Monday, March 14, 2011

Propellerhead Record Licencenumber Blog

THE THIN EGG NOODLES CATANESE (Eastern Sicily)


now with the seasons do not understand anymore. Round purple eggplants are available now and are already sliced \u200b\u200band sold in sealed package weight: 480 gr to Euro 1.70 in supermarkets. For the peppers the same consideration, but the price is more or less equivalent.

The greenhouse cultivation, once almost unique heritage of Sicily, are now a little bit everywhere. At least console ourselves that these vegetables will not be at zero km, but almost.

So these considerations led me to propose a new starter, combining a typically Sicilian sauce with egg noodles, cooking stands above the Tiber (do not say the Po). (Do not forget that in Tuscany pasta if it consumes a lot!)

Then egg noodles or buy them already made and ready to boil, or the prepared ancorpiĆ¹ you if you can pull down from the dusty attic machine of IMP ...., that was donated for the wedding and that you have ever dreamed of using.
Here now is time to dust it so much and have fun, believe me, in no time. If you are a refractory mixture with your hands or you no longer have the machine for the noodles because given way to "A passaappresso," that is recycled in a nutshell you have the gift, then buy a pack of noodles, medium size, and there think again! (If then you have strength, courage and good will with a rolling pin roll it out you should see the following instructions)

INGREDIENTS for 4 people for 400 grams of flour noodles (a little more for work surface), 4 eggs, extra a heaping tablespoon virgin olive oil, 1 teaspoon salt. Or noodles 500 gr. To flavor the noodles: tomato sauce or peeled 800 gr, 2 cloves garlic, eggplant 1 (large), 1 bell pepper (large), Sicilian black olives 50 g (ie NOT Gaeta), chopped 1 bunch parsley, anchovy fillets subt '3 oil, 1 teaspoon capers (well washed), extra virgin olive oil 6 spoonfuls. 1 piece hot pepper if you like.

PROCEDIMENTO : Se volete preparare voi le tagliatelle: mettere la farina sulla spianatoia, ed al centro versare l'olio, il sale, le uova. Incominciare ad impastare con le punte delle dita, poi coinvolgere mano a mano la farina ed impastare a due mani. Dopo cinque minuti di lavoro formare una palla e dopo averla coperta da un panno umido, farla riposare per 30 minuti; intanto dedicatevi al condimento.
In un'ampia padella mettere l'olio, l'aglio tagliato in due pezzi e su fuoco medio, dopo tre minuti di cottura dell'olio, aggiungere la melanzana tagliata a dadini con tutta la buccia,(eliminare il picciuolo, ovviamente). Intanto abbrustolire la pelle del peperone sulla fiamma, quindi eliminarla, (NON mettetelo sotto l'acqua, perde any flavor), remove core and seeds, cut the pepper into small strips and set aside on a plate. Click

fry the eggplant into chunks for 10 minutes, then stir, then add the chopped tomato (or tomatoes), cook another 10 minutes, add the pepper strips, olives, pitted and cut into three pieces, capers, fillets chopped anchovy, chopped parsley with scissors, remove the garlic and remove from heat.
Resume now the pasta, sprinkle on the pastry a little flour. If you have the machine to make the dough, cut the dough into three parts, put in the drawing thicker the dough, begin to make her come out, so reducing the thickness of a tooth and so on. One more step and even thinner, to the minimum thickness allowed by the machine. Sprinkle the dough with a pinch of flour and mixed in where there are rollers that provide cutting. Then we go to choose the thinnest. Cut all the dough, resulting in the noodles and keep them on a towel until time to cook in salted water. If
unfortunate that the machine for the dough THERE 'MORE', spread the dough on work surface with a rolling pin (and strength), when it reached the desired thickness, then roll the whole "pettola" and a sharp knife cut noodles (noodles and why they are called, because they have to be cut, no ..!) in a subtle way ed uguale.

Cuoceteli quindi in acqua salata, scolateli al dente e passateli nella padella con il condimento, rigirateli su fuoco forte per due minuti, quindi trasferiteli nel piatto di portata e serviteli subito.

Dopo tutta questa fatica, un bel piatto abbondante ve li siete meritato!!

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