Polpette di Finocchietto
Polpette di Finocchietto
wild fennel fritters with pecorino
INGREDIENTS
6c. wild fennel fronds, picked from stems, boiled, squeeze-dried
1 large red onion, finely diced
2 eggs
3/4c. breadcrumbs
1/2c. grated pecorino cheese
1/4c. small dried raisins or currants
pinch of peperoncino
1T wild fennel seeds
sea salt and black pepper to taste
3c. vegetable oil to deep fry
PROCESS
Prepping the wild fennel is the most time consuming part of this recipe. Pick the soft fronds for the polpette, and discard the thick tough stems. Wash the greens thoroughly in a salad spinner then blanch in boiling salted water for about 15 minutes until softened. Squeeze all of the water from the wild fennel, blot on paper towels, or place it again into the salad spinner to remove as much moisture as possible. In a small food processor or with a chefs knife, chop the fennel greens finely and place in a large mixing bowl. Add the diced red onion, two eggs, parmigiano cheese, raisins and wild fennel seeds. Season with a pinch of peperoncino red chili flakes, sea salt and black pepper. Mix to combine and add the breadcrumbs as needed to hold it all together. You should be able to form small “meatballs” that are not too sticky but will hold their shape. Continue making your polpettine with the remaining mix.
In a wide sauce pan, heat at least 2-inches of vegetable oil over medium heat. There must be enough oil to deep fry. It will actually help keep them from becoming greasy if you use more oil and allow the food to float. When a small test piece sizzles in the oil, we are ready to fry!
Carefully place enough polpettine into the hot oil so they can float around without being too crowded. This recipe will make about 30 small balls and depending on the size of your pan you can probably fry 10 at at time. When they become a darker shade of green and you can tell by touching them with a metal spider tool that there is a crisp shell, they can be removed. Let the oil drain off over the pan before moving them to a paper-lined tray to blot off and absorb the additional oil. Continue with the next batch and let the polpettine cool slightly on the paper.
Notes from the Chef:
Finocchietto selvatico has a particular savory, earthy, anise or licorice-like flavor that screams “Sicily”. It’s found growing along the side of the road all over the Sicilian countryside during winter and springtime. Wild fennel is most commonly used in the “pasta con le sarde” dish with saffron and sardines. Fennel and wild fennel are different plants, although they come from the same family. Fennel is the more common white bulb that is served raw in salads while the wild fennel is a bright green flowering Mediterranean plant with fluffy fronds, similar to the little sprouts you usually see growing out of the top of a fennel bulb.
So, we all know that everyone loves a meatball! Polpette — or small polpettine in this case, are perfect bite-sized snacks to serve when you have friends coming over and need a little something to nosh on. They are always a hit with the kids as well! Try this simple vegetarian recipe for wild fennel meatballs or feel free to substitute any leafy green like Tuscan kale, frozen spinach or chopped swiss chard if wild fennel greens are not available.
Like most meatballs, there needs to be something added to the mix that will help hold them together. We are using breadcrumbs, grated cheese, and egg to bind them. It could even be made gluten-free with rice/cornflour breadcrumbs. Like many traditional Sicilian recipes, we’re playing with sweet and savory flavors here. The addition of the dried raisins helps to balance the savory and salty notes of the fennel and parmigiano. With a little dash of freshly grated pecorino on top, you’ll have that snowy feeling even if the sun is still shining wherever you may be this winter.
Read the original recipe on MHz Choice network’s website. Photos by Alberta Cuccia. ©2019 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Pasta with Turnip Greens
Recipes from the Dreams of Imma Tataranni
Orecchiette Pasta with Turnip Greens — Pasta con Cima di Rapa
Written by Linda Sarris, Photos by Pietro Motisii
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
In Italy, every pasta shape has a name that might vary slightly from town to town (or depending on its size) and a sauce or garnish that goes with it. Pasta shapes and even the kind of dough they are made of are regional. In the northern part of Italy, they will make pasta dough with flour and eggs but in the south they will be made only with flour and water. Stuffed pastas like tortellini need the eggs to give them the elasticity to be rolled out thinly and stuffed with a filling, while an eggless pasta dough such as orecchiette, can stand alone.
Depending on their shape, there are sauces that go well with them. Something with a tube like rigatoni or a shell shape like conchiglioni are used to scoop up thick tomato sauces or ragù. The authentic pairings are recommended because they are tried and true — and just make sense. However, most food lovers and chefs often want to think outside of the box and make pasta dishes in their own way.
In the southern Italian region of Puglia and also in Basilicata, where our Imma Tataranni – Sostituto procuratore series is based, the most typical pasta dish you’ll encounter is orecchiette con cima di rapa. Orecchiette simply translates to “little ears” and they are made with durum wheat semola flour or sometimes with an ash-colored flour known as grano arso.
There is the age-old question in translating Italian recipes to English. What exactly is cima di rape? Botanically speaking, it is brassica rapa known commonly as a turnip green. Luckily, you’ll be able to substitute in another bitter green that might be available depending on where you live.
Notes from the Chef:
When sourcing your ingredients, traditionally turnip greens would be used in this preparation. Broccoli rabe can be the best available option if you need to make substitutions.
Making the orecchiette by hand is a true art form here in southern Italy. It will take lots of practice to get the dough to the right consistency and the “little ears” perfectly shaped. If you want to go all out, make the orecchiette pasta by hand, but in a pinch, just use a dry pasta substitute and plan on about 100g (about 4 oz.) of dry pasta per person for a first course dish.
I opted to purée a small portion of the greens with an immersion blender with additional olive oil to give the sauce a bit of a creamier texture and also finish the dish with a bit of grated cheese although these are not necessary or typical steps. Also, a cube of good quality butter at the end can be a great addition although southern Italian purists will frown upon this as well. Sometimes a toasted breadcrumb will be sprinkled on top for an extra bit of crunch.
RECIPE: Pasta with Turnip Greens — Orecchiette con Cima di Rapa
Serves 5
Ingredients:
500g dry or fresh orecchiette pasta
3 bunches of cima di rapa or broccoli rabe (about 6 c. of greens), washed and chopped
2 oil-preserved anchovy fillets
high-quality extra virgin olive oil
1/2 c. grated pecorino cheese
sea salt
black pepper
optional peperoncino dried chili pepper, to taste
Handmade pasta:
4c. durum wheat semola flour
1c. warm water
Process:
Handmade orecchiette:
Place the flour directly on a flat surface or in a large mixing bowl. Make a well in the center and add about half of the warm water (as hot as you can handle) to begin. With a fork or your fingertips, begin to mix the water into the edges of the flour without breaking the outer wall of your well. Gradually incorporate the flour into the center well until all of it has been added. If you need to add more water, just add a little bit at a time. The strong dough should start to come together into a mass but not be sticky at all. This pasta recipe will require some kneading so do a little light stretching and get to work. Keep kneading until you have a firm dough that has only a bit of elasticity. It will be much tougher than a Northern Italian-style dough that is made with eggs. Wrap in plastic wrap and rest for 20 minutes to one hour.
Cut the pasta dough ball into quarters then roll out each piece into a round log. Using a butter knife, slice the pasta into 1/2-inch coins, like you would do with gnocchi. For each piece, hold your knife firmly and drag the rough end of the blade over each piece to stretch it out into an oval. The torn ridges that appear on the inside will get flipped over your thumb to the outside of your “little ear” shaped cup. These are the flavor-savors that will help orecchiette pasta pick up the sauce. Lay the orecchiette in a single layer on a kitchen towel lined tray and let them dry for 45 minutes to 1 hour.
Bring a large pot of heavily salted water up to a boil for the cima di rapa. We’ll be using the same pot to cook the greens and then the pasta. If you let it boil down for too long between batches, add additional water and bring it back up to a boil for the pasta. If the water gets too low, it will become overly salty, so it’s best to work quickly or make sure you fill it back up with additional unsalted water before cooking the pasta.
