The Food of SICILY

[Music] that you can refuse recently ava has been showing me more sicilian dishes and they all have completely blown me away so today we're going to take a virtual trip to sicily and ava's going to show me some classic traditional sicilian food as you can see i'm dressed for the occasion in my syracuse t-shirt so ava what's first on the menu harper we start from one of the most known sicilian dish it's a street food in sicily and i need to say that a lot of people think that they know how to make them but no it's not so easy so this is the legit traditional recipe this is 100 sicilian i mean 100 from palermo okay well let's get cooking before we dig in we'd like to tell you about today's video sponsor as most of you know guys i'm not a big fan of a highly processed food not just because it tastes bad but because it's not good for your health one in five americans are struggling with gut health issues because of their diet refined sugars artificial colorings hormone-filled foods 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your gut health could be causing problems visit the link in the description below for 50 off your own test thank you to thrive for sponsoring today's video i know what these are these are the famous arancini aren't they alpera they are the famous arancini if you are in catania because if you are in palermo they are the arancine because in palermo they are feminine in catania they are masculine so it depends where you are in sicily i'm sorry palermo you don't want to mess with palermo one of the most famous food sicilian food in all the world and yes they are the real one i'm very excited for this not only because i want to try them but also because we get about 10 emails a day asking for a was our genie recipe so finally here it is guys oh i didn't grab a silverware these are these are meant to be eaten by hands oh okay it's a street food in sicily when in palermo okay i can see why we get 10 emails a day about these we made the guys the traditional version with ragu and peace now in sicily they do this with bechamel and ham they start also to create other version like for example like eggplants or swirl swordfish but the traditional one with ragu and pisali is always a mouse it's interesting because a lot of the sort of components of this remind me of other dishes i've had for instance the rice itself has that saffron so it's kind of like a risotto milanese the ragu is similar to other ragus we've had uh the way the rice ball is fried it's similar to like croquette de riso from calabria that i've had but this ragu i think because the way you seasoned it you used like uh ground cloves it has a kind of exotic taste to it it doesn't it doesn't taste like other italian food i've had all these exotic flavor that you feel that you taste are per they are 100 sicilian because don't forget guys that sicily was conquered by a lot of the population like the greek and the french and spain and so it's arabic finish and also they are a melting pot of culture and it is reflected also in their food these influences all together they create something unbelievable good you can stop it's like the perfect food crunchy on the outside soft on the inside ball of fried rice and meat it's hard to get better than that i'm in heaven well ava you've got us off to a rather delicious start i imagine it's time to maybe try a sicilian pasta sicily isn't just pasta to her fella sicily has something more than [Music] [Applause] pasta [Music] if i were in sicily i was for sure able to pick all my mediterranean fishes for my fish soup but guys i'm in arizona so i need to use what i found this morning which means sea bass fillet red snapper i'm going to use some calamari here we have mussels and clams and some [Music] shrimp [Music] [Applause] [Music] what do we have here here after we have one of the most traditional sicilian food and is the couscous this is couscous this is couscous after yes okay i feel i feel a little dumb right now maybe it was just me i had no idea that couscous was just flour and water because in your mind what couscous can be i thought i thought it was like a grain like barley or something no couscous is just a semolina flour water and some salt you could just make couscous you can make couscous by hand says they make still now in sicily mind equals blown now this couscous is couscous allah trapanese is traditional from trapani that's wild i never would have thought of couscous as being italian in the slightest but i guess that makes sense once again with sicily having all these influences from around the mediterranean makes sense they ended up with some couscous traditions in trapani they don't put the fish on the couscous they serve the couscous the fish and some growth of the fish the tradition to put the fish on the couscous is from anna anna is another city in sicily so here we want to be again politically correct mix some trapani and some hen so i hope that both our friends from trapani and anna can forgive or love us you need to be politically correct in sicily yes yes otherwise we'll end up sleeping with the fishes it smells so good let's eat let's eat this potato if i didn't know that you had just made a traditional sicilian recipe i would think that that is from north africa or from the middle east or something it has that like heavily spiced flavor that you would get in like moroccan food it frankly doesn't taste italian at all well also i find this interesting because um sicily as far as the historical records show is the birthplace of dried pasta as we know it the first accounts we have