Sicilian Stuffing

Farcito alla siciliana

Cooking With Nick Stellino
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Ingredients:

5 tablespoons olive oil
6 garlic cloves, thickly sliced
1 cup white onions, chopped
1⁄4 teaspoon red pepper fl akes
1 cup pine nuts
1⁄2 cup raisins placed in hot water for 30 minutes, then drained
1 bay leaf (optional)
1 tablespoon chopped parsley
1 tablespoon chopped basil
3⁄4 cup wine
1 cup grated Romano cheese
11⁄2 cups Italian-style bread crumbs
1 egg
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
Makes 4 Cups
Printable Version
In a sauté pan cook the garlic, onion, and red pepper fl akes in the olive oil over medium-low heat for 4 to 5 minutes, stirring well.
Add the pine nuts, raisins, bay leaf, parsley, and basil. Cook for 3 more minutes, stirring well.
Increase the heat to high. Once the ingredients start sizzling, add the wine and stir well until reduced by one-half (about 3 to 4 minutes).
Transfer this mixture to a bowl, add the cheese, bread crumbs, and egg. Mix well until it forms a moist mixture. Season to taste.
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