is cut into thin slices, coated with breadcrumbs, and rolled. These tiny delicate bites are then baked in the oven or grilled.
They can be served on a buffet table to allow the guests to try each type.
To print the recipe:
Ingredients
Beef spiedini
1 lb - 500 g lean beef Rump cover, rump stake
1 cup breadcrumbs crushed
1 clove peeled garlic cloves
1 tbsp freshly grated Parmesan
1/4 cup fresh basil or parsley leaves
1/4 cup extra virgin olive oil
1 tsp salt & pepper
Chicken spiedini
1 lb - 500 g chicken breast boneless and without skin
1 cup breadcrumbs
1 clove peeled garlic cloves
1 tbsp freshly grated Parmesan
1/4 cup fresh basil or parsley leaves
1/4 cup extra virgin olive oil
1 tsp salt & pepper
Zucchini and eggplant spiedini
2 long eggplants
2 long zucchini
1 cup breadcrumbs
1 clove peeled garlic cloves
1 tbsp freshly grated Parmesan
1/4 cup fresh basil or parsley leaves
1/4 cup extra virgin olive oil
1 tsp salt & pepper
Swordfish spiedini
1 lb - 500 g Swordfish steaks
1 cup breadcrumbs
1 clove peeled garlic cloves
1 tbsp freshly grated Parmesan
1/4 cup fresh basil or parsley leaves
1/4 cup extra virgin olive oil
1 tsp salt & pepper
What are Spiedini (0:00)
Ingredients (0:29)
Preparing the meat, chicken, or fish (0:36)
Preparing the vegetables (1:06)
Prepare the breadcrumbs (1:31)
Making the meat, chicken, or fish spiedini (1:42)
Making the vegetables spiedini (1:58)
Baking (2:26)
Serve (2:47)
Chef Steve's Steak Siciliano
Chef Steve shows you how he makes his delicious Steak Siciliano--tender breaded New York strip steak topped with various cheeses and homemade marinara!