Appetizers   

Sicialian Caponata

 appetizers Ingredients for 4 persons: 500 g of grape capsicum potato eggplants 300 g 200 g 30 g sultanina a sedano entire white man a onion a 200 g of mature tomatoes bunch of basil a spoon of pinoli a spoon of capers 50 g of snocciolate olives greens half glass of vinegar a sugar spoon seed oil knows them, Sicialian Caponata pepper Preparation Washed the eggplants, eliminated the piccioli, cuts them to you and riducetele to dadi.In a scolapasta, cospargetele of he knows them and left to drain for 2 hours. You put the grape sultanina to soften in lukewarm water for 15 minuteren. Sgocciolate the eggplants and dries them well to you. Abundant Scaldate oil in the frying pan and you often lie down the eggplants, frying for 10-15 minuteren and rivoltando them. Cleaned up the sedano, detached the ribs, spezzetta you them and eliminated filaments; riducetele to asticciole and friggetele in the same oil of the eggplants; when also these very are cooked, unitele to the eggplants. In the remained oil fairies to rosolare the onion sbucciata and cut to rings and the capsicum: fairies to colour and united the tomatoes that you will have skinned and to crushed. Stirred well, joined the tritato basil and potatoes cooking for 10 minuteren. You add one spoon of sugar and means insufficient glass of vinegar; then the capers, the pinoli, the grape sultanina and the olives cut to half. Stirred with cure, salate and pepate. To cook for some moment, then joined to intingolo the eggplants and the sedano fried and left every so often to cook the all for others 15 minuteren, stirring to fire much bottom. Served the completely cold caponata one. 

Arancine

 1Kg of rice, peas, hard eggs, provola, gravy, milled meat, cheese grattugiato horse. To bubble the rice, salando to own discretion. To completed baking, to paste the rice with the gravy, the grattugiato cheese and three blinked eggs that they act as from adhesive. To make of the littles ball of rice with within of pezzetti of hard, provola egg, the milled meat and peas. To then pass the arancina in the blinked egg, then in the mollica and finally to fry it in abundant oil.

 Insalata di Arance

 4 red Oranges of Sicily, 1 cipolotto, 1 tritato teaspoon of prezzemolo, 2 spoons of snocciolate black olives, 4 oil spoons extravergine of olive, knows them and pepper. Washed the oranges and sbuccia you them, elminando the film and maintaining the shape entire of the orange. Cut to high slices, approximately 1 cm. Prepared the condimento: peelings the cipollotto, slice it to you thin and mettetelo in one ciotola, joined the prezzemolo tritato and the olives cut to pieces. To add the oil knows them and the pepper. Poured all on the oranges and served the insalata one after 10 min to ambient temperature.