Category: Recipes from the Trapani area

Sicilian fried turnovers

Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp lemon juice water 1/2 cup P.D.O. Valli Trapanesi FOR THE RICOTTA FILLING: 400 g ricotta cheese 200 g granulated sugar

Aubergine caponata

Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50 g almonds a handful of desalted capers 150 ml tomato sauce    1 tbsp sugar 2 tbsp vinegar table salt

Sardines a beccafico

Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g breadcrumbs 25 g raisins chopped parsley to taste 25 g pine nuts 2 anchovy fillets in oil 15 g sugar

Swordfish carpaccio with vegetable tartare

Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal salad thyme lemon salt P.D.O. Valli Trapanesi oil PREPARATION Remove the skin and backbone from the swordfish steak. Sprinkle with

Sicilian fried turnovers

Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp lemon juice water 1/2 cup P.D.O. Valli Trapanesi FOR THE RICOTTA FILLING: 400 g ricotta cheese 200 g granulated sugar

Aubergine caponata

Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50 g almonds a handful of desalted capers 150 ml tomato sauce    1 tbsp sugar 2 tbsp vinegar table salt

Sardines a beccafico

Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g breadcrumbs 25 g raisins chopped parsley to taste 25 g pine nuts 2 anchovy fillets in oil 15 g sugar

Swordfish carpaccio with vegetable tartare

Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal salad thyme lemon salt P.D.O. Valli Trapanesi oil PREPARATION Remove the skin and backbone from the swordfish steak. Sprinkle with