I am Sicilian (father) and Toscano (mother). My mom was the cook and tried to please my father's Sicilian instincts, but knew that the peasant-leanings of Sicilian cooking was very plain. (My father agreed with her!) Luckily she always tempered her dishes with her Toscano leanings and her cooking was absolutely out of this world. Yes, many of the Sicilian recipes she cooked were fabulous, but she knew how to add the richness of Toscano cooking. Her polenta (Sicilian specialty) was fabulous, but she added Monterey cheese inside of the polenta so that it melted and with the addition of a bit of sugo, her polenta was unforgettable. Sicilian peasants lived on polenta and most did not have the money to add spaghetti sauce to the dish. Luckily my Mom who always cooked with the intent of added flavor was smart to add to the Sicilian heritage a little bit of Tuscany.
Hi, with an addition of a ingredient, you can make an another wonderfull sicilian recipe: fry (with olive oil possibly) an aubergine cutted into big cubes, until is golden outside and soft inside, than add it to the pasta you made with this tomato sauce and add a "ricotta salata" cheese on there. This recipa is called "Pasta alla Norma". Super tasty P.S. Usually in Italy, we put the cutted aubergine in a colander with coarse salt to drain the vegetation water, one or two hours before. :)
I always like to watch other Italians and see how they make their pasta sauce to compare to my Mothers recipe, I also always learn something new by doing this. From you I learned to put the cooked pasta into a pan and cook it in the sauce separately before serving...this is a great idea, thanks!
Pasta and tomatoes is napoletano, not Sicilian, were the Neapolitans who invented the tomato sauce, ragu', Bolognese, genovese etc etc, is neapolitan is also the best tomato for the pizza and the sauce and is called variety San Marzano. This things know all over the world, before the tomato plant imported by the Spanish was considered a plant of beauty, in Naples instead made it become the famous sauce, know all over the world, only the Sicilian can boast of things not their
ciao saluti di Naples Florida love your show ,I have been in the USA for 51 years hope to come to Sicilia soon my mom leaves in Ventimiglia near Palermo.
Saw the green olive oil. How well do I remember my grandma cooking with it..saw your show this morning, yes my sister and I are coming to Sicily to taste test all the cannoli.. we are going to be there for 6 weeks. Also interested in checking out places to rent monthly. Finally, been waiting forever since COVID…love you guys and thank you for everything you post.
hi sicilian here my tomtoe sauce only uses onions no garlic but my mom always said either or never both though but an onion tomatoe sauce is sweeter than a garlic tomatoe sauce plus we add baking soda while it boils to remove the acidity we also add a bit of sugar if necessary and lots of basil stem and leaves the stem has more basil flavour than the leaves try it and adjust the ingredients as you like
Found your videos by accident. Love them! My father's family was from Augusta--Bramante's and lived in East Boston. My great grandfather had a restaurant in Southie and Peabody and was known for his sauce! I'm told that my grandfather's secret ingredient was Seagram Seven! You must be from Mass! Thanks for these great videos! I would love to go to Sicily some day!
Another wonderful video - I can taste that flavorful sauce. Reminds me of my Sicilian Grandma Cesaria except that hse always used Pecorino instead of Parmesano and I grew up LOVING the flavor of sheep's milk Pecorino! Thanks for the remarkable videos that enable me to be a part of my Sicilian heritage from here at home.
Great! I love Pecorino - that taste of the sheep's milk. I eat a piece every time I grate some for cooking. I buy it in three pound hunks so I always have enough! My Grandma taught me most of my cooking abilities. She was amazing as I am sure yours was as well.
Born, raised, and lived in Brooklyn which is in New York City, for over 50 years. I NEVER, EVER heard anyone call sauce “gravy”. I worked all 5 boroughs, Nassau & Suffolk for 30 years and NEVER heard it called gravy. I heard some bafoon in Jersey call it gravy and we threw him out of the city.
My mom was Italian and she put Italian sweet sausages in the gravy and meatballs Friday ahead of time of course and let it cook for a few hours. And it was fantastic a lot different then Sicilian sauce. My dad was Sicilian and he never complained
Alfred, I noticed there was no onion in the sauce or meatballs for the new Sicilian Sauce video (Feb 2019) - does it change the flavor too much or in a way that doesn’t fit this recipe? Grazie! Looked delish!!
I from New York City and I never called tomato sauce gravy!! Gravy is what you put on Turkey at Thanksgiving time.! Also in One of your videos you said Gelato is not icecream! Yes it is!!!!! GELATO IS icecream in the italian translation.
@@YouMeandSicily Grazi! Thanks for posting, I see we use the same kind of olive oil, I switch between this kind and colavita - I also grow basil all year round, But prefer the fresh green. When I am sitting with my son I make what I call Italian Flag sandwiches, Two peices of Bel Glorioso mozz, With Big basil leaves in between dipped in sauce. - For a snack its great. But anyway I will get to my point. that last step with the past... The separate pan, Gonna try that domani! - Anyway, thanks again for sharing this, I am going to subscribe. C'etnanni
Want to learn how to make arancini at home? Enjoy this recipe here: ▶ua-cam.com/video/soZ_kIWmp18/v-deo.html
I am Sicilian (father) and Toscano (mother).
