Vecchio's Sicilian - Italian Food Sicilian Style

1 Sauce Pot

1 Can Italian Green Beans Drained of Water or 1 Pound Fresh Italian Green Beans, ends snipped.

3 Fresh Garlic Cloves sliced thin or diced small

½ Teaspoon Salt

½ Teaspoon Fresh Ground Pepper

¼ Teaspoon Parsley Flakes or ¼ Cup Chopped Fresh Parsley

¼ Cup Parmesan Grated Cheese

Olive Oil

Optional: 1 Tablespoon Bacon Bits or Pancetta diced.

Note: If using Fresh Green Beans simmer first to desired tenderness and drain from water.

To your Sauce Pot add about ½ cup of Olive Oil, heat at low - medium. Add your Garlic and simmer until tender and just turning color. Optional Bacon or Pancetta

Add your Italian Green Beans, Salt, Pepper and Parsley and Mix well.

Allow to simmer until hot and tender to your taste stirring to coat

Pour your beans into a nice serving platter and sprinkle with your Parmesan Cheese

Makes a Excellent Side Dish Presentation

Ingredients:

Cake Mix:

1 ½ Cup of All Purpose Flour
2 ½ Teaspoons of Baking Powder
¼ Teaspoon of Salt
¾ Cup of Sugar
1 Egg
¼ Cup of Vegetable Oil
¾ Cup of Whole Milk
4 Ounce's of Sambuca or Amaretto (you choice)

Topping Mix:

1/3 Cup All Purpose Flour
1/3 Cup Softened Butter
¼ Cup of Sugar
1 Teaspoon of Cinnamon

Preheat your Oven to 370 degrees

Stir together all the dry ingredients for the Cake Mix

In another bowl beat your Milk, Oil and Egg together then add this to your dry Cake Mix stirring until well mixed.

Coat a square or round pan with Butter

Fill your pan with the batter and set aside

Make Your Topping:

Mix all your Topping Ingredients together until well incorporated, it will be lumpy

Now Pour you choice of Sambuca or Amaretto in thin lines over your Cake Mix

Spread your Topping Mix evenly over your Cake Mix and bake for about 25 minutes

Fantastic with some Espresso Coffee!

Well to be honest with you I was very surprised that so many have not ever heard of let alone have made Pasta and Eggs for their family, especially their children. Growing up this was a favorite more so in the winter cold months then the summer months. A very simple dish made popular over a hundred years ago by poor Italian families. What made me notice how few people knew of this dish was when friends of my children would eat over, well they had to if they were in my home, and asked "what is this" as they devoured their bowls. Next thing I knew was that their parents would call me and ask me "What it Was and How to Make It". So here we go!

You will need:

1 Large Sauce Pan about 2 quarts will do

Ingredients:

2 Large beaten eggs
1 Quart of Chicken Broth or Chicken Bouillon Cubes in 1 Quart of Water
1 Box of Small Pasta. Ditalini, Orzo, Acini de Pepe etc.etc.
½ Teaspoon Salt
½ Teaspoon Parsley Flakes
Grated Cheese to top.

Here we go:

Bring your Chicken Broth to a rolling boil

Add your Pasta and Salt and boil as suggested on the box

When there is about 2 minutes left for the Pasta to finish pour your Beaten Eggs through a fork and into the Pasta. Add your parsley and stir well to mix the egg into the Pasta

Serve in bowls topped with Grated Cheese.

These Cuscino's make a excellent appetizer or snack. Serve with a side of Red Sauce or Garlic Sauce as a dip. They will be similar to Ravioli's when complete and as a matter of fact I found many people we serve them to prefer them to Ravioli's. Give them a try.

Dough:

1 ¾ Cups of Flour
2 Tablespoons Butter
1 Teaspoon Salt
3 Tablespoons Warm Water

Stuffing:

1 Pound Ricotta Whole Milk Cheese
1 Large Egg
2 to 3 Tablespoons Grated Parmesan Cheese

1 ½ Cups Olive Oil for frying

Make your dough:

Knead together all of the dough ingredients for about 10 minutes until you can form a nice smooth firm ball. Set aside for about one hour. Since we use no yeast don't expect the dough to double in size.

Stuffing:

Mix together your stuffing ingredients and refrigerate uncovered.

