Tag Archives: Sicily

Italian Bread Baking @IICLA

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Kick off summer with another extraordinary cooking class at the  Italian Cultural Institute of Los Angeles and learn how to make homemade Italian bread and focaccia.

MENU:

 

Onion & Cherry Tomato Focaccia (LIGURIA)

Crescione with cheese and spinach (EMILIA-ROMAGNA)

Briosche col Tappo and Granita al Caffè (SICILY)

Save your spot now!

Saturday, July 14th, 2018
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
To register:
please call 310-824-7408 or email to classes.iicla@esteri.it  

Coconut Sicilian Granita

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Granita is a traditional semi-frozen Italian dessert from the ravishing Island of Sicily. The Sicilian granita is usually prepared with water, sugar, fruit juice ( lemon, orange, mandarin ) or other ingredients such as almonds, pistachios, coffee, cocoa, coconut or jasmine. It is traditionally served in a transparent glass and accompanied by the typical brioche col tuppo, an oval-shaped bread topped with a hemispherical ball (tuppo). During the Arab rule in Sicily, the Arabs introduced on the Island the ancestor of the granita : the sherbet, an iced drink flavored with fruit juice or rose water. Afterwards the Sicilians developed the sherbet recipe collecting the snow on Mount Etna, Mountains Peloritani, Iblei and Nebrodi on the nivieri, (stone buildings erected over natural or artificial caves) and using the collected ice covered with fruit syrups or flowers as a refreshing treat during the Summer. Since 2012, in the beautiful city of Acireale (Sicily), takes place the Nivarata a festival dedicated to “the rite of Granita Siciliana”. This festival has been named after theNivaroli, the people that in the past were in charge of collecting the snow.

Buon Appetito!

 

Photo by Ale Gambini – A Queen In The Kitchen

INGREDIENTS

1 cup caster sugar

1  1.4 cups spring water

2 cups coconut milk

2 teaspoons rose water

chopped pistachios, for garnish

DIRECTIONS

In a medium sauce pan, put the water and the sugar and cook at low heat until the sugar dissolves. Allow to cool completely.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water. Stir well.

Pour the mixture into an ice cream maker and churn for about 20 minutes.

Serve right away in transparent glasses, sprinkled with chopped pistachios on top.

Water Gnocchi With Swordfish And Pistachio Pesto

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It’s always sunny in LA, which reminds me of the beautiful summers spent on my favorite Italian island : Sicily.

This dish combines some of the traditional ingredients of the Sicilian cuisine: swordfish, pistachios and lemon. The gnocchi are very simple, made just with semolina flour and hot water. After the first bite you will feel the taste of the Mediterranean sea, a culinary trip without traveling.

Pair this dish with a dry and fragrant white wine from the coastal areas such as Vermentino (Liguria and Sardinia), Falanghina (Campania), Salina Island (Sicily).

Buon Appetito!!!

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Recipe and photo by Ale Gambini – BreadLoveAndDreams.com

Serving : 4-6

Difficulty : medium

Prep Time : 50 min.

Cook Time : 15 min

INGREDIENTS

For the gnocchi

1.8 cups (300 gr) semolina flour

1 1/4 cups (300 ml) hot water

1 pinch coarse salt

For the pistachio pesto

1 lemon  zest

1.5 oz. of capers capers

3 oz. of pistachio

1/3 cup Parmigiano Reggiano, grated

1 small bunch of basil

1 pinch of thyme

1 pinch of oregano

1/4 cup Extra Virgin Olive Oil

salt and pepper , to taste

For the swordfish

8 oz. swordfish

2 tbsp Extra Virgin Olive Oil

1 clove of garlic

1/2 glass white wine

1 pinch chili pepper

DIRECTIONS

On a medium bowl sift the semolina flour.

In a large sauce pan bring to boil the water with salt, then remove from heat and add the semolina flour stirring constantly with a wooden spoon, until a firm dough forms.

Move the dough on a wooden cutting board, then knead with hand until a smooth dough will form. (Be very careful because the dough will be hot).

Shape the dough into little logs then cut them into pieces about 1 inch long.

Roll over a gnocchi board, then place them on the floured work surface, well spaced one to another. Set aside.

Dice the swordfish then sauté in a a large skillet with olive oil, garlic and pepper. Pour over the wine and cook until evaporate. Set aside.

On a food processor whirr together pistachios, capers , herbs, lemon peel, Parmigiano Reggiano, olive oil, salt and pepper to taste. You can also do it with a traditional mortar.

Bring to boil a pot of salted water with a tablespoon of olive oil, then dump the gnocchi in.

Cook for a couple of minutes or until they rise to the surface.

Drain the gnocchi with a skimmer and place them on the skillet with the swordfish.

Sauté the gnocchi with swordfish, then remove from heat and add the pesto.

Stir until well incorporate.

Serve hot, sprinkled with Parmigiano Reggiano.

Baking Bread Plus: Episode #10 : Brioche Col Tuppo 🇮🇹

Baking Bread Plus: Episode #10 : Brioche Col Tuppo is now on Vimeo and You Tube!!! Check this out and enjoy one of my favorite Italian recipe.

