Sicilian Peppers Raisins And Pine Nuts Food

SICILIAN PEPPERS, RAISINS AND PINE NUTS

Steps:

• Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
• Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
• Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.

SICILIAN-STYLE SPAGHETTI

Steps:

• Preheat oven to 350°.
• Bring a large pot of water to a boil.
• Place cauliflower, 1/4 cup oil, and anchovy fillets in a large sauté pan over medium heat.
• Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt.
• Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
• Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
• Stir in raisins and pine nuts, and cook until just heated through.
• Remove from heat and cover; set aside.
• Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper.
• Toss to coat crumbs with oil, and spread into an even layer.
• Bake until lightly browned and crunchy, about 10 minutes.
• Set aside.
• Add salt and return to boil; add spaghetti and cook according to package directions.
• Drain, and add to a large bowl.
• Drizzle with remaining 2 tablespoons oil; toss to coat.
• Top with cauliflower mixture, parsley, and lemon juice.
• Gently toss to combine.
• Sprinkle with panko and cheese; serve immediately.

SICILIAN AUBERGINE, PINE NUT & RAISIN FUSILLI

Steps:

• In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
• Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
• Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

SICILIAN SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.

SICILIAN STUFFED EGGPLANT

Steps:

• Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
• Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
• Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

SICILIAN-STYLE STUFFED ARTICHOKES

Steps:

• 1 In a medium bowl, combine the bread crumbs, anchovies, capers, pine nuts, raisins, parsley, garlic, and salt and pepper to taste. Stir in two tablespoons of the oil. 2 Gently spread the leaves apart. Stuff the artichokes loosely with the bread crumb mixture, also adding a little stuffing between the leaves. Do not pack the stuffing in. 3 Stand the artichokes in a pot just large enough to hold them upright. Add water to a depth of 3/4 inch around the artichokes. Drizzle with the remaining 2 tablespoons oil. Pour the wine around the artichokes. 4 Cover the pot and place it over medium heat. When the water comes to a simmer, reduce the heat to low. Cook 40 to 50 minutes (depending on the size of the artichokes) or until the artichoke bottoms are tender when pierced with a knife and a leaf pulls out easily. Add additional warm water if needed to prevent scorching. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.