Grano al sugo di pomodorini (wheat berries with cherry tomato sauce from Apulia)

13/03/2018 ~ stefano arturi ~ 7 Comments

A simple and tasty recipe from Puglia, the heel of Italy: wheat berries boiled till al dente and then simmered in a cherry tomato sauce, with garlic, chilly pepper and parsley. Straightforward and delicious. I prefer using semi-polished berries here, the ones that have had the outer, inedible husk removed but with some of the bran still attached. I also tried cooking with whole grain berries in the past I have always found them boring and far too chewy. If you soak the berries the night before, the cooking time will be very short indeed. Continue reading “Grano al sugo di pomodorini (wheat berries with cherry tomato sauce from Apulia)” →

Sfincione di Bagheria (sfincione from Bagheria, a Sicilian pizza)

24/08/2017 ~ stefano arturi ~ 6 Comments

Sfincione is the pizza of Sicily: contrary to its Neapolitan counterpart, which is generally round, sold in individual portions, with a thick cornicione, a thin centre and not too much topping, sfincione is generally baked in large trays and sold cut up in hefty portions (even if there are also small, individual sfincioni, called sfincionelli, approximately 300 g each); it is quite thick all over, with a soft and pillowy dough (sometimes a little lard is added to the dough, which I greatly approve of) and it is laden with toppings. It is another thing altogether and something I urge you to explore – sfincione lends itself to domestic home baking much better than Neapolitan pizza. Continue reading “Sfincione di Bagheria (sfincione from Bagheria, a Sicilian pizza)” →

Pasta cù l’agghia (al pesto trapanese) (Pasta with garlic, almond and tomato pesto from Trapani, Sicily)

08/08/2017 ~ stefano arturi ~ 6 Comments

“Pesto alla trapanese” is a vibrant, intensely garlicky Sicilian pasta sauce made with almonds, tomatoes, garlic and basil – it is lesser know that its Ligurian basil and pine-nuts cousin, but equally glorious. It comes from Trapani, on the west coast of the island ,and it is generally eaten with busiate, a spiral-shaped, chewy, durum-wheat, egg-less fresh pasta (here, if you want to learn how to make it). Pasta con il pesto alla trapanese is also known as pasta cù l’agghia, pasta with garlic (in dialect): if you are after a delicate sauce, this is not for you. Continue reading “Pasta cù l’agghia (al pesto trapanese) (Pasta with garlic, almond and tomato pesto from Trapani, Sicily)” →

Sicilia 2017: Mercato del pesce di Catania e altre sicilianità (Sicily 2017: Catania fish market and other Sicilian things)

14/06/2017 ~ stefano arturi ~ 5 Comments

Catania

Butcher stall

Pupi

Cassatina

Sicilian pastries

Sicily 2017: Catania, Val di Noto (Ibla, Modica, Noto), Siracusa-Ortigia. Che dire? What can I say? Beautiful, vital, real, gutsy, honest, crumbling, excessive, generous, poor, rich – everything and its opposite.
I will post some Sicilian recipes soon. I need time to readjust myself to London rhythms first.

Crudaiola (a glorious raw tomato sauce for pasta)

26/05/201718/07/2023 ~ stefano arturi ~ 11 Comments

Crudaiola is one of the most delectable and simplest Summer sauces for pasta or rice. Diced fresh tomatoes, plenty of basil, a little garlic, a generous glug of olive oil and a pinch salt – a delicious no-brainer. Actually, there is one more crucial ingredient the cook must not forget: time. For the magic to happen, crudaiola must be made in advance, the early morning for lunch, for instance. During this time, the ingredients interact with each other and the sauce is transformed from good to excellent. Continue reading “Crudaiola (a glorious raw tomato sauce for pasta)” →