When your dough has set roll it out on a floured surface until flat and thin. Then with cookie cutter or glass between 2 and 3 inches in diameter cut out discs and divide equally for tops and bottoms. These will make the Cuscino's.

Add about a Teaspoon, more or less, to the center of your disc and top with the second disc sealing the edges with a fork. You can add a very light coat of water or eggs wash if needed to seal edges. Seal well. Let sit for about 10 minutes.

Heat your Oil to Frying temperature then float Cuscinos in you Oil until golden brown. Remove, drain on paper towel and serve topped with more Grated Cheese.

INGREDIENTS:

1 Lrg. cooking pot (all cooking is done in one pot)
4 cans of Tomato puree - (28 oz.)
1 1/2 to 2 Pounds Italian sausage (Hot & Sweet sausage - or all hot or all sweet)
1 1/2 to 2 Pounds Pork Neck Bones
1 Pound of cubed Veal or Veal bones (optional)
4 Tbs. Olive Oil
1 Medium red Onion sliced very thin or diced
4 cloves Garlic sliced very thin or diced
1 tsp. each Salt & fresh ground Pepper
1 Tbs. Parsley flakes - fresh Parsley is preferred
1 Tbs. Basil - fresh Basil is preferred
1 Tbs. Sugar
Red or Burgundy house wine to taste (optional)
Okay, let's get started:

Put 4 Tbs. of olive oil in your pot, set heat to medium-high. Add meat (sausage, pork bones, veal) and brown on all sides, turn as needed. The meat will stick to the bottom of the pot, but that is good. When meat is brown on all sides remove from pot and set aside.

Lower heat to medium, add more olive oil if needed. Add garlic & onions, and saute stirring as needed until softened but not burnt - this won't take long.

Add the Tomato puree, salt, pepper, parsley, basil, and sugar. Cover and bring to a boil. Then set heat to low and let simmer. Next, add the browned meat to the gravy and stir gently. Let simmer at least 2 hours, stirring frequently - for better results simmer for 3 to 4 hours.

Actually, the longer the simmering time the better. An old Sicilian secret is to let it simmer all day, this allows the gravy to become infused with the flavors of the meats. Taste often, and add additional spices to adjust to your taste. The best way to do this is to dip a piece of Sicilian bread into the gravy! (See, recipe for Sicilian bread below)

Serving time Italian style! Remove the meat and a little gravy from the pot and place in a large bowl, set on table. Next, spoon red gravy over cooked pasta of your choice, top with shredded or grated fresh Parmesan cheese or any cheese you like. Serve and enjoy!

This recipe will make enough red gravy to serve up to 12. However, you can make your gravy for dinner for four, and freeze remaining gravy - makes about 3-4 nice size containers.

To Freeze:

Important, allow gravy to cool to room temperature. Do Not freeze hot gravy! Freezing hot gravy causes it to lose its flavor and become very bitter.

Sicilian Tip: Old timers used fresh ripe red tomatoes to make their puree.

Recommended Puree Brands: Having tried most brands I do have a preference, however I will not disclose that information at this time. However, I will suggest that you use Italian brand names!

Fried Calamari, in Italian Calamari Fritta, in American Fried Squid has been served by your favorite restaurants for years. Why? Because it's a delicious favorite! Now you will learn how to make it yourself for half the price, and in most cases fresh and better. These golden fried rings are easy to prepare and take a very short period of time to cook.

You will need:

1 Skillet with high sides or a pot or a Deep Fryer
1 Mixing bowl for Seasoned Flour mix

INGREDIENTS:

Seasoned Flour Recipe

1 Cup all purpose flour
1/2 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Paprika
1/2 Teaspoon Thyme (optional)
1 Paper Bag or Plastic Bag

1 Pound of Calamari

Note: You can buy your Calamari fresh and cleaned from your Seafood store with a choice of tubes or a mix of tubes and legs. Most people prefer just the tubes, but I like them both. I suggest in all cases of buying fish to get it fresh. If you can find Calamari already cut into rings...better yet. Frozen Calamari, often found in a box, requires much more cleaning, cutting and preparation.

Oil about 1 quart of a seed based. Canola, Corn, Rice, etc. No need for Olive Oil.

Lets Cook:

Prepare our Seasoned Flour. Add all the ingredients in your mixing bowl and mix well. Then put it into the bag.