My mom was the cook and tried to please my father's Sicilian instincts, but knew that the peasant-leanings of Sicilian cooking was very plain. (My father agreed with her!)
Luckily she always tempered her dishes with her Toscano leanings and her cooking was absolutely out of this world.
Yes, many of the Sicilian recipes she cooked were fabulous, but she knew how to add the richness of Toscano cooking.
Her polenta (Sicilian specialty) was fabulous, but she added Monterey cheese inside of the polenta so that it melted
and with the addition of a bit of sugo, her polenta was unforgettable.
Sicilian peasants lived on polenta and most did not have the money to add spaghetti sauce to the dish.
Luckily my Mom who always cooked with the intent of added flavor was smart to add to the Sicilian heritage a little bit of Tuscany.
The beauty of Italian cuisine and recipes is the diversity! There’s no right or wrong way. It’s all personal preference and taste! 🇮🇹🇨🇦😊
Exactly !
Good to see an american having fun with REAL italian cooking. Well done!
Hi, with an addition of a ingredient, you can make an another wonderfull sicilian recipe: fry (with olive oil possibly) an aubergine cutted into big cubes, until is golden outside and soft inside, than add it to the pasta you made with this tomato sauce and add a "ricotta salata" cheese on there.
This recipa is called "Pasta alla Norma".
Super tasty
P.S. Usually in Italy, we put the cutted aubergine in a colander with coarse salt to drain the vegetation water, one or two hours before.
:)
Thanks for teaching us your family recipe. Your mama would be proud that you’re honouring her by educating others
Thank you so much
I always like to watch other Italians and see how they make their pasta sauce to compare to my Mothers recipe, I also always learn something new by doing this. From you I learned to put the cooked pasta into a pan and cook it in the sauce separately before serving...this is a great idea, thanks!
Pasta and tomatoes is napoletano, not Sicilian, were the Neapolitans who invented the tomato sauce, ragu', Bolognese, genovese etc etc, is neapolitan is also the best tomato for the pizza and the sauce and is called variety San Marzano. This things know all over the world, before the tomato plant imported by the Spanish was considered a plant of beauty, in Naples instead made it become the famous sauce, know all over the world, only the Sicilian can boast of things not their
Mr.Zappala your pasta dish looks wonderfully delicious. Your'' hand gesture'' is the icing on the cake!.
the healthiest eggplant parmesan recipe that I have ever seen! Thank you so much for sharing your kitchen secrets :)
Our pleasure !
ciao saluti di Naples Florida love your show ,I have been in the USA for 51 years
hope to come to Sicilia soon my mom leaves in Ventimiglia near Palermo.
CIAO! We will include Ventimiglia in an upcoming episode for sure!
Saw the green olive oil. How well do I remember my grandma cooking with it..saw your show this morning, yes my sister and I are coming to Sicily to taste test all the cannoli.. we are going to be there for 6 weeks. Also interested in checking out places to rent monthly. Finally, been waiting forever since COVID…love you guys and thank you for everything you post.
Thank you Sherry!
great video...thanks!!...reminds me of grandma's home and the wonderful Sicilian aromas!...and yes...BASTA!!
hi sicilian here my tomtoe sauce only uses onions no garlic but my mom always said either or never both though but an onion tomatoe sauce is sweeter than a garlic tomatoe sauce plus we add baking soda while it boils to remove the acidity we also add a bit of sugar if necessary and lots of basil stem and leaves the stem has more basil flavour than the leaves try it and adjust the ingredients as you like
Great ideas
Found your videos by accident. Love them! My father's family was from Augusta--Bramante's and lived in East Boston. My great grandfather had a restaurant in Southie and Peabody and was known for his sauce! I'm told that my grandfather's secret ingredient was Seagram Seven! You must be from Mass! Thanks for these great videos! I would love to go to Sicily some day!
Momma! I am so hungry....again from watching these videos!
Another wonderful video - I can taste that flavorful sauce. Reminds me of my Sicilian Grandma Cesaria except that hse always used Pecorino instead of Parmesano and I grew up LOVING the flavor of sheep's milk Pecorino! Thanks for the remarkable videos that enable me to be a part of my Sicilian heritage from here at home.
My Sicilian grandma also used Pecorino, instead of Parmesano. She was born in 1901 in Caltanissetta
Great! I love Pecorino - that taste of the sheep's milk. I eat a piece every time I grate some for cooking. I buy it in three pound hunks so I always have enough! My Grandma taught me most of my cooking abilities. She was amazing as I am sure yours was as well.
Yes, I like extra sauce on my pasta
Paisan, appreciate your video. FYI, not all NY Sicilians say gravy, it was always sauce in our house, always ! Parents from Catania and Palermo.
Bravo!
Love watching your videos on Sicily. It helps clients when I know what I am talking about. Thank you.
