Best Ceci Alla Siciliana Recipes
LASAGNA SICILIANA
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch glass baking dish with the melted butter.
- Place the ricotta, egg, parsley, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix thoroughly.
- Assemble the lasagna by evenly spreading 1/4 cup of the tomato sauce on the bottom of the prepared baking dish. Cover the sauce with some of the raw pasta sheets, cutting and piecing together the pasta as necessary to fit the dish (see Cook's Note).
- Spread 3/4 cup of the ricotta mixture evenly over the pasta using an offset spatula or your desired utensil. Make sure to get the ricotta to the edges and corners of the dish. Pour 1/2 cup of the tomato sauce onto the ricotta and spread evenly.
- Sprinkle 1 lightly filled (not packed) cup of the mozzarella over the top, followed by a light handful of Grana Padano and roughly one-fifth of the cooked and chopped sausage. Repeat 4 more times, starting with the pasta.
- For the sixth and final layer, begin by laying your pasta, then spread the remaining sauce on top. Sprinkle the remaining mozzarella over the sauce. Cover the dish well with aluminum foil to trap in moisture and help the raw pasta cook.
- Bake, covered, for 30 minutes, then uncover the lasagna and cook until the lasagna has crisped and browned to your liking, 15 to 30 minutes more. Serve with extra warmed tomato sauce and garnish with any remaining Grana Padano and parsley.
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
INVOLTINI DI CARNE ALLA SICILIANA
Provided by Emeril Lagasse
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cut each 1/4-inch thick slice of meat into portions about 2 to 2 1/2 by 4 to 5 inches. Transfer the slices to sheets of plastic wrap, cover with plastic wrap, and, using the smooth side of a meat mallet, pound the sliced top portions until slices are very thin - ideally about 1/8-inch thick, being careful not to tear the meat. You should have approximately 16 (3 by 6 to 7-inch) rectangular portions of meat.
- In a small skillet heat 2 tablespoons of the olive oil on a medium-high heat and saute the onion until tender and translucent. Transfer to a small mixing bowl and add the bread crumbs, cheese, raisins, pine nuts, parsley, and lemon zest. Season with salt and pepper, to taste. Set aside for filling.
- Preheat a grill, grill pan, or broiler to high heat.
- Lay the beef slices on a clean flat work surface and drizzle with 4 tablespoons of the remaining olive oil, turning to coat evenly. Season with salt and pepper. Divide the bread crumb mixture evenly among the beef slices, about 2 tablespoons each, placing the filling on 1of the short ends. Using your fingers, roll the slices lengthwise up and over the filling until the meat is completely rolled up. Using butcher's twine, tie both ends of each roll firmly to secure. Thread the meat rolls onto 2 skewers, 1 at either end of the roll, and thread bay leaves and onions onto each skewer, then top with a second beef roll and 2 more onions, until you have used all of the ingredients, like a kabob. Lightly brush each skewer with some of the remaining olive oil. You should have 8 double-skewered kabobs, each with 2 beef rolls, 4 onions, and 2 bay leaves.
- Grill the skewers, turning occasionally, until meat is charred on the outside but still medium-pink on the inside, about 4 to 5 minutes per side. Set skewers aside to rest for 5 to 10 minutes before serving.
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