from the middle ages talk about pasta being produced in sicily and any earlier than that it's a kind of a mystery where it came from spoiler alert is not china but one theory is that it came from north africa and after seeing this that kind of makes a lot of sense it's like if you're making couscous and you add a little bit too much water which is easy to do boom you've got pasta so or maybe you don't have so much time to make the couscous so you had some more water and boom you have pasta so i'm glad you liked it you discovered this new taste of italy i'm mostly just excited that i can make couscous at home sorry let me rephrase ava can make couscous at home okay now we had the arancini we had our first and second course because we the fish is both and uh it's time our peripheral desert i'm pretty sure i know exactly what you're gonna make and what i'm going to make harper come on what you're making a sicilian dessert come on do i have to spell it out leave the gun take the cannoli [Music] i [Music] do so guys because as you can see the ricotta is full of water what i'm going to do is to drain the ricotta and before i drain the ricotta i will press my ricotta through this so it will be smooth like a custard more or less and i suggest to suggest you to drain your ricotta every time that you want to make a casada or cannoli or also for acrostata because it's too watery and we don't want it just make us a cake wet [Music] i'm going to use powdered sugar for our ricotta and i'm using this instead of the normal sugar just to keep our ricotta very very smooth now that the sugar is in the ricotta i'm going to put the ricotta back here so i will let it drain in the fridge it will be best if you can do this the day before so eureka will be enough dry [Music] do [Music] do do bye [Music] do what what what what this is not a canola no i don't know what that was intense this was a labor of love yes and in front of you there is the famous unforgettable amazing delicious and add all the adjectives that you want cassata si jillian it looks incredible in fact it looks so cool i'm a little sad to cut into it i'm not tarper because that is my favorite dessert really ever see more than cannoli more okay well now i'm very excited if this is your favorite dessert so this is marzipan right see this is marzipan and i made the marzipan with almond sugar but for this color green i had some pistachio because the traditional marzipan for the cassata is green and i don't want to use food coloring but i want to made the original recipe of hundreds of years ago where they mix almond and pistachio okay well i'm sort of sad to say it but i think it's time to cut into it i can't wait arter whoa wow look at that that is some dessert right there i'm excited moana potato bon appetito oh my oh my okay yeah i can see why that's your favorite dessert it's something that if you love if you like the sweet flavor it's it's a must well i love sweet ricotta desserts it's one of the things that you introduced into my life that i can't believe i've lived all these years without i never ate ricotta before i met you one of the first dishes you ever made for me was a crostata which is sort of like the simplified dumbed-down version of this this is like has all the things i love about a ricotta cristada but taken to a whole new level oh man there's like orange and almond and chocolate and the sugar good i remember the one time i went to sicily with you it was very brief we basically just like crossed the strait of messina and then went back so we didn't spend a lot of time there but we were looking for cannoli and we went into a sweet shop and i remember seeing so much marzipan they had all these crazy colorful they would um they had them shaped like different random fruits and vegetables you'd find an apple and a pear and a mushroom and they're all like hand painted so you go in and it's just like a willys willy wonka's land of chocolate met it this is dangerous to have around this is by the end of this evening is gone no probably it's gone what do you think about the sicilian food while i'm eating a citrus it's really amazing it's unique it's diverse it's colorful it's really fascinating this place that has just had so many influxes of different you know culinary influences and flavors and cultures it clearly produced something pretty pretty pretty amazing there was a asian greek historian because sisley was part of mania grecia and looking at the temple of agrigento this asian greek historian said that the sicilian people built as they never are going to die but they eat as they are going to die tomorrow and this says everything about sicilian if i knew i was gonna die tomorrow i'd eat some more of this that's for sure guys we hope you enjoyed this video want us to do another one on a different region in italy leave a comment down below let us know which region we should do next hit the subscribe button if you haven't already follow us on social media at pasta grammar and we will see you next time

Channel: Pasta Grammar

Views: 207,097

Keywords: sicilian food, sicily, sicilian, food of sicily, sicilian street food, arancini, arancine, how to make arancini, arancini recipe, best arancini, couscous, couscous alla trapanese, how to make couscous, hand roll couscous, sicilian couscous, italian couscous, cous cous, couscous alla trapanese recipe, cassata, cassata siciliana, ricotta pie, ricotta cake, cheese cake, how to make cassata, cassata recipe, recipe, best, eva, ava, harper, plato, palermo, godfather

Id: V8YUS1G1Y3o

Length: 25min 21sec (1521 seconds)

Published: Sun Jul 18 2021