La Sorgente is a small agriturismo gem located just outside of the town of Sortino, in southern Sicily.
I spent 2 weeks here with the owner, Beppe Pane (yes, that's Beppe "Bread") and couple of WWOOFers from Japan. Together we made and ate some delicious Sicilian food and had many happy guests! Here are a few of the recipes and delicious photos from my time there.
Ravioli con Ricotta (yield 15 portions)
Pasta:
1000g Grano Duro (remilled durham wheat semolina)
9 whole eggsa little water, if needed
1. In a mixer, using the dough hook, mix flour and eggs together and add water if needed. It's thoroughly mixed when it is in one ball and pulls away from the sides of the bowl in one mass.
2. Knead gently into a log. Wrap in plastic and rest for 30 minutes. It should be slightly tacky.
3. Slice into pieces and run through pasta roller until very thin.
4. Place a spoonful of filling in center, and then fold another sheet of pasta over the top.
5. Stamp with ravioli cutter and set on floured sheet tray.
6. Cook, cover and place in fridge or freeze immediately.
7. Enjoy with your favorite sauce... we served ours with a simple tomato sauce but it would also be good with a sage butter sauce, or oil and garlic.
Ravioli filling:
500 g Sheep's Milk Ricotta (salted)
Parsley, minced
Black Pepper
Nutmeg
Grated Parmigiano or Grana Padano
Combine and fill pasta!
Tiramisu
5 TBS White Sugar
2 each Eggs, separated
3 C Espresso, cooled
1 pt Cream, whipped
1 TBS Powdered Sugar with Vanilla
A LOT of Lady Fingers
Cocoa Powder to dust
1. Make and cool espresso
2. Whip whites til stiff peaks and remove, set aside
3. Whip cream, set aside
4. Once all are whipped, fold together with ricotta
5. Gently whip together for 1 minute to be sure all are combined well
6. Dunk lady fingers in coffee and arrange in pan.
7. Layer with ricotta spread (usually 3 layers high)
8. Finish with ricotta spread and dust with cocoa powder
9. Refrigerate for 3-4 hours (or overnight) and serve cold.
PIZZA!
Dough:600g Farina Duro
25 g Fresh Yeast dissolved in 1 C warm water
1-2 tsp of salt dissolved in another 1 C of warm water
2 tsp Extra Virgin Olive oil
1. Place flour in bowl and slowly add yeast water and combine (using a mixer)
2. Slowly add salted water and continue mixing until it's 1 mass and pulling away from the bowl
3. Add EVOO and combine
4. Place in bowl and cover with dry towel- let rest until doubled in size
5. Oil a tray, and press dough with palms to fit pan
6. Add ingredients as directed below and bake for 15 minutes on a high heat (400-500 F)!
Red Pizza
Sauce:Sliced Garlic
Extra Virgin Olive Oil
Crushed Tomatoes
Capers
Basil, chopped
1. In a cold pan, add EVOO and garlic slices and heat until just barely cooked
2. Add tomatoes and simmer for a few minutes
3. Add capers and basil and simmer for 2 minutes. Stop heat and let rest until using.
Toppings for Red Pizza (in order as they should be placed on the dough)
Grated cheese (mozzarella)
Red Sauce
Anchovies
Oregano
Parmesan Cheese
EVOO
White Pizza
Toppings for White Pizza:
Cheese
Potatoes (thinly sliced and soaked in salted water)
Onions (thinly sliced and soaked in salted water)
Anchovies
Oregano
Rosemary
Black Pepper
Parmesan Cheese
EVOO
Lamb with Onions
Fresh Bay Leaves
Salt
Water
White Wine
Onion, sliced
Extra Virgin Olive Oil
Capers
Thyme, Rosemary
Black Pepper
Nutmeg
Balsamic Vinegar
1. Simmer lamb pieces, bay leaves salt and water on low, covered for 30 minutes, until cooked.
2. Uncover and deglaze with white wine.
3. Remove lamb and add in onions in a layer in bottom of pan, add lamb pieces back in and cover onions in a layer of lamb.
4. Drizzle EVOO on top and add remaining ingredients.
5. Cover and simmer on low for another 30 minutes or until tastes tender and delicious and is falling off the bone!
Spaghetti with Fresh Tomato Sauce
Extra Virgin Olive OilCapers
Fresh Basil, chopped
Fresh Tomatoes, chopped
Basil, chopped (for garnish)
Ricotta Salata, grated (for garnish)
1. Sautee garlic and capers in EVOO
2. Add chopped tomatoes and fresh basil and simmer for a few minutes
3. Toss with cooked spaghetti and garnish with fresh basil and ricotta salata
Sicilian Salad
Fresh Tomatoes, quartered/sliced
Red Onion, sliced
Capers
Dried Oregano
Extra Virgin Olive Oil
Salt
Basil, chopped
Toss together and enjoy!
Sicilian Orange Salad
Orange segmentsExtra Virgin Olive Oil
Salt
Cayenne Pepper
Dried Jalapeno peppers (I brought these from the US!)
Mix together and serve immediately!
Sausage
Cook sausage in pan with a little water and rosemary. Add a drizzle of Balsamic vinegar at the end of the cooking. Serve with lemon slices. Buonissimo!
Freshly collected wild oregano - the flowers are the most tasty part!
Boiled Potatoes topped with oregano, salt, EVOO and lemon juice was a delicious way to enjoy oregano!
Boiled Potatoes topped with oregano, salt, EVOO and lemon juice was a delicious way to enjoy oregano!
You definitely capture the palate of Italy! Yum1
ReplyDelete