Quest'anno niente arancine per Santa Lucia, causa mancanza di tempo, causa poca voglia di cucinare almeno per 2 giorni di fila, poca voglia di mettermi a fare frittura profonda e sporcare eternamente delle pentole che non sono mie, allora mi sono detta che forse fare una pasta semplice, tradizional e, sobria come la Norma non sarebbe stata una cattiva idea..una pasta I remember my past, my grandparents in particular that I remember getting up on Sunday morning when we went down to their house and already could feel the smell of sour tomato sauce mixed persistent smell of eggplant chips, the slow boil of " pittinicchi and omelettes in the sauce ".... short Sunday at home, at the time of my grandparents were always accompanied these things all in the sauce .. sauces !!!!! It is already beginning from early morning to Sautee, wash and prepare, but not because there were special guest at my house rule is always to have the kitchen on fire, always with anything that is cooking on the fire ... my grandfather, who complained that giving orders, and my grandmother retorted that ..... my grandfather did not want to think that we were to use 00 flour called "American flour "but in the tradition of southern Italy fact use semolina flour or durum wheat semolina for everything, he wanted that he used even in the crust, but f orse was also correct, the flour is so fragrant and consistent, says the smell of our bread !!!!! So the pasta is made entirely of flour and a few eggs, too typical of southern Italy , and the poor grandmother had to take care that everything was to his grandfather ... but this would storia l'ho già sentita, mi ricorda qualche altra coppia.....bah!!!!!Il nonno metteva le castagne a bollire sulla stufa o a tostare dipende dall'umore per sgranocchiarle nel pomeriggio durante una partitina a carte con me e mio fratello....che beltade !!!!
Così ho deciso di postare questa pasta semplice, ma che forse rappresenta più di tutto il popolo siciliano in toto, perchè la Norma si fa uguale in tutte le parti della regione: salsa di pomodoro, melanzane fritte, basilico, pasta fresca o meno, ricotta salata....con le contaminazioni della cucina Contemporary some do not fry the eggplant and grilled ago: or, or does something that I think changed the nature of the paste that is "do you fry the eggplant in a little oil and then when virtually sn only "stuffed" with almost no color, you add the sauce, however ... so the eggplant loses crispness who instead when fried, and is dispersed in the sauce ... and given that the old long knew: Why vary in a balanced dish worse ???????
I used spaghetti, but not having the guitar (the buy it sooner or later), I cut with a cutter Grandma's duck, but the result is good ...
400 g flour 4 eggs
Mix and let stand overnight in a refrigerator in a sealed bag food.
Cut the eggplant into cubes or slices and fry in seed oil is hot, add salt and keep aside ... comini to prepare the sauce:
a bottle of homemade tomato sauce, we had fortunately Hermes one made by the brother of Manfred
3 fresh tomatoes to give it a rustic touch
1 / 2 chopped onion
1 clove of garlic
extra virgin olive oil 1 small red pepper basil
Click the onion in olive oil over low heat so the onion can "melt" without burning, add chilli and garlic, and after the fresh tomato diced, crush with a fork and when too 'it will be wilted and add the sauce to restrict almost cooked add the basil. When the pasta is almost ready to pass it in the sauce pan, handle, and do the dishes ... but after making the pot grate to strips the ricotta salata, and put on a little bit of fried eggplant ....
...... it is the turtle slow 'jumps at the chance when there is long behind a leaf the way she found there and then, happiness is a lawn of a lake of salad omelette spaghetti to spend the evening with a forest of carrots a sea of \u200b\u200bice cream that she had never seen running too ....... .
0 comments:
Post a Comment