Blanch the greens in the water for a few minutes until they become a bright green color and the stem parts are tender. Strain the greens out of the water with a kitchen spider or slotted spoon but do not discard the water. Place the greens into a warmed sauté pan with two tablespoons of extra virgin olive oil over medium heat. Toss lightly and check the seasoning and add some cracked black pepper and optional peperoncino hot chili flakes. Add the oil-preserved anchovies (or skip this step) and let them melt into the oil and cook with the greens. At this point, if you want to puree any of the greens, this will help make a saucier dish but as noted above, southern Italian purists will certainly not be doing this step. If using dry pasta, turn off the heat under the greens while the pasta cooks since it will take much longer than a freshly made pasta.
In the pot of boiling water, carefully add all of orecchiette at once. Give it a very light stir and let it boil until al dente. Fresh pasta will only take a few minutes to cook while a dry pasta can take anywhere from 6 to 15 minutes. Check the package first, and subtract one minute for ideal cooking. Check it with a sample taste and cook a bit longer if necessary. The general Italian rule for cooking pasta is that you never throw away all of the water by dumping the pot into a colander over the sink (unless there is a bowl underneath to catch some of the run-off). Always save a little bit of the cooking water just in case you need to add it back into the sauce. The starches released from the pasta while cooking can help thicken up your sauce.
Place the strained orecchiette into the sauce pan with the greens. Toss to coat evenly and add additional extra virgin olive oil and a splash of cooking water to finish the dish. Serve immediately and top with a bit of grated cheese. Pecorino, parmigiano or can work well with this dish, but be careful with your seasoning because the cheese will add another layer of saltiness. Buon Appetito!
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Pietro Motisi ©2021 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Oven-Baked Lamb and Potatoes
Recipes from the Dreams of Imma Tataranni
Oven-Baked Lamb and Potatoes — Agnello alla Lucana
Written by Linda Sarris, Photos by Pietro Motisii
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Whether we’re right in the middle of a big meal or thinking of the next dish we want to cook up, food plays a central role in conversations all over Italy, and most likely in your families as well. Agnello al forno, a roasted lamb recipe, is mentioned in the dreams of Imma Tatarrani that she describes to Alessandro Vitali in season 1, episode 6.
The region of Basilicata in southern Italy, where our Imma Tataranni program is based, was known by the name Lucania during the years 1932 through 1947. You’ll be able to recognize recipes from this region will often be described “alla Lucana”, meaning that they are going to be cooked in the style of this area.
We are using a fresh white breadcrumb known in Italy as “mòllica” which comes from the center of the bread and not the outer crust. Feel free to use any breadcrumbs you can get your hands on or omit this step completely to make a gluten-free Celiac-friendly version and it will be just as tasty.
Test out our comforting southern Italian Agnello alla Lucana recipe this winter while you catch up on the full first season of Imma Tataranni – Sostituto procuratore on MHz.
RECIPE: Oven-Baked Lamb and Potatoes — Agnello alla Lucana
Serves 4
Ingredients:
8 lamb chops and ribs, two pieces per person
2 small red onions, peeled and thinly sliced
1 lb. potatoes, peeled and roughly chopped/sliced
high-quality extra virgin olive oil
1/2 c. white wine
4 cloves of garlic, peeled and roughly chopped
1/3 c. breadcrumbs
sea salt
black pepper
fresh rosemary
Process:
In a mixing bowl or roasting pan, marinate the lamb pieces for at least 30 minutes. Toss the lamb with extra virgin olive oil, garlic, rosemary, salt and pepper and set aside. This process can be prepped the night before and left covered with plastic wrap in the refrigerator.
Preheat the oven to 375°F/190°C. Line a roasting pan with parchment paper and start with the pieces of potatoes as a base. Toss with extra virgin olive oil, salt and pepper. Nestle the sliced onions, marinated lamb, garlic and additional fresh rosemary sprigs on top. Drizzle with the 1/2 cup of white wine and an additional dose of extra virgin olive oil. Sprinkle the breadcrumbs evenly over the top of everything and cover tightly with aluminum foil.
Roast the lamb for 30 minutes covered with the foil. Then, uncover and cook for an additional 30 minutes to brown the top. The marinated lamb will slowly cook and release juices to cook the potatoes and onions all the way through and create it’s own juices that will become the sauce.
Remove from the oven and check the doneness of the meat. Depending on the size of the pieces, it might need additional time in the oven, especially if you substituted a larger cut of lamb like a boneless leg or lamb shank. The breadcrumbs will make a nice crust on top. Serve right away with a bit of the pan juices.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Pietro Motisi ©2021 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Fava Bean Purée with Bitter Greens
Recipes from the Dreams of Imma Tataranni
Fava e Cicoria — Fava Bean Purée with Bitter Greens
Written by Linda Sarris, Photos by Pietro Motisii
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Here’s another dish from the dreams of Imma Tataranni. In season 1, episode 6, Imma fires off an extensive list of dishes from her recurring dream and of course this classic southern Italian staple was included. Fava e cicoria is a traditional, economic and simple dish. This extremely flavorful recipe is a guaranteed crowd pleaser. It can be served as a contorno side dish or even as a delicious and hearty vegan starter with some toasted bread.
Fava e Cicoria is a smooth broad bean purée topped with sautéed chicory, typical all over the regions of Basilicata and Puglia. If you’re having trouble finding chicory, try substituting with any kind of leafy greens. Dandelion greens, escarole, Tuscan kale or even radicchio will work well in a pinch.
When making a dish like this with such few ingredients, it is important to use the best quality products you can find. A new harvest cold-pressed extra virgin olive oil will make a big difference and bring all of the flavors together when you garnish the platter at the end.
Notes from the Chef:
Make sure you buy peeled and dried fava beans, you’ll recognize them split in half and with a light pale yellow color. If they are a shade of deep brown-green, that means they still have the skin on. You do not want to use whole favas with the skin on because it will be tough and the finished purée will be discolored and slightly bitter.
If you want to use fresh fava beans in springtime, this is not traditional but it can be a delicious alternative. Fresh favas must first be plucked from their pod and then each individual bean will have to be peeled before using. Time consuming and tedious, yes — but worth the effort.
RECIPE: Fava e Cicoria — Fava Bean Purée with Bitter Greens
Serves 4
Ingredients:
1 c. peeled and dried favas (broad beans), soaked overnight in water
2 small red onions, peeled and thinly sliced
3 c. chicory greens, washed and stems trimmed
a healthy glug of high-quality extra virgin olive oil
water
sea salt
freshly ground black pepper
peperoncino dried chili pepper, to taste
Process:
After the fava beans have been soaked overnight, drain and rinse off any frothy foam that they might have given off. In a wide soup pot, sauté the onion and optional chili pepper over medium-low heat with at least 4 tablespoons of high quality extra virgin olive oil. Stir the onions and let them “sweat” for five minutes before adding in the fava beans. Coat the beans in the olive oil by stirring first before adding the water.
Cover the bean and onion mixture with enough water to double the quantity in the pot. This can be at least a few inches of water above the level of favas. Bring to a boil, and then lower the heat and let it simmer, uncovered. In the meantime, bring another pot of salted water up to a boil for the chicory greens.
Let the favas simmer and stir them now and again until they breakdown into a hearty stew-like texture. This will take anywhere from 30 minutes to an hour depending on the size of your beans and how high you set the burner’s flame. It’s better to cook them “slow and low” to make sure it does not stick to the bottom of the pan or burn. Once the fava mixture is cooked through, turn off the heat and work on the greens.
Blanch the bitter greens in salted boiling water for a few minutes until they become a bright green color and the stems are no longer tough to bite through. Strain the greens out of the water and place them into a warmed sauté pan with a tablespoon of olive oil over medium heat. Toss lightly and let them burn off some of the extra cooking water. Check seasoning, remove from the sauté pan and set aside.