Prepare you Calamari by cutting the tubes into rings or circles. Rinse with cold water and squeeze excess water off leaving damp and moist. Place in refrigerator to keep cool. The reason for this is that Calamari cooks very fast and we want the outside to crisp while not over cooking the inside.

Place enough oil in your skillet or pot, one to two inches, so your Calamari can float. Heat to about 375 degree's.

Take your Calamari rings and drop them into the bag with your Seasoned Flour Mix and shake to coat.

One handfull at a time grab your rings, shake off excess flour and gently drop into the oil frying until Golden Brown.

Remove with a slotted spoon and drain on a papper towel. Salt to your taste if you wish.

Serve with a lemon wedge and a side of Hot or Sweet Gravy. A fresh sprig of Parsley make a nice presentation!

INGREDIENTS:

1/2 Pound Each of Ground Pork, Beef and VEAL. Yes Veal!
1 Jumbo or 2 Small Eggs
1 Teaspoon Minced Garlic
1 Teaspoon Minced Onion
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Parsley Flakes
1/2 Teaspoon Salt
1/2 Teaspoon Basil
1/4 Cup Parmesan Grated Cheese
3 Slices White Bread, or better yet a cup of the inside of Italian Bread
Olive Oil
1 Cup of Milk

UTENSILS:

1 Large Frying Pan - I use a 50 year old cast iron one
1 Mixing Bowl
1 Pair Of Clean Hands

LET'S MIX:

In your mixing bowl add all your meats and gently break it up....don't squeeze and mash it

Crack and add your eggs

Add all your ingredients EXCEPT the Olive Oil and Milk and Bread

Dip your bread once in the milk and add to your bowl

With your fingers start mixing. Don,t mash or squeeze, just mix.

When well mixed start rolling your mix into balls in the palms of your hands, then set aside in a dish

Add about 1/4 of Olive Oil to your pan and heat to medium

Fry your Meat Balls browning on all sides. Test for doneness? Taste and add salt to taste.

These are the Meat Balls that seem to disappear as soon as they come out of the pan!

INGREDIENTS:

3 Cups Bread flour
1 Cup Hot water (100 to 110 degrees)
1 Package Active Dry Yeast
2 tsp. Sugar
1 tsp. Salt
1 1/2 tsp. Pepper
1 tsp Garlic Powder
1 Egg white beaten
2 - 4 Fresh garlic cloves (finely chopped)
Cornmeal
Sesame or Poppy seeds
Olive oil or Cooking Spay (for coating)

UTENSILS:

2 Mixing bowls
Cookie Sheet or Baking Stone

Heat Water to 100 to 110 degrees, add sugar and stir, add yeast and stir to disolve. Set aside for about 10 minutes allowing it to ferment and foam undisturbed.

In a mixing bowl add bread flour, salt, pepper and garlic powder. Mix thoroughly.

When the yeast is fermented add it to the bread flour mixture. Next, add fresh chopped garlic, mix well with a rubber spatula until liquid is absorbed into bread flour mixture. Lightly flour your hands, and form a ball with your dough. Place the ball of dough on a lightly floured surface.

Knead dough for aproximately 10 - 15 minutes. Note: You cannot over knead, so don't worry about that. It should be a smooth, not sticky, round ball of dough when you are finished.

Coat your second mixing bowl with some Olive oil or cooking spray. Place your ball of dough into the bowl and gently roll it around to coat it thoroughly. Next, cover the bowl with plastic wrap then place a damp cotton towel over the bowl. Set the bowl in a warm place for about 60 to 90 minutes; this will allow the dough to rise. Do not disturb, the dough should double in size.

When your dough has risen, coat your cookie sheet or baking stone with cornmeal, remove your dough ball from the bowl and place on the cornmeal. Punch the dough once, then invert the bowl and place it over your dough. Set aside for about 15 minutes to let dough rise again.

Next, gently roll and shape your dough into a loaf about 12 inches long. Use the palms of your hands to shape the dough, and make sure that the seam is on the underside. Cover with a loose piece of plastic wrap and let sit for approximately 40 minutes.

Preheat oven to 375 degrees. Make sure the oven rack on the middle slot or on the slot beneath it, but not on the botton.

