Gagliardo Salvatore - Gagliardo, Salvatore

Salvatore Gagliardo

Biography

Filaga is a small village, a borgo, not far from Palermo, the capital of Sicily where Vincenzo used to go to taste and have a great Sicilian pizza.
“It started with a train: a small train on a lonely track in the middle of the countryside; then down to the sea. Each summer I took that train to spend my holidays not far from Palermo: in Filaga.”

Vincenzo, the owner of Filaga originally from Sicily, tells his story: “I do remember Filaga, I really do: a small village full of small houses and many... READ MORE

Filaga is a small village, a borgo, not far from Palermo, the capital of Sicily where Vincenzo used to go to taste and have a great Sicilian pizza.
“It started with a train: a small train on a lonely track in the middle of the countryside; then down to the sea. Each summer I took that train to spend my holidays not far from Palermo: in Filaga.”

Vincenzo, the owner of Filaga originally from Sicily, tells his story: “I do remember Filaga, I really do: a small village full of small houses and many windows. The sun was everywhere and in the evening . . . oh! In the evening Filaga magically turned into a crib. All the lights turned on: the streets, the main square, the church. And the windows were always open, as to say, “let’s stay outside!” Old women sat by the door talking about their days and their ailments. Talking about their sons far away.

My friends and I run breathlessly, free and cheerful, spending afternoons out there and eating pizza. It was hot and soft. It smelled of tomatoes, mozzarella, and olive oil. Skilled hands knead- ed flour and water, laid it down on a marble table and molded it. Once dressed, it was baked, and the miracle happened: its smell run all over the streets and, as kids, we followed it.”

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Recipe Name:
Arancina

Recipe Ingredients:
– Carnaroli Rice
– Saffron
– First Choice Ground Beef
– Tomato Sauce
– Green Peas
– Bread Crumbs
– Carrots
– Celery
– Onion

Recipe Instructions:
1 – Cook rice in salted boiling water and saffron for 20 minutes.
2 – Cook the ground beef with carrots, celery, onions an olive oil in a pan until the meat takes up some color.
3 – Add tomato sauce and green peas to the ground beef mix.
4 – Let everything cool down at room temperature. Take a handful of rice and shape it into a ball. Allow a space in the center to place the ground beef mix. Finish shaping the ball with more rice.
5 – Cover the rice balls with bread crumbs.
6 – Fry in Canola oil at 300 degrees Farheneit for 5 minutes.
7 – Enjoy