You can adjust the thickness of the favas by straining the larger pieces of beans from the pot before putting them into a food processor to make the smooth hummus-like purée. Include some of the cooking liquid to get the purée to your preferred texture. At this point, add salt to taste. It will probably take more salt than you might think to properly season this dish. Pour the purée into your serving platter and garnish with the double-cooked greens, freshly ground black pepper, additional chili pepper flakes and a healthy glug of high-quality extra virgin olive oil on top.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Pietro Motisi ©2021 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Deep Fried Hyacinth Bulbs
Recipes from the Dreams of Imma Tataranni
Lampascioni Fritti — Deep Fried Hyacinth Bulbs
Written by Linda Sarris, Photos by Pietro Motisii
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
In this recipe batch, we’re cooking up four recipes pulled from the dreams of Imma Tatarrani. In season 1, episode 6, she lays down therapy-style on the office couch of her Chief Prosecutor and recounts that “For the past few days, I’ve dreamed of something that torments me. I cook the whole morning to make a delicious meal for my husband and myself.” She goes on to describe a comprehensive list of dishes that they stuffed theirselves with. While Pietro is knocked out in a food coma on the couch, she quietly sneaks off to the refrigerator to devour everything else before being caught red-handed by her neighbor.
One of these dishes that you might not be familiar with is “lampascioni fritti”. Lampascioni are grape hyacinth bulbs, traditionally found only in southern Italian cooking. In the regions of Basilicata, Puglia and Calabria, you’ll find lampascioni in the outdoor markets, alimentari delis, or served fried for an aperitivo snack in a homestyle trattoria.
Notes from the Chef:
Since lampascioni are an extremely regional ingredient, unfortunately, they can be very difficult to source. We’ve made some adjustments to make this recipe a bit more internationally-friendly by using a pickled version. These “lampascioni sott’olio” have been preserved and sold in a jar along with oil (usually a mild vegetable/seed oil), garlic and chili pepper that you can more easily order online or possibly find in a specialty Italian grocery store. As a last resort, try substituting the lampascioni with tiny peeled cipollini pearl onions.
If you’ll be using the pickled version, a sprinkle of flakey sea salt will be enough to finish off this antipasto dish. When using fresh pearl onions, maybe add a squeeze of lemon and a sprinkle of salt after they are done frying. Traditionally the lampascioni fritti you’ll find in Italy will be made with fresh bulbs, not the preserved ones.
RECIPE: Lampascioni Fritti - Deep Fried Hyacinth Bulbs
Serves 4
Ingredients:
1 c. lampascioni
1 bottle of ice cold beer, or substitute with sparkling water
1 c. flour
12 oz. vegetable or seed oil to deep fry
sprinkle of salt
Process:
Prep the pickled lampascioni by straining them from the oil and blotting dry on a paper towel. Discard any additional garlic or chili peppers that might be in the jar. Start by heating the frying oil in a wide sauce pan over medium-low heat. It should not be so hot that it starts to smoke, we want to deep fry the lampascioni so make sure there is enough oil that they will be able to float in the oil and not sit at the bottom of the pan. This helps to make a healthier and crisp product, because the lampascioni will get a golden crust but not absorb too much additional oil. More oil in the pan actually makes for a less greasy fried product.
While the oil heats up, start with the beer batter. In a mixing bowl, add the flour and begin whisking in the cold beer. Depending on what type of flour you use, the hydration will be vary so just eye-ball it and add enough liquid to make a thick pancake-like batter consistency. Coat the lampascioni in your beer batter mixture then carefully place them into the sauté pan. The secret to deep frying is to shock the cold items in hot oil. After about one minute, gently move them around in the pan to get a crust on all sides. Once they become golden brown, remove with a kitchen spider tool or slotted spoon and let them rest on paper towels or recycled brown market paper. Serve warm and pair with a dry mineral-rich glass of white wine.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Pietro Motisi ©2021 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Baked Zucchini with Breadcrumbs
Dishes from Imma Tataranni’s Kitchen
Zucchine Gratinate — Baked Zucchini with Breadcrumbs
Written by Linda Sarris, Photos by Luisa Misseri
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Italian side dishes or “contorni” usually consist of sautéed seasonal greens, salads or roasted vegetables that go along with a main course. Generally the vegetables are served after a portion of pasta to help amp up a small serving of grilled or roasted fish or meat.
Fresh zucchini are in season during the summer and fall but if they are grown in greenhouses, they’ll be available all year round, and can be used in a variety of ways whether you want to fry them, shred into crisp salads or roast in the oven. The small green zucchini we will use for this recipe are easy to find in any country but here in Italy they are known as “zucchine genovese”.
Special homestyle dishes frequently pop up in Imma Tataranni’s mystery series. In Episode 4, Imma was at home preparing her suitcase for an out of town work trip to investigate the suspicious death of the Honorable Luigi Lombardi’s lover. Of course Imma’s mother-in-law stopped by the house to make sure her darling son would have food to eat while his wife was away. Always prepared and whip-smart, Imma reassured them both that she had already stocked the fridge with Pietro’s favorites, including a lasagna, some scamorza cheese, an eggplant parmigiana and this Zucchine Gratinate dish.Recipe: Lagane e Ceci
Notes from the Chef:
When selecting produce in your market or grocery store, make sure to pick the straight, slim and dark green zucchini as opposed to the oblong squash-shaped ones; since these will have more seeds and a higher water content. Check that the zucchini are not bruised or scraped in any way. Since you do not need to peel them, make sure they are washed and dried properly before slicing for this recipe.
The grated cheese and breadcrumb mixture contributes to the flavor and texture combination of this dish. Pay attention to how much salt you need to add to the mixture since the grated cheese you use might be salty enough that you do not need to add any more. Taste a pinch of the breadcrumb mixture before breading the zucchini and adjust with salt and pepper if necessary.
RECIPE: Zucchine Gratinate — Baked Zucchini with Breadcrumbs
Serves 4
Ingredients:
6 small green zucchini, cut lengthwise in 1/4-inch slices
1/4 c. extra virgin olive oil
1/2 c. breadcrumbs
1/4 c. grated pecorino or Parmigiano-Reggiano cheese
fresh rosemary, picked from the stem and roughly chopped
zest of 1 lemon
black pepper + sea salt to taste
Process:
Thinly slice the zucchini and toss in a big bowl with the extra virgin olive oil. In a separate bowl, prepare the breadcrumbs with the grated cheese, chopped rosemary, lemon zest, freshly cracked pepper and a sprinkle of sea salt. Coat both sides of the zucchini slices with the breadcrumbs and press the mixture into each piece to form a nice crust. Line a sheet tray with baking paper and coat with a light drizzle of extra virgin olive oil to prevent the zucchini from sticking to the pan. I prefer to use baking paper instead of aluminum foil since the foil tends to rip more easily when scooping the cooked vegetables off when they are finished.
Lay the breaded zucchini pieces close together on the baking sheet without overlapping. Bake the zucchini in a pre-heated oven at 180°C/350°F for about 10 minutes until the outside is well toasted to a golden brown color and the zucchini are cooked all the way through. Serve right away to preserve their crisp texture.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2022 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Luisa Misserii ©2020 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Aceto Balsamico Tradizionale
Had a great time recipe testing this winter. Radicchio salad with 20-year Aceto Balsamico Tradizionale from Aceto Venere Nera, walnuts, chives and rucola.
Typical products such as the Aceto Balsamico Tradizionale are the result of a great love for the Emilian land and centuries-old traditions.
photo: Pietro Motisi | www.pietromotisi.it
photo: Pietro Motisi | www.pietromotisi.it
Recipe: Handmade Pasta with Chickpeas, Garlic and Chili Pepper
Dishes from Imma Tataranni’s Kitchen
Lagane e Ceci — Handmade Pasta with Chickpeas, Garlic and Chili Pepper
Written by Linda Sarris, Photos by Luisa Misseri
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Although most Italians commonly eat dry pasta at lunchtime, a fresh handmade pasta will always be a special treat. In northern Italy, the fresh pasta is made with eggs, which gives it that beautiful bright yellow color and aids in the elasticity to stretch out the dough for stuffed pasta like tortellini. In southern Italy, fresh pasta is typically made only with flour and water. The most common shapes being cavatelli and orecchiette. In most of Italy’s poorer regions, such as Basilicata or Calabria, their traditional recipes come from the “cucina povera” school of thought, always working with low-cost ingredients like beans, vegetables and very limited quantities of meat, eggs and cheese.
