In Sicily, every Saint has got his/her pastries!

I was at Enoteca di Sicilia a couple of days ago and my good friend Aldo showed me a typical pastry of the period named seno di vergine (virgin's breast). I've made a quick research and realized how in Sicily every Saint is strictly linked with some special pastry or dessert.

Today, the 5th of March the city of Catania celebrates her patron Saint: Agatha. To tell the true, the feast in her honour starts on the 3rd of March and goes on evey day, 24 hrs per day, ending usually on the mornig of the 6th. But, I will post more details about this incredible and huge sacred attraction.

The brown pastries is named seno di vergine, virgin's breast (I'll revert back with a specific post about it), the white one is more specifically St Agatha's breast. Both have the shape of a breast and accordingy are usually made in different sizes with the tipples made of pastry or candied cherry. The green ones are named St. Agatha's olive and made of marzipan.

To understand what is behind the pastries showed in the picture, first I have to tell you briefly about the life of St. Agatha.

She was of a rich and illustrious family, and having been consecrated to God from her tender years, triumphed over many assaults upon her chastity. Quintianus, a man of consular dignity, bent on gratifying his lust, imagined he should easily compass his wicked designs on Agatha's person and estate by means of the emperor's edict against the Christians. He therefore caused her to be apprehended and brought before him at Catania. On her appearance, Quintianus gave orders for her being put into the hands of Aphrodisia who, with six daughters, all prostitutes, kept a common stew. Quintianus, being informed of her constancy after thirty days, ordered her to be brought before him. The virgin told him that to be a servant of Jesus Christ was the most illustrious nobility and true liberty. Quintianus offended at her resolute answers, commanded her to be buffeted and led to prison and then to be stretched on the rack, which torment was usually accompanied with stripes, the tearing of the sides with iron hooks, and burning them with torches or matches. Then, enraged to see her suffer all this with cheerfulness, he commanded her breast to be tortured, and afterwards to be cut off. At which she made him this reproach: "Cruel tyrant, do you not blush to torture this part of my body, you that sucked the breasts of a woman yourself?

© Text and picture by Doriana Briguglio

Gelo all'arancia! Does it sound good?

You bet!
It sounds good, it taste delicious!

The arancia rossa (red orange) also named tarocco is one of the most delicious autochthonous cultivar in Sicily. It a typical winter orange, widely used for fresh juice.

It's also a perfect ingredient for a typical Sicilian gelo (sort of fruit jelly).

Preparing the gelo
serves 6/8 people

half a lt of orange juice
180 grams of sugar
half a squeezed lemon
17 grams of gelatine
pistach powder

1. Squeeze the organges to get half a liter of juice. Pour it into a bowl and add the lemon juice.
2. Prepare a syrup, boiling half a lt of water and adding the sugar, stirring well so to dissolve it.
3. Pour some water into a bowl, dip the gelatine sheets and let it soften for about 5 minutes. Then, wring it and add into the syrup. Stir until it is completeply dissolved.
4. Pour everything into the juice bowl, strir well. Pour the mixture into a pudding mould (better if made of alluminium or glass). Put it into the fridge for at least 2/3 hours.
5. When it gets a jelly consistency, put it in a double boiler (bain-marie) with lukewarm water for a few seconds. Then, turn it upside down using a plate or a tray.
6. Decorate with pistach powder, slice ad serve it.
You can also use whipped cream, fresh fruit, almonds or chocolate flakes to decorate it.

Buon appetito!

Green long onions, a winter type

I mentioned the green long onions last Monday for Orange salad: healthy, fresh and fanciful. I said I was not sure you could find them out of Italy. It's better I post a picture, just to be sure you know exactly what we are talking about. It's a typical winter type of onion, our markets are full of it. Hope you can buy it at home as it is light and tasty. This picture was taken this morning at the main market in Catania. You cut the grey filaments, skin it from the external green part and use only the white one.

picture © Doriana Briguglio