Brioche col Tuppo is a Sicilian sweet bread, oval-shaped and topped with a hemispherical ball (tuppo). The name comes from its shape that reminds the traditional low bun that Sicilian women used to wore in the past and in Sicilian dialect is called Tuppo. This brioche is amazingly soft and fragrant and is traditionally served accompanied by another staple of the Sicilian cuisine : Granita Siciliana.

Enjoy!

Credits:
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Coconut Granita Sicilian Style

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Granita is a traditional semi-frozen Italian dessert from the ravishing Island of Sicily. The Sicilian granita is usually prepared with water, sugar, fruit juice ( lemon, orange, mandarin ) or other ingredients such as almonds, pistachios, coffee, cocoa, coconut or jasmine. It is traditionally served in a transparent glass and accompanied by the typical brioche col tuppo, an oval-shaped bread topped with a hemispherical ball (tuppo). During the Arab rule in Sicily, the Arabs introduced on the Island the ancestor of the granita : the sherbet, an iced drink flavored with fruit juice or rose water. Afterwards the Sicilians developed the sherbet recipe collecting the snow on Mount Etna, Mountains Peloritani, Iblei and Nebrodi on the nivieri, (stone buildings erected over natural or artificial caves) and using the collected ice covered with fruit syrups or flowers as a refreshing treat during the Summer. Since 2012, in the beautiful city of Acireale (Sicily), takes place the Nivarata a festival dedicated to “the rite of Granita Siciliana”. This festival has been named after the Nivaroli, the people that in the past were in charge of collecting the snow.

I gave to my homemade granita a delicate coconut flavor using the organic, non-GMO verified coconuts, So Delicious Original Coconut Milk.This granita is absolutely easy to make, delicious, refreshing and dairy free.

I’m happy to announce that with this recipe I just entered the Snackable Recipe Contest hosted by GoDairyFree.org and sponsored by So Delicious Dairy Free 

http://www.godairyfree.org/news/snackable-recipe-contest

https://www.facebook.com/sodeliciousdairyfree

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Wish me luck and enjoy the Summer!

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Photo by Ale Gambini – BreadLoveAndDreams.com

INGREDIENTS

1 cup caster sugar

1  1.4 cups spring water

2 cups So Delicious Coconut Milk Original

2 teaspoons rose water

chopped pistachios, for garnish

DIRECTIONS

In a medium sauce pan, put the water and the sugar and cook at low heat until the sugar dissolves. Allow to cool completely.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water. Stir well.

Pour the mixture into an ice cream maker and churn for about 20 minutes.

Serve right away in transparent glasses, sprinkled with chopped pistachios on top.

Water Gnocchi With Swordfish And Pistachio Pesto

 

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Water Gnocchi With Swardfish And Pistachio Pesto

Speaking of weather, in these days LA is “burning” and reminds me the hot Sicilian summer. I decided to cook a dish that combines some of the traditional ingredients of the Sicilian cuisine: swordfish, pistachios and citrus. The gnocchi are very simple, made just with semolina flour and hot water. After the first bite you will feel the taste of the Mediterranean sea, a culinary trip without travel.

Pair this dish with a dry and fragrant white wine from the coastal areas such as Vermentino (Liguria and Sardinia), Falanghina (Campania), Salina Island (Sicily).

Buon Appetito!!!

 

Serving : 4-6

Difficulty : medium

Prep Time : 50 min.

Cook Time : 15 min

 

INGREDIENTS

For the gnocchi

1.8 cups (300 gr) semolina flour

1 1/4 cups (300 ml) hot water

1 pinch coarse salt

 

For the pistachio pesto

1 big lemon or citron zest

1.5 oz. of capers capers

3 oz. of pistachio

1/3 cup Parmigiano Reggiano, grated

1 small bunch of basil

1 pinch of thyme

1 pinch of oregano

1/4 cup Extra Virgin Olive Oil

salt and pepper , to taste

 

For the swordfish

8 oz. swordfish

2 tbsp Extra Virgin Olive Oil

1 clove of garlic

1/2 glass white wine

1 pinch chili pepper

 

DIRECTIONS

On a medium bowl sift the semolina flour.

In a large sauce pan bring to boil the water with salt, then remove from heat and add the semolina flour stirring constantly with a wooden spoon, until a firm dough forms.

Move the dough on a wooden cutting board, then knead with hand until a smooth dough will form. (Be very careful because the dough will be hot).

Shape the dough into little logs then cut them into pieces about 1 inch long.

Roll over a gnocchi board, then place them on the floured work surface, well spaced one to another. Set aside.

Dice the swordfish then sauté in a a large skillet with olive oil, garlic and pepper. Pour over the wine and cook until evaporate. Set aside.

On a food processor whirr together pistachios, capers , herbs, citrus peel, Parmigiano Reggiano, olive oil, salt and pepper to taste. You can also do it with a traditional mortar.

Bring to boil a pot of salted water with a tablespoon of olive oil, then dump the gnocchi in.

Cook for a couple of minutes or until they rise to the surface.

Drain the gnocchi with a skimmer and place them on the skillet with the swordfish.

Sauté the gnocchi with swordfish, then remove from heat and add the pesto.

Stir until well incorporate.

Serve hot, sprinkled with Parmigiano Reggiano.

 

Photo by Ale Gambini