The recipe we’re featuring today is Lagane e Ceci, a hearty but exquisite vegetarian and vegan handmade pasta dish with chickpeas, garlic, tomato and chili pepper.
Lagane e Ceci is a regional recipe highlighted in yet another one of Imma Tataranni’s daughter’s noneducational but always entertaining online cooking videos. While Valentina prepares this handmade pasta dish with chickpeas, she checks in with her Nonna for a little background story on the dish. Valentina explains that the Lagane e Ceci is also referred to as the “bandit’s dish” and when asking her Nonna why they would call it that, the lighthearted but blunt reply was merely, “because the bandits ate lagane and chickpeas”. Whether this story is true or not, we’re sure you will enjoy it.
Notes from the Chef:
Cover the dry chickpeas with cold water and let them soak at room temperature overnight. The importance of cooking your own chickpeas (instead of using a ready to use canned version) is that the liquid from the chickpeas will be used instead of broth to help make the sauce for this pasta dish. I also like to take a half cup of chickpeas and puree them in a food processor with a bit of the liquid to add a creamier element to the sauce.
Recipe: Lagane e Ceci
Serves 4
Ingredients:
4 c. finely ground semolina flour (400g)
1 c. hot water
1 c. dried chickpeas, soaked overnight in water
extra virgin olive oil
1 onion, chopped
14 oz. can of whole peeled tomatoes
3 cloves of garlic, peeled and chopped
1 small red chili pepper
black pepper
sea salt
fresh thyme or marjoram
Process:
Begin with the chickpeas since this step will take about 45 minutes. Drain your soaked chickpeas and place them in a large sauce pan. Add cold water until you have twice the volume of the chickpeas and bring to a boil. Turn the heat down to a simmer and let the chickpeas cook for about 45 minutes until tender.
While the chickpeas cook, start working on the pasta dough. On a flat surface, mound the semolina flour and salt. Make a well in the center and add about half of the hot water to begin. With a fork or your fingertips, begin to mix the water into the edges of the flour without breaking the outer wall of your well. Gradually incorporate the flour into the center well until all of it has been added. If you need to add more water, just add a little bit at a time. The dough should start to come together into a soft mass but not be sticky at all. Knead the dough, gradually adjusting the flour and water until you have a firm dough that has a bit of elasticity. Wrap in plastic wrap and rest for 20 minutes to one hour.
As the chickpeas finish cooking and the pasta rests, make the sauce for the pasta and bring a separate pot of heavily salted water up to a boil for the pasta. Start by sautéing the onion, garlic and chili pepper on low heat with a few tablespoons of extra virgin olive oil. Stir to make sure the onion and garlic do not burn and continue cooking until the onions soften and become translucent. At this point if the chickpeas are ready, add them into the pot and cover with a ladle or two of the chickpea cooking liquid. Bring it up to a boil and add the whole peeled tomatoes, carefully squeezing each one before adding it to the pot to release the delicious juices inside. Lightly mash the chickpeas with a wooden spoon while cooking so they can slightly break down into the sauce. If you want to puree a small portion, this will also make the sauce creamier. Season to taste with salt and pepper at this point.
Make your rough-cut noodles by hand by rolling out the pasta dough with a kitchen rolling pin. Lightly cover your work area with a sprinkle of flour and divide the dough into four parts. Begin rolling out one small piece of dough as thinly as possible into a long rectangular or oval shape. The beauty of this pasta is that it is not perfect and even a beginner will be able to make a great product. With a sharp knife or rolling pasta wheel cutter, slice the dough into long strips about as wide as your thumb. Toss with additional flour and place them on a flour-dusted kitchen towel-lined tray. Work on the other pieces of dough and check on your pasta sauce and the pot of boiling water.
When the pasta is ready and the water is at a rolling boil, pick up the kitchen towel and carefully pour the fresh pasta into the water. It will only take a few minutes to cook and the pieces of pasta will float to the top. Check that they are perfectly al dente and by using a wide spider or sieve, pull the pasta from the water and place right into your pot with the sauce. Softly stir everything together while making sure not to move the pasta around too harshly. Remove the chili pepper before serving and garnish the dishes with a drizzle of extra virgin olive oil and fresh herbs. Serve right away, pasta waits for no one.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2021 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Luisa Misserii ©2020 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Basilicata-Style Ratatouille
Dishes from Imma Tataranni’s Kitchen
Ciambotta — Basilicata-Style Ratatouille
Written by Linda Sarris, Photos by Luisa Misseri
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Ciambotta is a delicious recipe to pair with meat or fish. It can be served as a side dish or even as a sumptuous topping for bruschetta. Reminiscent of a French ratatouille or Sicilian caponata, this traditional tomato-based cooked vegetable dish is common in the Italian region of Basilicata. It is a versatile recipe that can be prepared with whatever you find available, most commonly made in summertime with colorful bell peppers, eggplant, potatoes and celery. The best part is it can easily be prepared ahead of time and it will taste even better the next day.
Imma Tataranni’s daughter Valentina and her grandmother prepared this dish together for their online cooking channel. While describing how incredible it was going to turn out, Nonna Tataranni mentioned that “when you’re hungry, even roasted stones are good”. Although their freestyle step-by-step instructions followed along the lines of “take the pepper, add the pepper” and vague quantities of “whatever is needed”, we have written up a proper recipe right here for you to follow.
Recipe: Ciambotta
Ingredients:
Serves 4
1 red onion
1 red bell pepper
1 yellow bell pepper
3 stalks of celery
4 small Yukon Gold potatoes
2 eggplants
14 oz. can/jar of tomato sauce
2 sprigs of fresh basil
Process:
Start by chopping all of your vegetables. I like to use two different colors for the bell peppers and chop one into small cubes and the other into strips. Slice the celery and onion. Peel the potatoes and rough chop into small cubes and place into a bowl of cold water while you wait so they do not oxidize and turn brown. In a large sauté pan, sweat the sliced onion in extra virgin olive oil then add the drained potatoes since they will take the longest to cook. After about 5 minutes, add the celery and bell peppers and give it a stir.
Pre-heat the oven to 180°C/350°F. While the sauté pan is simmering, dice the eggplant into bite-sized pieces and coat with olive oil, salt and pepper. Bake the eggplant for about 15 minutes until the outside is golden brown and it can still keep its shape. Blot dry on a piece of paper towel to remove the excess oil then set it aside.
Season everything with sea salt and freshly ground black pepper. Cover the pan with a lid and continue to cook the veggies for another 10 minutes until the flavors all blend together and everything has softened up. Add the tomato sauce and simmer everything together for another 10 minutes until it thickens up. Check the seasoning and then stir in the roasted eggplant and fresh basil at the very end. Serve warm or at room temperature.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2021 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Luisa Misserii ©2020 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Recipe: Baccalà con Peperoni Cruschi
Dishes from Imma Tataranni’s Kitchen
Salted Cod with Crunchy Sweet Red Peppers
Written by Linda Sarris, Photos by Luisa Misseri
“EDITOR’S NOTE:
When we reached out to Chef Linda Sarris about a recipe series based on Matera’s own Deputy Prosecutor Imma Tataranni, she immediately said, “Yes! And would you believe I just returned from a trip to Matera in Basilicata?” We think you’ll agree, Linda’s first-hand knowledge of the food, people and culture of Matera deliciously inform these Imma Tataranni inspired recipes!”
Baccalà con peperoni cruschi is a roasted salt cod dish served with sweet red peppers, parsley and olive oil. Imma Tataranni’s family always has food on their minds, especially when it comes to her daughter Valentina’s obsession with recipe testing and creating instructional clips with her grandmother for her Casa Tataranni online video channel. Although she isn’t the best chef after all, and many of the experiments end up failing, she cooks with her heart — and that is what’s actually important. One of the dishes Valentina and her father Pietro prepare as a treat for Imma is Nonna Tataranni’s baccalà con peperoni cruschi, a traditional dish made here in Basilicata.