Beat egg whites. Use a sharp knife to make a 1/8 inch slice in the center of your dough along the length of the loaf. Coat with beaten egg whites, and sprinkle poppy or sesame seeds.

Bake for 30 to 35 minutes until golden brown. Tip: Internal temperature should be 195 to 200 degrees.

Important: DO NOT cut the bread before it has rested and cooled for at least 30 minutes. Cutting fresh baked bread before it has cooled and rested will release the internal gasses too soon, and this disrupts an important part of the baking process.

I am going to give you the "real" original recipe here. Basic and delicious. You will find most other Pasta Fazool recipes have been modified with different ingredients changing this dish to a watery, soupy consistency. If you want soup make soup. That is not the true recipe...this is! And it's easier!

INGREDIENTS:

1 32 oz. can or 2 16 oz. cans of Cannellini Beans (do not drain)
1/2 to 3/4 box of Ditalini Pasta
3 Fresh garlic cloves sliced thin
1/2 Red or Yellow Onion sliced very thin
1/4 tsp. Salt (Add more to your taste later since the beans contain some salt. And since we are going to top with your favorite grated cheese it's best to limit the amount of salt added.)
1/2 Tsp. Fresh ground pepper
Olive Oil (Of Course!)

You will need 2 medium sauce pans - 2 quarts or larger

In one sauce pan add a few swirls of the Olive oil. Set to low heat add garlic and onions and simmer until soft, and maybe turning color just a bit. Next, add 16 oz. of Cannelli beans and stir to soften a bit. When soft I want you to crush these beans with a fork or spoon. Crush them to a thick paste.

Add the rest of the beans but do not crush them. Allow to simmer until the whole beans soften to your liking. You may add just a bit of water if you want a thinner consistency.

While the beans simmer boil your Ditalini Pasta in the other sauce pan.

When the pasta is done the beans should be also, so just mix them together in a large bowl. Top with your favorite grated cheese and serve.

Enjoy! Compliments of Vecchio

This is a very simple old time favorite and to my surprise many have not heard of it. For lunch or dinner this hot hearty dish hits the spot. This dish is detailed un-modified as tradition suggests.

Pasta and Broccoli

1 Large Pasta Pot

1 Bag of Frozen Cavatelli's (my choice) or
1 Box of Ditalini
1 to 2 Packages of Frozen Broccoli Chopped or 1 Head of fresh Broccoli Chopped
5 Cloves of fresh minced or thin sliced Garlic
1 Teaspoon Salt
1 Teaspoon Pepper
Olive Oil
Grated Cheese of your choice

In your Pasta Pot swirl Olive Oil to coat bottom and sauté your Garlic.

When sautéed add your water for your Pasta add the Salt and Bring to a boil.

Defrost your Broccoli just until it breaks apart and set aside.

Drop your Pasta into the boiling water and boil for HALF the time suggested on the package of Pasta but don't turn the heat off.

Now add your Broccoli and Pepper, allow water to boil for the remainder of the Pasta cooking time or until as tender as you choose.

Serve in a Large Pasta dish or Individual Dishes topped with Grated Cheese

As simple and delicious as that!

This is very simple but if you ever ordered Steak Pizzaiola is a Restaurant you would know it is a pretty expensive dish.

You will need:

1 Large sauce pan

4 Tablespoons Olive Oil
2 Cloves fine sliced fresh Garlic
2 Cans of Whole Peeled Tomatoes
2 Teaspoons Fresh Chopped Parsley
1 Teaspoon Oregano
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Add your Olive Oil and heat to medium-high heat

Add your Garlic and let cook until lightly browned

With your hands add your Tomatoes crushing each Tomato through your fingers as you add them to the sauce pan then add the remaining water from the can.

Now add all the remaining ingrediants and allow to cook stirring every few minutes for 15 to 20 minutes

Serve over Steaks, Chops or Fish

You will need:

Steaks or Chops no more then 1/2 inch thick

Pizzaiola Sauce Recipe from above

Simply sear your Steaks or Chops over high heat in Olive Oil and remove from pan.

Add to your Pizzaiola Sauce and spoon over your meats. Allow to simmer until tender

You will need:

Fish Fillets of your chioce, I prefer cod, 1/2 to 1 inch thick

Pizzaiola Recipe from above

After preparing your Pizzaiola Sauce simply add your fish and simmer until the fish flakes apart.