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Merry Christmas and the Year that will be .....

I take this opportunity close to Christmas and the end of the year that we are just left behind, and to the hopes and intentions that we entrust the year about to begin to do all my best wishes.

And so after having exhausted the frenzy of shopping and the start of binge eating, anxiety that a superficial symbol of life, while denying a recent context of austerity, this is a resurgence of desire for truth and the essential tasks of our lives. The spirit of Christmas is being gradually lost, and we realize more and more of the total lack of sense that now characterizes humanity. maybe I'll be pessimistic, I feel certain that the significant contrasts.
On the one hand, there are people struggling to get by and get to the end of the month, all the other people who want to spend, living in style the period of austerity imposed by the economy recently.
And while Fiat decides to close the plant in Termini Imerese, the exotic resorts with warm golden beaches are all booked ! for many are just massively images on posters or postcards, and will remain so!
course the year we left behind was really hard, the world economy, had a terrible crash that will weigh on our budgets yet knows how many years, and what is worse, and that everything will affect future generations.
Sure, young people, our children!
In many of them, I feel an atmosphere of resignation.
Larger, now in their early twenties who lived with their parents, and here I go on the staff, the impact of the finding of the end of the ideal, ranging from revolutions to failure wrecked policy. Many can not find a political home in this country, do not feel represented by anyone, do not identify with any of these parties or coalitions that are the government and this is really serious in a state that is considered democratic.
Others, however, I am referring especially to the group of fifteen, appear as infected by against idolatry and appearance of having, certainly something gotta give!

Hope for a Christianity that had made us believe the Catholic church, spreading a new religious spirit Gionanni with Pope Paul II, fall too!
make their way into more and more clergy priests deniers and with them the extension of religious sentiment.

The sense of purpose, is frightening. Social responses are not sufficient, and here accordingly try to shift responsibility to others, you must find the culprits!
And so worrisome and old formulas back in the limelight, salt intolerance, everything is different, is a threat! endless bloody wars peoples always enemies.
in the metropolis and news daily acts of hatred generated by intolerance towards different pretexts ranging from skin color, religions and even to places of worship, food with its smells, violence against women and children victims of any age and sex condition social.
And finally, the north against the south, the island and the mainland and a bridge , a bridge that seems to have to have to cancel all these differences, thanks to it we will all be united ! We all : North!

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eggplant caponata

Ohi!ohi! Con i piedi doloranti, mi concedo finalmente una pausa.
Oggi sono stata colta da un raptus improvviso di femminilità, e con l'intento di slanciare la mia figura ho indossato gonna e tacco 10.
Approfittando del bel tempo che caratterizza quella che viene chiamata "l'estate di S.Martino", me ne sono andata in giro per godermi questa tiepida giornata di sole.
Risultato,aveva ragione zia Maria, quando diceva: se bella vuoi apparire un poco devi soffrire! ed io sto soffrendo!
Alla fine però ne è valsa la pena, non sembravo certo una delle protagoniste di "Sex and the city" ma per qualche ora ho svolazzato tra negozi e supermercato, happy watching my figure reflected in the windows, telling me that after all this grandmother is not so bad.
Yes, because it's incredible, I became a Grandma!
September 14th is my first born grandson, Emanuele. And of course, it's beautiful! word for grandmother!
However, if nothing else, this pause in front of the PC, turning to the post of my blog here and there, triggering the desire to make my living with many of you were wondering what had happened!
good and what more I could offer you a delicious eggplant caponata?

the mere sight of the fragrant herbs and colorful ingredients needed to prepare this prebalitezza may be a foretaste of the goodness of this appetizer typical Sicilian food. The execution is a bit long for this Council to prepare a good quantity to keep in the fridge. It can be consumed even after several days.

ingredients:

-6 beautiful eggplant-200g of green olives 50g capers -2 denecciolate-large stalks of celery
ladles of tomato sauce -2 -2 large onions thinly sliced \u200b\u200b-1 / 2 cup wine vinegar - 2 tablespoons sugar, fresh basil

eccovene la ricetta:

Tagliate le melanzane a dadetti ponetele in un colapasta e cospargetele di sale, friggetele in abbondante olio d'oliva ben caldo, disponendole su un foglio di carta assorbente e tenetele da parte.