Baccalà is used for typical winter dishes served at Christmastime in Italy. The salted cod fish is dried for preservation but then needs to be soaked for several days before it becomes edible. Peperoni cruschi are dried sweet red peppers typical in the region of Basilicata, where the Imma Tataranni mystery series takes place. They are served fried as chip snacks or used in cooking. Here we will be steeping them in warm water before using them in a roasted salt cod dish. Once the fish is prepped, this dish is quite simple.
Notes from the Chef:
The most important step for preparing baccalà is taking the time to soak it to remove the extra salt. Start by soaking the cod in cold water for at least 8 hours in the refrigerator. After this step, change the water and soak again with fresh water for another 8 hours. Some people recommend doing it at least three times and this process can take a day or two to make sure you get the cod to the right stage before it becomes edible as a main course. Be careful when seasoning this dish with additional sea salt, it might only need a pinch here or there.
Peperoni cruschi might be hard to find but you can order them online through Eataly. A sweet roasted red pepper or even sun-dried tomatoes could be used as a substitute if you can’t get your hands on the real thing.
Recipe: Baccalà con Peperoni Cruschi
Baccalà Ingredients:
1.5 lb. baccalà, soaked and rinsed to remove salt
6 peperoni cruschi (about 2 ounces), seeds removed
extra virgin olive oil
4 sprigs of fresh parsley
black pepper
sea salt
Process:
The dried salted cod used in this dish must be soaked in water to remove the additional salt before it is steamed and then roasted. Follow the instructions in the Chef’s notes above.
Pre-heat the oven to 200°C/400°F. Place the pieces of baccalà in a baking paper-lined deep roasting pan. Pour about one cup of boiling water into the pan and cover tightly with aluminum foil. Place the pan in the oven to steam for about 10-minutes then remove and drain off the water and discard.
In the meantime, remove the seeds from the peppers and chop into bite-sized pieces. Steep the peppers in warm water to rehydrate and soften them. Nestle the pieces of baccalà back into the baking pan and top with the peppers, parsley, a sprinkle of sea salt, black pepper and a heavy-handed drizzle of extra virgin olive oil. Return the pan to the oven uncovered and roast for another 12 minutes until the top browns a bit and the fish is cooked all the way through.
About the Chef:
Linda Sarris is a food/wine travel consultant and private chef based in Palermo, Sicily. From her sun-lit kitchen studio above the 1,000 year-old Ballarò food market, Linda works as a freelance writer, social media manager, and culinary communications consultant while still traveling regularly for private chef work with clients in the fashion and music industries. Under her brand, @thecheekychef, she is self-publishing a Sicilian food and wine ‘zine and curates a series of Mediterranean culinary/lifestyle retreats and travel experiences. Her first book will be published in 2021 with Hachette Book Group.
Read the original recipe on MHz Choice network’s website. Photos by Luisa Misserii ©2020 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.
Italy Segreta: Weekend in Palermo
Weekend in Palermo
No trip to Sicily is complete without a few days in the fascinating capital city of Palermo. The history of the island was layered with a wave of invaders from the Greeks to the Romans, from Arabs and Normans, to the French, and Spanish. Each one has left its mark and influenced the architecture, culture, landscape, customs, and culinary traditions of the island. The gorgeous golden light that hits the fountain in Piazza Pretoria, the boisterous outdoor food markets, beautiful churches, lively nightlife, and local food/wine will keep guests captivated from the first visit. With only a few days to explore, we’ve put together a curated itinerary to make the most of a weekend in Palermo — filling the days and nights with special experiences to get a taste of Sicily’s complex history, gorgeous city sites, and traditional cuisine.
FRIDAY
CHECK-IN TO YOUR LUXURY APARTMENT AT PALAZZO SOVRANA
VISIT THE CATTEDRALE DI PALERMO
SICILIAN DINNER AT BISSO BISTROT NEAR THE QUATTRO CANTI
GELATO AT CAPPADONIA GELATI
AFTER DINNER COCKTAILS AT BOTTEGHE COLLETTI OR STAY OUT ALL NIGHT WITH THE LOCALS IN THE VIVACIOUS LA VUCCIRIA BEHIND PIAZZA SAN DOMENICO
SATURDAY
MORNING MARKET TOUR AND STREET FOOD LUNCH
EXPLORE THE CITY:
TEATRO MASSIMO + CHIESA DI SAN GIUSEPPE DEI TEATINI
CHIESA DEL GESÙ + CHIESA DI SAN CATALDO
PALAZZO DEI NORMANNI
SANTA MARIA DELLO SPASIMO + ORTO BOTANICO DI PALERMO
APERITIVO AT ENOTECA PICONE WINEBAR
SEAFOOD DINNER AT CORONA TRATTORIA
SUNDAY
ANTIQUE MARKET IN PIAZZA MARINA
I SEGRETI DEL CHIOSTRO PASTRY SHOP IN CHIESA DI SANTA CATERINA
Plan to arrive on Friday afternoon, but remember to keep an eye open during landing at the Falcone Borsellino Airport because the view of the Mediterranean Sea and the nearby mountains is incredible. Take the Prestia e Comandè airport shuttle bus or a shared taxi to Palermo’s centro storico and check-in to your luxury private apartment at Palazzo Sovrana. Basing yourself in the heart of the city center will allow you to explore as much as possible within walking distance from home, while still enjoying the best view in town of Italy’s largest opera house, Teatro Massimo, just outside of your window!
Settle in, unpack, and then take a stroll down Via Maqueda towards the “Quattro Canti” four corners cross street at Corso Vittorio Emanuele. The nearly-identical Baroque facades represent the four seasons, four patron saints of Palermo, and the Spanish Kings of Sicily. Walk down the pedestrian street toward the UNESCO World Heritage Site at the Roman Catholic Cattedrale di Palermo. A simple entrance fee to the royal tombs will cost €1,50 but for €10, you can see it all, including the underground rooms, the crypt, treasury, royal tombs, and especially the rooftop where you have one of the best views of the whole city.
Put your name down on the list for a dinner at Bisso Bistrot near the Quattro Canti and enjoy an Aperol spritz or a typical glass of Grillo white wine outside while you wait. Bisso is a casual yet lively restaurant with typical Sicilian dishes and affordable prices. You will love visiting Palermo because everything is so cheap! Stop by Cappadonia Gelati before 10PM for a taste of the city’s best gelato featuring pistachios from Bronte, or Sicilian almonds, and seasonal fruit sorbets like lemon, pomegranate or watermelon.
If you’re ready to take the city by storm, the nightlife in Palermo has a lot to offer from small casual bars to chic cocktail spots and of course lots of delicious street food for a late night bite. Check out Botteghe Colletti for a negroni or stay out all night with the locals in the vivacious La Vucciria behind Piazza San Domenico.
On Saturday morning, don’t splurge on breakfast because the city’s outdoor markets have plenty of food to offer. Book a market tour or street food tasting experience with a local guide or check out the markets on your own, starting with Mercato del Capo behind the Teatro Massimo theatre and ending in Ballarò with a fried plate of panelle chickpea fritters or a pani câ meusa specialty spleen sandwich for the adventurous foodies. Don’t miss the small carts selling sfincione a fluffy Palermitan pizza or other market specialties like swordfish meatballs, arancine rice balls or a charcuterie platter with ricotta al forno, pecorino and sliced Sicilian salami.
