Broccoli Siciliano Food

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

ITALIAN BROCCOLI

Steps:

• Place the broccoli in a steamer basket.
• Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
• Transfer to large bowl.
• Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
• Remove from heat.
• Add the broccoli and mix well.
• Add the salt, black pepper, red-pepper flakes and Asiago cheese.
• Toss lightly.

CHINESE BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
• Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

SIMPLE BROCCOLINI

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

ITALIAN-STYLE BROCCOLI

Steps:

• In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.

SICILIAN-STYLE BROCCOLI RABE

Steps:

• Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
• Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

BROCCOLI SICILIANO

Steps:

• Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy).
• Add pasta and cook until al dente.
• Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup).
• Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
• Cook 2 to 3 minutes until blended.
• Makes 6 side dish servings.
• Note: you can double this recipe.

SICILIAN BROCCOLI

Steps:

• Fill medium saucepan half full of water and cover and bring to boil on high for the broccoli.
• Stir broccoli into the boiling water and boil 3-4 minutes, stirring occasionally, or until desired tenderness; drain broccoli thoroughly.
• Return saucepan to the stove; reduce heat to medium-high.
• Place olive oil in pan and swirl to coat.
• Add onions and garlic and cook 2-3 minutes to brown.
• Stir in broccoli until coated with oil.
• Cook 3-4 more minutes, stirring occasionally, until flavors are well blended.
• Season with salt and pepper; sprinkle the cheese over the broccoli and serve.

CANNOLI SICILIANI: SICILIAN CANNOLI

Steps:

• To make the cannoli shells: In large bowl, mix together the flour, cocoa powder, and salt and cut in the margarine until evenly blended. Then gradually work in the wine and water to form a compact dough. Cover the dough with plastic wrap and let rest at room temperature for an hour. On a lightly-floured surface, roll out the dough to 1/8-inch thickness. Cut out 5-inch-wide circles and cover. Re-roll the scrap dough to form more circles. In a deep-fat fryer or heavy-bottomed saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse a few shells at a time, into the hot oil and fry until golden and crisp. Drain the shells on paper towels, let cool and remove the molds from the cannoli.
• To make the filling: In a bowl, whip up the ricotta and sugar until creamy. Add the grated chocolate. Mix thoroughly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of each cannoli with sliced candied fruit and then dust the cannoli with icing sugar.

SICILIAN STYLE ARANCINI

Steps:

• To make the basic risotto for the arancini, in a saucepan bring stock to a simmer. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add a pinch of saffron and the white wine and cook, stirring, until absorbed. While continually stirring with a wooden spoon, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed by the rice between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, heavy cream, herbs, salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
• When ready to make the arancini, remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon sized portions. Using your hands, form the portions into rough ball shapes.
• Press a hole into the center of each risotto ball and stuff the center with a heaping teaspoonful of the Bolognese Sauce. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. Refrigerate at least 1 hour to allow balls to set up before coating and frying.
• In a large saucepan, heat 2 inches of oil until a deep-fry thermometer registers 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each bowl with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, rolling to coat completely, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
• Transfer to a plate or baking sheet briefly, if necessary, until you are ready to fry the arancini.
• Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, 2 to 3 minutes. Transfer balls to paper towel lined plates to drain briefly before serving. Serve hot or warm, sprinkled with a little Parmesan.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes. Add the ground chuck, ground veal, and ground pork and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes. Add the white wine, garlic, and tomato paste and cook for 2 minutes, stirring constantly. Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 10 to 15 minutes.
• Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little, 1/4 cup or so at a time over 1 1/2 hours. By the end of the 1 1/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very "saucy" it should be tender morsels of meat coated by a thick, creamy sauce. Remove 1/2 cup of the sauce for the arancini, place in a small bowl and stir in the peas. Refrigerate until thoroughly chilled before using in the Sicilian Style Arancini recipe. The remaining sauce may be used for pasta; sauce freezes exceptionally well and may be frozen for up to 4 months.

PESCO SICILIANO

Steps:

• Preheat oven to 450 degrees.
• Rinse fish and pat dry.
• Arrange fish in an oiled oven proof dish.
• Heat oil in a skillet.
• Drop in onion slices, and saute 2 to 3 minutes.
• Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
• Cook 5 minutes over medium-low heat, stirring now and then.
• Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.

SICILIAN BROCCOLI AND DITALINI

Steps:

• Place in a dutch oven or a large deep frying pan:.
• Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
• Clean and trim broccoli and cut into 2" pieces.
• Add cut broccoli to garlic and onion.
• turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
• Simmer until broccoili is still slightly crunchy and add pasta.
• Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
• cook until pasta and broccoli are both tender and most of the water is absorbed.
• turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
• You can garnish with lemon if you like.