Intanto preparate la salsa. Pulite il sedano tritatelo e fatelo sbollentare in poca acqua salata per 5 minuti, quindi fatelo scolare.Denoccialate le olive e dissalate i capperi. In un tegame soffriggete la cipolla alla quale aggiungerete il sedano già sbollentato, le olive e i capperi, insaporite con sale e pepe o peperoncino, ed aggiungete la salsa di pomodoro ed il basilico fresco. Continue cooking for another 10 minutes, stirring often, then sprinkle the sauce with sugar and dilute it with vinegar. Cook for a few more minutes and is ready.

Arrange the eggplant in an earthenware dish, and cover with the sauce and garnish with leaves basil. Let cool in the air and then put it in the fridge for at least 3 hours. Do not stir, according to my advice, you risk crush the eggplants, do it before you serve it, when it will be very cold.

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cat potatoes

I return to writing after a long period of lazy mind.
And the best way to begin, in this scorching hot day in July, is just to share with you this recipe, an opportunity to be seized in order to find enthusiasm and energy. the opportunity to prepare, I was offered to my son Manfred, returned home from Malta, where he worked for a few days of vacation, and so I wanted to prepare one of his favorite dishes and to welcome in the house with aromas and flavors known to him. Palermitani I are very fond of this dish from Naples, of which I know many versioni.Si can prepare it with a filling of meat sauce or entering between the layers of seasonings cheese, mozzarella or Provolette. My version however, rule out the cheese and butter, since dairy products to my children have always had an intolerance, and finally it is also lighter o.
Ingredients for 6:
2 kg old potatoes with yellow flesh
ett0 a type of salami napoli sliced \u200b\u200b2 cups cooked ham

2 ounces mortadella with pistachios

100 grams of grated parmesan cheese 5 whole eggs
2 tablespoons breadcrumbs

Nutmeg Salt and freshly ground black pepper to taste
a glass of extra virgin olive oil

Preparation: In plenty of water, boil the potatoes with the skin. still warm, peel them and pass them to the crushing potatoes. Put them in a large bowl, then add 5 eggs, a handful of parmesan, a bit 'of nutmeg to taste with salt and add the ground pepper. mix all bare hands until the ingredients are well blended
. Grease a baking dish with olive oil and sprinkle with breadcrumbs. Make a layer with the mixture of potatoes, making sure to do well join the bottom and sides of pan and alternate with cold cuts, then cover with another layer remaining dough, anoint with oil Ages and sprinkle with a little breadcrumbs. With a fork, to your pleasure you can make drawings or writing. Bake in preheated oven at about 190 degrees for 30-35 minutes or until surface is golden brown. Remove from oven and wait for the cat to cool (it will take about half an hour) before serving, cut into large pieces with the accompaniment of a fresh green salad.
Wine: Sicilian white cold from the fridge.

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who blasted the eyes vidinu at Easter!


We are in Holy Week, and some of his days are marked by rituals and customs.
There are no ritual foods that give good Sicilian would know.
E 'can not attend the religious ceremonies, but one can not remain indifferent to what these parties, the Sicilian cuisine offers.
Certainly in Palermo on Easter Day, there is no table quashed, the pupu cu ovu and picureddi ! in addition to the national cake, eggs and dove. The Sicilian Cassata
is sweet for excellence!
Of Arab origin, has a round shape, a bottom edge and a sponge cake alternating with almond paste, is stuffed with sweet ricotta cream, covered with a white icing sugar and garnished with frutta candita e zuccata a strisce sottili.
E' tale la celebrità di questo dolce, che di certo la conoscerete tutti!

lu pupu cu l'0vu
Altro dolce è lu pupu cu l'ovu . E' una pasta ammollita di varie forme, a cestino o pupazzo,
con una rilevatura capace di contenere un uovo sodo dentro. Queste uova avvolte si mettono a
bollire in acqua colorata, in modo che il colore giallo o rosso attragga maggiormente i bambini.
L'origine di fare queste dolci è antico e pare che abbia avuto origine nei monasteri siciliani.


li picureddi


Nei giorni che precedono la Pasqua, in molte famiglie c'è un gran da fare, nella preparazione
di queste pecorelle. La loro preparazione è piuttosto complessa ma fortunatamente coinvolge
tutta la famiglia.

Preparare queste pecorelle di farina di mandorle non è difficile gli ingredienti base sono di facile reperibilità. Per una pecorella occorrono:
100 gr di farina di mandorle
100 gr di zucchero a velo
1/2 fialetta di aroma di mandorle
una piccola tazza d'acqua
uno stampo
confetti, streamers and bow basket

In a bowl mix the ground almonds with icing sugar and add half of the vial of almond flavoring and a little water. Work with your fingertips until you have mixed the ingredients well, until a soft dough.
Do not overdo the mixing time, because the almond flour, it tends to give off an oily mood that hardens the dough.


