When I was a child my nonna made chicken with olives, capers, celery, onions, and I think vinegar. I don't know if you ever heard of that, but she was from Floridia and came to the US in the early 1900s so I know it is old. Don't know if it was just a family thing, but I loved those old style dishes. Can't stand going out to eat since everything tastes the same, no matter what restaurant , but the things you make I attempt, and totally enjoy the learning process. Thank you!!!
Your Grandmother's chicken dish is a classic Sicilian recipe which is traditionally made either with chicken or rabbit. Brown the meat in a single layer in extra virgin olive oil. Add the vinegar, turn the meat until the vinegar evaporates. Add the onion, celery, capers and olives, stir well, add 1 cup of wine, cover and simmer until done. If it dries out add water 1/4 cup at a time. This dish is called Pollo or Coniglio alla "Ghiotta".
@@GiovannaBelliaLaMarca in my local grocery I can buy pitted green and black ripe ones! I guess I'm asking if the green you would use are the ripe type or the pickled type!?!
I love her- love the fact that she has a "normal" kitchen and not a showcase of a kitchen like some of the cooks who IMO really suck at cooking. God Bless this grandma
For so many reasons, this is an excellent video on how to make Pasta con Sarde when stateside with the ingredients that we can obtain here. I continue to love the wisdom and knowledge you share with us. So many valuable tips and insights from years in the kitchen. I will refer to this for years to come. And your personal stories... so many treasures! Grazie Giovanna!
Dear Allison, as someone who well knows the scents and tastes of Sicily, I appreciate your interest in making some of the typical dishes after returning from one of your frequent trips to Sicily. If we choose good quality ingredients, we can make our traditional family dishes anywhere. Start with the best Extra Virgin Olive Oil, add some Italian Imports and you will eat well wherever you live! Thank you Allison I'm always delighted to read your comments. Grazie Mille.
ILoveyou2 Howard & Giovanna Bellia LA Marca. Sicilian dishes prepped cooked and eaten with so much sprinkled LOVE to each meal. Authentic Vintage Cuisine. Thank 😊 you ❤❤😊
I live in the Caribbean, but I went to university in NY and I fell in love with Pasta Con Sarde at my school's Easter event. I've been recreating it ever since based on an amalgamation of recipes I've found online. I make it with some substitutions of course (can't get fennel in the tropics, I use fennel seeds to get the flavor). But yours looked soooo good! I'm going to try your method this week! Also, your husband is adorable and because he reminded me, I will subscribe!
This looks really delicious and I *quite* want to try making the fennel salad (and this). Something else I've found you can do with the fennel: if you're patient you can caramelize it in a cast-iron pan (or saute very hot in a wok if you're not, just need to crisp it up a bit) and toss it in a bit of chili oil for a very nice little spicy snack.
Ciao! Don’t like any pasta dishes until she made this authentic Sicilian dish with no cheese, no cream, but with anchovies and red pepper 🌶️ flakes. Grazie!😋😋😘
Hi! To keep ur cutting board from moving n sliding about- u put a wet towel or wet paper towels underneath it, so u don't cut urself! Just a lil trick for you! 💜
First viewing I just listened to the beautiful sound of your voice, switching from Italian to English. I think it was about fennel, and all your recipes are brilliant. I’m a musician and when you speak I hear music.
Bravissima.. nel palermitano all'insalata di arance aggiungiamo le olive nere, mentre al pangrattato tostato a me piace aggiungere mandorle o pistacchi tritati grossolanamente piccole variazioni personali.. quanto buona e varia e' la ns cucina isolana, la cucina dei poveri. Grazie!!
I live in Southern California and I have actually seen wild fennel fronds while hiking by the creek nearby. I am not sure if it is the same as the one in Italy but California did have many European immigrants who brought plants like mustard and figs which grow wild across SoCal. Just interesting to note
We make this often- it’s so delicious. We’ve always added a little sugar to our breadcrumbs while they toast- don’t know why, but that’s how my grandmother did it.
Thank you! When I was recently in Sicily I bought two tins like the ones you used, a small one and a large one. How I wish I had bought more… I live in northern Brittany, and surprisingly wild fennel grows all over the place. I’ve made this recipe before, without the tins! and it is of course much longer. Brava
Ah .Pasta ala Milanesa....At least that's what we call it. Always a tradition on March 19th St. Joseph's feast day. Your version is superb. I must make it
My dad used to get really angry when I insisted on putting cheese on the pasta con sarde. I put the breadcrumbs too. I put cheese on the linguine with clam sauce too. It was sacrilege, but good. I'm making pasta con sarde tomorrow. It'll be the first time in about 45 years, since I was a teenager living at home, that I'll be having it. And I'm going to have it without cheese (initially) but it's quite likely I'll succumb to the call of the parmesan.
Ciao, Giovanna, fellow Science-ite! (We met in the lobby at a Science reunion/open house a number of years ago, and my Mom had purchased your Sicilian cookbook a number of years before that.) :) I've been subscribed to your channel for a while, and I'm going to make this recipe this Saturday for dinner guests. It was a favorite of mine growing up, un piatto che mi ricorda mia nonna siciliana, Carmela. I hope they will love it as much as I do. Ciao, ed auguri sinceri!