Ciao Deanna! Glad its helpful! All of our videos are at www.youmeandsicily.com
Great video, I can't bring myself to put that much olive oil. Otherwise amazing!
Born, raised, and lived in Brooklyn which is in New York City, for over 50 years. I NEVER, EVER heard anyone call sauce “gravy”. I worked all 5 boroughs, Nassau & Suffolk for 30 years and NEVER heard it called gravy. I heard some bafoon in Jersey call it gravy and we threw him out of the city.
Bravo!!!!!!
Cooking it now . Memories of ma! Died of Breast cancer soooooo young ,47! here I am now turning 59.
So sorry ! ENJOY and watch our series at www.YouMeAndSicily.com
My mom was Italian and she put Italian sweet sausages in the gravy and meatballs Friday ahead of time of course and let it cook for a few hours. And it was fantastic a lot different then Sicilian sauce. My dad was Sicilian and he never complained
@Zoe1babay here is episode on how to make sugu (sauce with meat) ua-cam.com/video/R96fU0AbPUM/v-deo.html
Alfred, I noticed there was no onion in the sauce or meatballs for the new Sicilian Sauce video (Feb 2019) - does it change the flavor too much or in a way that doesn’t fit this recipe? Grazie! Looked delish!!
It is optional. Add it if you like!
Grazie!!
That's rather a lot of garlic, Alfred! Love the variety of your Sicily videos :)
Never too much garlic
@@YouMeandSicily agreed...never too much garlic!!
Nice job AL ! You can only get away calling sauce gravy. Is when you make a Ragu 😊
Very true!
As an Aussie Boy of a Sinagraian, I approve! lol
Partanna Olive oil.....the town of my parents....God Bless
i love that Partanna Olive oil...THank you
It's so good!
Hi guys nice video do you live in Sicily?
Yes Janet just outside Catania !
Email me eszternvajda@gmail.com
@@EszterVajda thank you I most certainly will
I have never put sugar in my sugu and I put chopped onion along with the garlic.
beautiful. Where is the Oregeno???????
Sometimes we add Oregano sometimes not ! Also same with red wine :)
We go between using oregano and basil :)
I'm subscribed ,and don't miss
Thank you !
What is the purpose of the hole in the wooden spoon?
Serving size of spaghetti, for one.
bravo
In Little Italy neighborhood of NYC, 'Sicilian Sauce' means the splattered brains, blood, and gore of wise guy.
I'm from Brooklyn we say sauce lol
🇮🇹❤️🇮🇹❤️🌻 thank you.
Our pleasure!
I from New York City and I never called tomato sauce gravy!! Gravy is what you put on Turkey at Thanksgiving time.! Also in One of your videos you said Gelato is not icecream! Yes it is!!!!! GELATO IS icecream in the italian translation.
*Please help us continue our work by supporting our GoFundMe Campaign here gofund.me/0d298d09
No Sugar!!!!!! Family from Palermo. you use a pinch of Baking Soda to absorb acid!!! always Diana Nuccio
Catanese do it my way..
Yes. Sugar. Mom was born in Palermo and Dad in Agrigento. One packet in one jar of Passata. Perfetto!
You trying to ward off vampires?
HAHA!!
❤️
You forgot the onions
Some recipes call for onions but not all. Many ways to make this .
Never too much
AAAAAAAAAAAAAAAAARESTATELI POVERA SICILIA
Platone
Tomatoes from a bottle? You must be from the USA
Huh? Possata is used in every Sicilian household.
So it's really just red pepper flakes that make this sauce "Sicilian?"
Sicilian tomatoes, garlic, basil, olive oil and eggplant all are Sicilian..
@@YouMeandSicily Grazi! Thanks for posting, I see we use the same kind of olive oil, I switch between this kind and colavita - I also grow basil all year round, But prefer the fresh green. When I am sitting with my son I make what I call Italian Flag sandwiches, Two peices of Bel Glorioso mozz, With Big basil leaves in between dipped in sauce. - For a snack its great. But anyway I will get to my point. that last step with the past... The separate pan, Gonna try that domani! - Anyway, thanks again for sharing this, I am going to subscribe. C'etnanni
@@mickzupan7083 GRAZIE !!! We have 51 episodes on EVERYTHING about sicily at www.Youmeandsicily.com
I am Secillian. I could smell your kitchen ❤. But I leave out garlic. It makes your breath stink.😃
@@donnafrangona7590 a lot of people do that
You put way too much tomato sauce in the Pasta only Americans do that! You dont BURY your Pasta in the sauce like that, ask any professional Chef.
Nothing is buried. Sorry!
So you really need a UA-cam video to show how to cook this stuff? Ha Ha.
Hope you enjoyed it! One of our oldest videos!
You lost me at the sugar my friend. A good Sicilian gravy is meant to be acidic and spicy.
Every household in every region has their own version of this recipe. And we call it sauce not gravy. Let's agree to disagree :)
Belli e buoni
too much garlic guys
Never too much!