This will give you a consistent paste (see photo), cover the mold with the starch (for the pasta does not stick) and fill it with your pasta of martorana.




Now you have created your sheep gently detach from the mold, modellatela and arrange in a basket or tray, wait a few hours before decorating it with vegetable dyes, and garnish with the decorations.

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risotto with "sparacelli"

The picture quality is not the best, even the camera for some time none of it, you will also need a recharge!
However, I want to post the same that I prepared this delicious risotto with broccoli crops in the garden of Hermes.
The preparation is simple, but the goodness of freshly picked vegetables, has been delighting us!

performance: off the tender buds from the plant and wash the vegetables, scald
in boiling salted water they contain. When cooked, take them out and chop.
Finely chop the onion and sauté in a pan with ½ cup of extra virgin olive oil, add the rice Carnaroli and rigiratelo wetting in the sauce from time to time with a ladle of the cooking of broccoli that you left from part, add the vegetables chopped, and
continue until the rice is cooked, remember that the cooking water was already salty taste
only at the end and if necessary, adjust salt and pepper. A pleasure can be added to the cheese.

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friends I'm back! Back to writing after a long pause. But spring has arrived
an air of change. Left me behind the long gray winter months, the dark days,
cold and bad weather and also some negative event, I'm slowly putting into motion by reborn in me the desire to do and take care of small and big things, and a feeling of optimism.
Two sad events have marked my life. After losing in November, our vice Mom, Aunt Mary, the first of March Gionnj also, my father left us, is dead! What
sadly natural, especially when we leave a person who has already passed the milestone of 85 years.
But this event is so natural in appearance, makes you ponder the meaning of our life
, and brings memories about our past. And so, because of these circumstances the effect of memory cheers and sad at the same time, making things appear larger and also giving a sense
most insignificant daily events, searching among all memory of what became the greatest!
So is Spring! this wonderful season that marks the awakening to life, brings back the urge to experiment with new and old flavors in the kitchen, and give vent to the imagination. In recent months
really in my fridge in my kitchen and there was a "desert", nothing like cooking, and most importantly, with the cold he has done, we went ahead, stews and soups!
for charity! will be healthy, useful and very good, but that we islanders-Sicilians, we put an infinite sadness.
You can not even imagine, the faces that make their husbands in Palermo, but especially the children, when the night finally at home, ask-you eat? - and you shall answer all
happy, (falsely) because you already know what to expect:-Minestrone? -.
The answer is almost always-Noooooooooo! and then? -
And what did you say! and then, and then that! Then hope to have in the refrigerator at least 2 eggs in order to whip up a frittata, which invariably, however, must be accompanied by an avalanche of chips, that sucks! and so you find yourself cooking again, without their will, and see disappear the faint illusion of having everything ready to see the movie so much that you had expected.
Friends, I am sorry if my silence made you away from my blog, thank you
those who have left a message and I hope to return soon to post some good recipes, with the hope to meet you and share with you. See you soon!

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I wake up some cabbage .........




I cabbage, vegetables are more typical of winter, versatile in the kitchen and help to purify the body. also with their different shades of color stand out with other products typically winter pale colors, in keeping with the season. Once vegetables were considered poor, but today have been revalued le loro proprietà nutritive e costituiscono una valida fonte di vitamina C e di carotenoidi con notevoli proprietà antiossidanti e anche una serie di composti ad attività chemioprotettive. Il loro meccanismo d'azione è duplice, da un lato svolgono azione detossificante, significa che aumentano l'attività di quegli enzimi presenti nelle nostre cellule aiutandoli ad eliminare le sostanze tossiche e carciogeniche, dall'altro le sostanze bioattive dei cavoli proteggono le nostre cellule dallo stress ossidativo.
Di cavoli ce ne sono parecchi, dalle forme e colori più disparati, il broccolo è un'infiorescenza di colore verde scuro, the cauliflower is ivory or purple and are suitable to be cooked au gratin, boiled or processed into puree. Del cabbage leaves are consumed, spherical, light-colored, smooth and crunchy, eaten raw in salads or fermented, giving rise to the typical dish of sauerkraut Germanic tradition. Then there are the cabbage, with green leaves and rough, are used in soups, risottos , and cassoeula Lombard. Evergreen, but with more elongated leaves and the darker the cabbage, a characteristic ingredient of ribollita Tuscan. Finally parenti del cavolo sono i cavoletti di Bruxelles . Nonostante il loro nome, sono di origine italiana e sono stati importati in Belgio dai romani: sono piccoli e sferici e hanno il caratteristico gusto spiccatamente amarognolo.