Maybe it’s time for an afternoon nap or you might be ready to see the sites. Palermo has so much to offer from churches to parks, to the seafront marina, or museums. I recommend you pick one or two and not try to over do it. Some of the main sights you will pass during the weekend anyway and you can take time to pop into churches if you want to see more. Chiesa di San Giuseppe dei Teatini is worth a look and its located in one of the corners of Quattro Canti which you will pass over and over again. Chiesa del Gesù is at the end of the Ballarò market and features some of the most beautiful Baroque marble and painted ceilings in Palermo. The Chiesa di San Cataldo is the one with the three red domes in Piazza Bellini and if you want more of an in-depth visit head out to the Palazzo dei Normanni for an afternoon exploring the 12th-century Arab-Norman-Byzantine architecture of Cappella Palatina. Santa Maria dello Spasimo is a hidden gem in the Kalsa neighborhood. This unfinished Catholic Church is an example of late Gothic style architecture, that is now currently used as an open-air space for theatre and jazz performances. The Orto Botanico is the University of Palermo's 200-year-old lush botanical garden with an important collection of citrus trees, tropical plants, a herbarium, and glass greenhouses.
OK you’ve done the touring and now it’s time to treat yourself. Meet up for aperitivo at Enoteca Picone wine bar just a few blocks away from the main high-end shopping area of Via della Libertà. Sit outside for an hour or two before enjoying a local seafood dinner at Corona Trattoria. The Corona family brings a cheerful loving vibe to this chic trattoria. With daily dishes featuring local seafood and traditional Sicilian specialties like pasta with squid ink and bottarga, sweet-and-sour caponata, a plate of raw local gamberri rossi, or fried calamaretti. The extensive wine list curated by Orazio Corona features hard-to-find natural and traditional wines from all around Sicily. Make sure you have a reservation because this small trattoria books up quickly. Keep the Saturday night party going with drinks at St’Orto or BoCum, two great places for cocktails in Palermo’s downtown.
On Sunday, there is still time to finish up a few things before taking off for the airport. Every Sunday there is an antique flea market in the square at Piazza Marina. Check out Giardino Garibaldi, the piazza’s small park, to see the famous “ficus macrophylla” tree — it’s the largest in all of Europe! One more not-to-miss stop is I Segreti del Chiostro, a secret pastry shop in the Chiesa di Santa Caterina church near the famous tiered fountain between Piazza Pretoria and Piazza Bellini. Look for a small sign and an attendant outside who will direct you upstairs to see a small indoor garden and this very special shop where long-lost Sicilian pastries are still made. Pack up a few almond biscotti, frutta di martorana marzipan fruits, or a pack of cannoli to take home with you — if you can resist not eating them all not he spot. After one last sweet taste of Sicily, you’ll be ready to get your bags from the hotel and make your way back to the airport. If you'll be staying in Sicily a bit longer, check out our list at the bottom for a few more ideas after your Weekend in Palermo.
Where to Stay in Palermo:
PALAZZO SOVRANA, VIA BARA ALL'OLIVELLA, 78, 90133 PALERMO
Where to Eat/Drink:
BISSO BISTROT, VIA MAQUEDA, 172A, 90134 PALERMO
CORONA TRATTORIA, VIA GUGLIELMO MARCONI, 9, 90141 PALERMO
CAPPADONIA GELATI, VIA VITTORIO EMANUELE, 401, 90134 PALERMO
BOTTEGHE COLLETTI, VIA ALESSANDRO PATERNOSTRO, 79, 90133 PALERMO
TAVERNA AZZURRA, VIA MACCHERRONAI, 15, 90133 PALERMO
ENOTECA PICONE, VIA GUGLIELMO MARCONI, 36, 90141 PALERMO
CASA STAGNITTA, DISCESA DEI GIUDICI, 46, 90133 PALERMO
I SEGRETI DEL CHIOSTRO, PIAZZA BELLINI, 33, 90133 PALERMO
Places to Visit:
TEATRO MASSIMO, PIAZZA VERDI, 90138 PALERMO
CATTEDRALE DI PALERMO, VIA VITTORIO EMANUELE, 90040 PALERMO
QUATTRO CANTI, VIA VITTORIO EMANUELE, 80146 PALERMO
VISIT THE OUTDOOR FOOD MARKETS OF BALLARÒ, MERCATO DEL CAPO, LA VUCCIRIA
PALAZZO DEI NORMANNI, PIAZZA INDIPENDENZA, 1, 90129 PALERMO
CHIESA DI SAN GIUSEPPE DEI TEATINI, VIA VITTORIO EMANUELE, 311, 90134 PALERMO
CHIESA DEL GESÙ, PIAZZA CASA PROFESSA, 21, 90134 PALERMO
CHIESA DI SAN CATALDO, PIAZZA BELLINI, 1, 90133 PALERMO
SANTA MARIA DELLO SPASIMO, VIA DELLO SPASIMO, 10, 90133 PALERMO
ORTO BOTANICO DI PALERMO, VIA LINCOLN, 2, 90133 PALERMO
MERCATO DI PIAZZA MARINA, PIAZZA MARINA, 22, 90133 PALERMO
If you are just starting your Sicilian adventures, a few days in Palermo is the perfect way to begin your exploration of the island. After our expert itinerary in Palermo, head out of town to see some of our other nearby favorite spots:
Take a 20-minute bus ride out to the beach in Mondello. Enjoy a gelato on the beach at Baretto, relax under an umbrella at Lido Sirenetta, or dine out with a multi-course tasting menu at Bye Bye Blues restaurant.
If you can’t make it during the annual July 14th celebration, you can drive up to the sanctuary of Santa Rosalia. Pay respect to Palermo’s patron saint at her untouched sacred cave at the top of Monte Pellegrino, where visitors can pray and experience all of her magical witchy vibes where she lived reclusively before she appeared nearly 500 years later during the plague of 1624.
Drive through the rolling hills of the Val di Mazara to the small town of Camporeale in the Monreale DOC winemaking region. Take a vineyard tour at Sallier de la Tour winery and enjoy some local seasonal bites paired with your tasting of top-quality Syrah, Grillo, Inzolia, and Nero d’Avola wines. Visit the astonishing Cattedrale di Monreale, one of Sicily’s treasured UNESCO World Heritage Sites. The duomo is a complex depiction of Sicily’s layered history, by mixing Roman Catholic and Orthodox layouts with the stunning Middle Eastern-style triple-apsed choir. The geometric marble flooring, Baroque chapels, Byzantine stained glass, intricate woodworked rooftops, and gold mosaics will take your breath away.
Road trip out to the Anna Tasca Lanza Cooking School for hands-on farm-to-table cooking lessons with Sicilian culinary expert Fabrizia Lanza.
Weekend in Palermo by Linda Sarris, published Italy Segreta journal
Linda Sarris is a food/wine travel consultant and private chef based in Palermo. From her sun-lit studio kitchen above the 1,000-year-old Ballarò market, she works as a freelance writer and culinary communications consultant; while still traveling regularly for private chef work with clients in the fashion/music industries. Known best as The Cheeky Chef, Linda curates a series of culinary retreats, personalized travel itineraries, and chef-led market tours/tastings in Palermo. Her newest project SNACKsicily is an ingredient-focused mini ‘zine guide to eating + drinking your way through Sicily like a local. www.snacksicily.com
Lost in Sicily
Recipes + Aperitivo Live with Orlando Food Berlin + Sallier de La Tour wines
I had an amazing opportunity to chat with two beautiful Sicilian girl friends this week. The live Facebook video is linked below. Check it out for some Sicilian memories, a few little recipes and our first experience of having aperitivo online!
Visit Orlando Berlin next time you are in town for their amazing hospitality, good vibes and Sicilian cuisine. Grazie mille to Sallier de La Tour and Tasca d’Almerita for the fantastic wines + Digital Makers Media in Palermo for getting us online.
RECIPE: Carciofi Fritti
gluten-free fried artichokes
Ingredients:
3 whole artichokes
2 lemons
100g (3/4 c) chickpea flour
Sicilian sea salt
sunflower/vegetable oil for frying
Process:
Start by cleaning the artichokes. Prepare a large bowl of water with the juice of two whole lemons. The artichokes will start to oxidize and turn brown immediately so while prepping, we want to get them into the water as quickly as possible to avoid this. Start by peeling off the outer leaves. They are very fibrous, tough to eat, and very difficult to digest. Remove as many outer leaves and discard. As you get closer to the heart of the artichoke the we will remove enough tough green leaves until the artichoke leaves will be a yellow/purple shade. Using a vegetable peeler or a pairing knife, trim off all of the extra green part from the base of the artichoke and peel the stem. Cut off the rest of the stem and discard, leaving only about 1 inch of stem attached to the heart. Slice in half, scoop out the furry “choke” and slice the artichoke halves into thin pieces. Place in the water bowl until you finish cleaning the rest of the artichokes.
