We arrived after a long day of touring, and wine tasting to this beautiful resort overlooking the Mediterranean. Dinner tonight was on the beautiful dining room terrace, accompanied by the local wine, Planeta Estate.
Our menu was: Caponata, homemade pasta with Sicilian pesto, Cutlet of Veal with fennel and tomato salad, and cannoli. Typical Sicilian dishes, that Chef Angelo said are like mom used to make.
|Eggplant for the Caponata|
|Hot olive oil for frying the eggplant|
|New Technique for onions|
|Frying the eggplant|
|onion, celery saute|
Next up: Pasta with Sicilian pesto, with only 3 ingredients, fresh tomatoes, basil and almonds. It was a revelation. We made the pasta, which should dry for 24 hours before cooking. It was a flour and water pasta, rather than an egg pasta.
|I'll let Chef Angelo do the talking|
|Nonly did Angelo teach us how to make our pasta for the day, he showed us how to use the dough to make different shapes|
|Ingredients for the pesto|
|Grind the basil, and almonds, then set aside. Grind the tomatoes in the same food processor|
|Add the tomatoes to the basil almond mixture|
|Boil the pasta, and toss with the sauce|
|Making the canoli dough|
|rolling and shaping into ovals|
|wrapping around the mold|
|Ready for the fryer|
|Yep, deep frying, why do you think they are so good?|