Questi fantastici broccoli e sparacelli, di cui amo condividere le immaggini con voi, rappresentano
il frutto del primo raccolto fatto nell'orto del giardino di mio figlio Hermes e da lui stesso coltivato.

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Stigghiola - street food in Palermo

of you was in Palermo, it may not have noticed, the importance of Palermo
damage to the food-on the road, often consists of processed specialty symbol of the island's food culture .
One of the specialties of the most popular street food in Palermo is without doubt "the stigghiola.
If you enter the old town, but also in the suburbs, three in the afternoon, then it is easy to stumble into stalls wrapped in the smell of smoking grills stigghiola that are roasted outdoors, the ritual takes place all day although party.
around these stalls you will find dozens of people intent on eating, drinking and chatting.
come in pairs, young and old, women and children, by car or motorbike, workers or employees, but also
elegant men in suits. There is all around them smoking grills
and is expected to be fired, looking towards the gridiron impatient, until the stigghiolaro extracts a rib from coal puts on a counter, cut into pieces the size of the spray salt and lemon on a plate and puts everyone eats with his hands these hot treats.
But what are le stigghiola ? Altro non sono che budella d'agnello.
La più semplice delle versioni è costituita da un ciuffo di prezzemolo e dall'omento attorno ai quali vengono attorcigliati i budellini del capretto o dell'agnello, in una variante, vengono avvolte le cipolle scalogne. Vengono cotte sulla brace con l'aggiunta di solo sale.
Un consiglio, mai dico mai cuocerli in casa, l'odore non verrebbe mai via!

Molti di voi inorridiranno all'idea di mangiare queste budelline, ma posso assicurarvi che sono buone. Personalmente, in strada non riesco a mangiarle, ma quando, di tanto in tanto ci riuniamo con gli amici and someone can have them prepare their own butcher, then I eat some
treat. As in this case!
few days ago, we gathered at Villa Maio, a beautiful country house, where from time to time
we gather with friends. Each of us usually prepares a dish with a predetermined menu
and from time to time we grant an unscheduled very welcome!

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Muriella zucchini and shrimp

few days ago I had prepared, pasta with broccoli tegame, e poichè mi sono avanzati
un pò di ziti, il giorno dopo ho preparato questa ricetta utilizzando delle code di gambero
e delle zucchine. Ne è venuto fuori un piatto delicato e molto profumato. Molto buono!
L'ho poi presentato con questa coreografia, dando un pò d'effetto alla presentazione.
Un vero successo.

Per prepararlo occorrono:
4oo g di spaghetti (nella foto io ho usato il formato di pasta ziti)
300 g di code di gambero già sgusciate
3 zucchine tagliate a fettine sottili, per il senso della length
300 g of peeled tomatoes into pieces
1 clove garlic, 1 / 2 onion, 1 bunch of parsley, grated ginger,
salt, pepper, 1 / 2 cup dry white wine , extra virgin olive oil.
fry in a pan with extra virgin olive oil, minced garlic and onion, add tomatoes, salt and pepper
and cook for ten minutes. Now add the chopped shrimp, and after a couple of minutes,
grattateci on a fresh ginger, all bathed in a splash of wine.
Sprinkle with chopped parsley and cook for 5 minutes.
In caso vogliate presentarle a strati, così come ho fatto io, date una sbollentata alle zucchine già affettate, e mettetele ad asciugare su di un canovaccio.
Lessate la pasta in acqua bollente salata, sgocciolateli al dente e trasferiteli nel tegame con il sugo, rigirate tutto, affinchè il condimento si distribuisca in modo uniforme, quindi cospargete di prezzemolo tritato e servite.

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winter favorite!


Rieccomi!Spero abbiate passato tutti delle buone feste e soprattutto che abbiate iniziato bene il nuovo Anno!
Today January 16, while most of the Italian regions are under the snow in Palermo was a beautiful, warm sunny day. I could not enjoy it!
The desire to go to the sea was felt sudden and urgent.
lucky that my love is come to take me to the office and so we reached in a few minutes Sferracavallo. In a sandwich shop on the sea, we ate sea urchins and fritters
and then we had a lovely walk in Barcarello coast, the reserve of Capo Gallo.

I think the pictures tell all I want to share with you.