Tag Archives: Lemon

STUFFED BAKED FENNEL WITH PANGRATTATO – FINOCCHI RIPIENI

Breadcrumbs are called Pangrattato (grated bread) in Italian.

Mollica is the soft part of the bread with crusts removed but in the culinary world both pangrattato and mollica have acquired new significances and have been enhanced. Both refer to breadcrumbs lightly toasted in in olive oil, herbs and seasonings and variations include anything from garlic, red pepper flakes, pine nuts, anchovies, lemon zest , cinnamon or nutmeg, salt and a little sugar.

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Mollica or pangrattato adds texture, fragrance and complex flavours and is usually used as a stuffing or topping, especially for pasta in Calabria, Puglia and Sicily. For example,  Pasta con le Sarde and Sarde a Beccafico are two Sicilian recipes that use enhanced breadcrumbs:

When I make pangrattato I store left overs in a jar in my fridge and use it to enhance other dishes: this time I used it to stuff fennel. For moisture and extra flavour I added  a little ricotta and a little grated cheese – pecorino or parmigiano.

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Cut the stems off the fennel and remove the toughest and usually damaged outer leaves Cut the fennel into quarters.

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Cook the fennel in salted water, bay leaves salt and lemon juice for about 10 minutes until it is slightly softened. Remove it from the liquid and cool.

Make the filling: Work the ricotta in a bowl with a fork, mix in the pangrattato and grated cheese.

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Prise open the leaves of the fennel and stuff with the pangrattato stuffing.

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Place the quarters into a baking bowl that allows them to stay compact and upright (like when you are cooking stuffed artichokes).

Drizzle olive oil on top (or a little butter) and bake at 180 – 190°C for about 15 minutes

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SPAGHETTI with PRAWNS and ZUCCHINI

SPAGHETTI with ‘NDUJA, SQUID, VONGOLE AND PAN GRATTATO

PASTA CON LE SARDE – an iconic Sicilian recipe from Palermo. Cooked at Slow Food Festival Melbourne

PASTA CON SARDE – the baked version, Palermo, Sicily

SARDE A BECCAFICO (Sardines stuffed with currants, pine nuts, sugar and nutmeg)

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GELLO DI LIMONE (Sicilian Jellied Lemon)

As well as gello di mellone (made with watermelon juice), Sicilians make gello do mandorla (made with almond milk), gello di cannella ( made with cinnamon and water) and gello di limone ( made with lemon juice).

It is thickened with corn flour and stirred like custard till it solidifies. There is nothing to it but surprisingly it turns out to be quite delicious.

This photo is of a gello di limone made by Barbera, wife of Corrado, the son of my cousin Franca. They all live in Ragusa, Sicily and it was one of the many things Barbara prepared for me when I was invited to dine with them (all the relatives go out of their way to cook Sicilian specialties for me when I visit them).

 

Now that you have the credentials, it is time for the recipe.

500ml fresh lemon juice
500ml of water and the peel of the lemons soaked in the water for 24 hours
300g sugar
4 level tablespoons arrowroot or corn flour
2-3tbsp limoncello (optional)
Mix the corn flour with a little water and make a smooth paste.
Mix all of the other ingredients together in a small saucepan and heat gently – keep on stirring until it thickens.
Remove from the heat, add the limoncello and pour into a wetted mould (or individual serving glasses)
Leave to cool, then chill in the fridge for several hours.
Sicilians eat it plain but it is a nice accompaniment to strawberries or poached cumquats (sugar syrup).

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