Dry the artichokes on a kitchen towel then dust with chickpea flour until covered all over. Since we are using a dry frying method, make sure you get the flour all over the artichoke pieces and in between the leaves to have optimum crunchy bits.
Place a wide sauce pan over medium heat and fill with enough vegetable oil so the artichokes will be able to float while frying. If they sit in a small puddle of oil, they will absorb more and not be as tasty.
Start frying the artichokes by carefully placing them into the hot oil. They should begin to sizzle immediately but not brown too quickly. Try not to move them around too much, maybe only flipping over one time once they are browned on the bottom. The artichokes will be cooked when they turn a beautiful golden brown color. Strain out of the oil with a slotted spoon or kitchen spider tool. Blot on paper towels to remove any additional oil.
Serve with a squeeze of lemon and a sprinkle of Sicilian sea salt. Enjoy with a glass of Sallier de La Tour - Madamarosè syrah rosato.
RECIPE: Polpette di Pesce Spada
swordfish meatballs
Ingredients:
150g (5 oz) fresh swordfish, chopped
15g (2T) uva passolina palermitana small raisins or dried currants
15g (2T) pine nuts
fresh parsley, chopped
1 scallion, sliced
75g (1/2 c) breadcrumbs
1 whole egg
Sicilian sea salt
peperoncino
sunflower/vegetable oil for frying
1 lemon
Process:
Prep the swordfish, scallion, parsley, pine nuts and raisins for the polpette and mix together in a medium-sized bowl. Add the egg and then begin to incorporate breadcrumbs into the mixture until it comes together like a paste. You don’t want it to be too sticky or too dry. Season with Sicilian sea salt, spicy peperoncino or cracked black pepper. Form the mixture into small bite-sized meatballs and set aside.
Place a wide sauce pan over medium heat and fill with enough vegetable oil so the polpette will be able to float while frying. If they sit in a small puddle of oil, they will absorb more and not be as tasty.
Start frying the swordfish meatballs by carefully placing them into the hot oil. They should begin to sizzle immediately but not brown too quickly. Try not to move them around too much, maybe only flipping over one time once they are browned on the bottom. The polpette are ready when they turn a beautiful golden brown color. Strain out of the oil with a slotted spoon or kitchen spider tool. Blot on paper towels to remove any additional oil.
Serve with a squeeze of lemon and a sprinkle of Sicilian sea salt. Enjoy with a bottle of Sallier de La Tour - Madamarosè syrah rosato.
For additional Sicilian recipes and info on food/wine travel around the island, follow Chef Linda Sarris @thecheekychef @snacksicily and online www.lindasarris.com.
Linda Sarris on Kaataa.com
KAATAA.COM
30th March 2020 / People / Read the full post online
Imagine a wonderful place, filled with all kind of delicacies. Now imagine a road bringing this wonderful place straight to your door. That road is Kaataa.
Creating an online community built on respect, ethics and mutual trust, bringing the new generation of top class food producers, millennial foodies, and food storytellers, closer together.
Kaataa is talking about people who resemble it; those who have the courage and vitality to stand up against conformity; those who face the world from their own private universe, of which they are enthusiastic guardians and dynamic reformers; those who know how recognition and clarity derive from their culture’s graceful strength in the creative clash between tradition and innovation; those that refuse to compromise their own ethical principles and from this starting point go ahead opening up to others, with empathy, sincerity and spontaneity.
portrait in the Ballarò market by: Guy Ambrosino www.kateandguy.com
“There is an island in the Mediterranean Sea that is a symbol of a millenary melting pot, a mixed cultural influences collector, an island able to put Arabian, Greek, Normannic and Roman cultures into the same cooking pan and to prepare a fabulous dish: I am talking about Sicily.
Today we’d like to talk about a girl who seems to be the legitimate daughter of this island: Linda Sarris.”
Linda Sarris: The power of the melting pot
An American girl brings the flavors and colors of Sicily to the world
There is an island in the Mediterranean Sea that is a symbol of a millenary melting pot, a mixed cultural influences collector, an island able to put Arabian, Greek, Normannic and Roman cultures into the same cooking pan and to prepare a fabulous dish: I am talking about Sicily.
Today we’d like to talk about a girl who seems to be the legitimate daughter of this island: Linda Sarris. Why talking about Sicily and now about Linda? Because this girl decided to make this fabolous italian island her core business.
Linda, raised in a big Greek-American family, with a fisherman dad and a grandfather working as a chef, since she was young fell in love for the food. That made her study in the French Culinary Institute and then working as a private chef in Sicily and Tuscany. She is a daughter of the new and constantly evolving world of food. The idea that all we have in our mind of people working as a chef or a cook, 12- hours working inside a kitchen with no times for private life for Linda doesn’t work. She proved that now, if you are a food lover, you can spend time all around the world, spreading with other people your love and your passion for the culinary and the gastronomy. In fact now she is a consultant for restaurants in Bogotà and Bucarest. Her road for the success is just begun!
But why we linked before Linda with Sicily? Because she is a volcano – like the Etna volcano – because she decided to extend her business. Infact, after she fell in love with the Palermo’s food markets, she now creates travels and guided tours all around the biggest sicilian city – Palermo – to let the people discover the wonders, the fascinating flavours and colours of these mediterranean markets: Vuciuria, Ballarò and other amazing places… at the end of the tours she organizes lunches or dinners with excellent private chefs. She create also wine trips in the famous Pantelleria island to discover the Passito wine, a sweet and strong typical wine of this little island.
“That’s why she incarnates the real spirit of Sicily: an American-greek girl who study culinary in French that guides tours to discover the sicilian food.
This is mixin’, this is melting pot, this is Sicily!”
theme song
When you cook for a group of talented artists, musicians, and producers — they show up at dinner one day with a theme song written in your honor.
best gift ever // blast it
love you forever: Filous + Goldford + Chien Noir + GoldKimono
Scaccia Siciliana
Eating seasonally doesn’t just refer to food. The way we drink follows along with the time of year, the weather, and the special reasons to celebrate. This winter, we are stirring up a fresh spin on a gin and tonic cocktail made with a herbaceous sage simple syrup and freshly squeezed tart pomegranate juice.
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Melograno Gin + Tonic
Eating seasonally doesn’t just refer to food. The way we drink follows along with the time of year, the weather, and the special reasons to celebrate. This winter, we are stirring up a fresh spin on a gin and tonic cocktail made with a herbaceous sage simple syrup and freshly squeezed tart pomegranate juice.
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FOOD & WINE ITALIA: Le saline di Mozia
Le Saline di Mozia
Presidio Slow Food dalle straordinarie caratteristiche organolettiche, è prodotto ancora oggi con tre soli ingredienti: sale, acqua di mare e lavoro di braccia. Una giovane cuoca americana, trapiantata in Sicilia, ci porta alla scoperta dell’“oro bianco” del trapanese.
