Food and Wine - Donnafugata

Pasta with tuna and caper leaves

Cut a thick slice of fresh tuna in small cubes. Brown the cubes in a pan with the olive oil, garlic and mint and caper leaves. As soon as they have browned, remove the ingredients from the pan and put them in a smaller pan. Brown half an onion, finely…

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Pasta con le sarde (Pasta in sardine sauce)

Remove the heads and innards from the sardines, split open and remove the central spines. Remove the skins (if the fish is very fresh this will be easy), rinse quickly and dry. Blanch the almonds in boiling water for a few minutes then drain and peel. Toast them in a…

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Ovoli (Caesar’s) mushroom salad

Instructions Clean the mushrooms, slice thinly and salt. In a few minutes their water will drain off and they will absorb the seasonings in a better way. In order to retain the subtle taste of the mushrooms, season with a bit of lemon juice, a light, fruity extra-virgin…

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Venetian-style liver

Peel the onions and slice very thin. Rinse and mince the parsley. Heat the oil in a large pan, add the onions and sauté for about 20 minutes, stirring constantly and making sure they don’t brown. After the first few minutes lower the heat, salt to taste and bathe with…

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Busiate with Trapani-style pesto sauce

Instructions Using mortar and pestle, crush together the garlic, basil and almonds, drizzling with extra-virgin olive oil. Pour into a glass bowl and mix, adding a bit of grated pecorino. Scald the tomatoes in hot water for a few minutes then peel them, remove the seeds, chop them…

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Linguine in lobster sauce

With a sturdy knife cut the lobster head from the tail. Cut the head lengthwise and dice the tail. Scoop out the creamy yellow parts from the head and set aside with the roe, if there is any. Immerse the tomatoes in boiling water until the skins break then rinse…

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Olivetan-style tripe

Cut the eggplant into strips, salt for a couple of hours and, after frying in oil, keep them warm. Slice and sauté the onion in a capacious pot. Add the peeled and chopped tomatoes and the garlic and then the strips of tripe. Salt and pepper to taste, add…

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Arancini al sugo (Rice croquettes with stuffing and sauce)

Brown the thinly sliced onion in two tablespoons of olive oil in a large pot, preferably made of earthenware. Add the pork, salt to taste and increase the heat, turning the meat until nicely browned. Bathe with the wine and, still at high heat, allow it to evaporate. Remove the…

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Cabbuci trapanesi (Trapani-style sandwich rolls)

Combine the two kinds of flour and slowly add, with the other dough ingredients, about 2 cups of warm water, in which you have dissolved the brewer’s yeast. Work the mixture energetically and, getting a very soft mass, form a ball and place it in a high-rimmed, slightly floured bowl;…

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Caponata di melanzane (Eggplant caponata)

Dice the eggplant into cubes about one inch square without skinning it. Sprinkle with salt and put in a colander to drain. Slice the onion thin and brown over very low heat, taking care that the oil doesn’t overheat, eventually adding a little water. Rinse the eggplant cubes…

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Ravioli in tomato and basil sauce

Sauté the minced onion in the olive oil, add the pureed fresh tomato and simmer for a few minutes; add the basil leaves and salt and cook for another 10 minutes. Parboil the ravioli for a few minutes in salted water, drain and season with the tomato sauce Recipe…

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Pantelleria-style couscous

Fish soup preparation. Lightly fry the rinsed and gutted fish in the oil and when browned set aside. Sauté the onion and minced garlic with a dash of tomato paste and chili pepper to taste. Add about a quart of water, bring to a boil and add the fried fish, simmering…

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