The province of Trapani is affected in its cuisine, more than other areas of Sicily, the largest number of foreign influences, but in particular the Arab domination. But it assumes a fundamental difference in the massive use of fish instead of meat. The couscous is proof of semolina prepared by the skilled hands of the cooks and steamed in a special pot of glazed earthenware.
But the sauce, in contrast to the Maghreb (with vegetables and mutton), is a delicious fish soup mix (red scorpion, black scorpion fish, grouper, John Dory, vopa, gurnard, Lugaro, along with some shrimp or cicada). In particular to try to Trapani, Favignana, San Vito lo Capo.
Appetizers: tuna is tuna products of local traps that are obtained different specialties: the mullet roe tunnina tuna, bluefin tuna in salt musciame lattumi of the tunnu, both fresh (diced, breaded and fried) and the salty "ficazza ", the" polmonello, "the heart of tuna, salted. Salted Sardines Sausage pasqualora
First: The typical homemade pasta are gnocculi (hollowed by hand) and busiati, twisted sort of macaroni with a branch of which is the stem dell'ampelodesmo Buso. Traditionally consumed was topped with fresh tomato sauce, the so-called pizzutello, accompanied eggplant or zucchini fries, or fried fish.
The couscous fish: The "couscous Trapani" more than a first is a complete meal. It is prepared with flour, incocciata by the skilled hands of the cooks and steamed in a special pot of glazed earthenware. But the sauce, in contrast to the Maghreb (with vegetables and mutton), fish soup is a mixed (red scorpion, black scorpion fish, grouper, John Dory, vopa, gurnard, Lugaro, along with some shrimp or Cicada). In particular to try to Trapani, Favignana, San Vito lo Capo. frascatuli, balls of flour mixed with egg yolk, accompanied with fish broth or soups, broccoli, chickpeas and vegetables, pasta with lobster broth: spaghetti broken by hand with a soup made with tomatoes, parsley, garlic and onion to which you add the lobster boil and the pasta later. pasta with seafood broth noodles with tuna bottarga. 'A pasta cull'agghia the "Pesto Trapani", a pesto of basil, olive oil and garlic, but with addition of raw almonds, raw tomatoes and pecorino cheese, used to flavor homemade pasta.
Accompanied by eggplant or fried potatoes, fried fish, but also (picarel, retunno, sandeel). Pasta cu l'ova of minnula [1] Cassatelle soup (fish or chicken) Pasta sauce of redfish (or anguilla)
Second, lots of fish recipes: RAU re tunnu, cooked the same way the meat sauce, stuffing, but the tuna with garlic cloves (then removed after cooking) and mint leaves. Tuna approx cipuddata, sweet and sour meatballs marinara Ghiotta baby grouper or tuna Surra in matalotta
The meat dishes are the kitchen Trapani: glinvultina to trapanisa, veal rolls with pecorino cheese, parsley and garlic, breadcrumbs, salt and oil, the parmesan jaddina cunsata, boiled chicken flavored with mint, garlic and chopped parsley, olive oil , salt, pepper, vinegar. Rabbit lardiato
Other dishes: U mataroccu, or even salamoreci, ancient and tasty simple dish: a salad of tomatoes seasoned with olive oil, which is poured garlic crushed in a mortar with the basil and salt and covered with water as a soup, then add the chopped stale bread or toast. to 're nsalata limuna: in the summer evenings, you squeeze roughly two lemons in a bowl, then cut the lemons into small pieces (without skin), add oil, salt and pepper, cover with water and add the bread cut into pieces.
Desserts: cassata Sicilian cannoli stuffed with ricotta, particularly in the villages of Trapani and Napola Cassateddi Dattilo, cassatelle stuffed with sweetened ricotta with figs cassateddi typical of Marsala; morsels Erice, marzipan sweets with the soul jam of cedar liqueur cassata Erice, by filling made of cedar. mustazzoli Erice Hot Scursunera cold, iced jasmine giuggiulena Sfinci (pancakes with a hole) sfincioni of St. Joseph (with ricotta)
Source: trapanireportage
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