Nella mia cucina il sale marino è un ingrediente fondamentale. La mia collezione di vasetti, bustine, scatolette di latta e scodelle straripa dal bancone: sale grosso per cuocere la pasta, sale fino per quasi tutto il resto, fior di sale e fiocchi di sale Maldon da cospargere delicatamente su piatti finiti, con un lento e ipnotico fruscio delle dita. Sembra banale, una voce elencata in ogni singola ricetta, ma è molto di più. Il sale esalta gli aromi naturali nel cibo. Se usato correttamente, rende i sapori più intensi e dona profondità. Marcella Hazan, storica guru della cucina italiana nel mondo, era solita dire che «quando viene usato con giudizio non è il gusto del sale che si percepisce, bensì il naturale sapore, inalterato, che il sale e solo il sale può estrarre dagli ingredienti puri» (la chef e autrice Samin Nosrat gli ha dedicato un capitolo nel suo recente bestseller “Salt, fat, acid, heat”, Simon&Schuster, ndr). Una volta approdata in Sicilia, dove ora vivo e dove da diverso tempo lavoro, ho scoperto che ci vuole quasi un anno intero per produrre sale marino. A un certo punto ho deciso che dovevo saperne di più. Mi sono messa in viaggio (abito a Palermo) e dal porto di Trapani mi sono diretta verso Marsala, puntando verso la costa occidentale. Il tratto di costa che scorre dal porto di Trapani oltre la piccola isola fenicia di Mozia fino all’aeroporto di Birgi è tappezzata da un patchwork di basse vasche. Sparse tra vecchi mulini a vento ci sono grandi piramidi bianche di sale che asciuga sul ciglio della strada. In altre parti d’Italia le saline sono pubbliche, ma qui in Sicilia sono affittate privatamente solo da otto famiglie produttrici.
I salinai sono veri e propri contadini; grandi lavoratori in condizioni difficili, dediti alla loro terra, con un forte desiderio di creare un prodotto di cui essere orgogliosi. Qui in provincia di Trapani i loro “campi” sono le saline e la loro “agricoltura” è il sale. Appena fuori città, mi sono fermata a visitare i fratelli Gucciardo, Salvatore ed Enzo, la cui famiglia produce sale marino a Trapani dal 1884. Prima di trasferirmi in Sicilia, quando vivevo a New York, il loro sale marino era l’unico che usavo in cucina. Ho rintracciato il loro numero di cellulare dal mio importatore nel Bronx, ho fatto una telefonata in italiano stentato spiegando chi ero, chiedendo se potevo andare a trovarli. Ovviamente la risposta di Salvo è stata: “Certo!”. Trapani è luogo vocato per l’estrazione di sale marino e il clima e la posizione spiegano perché. Le lunghe estati calde, i venti forti e secchi provenienti dall’Africa settentrionale, l’umidità di questo particolare ambiente e l’alta salinità del Mar Mediterraneo rappresentano le condizioni ideali per una storia d’amore tra sole e acqua. In questa zona si produce sale “integrale” da secoli e la prima traccia scritta risale all’anno 1000. Il sale marino artigianale siciliano è famoso in tutto il mondo per la caratteristica di non essere trattato, non raffinato e naturalmente ricco di magnesio e potassio, oltre che di iodio. Non viene estratto industrialmente utilizzando trattamenti chimici, attrezzature meccaniche o forni per l’essiccazione, non viene lavato: se lo si raccoglie correttamente, basta la natura a fornire tutti gli strumenti necessari per realizzare un ottimo prodotto locale. È molto più sapido di altri sali e, stando a quanto dice Salvatore, ha anche un minor contenuto di sodio. Il processo di produzione del sale marino artigianale richiede quasi un anno intero e ogni parte del ciclo produttivo è altrettanto importante.
I salinai lavorano durante i mesi estivi, sotto il caldo, inclemente sole siciliano, rompendo grossi cristalli e usando carriole e pale per spostarlo – come operai edili con pezzi di pietra. Questo non è un lavoro da laboratorio, l’acqua non è riscaldata per accelerarne l’evaporazione, nulla è tolto e nulla aggiunto. Questo è sale essiccato al sole. Tutti i salinai che ho conosciuto durante la mia visita erano uomini di età compresa tra i 40 e i 70 anni che avevano fatto questo lavoro per tutta la vita. Erano abbronzati e la loro pelle scura e levigata come cuoio. Le loro minuscole sagome scure punteggiavano quella che sembrava un’enorme coltre bianca di neve. Il procedimento di estrazione inizia in primavera quando i canali si aprono e i bacini iniziano a riempirsi naturalmente di acqua di mare. La prima sezione delle saline è profonda circa 50-80 cm, e mantiene la stessa temperatura del mare, ma è ancora piena di pesci, crostacei e alghe. Entro un mese, il sale comincia a formarsi sul fondo delle vasche naturali. Quando l’acqua inizia a evaporare, viene spostata di volta in volta in quattro diverse vasche di minore profondità fino all’inizio dell’estrazione vera e propria, a fine estate. In passato si utilizzavano i mulini a vento per spostare l’acqua. Oggi l’unica macchina utilizzata è una pompa idraulica elettrica e un nastro trasportatore per spostare il sale sui mucchi che si vedono dalla strada. Quando l’acqua si asciuga, lo strato superiore di sale diventa spesso, come la superficie di un lago ghiacciato.
Sul lato delle vasche, dove il sale non è ancora completamente asciugato, gli uomini usano una pala piatta per romperlo in zolle, scavando e girandolo. Quando ho visitato la produzione era periodo di raccolta: gli uomini rompevano i cristalli di sale con la pala e scavavano piccoli fossati per lasciare che l’acqua continuasse a scolare mentre il sale si asciugava in superficie. Un secondo gruppo di lavoratori si muoveva dietro il primo, spalando le zolle di sale all’interno delle carriole, per poi trasportarle dalle vasche al nastro trasportatore, e infine sui mucchi ad asciugare prima di essere setacciate e macinate. Alla fine della vendemmia, le bianche montagne di sale pulito sono coperte con piastrelle di terracotta che lo proteggono finché non è tempo di setacciare e macinare. Dopo 2-3 mesi di essiccazione all’aria aperta, il sale è confezionato e pronto per essere venduto in Italia e all’estero. Dal 1995, i 986 ettari delle Saline di Trapani e Paceco sono protetti dal WWF Italia attraverso una partnership con la Regione Sicilia. Questo terreno è un micro-ecosistema vivente che respira e cambia continuamente, con il passaggio di pappagalli grigi, fenicotteri, anatre selvatiche e aironi, uccelli migratori che mangiano il pesce, e poi crostacei, farfalle e altri insetti. Tutto funziona in equilibrio perfetto. Siamo fortunati perché il lavoro svolto dai salinai qui non crea solo un meraviglioso prodotto per la cucina, ma aiuta anche a migliorare l’ambiente, mantenendo le saline in condizioni favorevoli al prosperare di una particolarissima flora e fauna locale. Cerco di ricordare a me stessa, quando sono in cucina, che il mare ha creato tutto questo. Gli unici veri ingredienti dovrebbero essere sempre e solo acqua di mare e sole. E “lavoro di braccia”.
Sicilian Dammusi on the island of Pantelleria
This year, I have taken on a new project managing a cluster of vacation houses on the Sicilian island of Pantelleria. I've stayed in these guest houses on several trips whether it was April, July or October; the island has so much to offer.
Le Case del Principe are located on the beautiful and enchanting island of Pantelleria, in the heart of the Mediterranean Sea, between Sicily and North Africa. Our houses were built in the ’70s by Prince Paolo Sallier de La Tour and his wife Costanza, who created this little oasis of peace and relaxation in the place they loved. We have six “dammusi”, as the stone-built houses typical of Pantelleria are called, each far enough from the others to ensure its own privacy and silence.This is one of the only places on the entire island that still has private access directly down to the sea. The weekly prices are excellent and this beautiful natural hideaway will steal your heart from the traffic of other Italian summer destinations. We will be hosting some seminars throughout the year focusing on landscape photography, trekking and an essence and perfume workshop if that might interest you as well.
On our little volcanic land, you'll discover amazing wines, the world's best capers, olives, wild oregano, olive oil, and the freshest seafood. You can enjoy sunning, snorkeling and swimming, renting a boat to go around the island, visiting the Lago di Venere, trekking to find wild flowers, or tasting wine and passito from the island's incredible winemakers like Donnafugata, Marco De Bartoli, Salvatore Murana, or Gabrio Bini’s Azienda Agricola Serragghia.
Join us this summer and travel deeper to discover the wonders of Pantelleria.
Contact: Take a look at the Case del Principe Pantelleria website for more information or email thecheekychef@gmail.com
