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Pasta con i ricci di mare

 

Ingredienti:

  • 180 g di spaghetti (o linguine)

  • 60–80 g di polpa di ricci di mare freschissima (circa 15–20 ricci)

  • 1 spicchio d’aglio

  • 3 cucchiai di olio extravergine d’oliva

  • Un ciuffo di prezzemolo fresco (facoltativo)

  • Sale q.b.

  • Pepe nero (facoltativo)

  • Un cucchiaio di acqua di cottura (se serve)

Procedimento:

  • Preparazione dei ricci: se hai i ricci interi, aprili delicatamente con un apposito attrezzo o con delle forbici robuste, facendo attenzione a non rompere le uova. Estrai con un cucchiaino la polpa arancione (le gonadi) e mettila in una ciotola. Filtra se necessario per eliminare sabbia o residui.

  • Cuoci la pasta: porta a ebollizione una pentola con abbondante acqua salata e cuoci gli spaghetti al dente. L’acqua deve essere ben salata, ma non eccessivamente: i ricci sono già saporiti.

  • Prepara la base: in una padella, scalda l’olio extravergine d’oliva con lo spicchio d’aglio schiacciato o tritato finemente. Lascia soffriggere a fuoco dolce finché l’aglio non è dorato, poi toglilo per evitare che sovrasti il gusto delicato dei ricci.

  • Salta la pasta: scola gli spaghetti al dente, tenendo da parte un po’ di acqua di cottura. Versa la pasta nella padella con l’olio e mescola per insaporire. Spegni il fuoco.

  • Aggiungi i ricci: solo a fuoco spento, aggiungi la polpa dei ricci di mare e mescola delicatamente per amalgamare. Se necessario, aggiungi un cucchiaio di acqua di cottura per creare una crema fluida.

  • Finitura: se ti piace, aggiungi un po’ di prezzemolo tritato e una leggera macinata di pepe nero. Servi subito, ben caldo, per gustare tutta la freschezza del mare.

 

Straordinario

Traditional Sicilian Lemon Granita

Ingredients (serves 4):

  • 500 ml water

  • 250 ml freshly squeezed lemon juice (preferably from untreated Sicilian lemons)

  • 200 g sugar

  • Zest of 1 lemon (optional, for a more intense aroma)

Preparation:

  1. Prepare the syrup.
    In a small saucepan, combine the water and sugar. Bring gently to a boil, stirring until the sugar is completely dissolved. Remove from the heat and allow to cool.

  2. Add the lemon juice.
    Once the syrup has cooled, stir in the filtered lemon juice and, if you like, the lemon zest (remove it before freezing). Mix well.

  3. Slow freezing.
    Pour the mixture into a shallow metal container and place it in the freezer. Every 30–40 minutes, stir vigorously with a fork to break up the ice crystals. Repeat this process for about 3–4 hours, until the granita reaches a fine, creamy texture.

  4. Serve.
    Serve in chilled glasses — traditionally accompanied by a soft brioche col tuppo, the classic Sicilian sweet roll.

Ancient origins:
In the past, granita was made with snow collected from Mount Etna, stored in stone pits called neviere, and mixed with natural syrups made from citrus fruits or almonds.
You can also prepare it in the traditional flavors of almond, coffee, mulberry, or Modica chocolate, following the same method.

Straordinario

Traditional Sicilian Caponata

Ingredients (serves 4–6):

  • 2 large eggplants (preferably purple or striped)

  • 3 ripe tomatoes (or 200 g / 7 oz of tomato pulp)

  • 2 celery stalks

  • 1 large onion (white or yellow)

  • 1 tablespoon salted capers, rinsed

  • 100 g / 3.5 oz green olives, pitted

  • 50 g / 1.8 oz pine nuts

  • 4 tablespoons white wine vinegar

  • 1 level tablespoon sugar

  • Extra virgin olive oil (plenty, for frying and seasoning)

  • Salt and pepper to taste

  • A few fresh basil leaves

Preparation:

  1. Prepare the eggplants.
    Cut the eggplants into cubes, sprinkle with coarse salt, and let them rest in a colander for about 30 minutes to release any bitterness. Rinse and pat dry thoroughly.

  2. Fry the eggplants.
    Fry the cubes in abundant olive oil (or traditionally, vegetable oil) until golden brown. Drain on paper towels and set aside.

  3. Prepare the sauce.
    In a large skillet, gently sauté the chopped onion in a drizzle of olive oil. Add the sliced celery and cook for a few minutes until softened. Then add the chopped tomatoes, capers, olives, and pine nuts. Simmer over medium heat for 10–15 minutes.

  4. Create the sweet-and-sour flavor.
    In a small glass, dissolve the sugar in the vinegar and pour it into the pan. Let it evaporate slightly — the aroma will be unmistakable.

  5. Combine everything.
    Add the fried eggplants to the sauce, mix gently, and cook for a few more minutes to let the flavors blend. Adjust with salt and pepper.

  6. Let it rest.
    True Sicilian caponata is never eaten hot. Let it rest for a few hours — or even better, overnight — so the flavors can fully develop. Serve at room temperature, drizzled with olive oil and garnished with fresh basil.

Did you know?

  • Every Sicilian city has its own variation: in Palermo, some add bell peppers; in Catania, it’s slightly sweeter; in Messina, less tomato is used.

  • Originally, “caponata” was a noble dish served with capone (mahi-mahi fish). Over time, it evolved into a vibrant vegetable recipe — humble, convivial, and quintessentially Sicilian.

The house is very spacious and cozy.
The terrace offers a beautiful view of the volcano and the sea. On the other side of the house, there’s a lawn where the children could play within sight.
The house is spotlessly clean. The hosts are extremely kind and welcoming — they even waited for us until late at night. In the fridge, we found fresh water, fruit, and local delicacies prepared as a thoughtful welcome.

 

Malwina

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