Spitini A La Siciliana Recipes

SPITINI A LA SICILIANA

Spitini a La Siciliana image

I had these at a recent cookout and they were terrific. Be sure to not overcook as the inside may dry out a bit. We made some on the grill and some using the broiler and the ones on the grill were the best. Just make sure to grill them slowly.

Provided by Sassy in da South

Categories Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 boneless pork cutlets (You can also use veal, beef, or chicken.)
4 long green onions, finely chopped
2 garlic cloves, finely chopped
3 slices bacon, cooked and crumbled
3/4 cup seasoned bread crumbs
1/4 cup pecorino romano cheese, freshly grated
1/8 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 (16 1/2 ounce) can tomato sauce

Steps:

Between two sheets of waxed paper, pound out the cutlets until around 1/4 inch thin.
In a small bowl mix together the onions, garlic, bacon, bread crumbs, cheese, parsley, salt and pepper.
Spoon in the tomato sauce a little at a time to form a paste.
Spread the mixture evenly on top of the pork cutlets and roll up securing the ends with toothpicks.
Season the outside with a little more salt and pepper.
Prepare the grill or broiler.
Grill or broil slowly for around 30 minutes turning once.

Nutrition Facts : Calories 105.1, Fat 4.6, SaturatedFat 1.5, Cholesterol 5.9, Sodium 724.7, Carbohydrate 13.1, Fiber 1.7, Sugar 3.3, Protein 3.6

RIGATONI ALLA SICILIANA

Rigatoni Alla Siciliana image

Make and share this Rigatoni Alla Siciliana recipe from Food.com.

Provided by CookingONTheSide

Categories Vegetable

Time 32m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 1/2 lb) eggplants
3 garlic cloves, sliced
3 tablespoons olive oil
1 (28 ounce) can whole fire-roasted tomatoes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1 lb mini rigatoni pasta
1 cup shredded smoked mozzarella cheese

Steps:

Trim eggplant and cut into 1/2-inch pieces.
In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
Stir in tomatoes and break up with a wooden spoon.
Add oregano, salt and red pepper flakes.
Simmer for 15 minutes, stirring occasionally.
While sauce is simmering, cook pasta following package directions.
Drain, reserving 1 cup of the cooking water.
Toss drained pasta with sauce.
Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
Stir in cheese, allow to melt slightly and serve.

Nutrition Facts : Calories 460.4, Fat 14.7, SaturatedFat 4.3, Cholesterol 78.6, Sodium 906.3, Carbohydrate 67, Fiber 7.8, Sugar 7.5, Protein 17.2

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