Dear Tom, I remember our conversation in the small sitting area in the lobby at Science. I'm sure that your guests will love your Pasta con Sarde as much as you do! I love hearing from our Bronx Science community. Enjoy your dinner party and let me know how it went! Affettuosi saluti e buon appetito!
@@GiovannaBelliaLaMarca Ciao, Giovanna! The dinner went well! Everyone loved the dish (what's not to love?) For some, it was their first time. :) I was not happy with the fennel and orange salad, however, a salad my family never made and which I never had before. The disappointment was due to the fact that the oranges were not the best. They were not sweet enough, and so the resulting salad was rather tasteless and insipid, in my opinion. :( I will try it again, however, since it's a good, healthy salad. I hope to find better oranges next time! Ciao, ed auguri affettuosi!
I put marinara sauce in it in the pan and with all those ingredients and then and then the pasta where I came from Sicily we always made it with tomatoes sauce
OMG....The Orange salad 🤤 .. I am so surprised because I have NEVER seen it in any cooking channel!!!!! My mother used to make it whilst growing up and I still make it.... it's SO YUMMY!!! I have subscribed 😁 Much respect and love from Melbourne Australia 💕🖤
My husband is Irish-Italian and since his Mom was Irish, he did not grow up with Italian food. So, when I made the first orange salad after we were married, he assumed that I was making a fruit salad, and when he saw me adding salt and olive oil to the oranges, he was quite aghast! However, when he tasted it, it was love at first bite! Thank you, and I send greetings from the USA all the way to Australia!
Oh my goodness! I must make this dish for my family! I'll be channeling my Scilian grandmother's! 😊 Your husband is a sweetie! 50 years! Wow! I wish I could go for a visit so badly! Probably will never fly again as long as all this nonsense continues. Oh well I can dream! And I can cook!
My husband of 57 years thanks you! You will eventually be able to fly again, and Sicily will be waiting for you! Meanwhile cook and make believe you're in your Grandmother's home town!
The cuoco sardine tin is expensive online and hard to buy in the UK, can I use plain sardines in a tin instead? If canned sardines are ok, should I buy canned sardines in brine, water or oil?
First off, great video - really well made. Okay, so this is the way I've always seen/ate this dish as you've so well prepared it (My family were from just outside of Palermo - San Giuseppe Jato). I wonder why other recipes have always added tomato paste/diced tomatoes. Is this a region thing? I think tomatoes ruins the dish as it creates a favour complex totally different than what I'm used to. Anyways looking forward to making this dish again. Side note: From Canada we do use Cuoco as well.
@@GiovannaBelliaLaMarca Good morning. My mother's family comes from Partanna. From my recollection, they followed your recipe. I spoke with my mother this morning and she didn't know why they called it Pasta Milanese but they also called the dish, as you do, Pasta con Sarde. I asked some of my Sicilian friends the same question and they didn't know why either. It is a great dish and for St Joseph's Day they will be eating Pasta Milanese. Love your channel!
I made this today with the exact same ingredients she did. Unfortunately the Sardines, CUOCO, in the can overpower everything. Couldn't taste anything but sardines. I would adjust and use maybe 1 fresh sardine and more anchovies.
Giovanna, for specialty ingredients like the Cuoco can, do you have an online store you recommend? Not any Italian specialty markets in my area here in Texas. The recipe looks amazing, and I’m looking forward to trying it out
When are you doing baccalar (salted cod)?? we eat only on Good Friday in Dalmatia , Croatia . I do not like the patties they make in Spain /Portugal . I want to see it Sicilian style !! We eat a lot df the same food as Sicily . Thank you G ! xx@@GiovannaBelliaLaMarca
I love everything about this dish except the sardines! Is there any kind of acceptable substitute? Believe me I TRIED to like the canned sardines and even now just the sight of that familiar yellow can from the Italian store makes me slightly nauseous.
Brown the garlic in abundant olive oil, add the cooked fennel fronds, raisins and pine nuts. Add the cooked pasta, stir well, place in a serving platter and top with the bread crumbs. It'll be delicious too!
People sometimes add oil to the dry lasagna cooking water so that the pieces will not stick together, but, there is no reason to added to pasta, you just stir it to keep it separated. The oil will prevent the sauce from adhering to the cooked pasta.
HELLO, I'M LIVE IN SICILY; I WOULD TO ASK YOU WHAT ABOUT THE PASTA THAT FALLING YOU DOWN ON THE FLOOR! PLEASE, TELL ME THAT YOU DIDN'T USE TO RE-UTILIZE THE SAME TO EAT!
Forbidding the use of cheese on fish/seafood dishes dates back to medieval church laws. On holy days-many on the medieval calendar-fish was eaten and consuming flesh or products of land animals strictly forbidden. Nothing to do with supporting fishermen-different reason entirely for fish on holy days. So down through the ages, if you were eating fish, must be a holy day-no cheese or meat until modern times when only the rule of no cheese with fish/seafood dishes remain, the reason forgotten. Very silly to adhere to a medieval church idea.
