Pelagie Islands (Africa) 8 November 2024

The Pelagie Islands are located in the continent of Africa. They have the Mediterranean Sea and Sicily to the north, Malta to the east, Libya to the south, Tunisia west, and the Tyrrhenian Sea to the north. The Pelagie Islands consists of the islands of Lampedusa, Linosa and the Isolotto (inlet) Lampione. They are part of the African continent, but are technically part of Italy.

The capital is Lampedusa.

 The official language Sicilianu.

The climate arid year-round.

The staple foods are spaghetti, rigatoni, penne, grilled dishes, couscous, vegetables, fish, pizzas, cannoli and so much more.

(https://livingagrigento.it/en_GB/Enogastronomia/main/eno?strutt_id=1313_Gastronomy-and-typical-dishes-of-the-Pelagie-Islands–#:~:text=The%20fragrant%20sauces%20for%20spaghetti,Caught%2C%20cooked%20and%20eaten).

https://www.britannica.com/place/Pelagie-Islands

PANELLE (Sicilian Chickpea Fritters) (https://www.mangiabedda.com/panelle-sicilian-chickpea-fritters/):

• 1-1/2 C chickpea flour
• 3 C water
• 1 tsp coarse sea salt or kosher salt
• 2 TBSP chopped fresh parsley
• Vegetable or canola oil for frying

1. Place the chickpea flour, water, and salt in a medium sized saucepan and whisk until smooth.
2. Set over medium heat and whisk constantly as the mixture slowly heats.
3. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth, thick and starts to pull away from the sides of the pan, about 5 minutes.
4. Remove from heat and stir in the parsley.
5. Pour the mixture onto a parchment covered baking sheet (approximately 12” x 15”) and spread it quickly with a spatula, before it cools and sets, so it fills the pan in an even layer, about 1/4-inch thick.
6. Let it cool in the refrigerator for approximately an hour, until completely firm.
7. Once cooled, cut into squares with a sharp knife.
8. Carefully lift the cut pieces from the pan with a spatula or your hands.
9. To fry the panelle, pour enough canola oil into a wide heavy skillet to cover the bottom to a depth of ½-inch, and set over medium heat.
10. When the oil is hot, fry the panelle about 3 minutes, until the underside is crisp and golden, then flip and brown the other side about 2-3 minutes more.
11. Place the panelle on paper towels to drain excess oil.
12. Drizzle lightly with salt and serve hot.
13. The panelle may also be served in a panino.

So I fried up the panelle, then cut them and decided to put in my salad so I could have a light lunch. Alone these fritters are really good. In the salad, delicious!!!

CANNOLI (https://www.allrecipes.com/recipe/88849/cannoli/):

Shells:

• 3 C all-purpose flour
• ¼ C white sugar
• ¼ tsp ground cinnamon
• 3 TBSP shortening
• ½ C sweet Marsala wine
• 2 TBSP water
• 1 TBSP distilled white vinegar
• 1 large egg
• 1 egg yolk
• 1 egg white
• 1 qt. oil for frying or as needed

1. Mix flour, sugar, and cinnamon together in a medium bowl.
2. Cut in shortening until crumbly.
3. Make a well in the center and add Marsala wine, water, vinegar, egg, and egg yolk.
4. Mix with a fork until the dough becomes stiff, then finish kneading it by hand on a clean surface, adding a bit more water if needed for about 10 minutes.
5. Cover with plastic wrap and refrigerate for 1 to 2 hours.
6. Divide cannoli dough into three balls: flatten each one just enough to get through the pasta machine.
7. Roll a ball of dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with four if necessary.
8. Place the sheet of dough on a lightly floured surface.
9. Using a cutter or large glass, cut out 4 to 5-inch circles.
10. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes.
11. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
12. Repeat with remaining dough balls.
13. Heat oil in a deep fryer or deep skillet to 375F.
14. Fry shells on the tubes in hot oil, a few at a time, until golden, about 2 to 3 minutes.
15. Use tongs to run as needed. Remove the shells carefully using tongs and place them on a cooling rack set over paper towels.
16. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip.
17. Wash or wipe off the tubes and use them for more shells.
18. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hour before serving.

Filling:

• One 32oz. container ricotta cheese, drained
• ½ C confectioners’ sugar
• 4oz. semisweet chocolate, chopped (optional)
• 1 tsp lemon zest, or to taste

1. Mix ricotta cheese and confectioner’s sugar together in a large bowl until well combined.
2. Fold in chocolate and lemon zest.
3. Transfer mixture into a pastry bag and pipe into shells, filling from the center to one end, then doing the same from the other side.
4. Dust with additional confectioner’s serve to serve, if you like.

I must be honest, I did not find a pasta machine or cannoli tubes in time to make these, so bought them. I will make them soon and then add how they turned out.