This Is Sunday Dinner: 52 Seasonal Italian Menus by Lisa Caponigri
Author:Lisa Caponigri
Language: eng
Format: epub
Publisher: Sterling Epicure
Published: 2019-04-01T23:00:00+00:00
Mazzara del Vallo, Sicily, is well known for its fishing traditions: from the huge fish market to the early morning fish auction. Here I fish with a local fisherman, Pasquale, for the day’s catch!
Menu 28
SERVES 8
Palline di Ricotta Ricotta Cheese Balls
Fusilli al Ragù Siciliano Fusilli with Sicilian Ragù
Vitello alla Griglia Grilled Veal, Sicilian Style
Carote Arostiti con Miele Honey-Roasted Carrots
I Cucidata della mia Nonna My Nana’s Fig Cookies
This warm, comforting menu starts with classic ricotta cheese balls. Ricotta is native to the island of Sicily, and the word ricotta means “cooked again.” It has this name because ricotta is made from the whey left over after the cheese is made and therefore the cheese is literally cooked twice.
Sicilian ragù is rustic Italian cooking at its best. The word ragù in Italian refers to any meat sauce that is made with ground meat. Sicilian ragù is made with ground beef, peas, and velvety tomato puree. It is always used to fill arancini, classic Sicilian rice balls. (The recipe for arancini is in my first cookbook, Whatever Happened to Sunday Dinner?)
In this menu, the Honey-Roasted Carrots are a great example of agrodolce—the savory-sweet flavor that is so prevalent on the island of Sicily, and which is reminiscent of the Arab influence on our cooking. When my daughter Felicia was little, she was diagnosed with lazy eye, and although it may be an old wives’ tale, I’m convinced that the carrots she ate—only if they were roasted and served in delicious honey sauce—helped heal her eye! The recipe for Honey-Roasted Carrots is perfect for your children to make—it’s easy for them to toss the honey on the carrots, and gives them the satisfaction of contributing to the preparation of Sunday dinner.
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