Sicily Culinary Traditions
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- FormatePub
- ISBN978-88-98470-43-3
- EAN9788898470433
- Date de parution21/03/2021
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurMnamon
Résumé
Do you like italian food?The traditional sicilian food recipes well explainedWe'll be taking, along with this young Sicilian author, a short trip through some cooking traditions. Here below are described the preparations of the most famous Sicilian dishes, but we also take advantage of this opportunity to read the specifications of a DOC of Ebrodi and of some legends about the island's rich culinary variety.
Every classic sicilian dishFor example:Pasta alla NormaIngredients360 gr. of penne or macaroni600 gr. tomatoes (the quality used to make sauce)1 large eggplant, seasoned ricotta for grating (not too aged), basil, 1 clove of garlic, extra virgin olive oil. Preparation:Cut the eggplant into 1 cm thick slices and arrange them in layers in a colander with a bit 'of salt. Leave them to purge the vegetation water for an hour, with a weight above.
Prepare the sauce by passing the tomatoes in a strainer. Then put the garlic in a saucepan with alittle extra virgin olive oil and let it brown. Add the tomato purée, a few leaves of basil, a bit of saltand cook for about 15 minutes. Fry the eggplant slices in olive oil and then wipe off the excess oil with paper towels. Keep 4 sliceswhole.
Every classic sicilian dishFor example:Pasta alla NormaIngredients360 gr. of penne or macaroni600 gr. tomatoes (the quality used to make sauce)1 large eggplant, seasoned ricotta for grating (not too aged), basil, 1 clove of garlic, extra virgin olive oil. Preparation:Cut the eggplant into 1 cm thick slices and arrange them in layers in a colander with a bit 'of salt. Leave them to purge the vegetation water for an hour, with a weight above.
Prepare the sauce by passing the tomatoes in a strainer. Then put the garlic in a saucepan with alittle extra virgin olive oil and let it brown. Add the tomato purée, a few leaves of basil, a bit of saltand cook for about 15 minutes. Fry the eggplant slices in olive oil and then wipe off the excess oil with paper towels. Keep 4 sliceswhole.
Do you like italian food?The traditional sicilian food recipes well explainedWe'll be taking, along with this young Sicilian author, a short trip through some cooking traditions. Here below are described the preparations of the most famous Sicilian dishes, but we also take advantage of this opportunity to read the specifications of a DOC of Ebrodi and of some legends about the island's rich culinary variety.
Every classic sicilian dishFor example:Pasta alla NormaIngredients360 gr. of penne or macaroni600 gr. tomatoes (the quality used to make sauce)1 large eggplant, seasoned ricotta for grating (not too aged), basil, 1 clove of garlic, extra virgin olive oil. Preparation:Cut the eggplant into 1 cm thick slices and arrange them in layers in a colander with a bit 'of salt. Leave them to purge the vegetation water for an hour, with a weight above.
Prepare the sauce by passing the tomatoes in a strainer. Then put the garlic in a saucepan with alittle extra virgin olive oil and let it brown. Add the tomato purée, a few leaves of basil, a bit of saltand cook for about 15 minutes. Fry the eggplant slices in olive oil and then wipe off the excess oil with paper towels. Keep 4 sliceswhole.
Every classic sicilian dishFor example:Pasta alla NormaIngredients360 gr. of penne or macaroni600 gr. tomatoes (the quality used to make sauce)1 large eggplant, seasoned ricotta for grating (not too aged), basil, 1 clove of garlic, extra virgin olive oil. Preparation:Cut the eggplant into 1 cm thick slices and arrange them in layers in a colander with a bit 'of salt. Leave them to purge the vegetation water for an hour, with a weight above.
Prepare the sauce by passing the tomatoes in a strainer. Then put the garlic in a saucepan with alittle extra virgin olive oil and let it brown. Add the tomato purée, a few leaves of basil, a bit of saltand cook for about 15 minutes. Fry the eggplant slices in olive oil and then wipe off the excess oil with paper towels. Keep 4 sliceswhole.