Ingredients x 4 persons

preparation 3 hours and 30 minutes

The arancini they are a first typical plate of the sicialian kitchen and the preparation, but small differences, is equal in all the province.

To Messina they are made therefore:

In a saucepan to start browning in little oil the minced onion, to add the meat and, after to have stirred, to flame alive, to pour the wine and to make to vanish it. To add the sauce of tomato with the concentrated one, to cover the meat adding of the warm water. To salt, to pepare, to add some leaflets of basil and to cook for approximately one hour. To add the peas and to cook for others 20/30 minutes, therefore, helping itself with a strainer, to separate to the liquid part of the gravy from the meat and the peas and to put it from part. Will cook, in the meantime, in abundant salty water the rice that will come drained to the tooth, flavored with part of the gravy and stirred well until assuming a hardly orange color. To add the grated cheese and to stir well. The rice must cool completely and must be very dry for being able to add an entire egg, therefore, to stir. On the table one cup with of the pan will be prepared grated, one with the mozzarella dripped, dried well with a napkin and cut dies, an other in order to blink remaining eggs and one cup of water to moisten the hands. From the pot it will be taken of rice forming little, in the palm dampened of the hand, a conca in which some of ragù of meat with the peas will be put and the two or three bits of mozzarella; to cover the cap with other rice and, modeling with the hands, to form "a particular" orange, with the flat and lengthened base to the apex like a beautiful one tarocco. It will be passed in the egg and then in the bread crumb. Ended the preparation, to fry in abundant oil. The pan it is advised from the high edges in order to entire cover arancini (the 3/4 for time) during the frying.

Muddhica paste ca

Ingredients x 6 persons

Preparation: 30 minuteren

Diliscare the anchovies, to rinse them in order dissalar them well and to cut them pezzetti. Tritare the garlic segment and to snocciolare the olives roughly breaking them. Scaldare in tegame 4 oil spoons, to pour the trito one of garlic and to cook to low flame for some minute. To add, therefore, the anchovies, the olives, the chili pepper, to salt sufficient to and to cook for 5 minuteren always to low flame. Rosolare the bread crumb. To cook the spaghetti, to drain them to the tooth and to pour endured them in the tegame. Cospargere with the tritato bread crumb and prezzemolo, to serve endured, very warm.

Good appetite!

Paste to the carrettiera

Preparation 1 hour

Sbollentare the tomatoes in warm water for some minute. With a strainer to remove the tomatoes from the water, to dry them and to peel them very well. In a tureen to prepare trito with the garlic, the basil and the chili pepper, to add the tomatoes that they will come cut to pezzetti and amalgamated to the compound, to add, therefore, the extra oil vergine of olive, to salt and to stir. To leave to rest in order at least 20 minuteren. Lessare in abundant salata water the bucatini and to fine baking to flavor them with the sauce prepared previously. To serve spolverizzando with salata annealed cheese pecorino or. Guarnire with basil leaves.

Good appetite!

U Maccu

Preparation: 1 hour and 15 minuteren ca.

(excluded treatment of soaking)

To soak in a tegame, in order at least two hours, fave the sand banks sgusciate.

After to have them sgocciolate from the water of soaking very well and rinsed, to pour fave in abundant the salata water with to the cut verdure thin (sedano, onion, tomatoes). To cook to moderate flame for ca. 40 minuteren. Rimestare often, the fave cooked must turn out cremose, to completed baking to add to the extra oil vergine of olive. The pepper white man, milled at the moment, is optional, second the tastes. To toast the bread.

To serve "u maccu" very warm accompanied from the bruschette of bread.

Varying is that one to serve "u maccu" accompanied from cicorie read like contour, or amalgamated in the cream of fave.

Good appetite!