Best 2 Old Fashioned Sicilian Succo Recipes
In the heart of Sicily, where culinary traditions run deep, lies an old-fashioned delicacy known as "Succo". A dish that captures the essence of rustic Sicilian cuisine, Succo is a delightful combination of flavors and textures. This article presents a collection of authentic Sicilian Succo recipes, each offering a unique interpretation of this timeless dish.
From the classic "Succo di Pomodoro" with its vibrant tomato sauce and tender pieces of meat, to the hearty "Succo di Carne" made with succulent beef and rich broth, these recipes showcase the versatility of Succo. Discover the secrets of preparing the perfect "Succo di Pollo", where succulent chicken is slow-cooked in a flavorful tomato-based sauce. And for a taste of the sea, try the "Succo di Pesce", a seafood extravaganza featuring an array of fresh catches simmered in a fragrant broth.
Whether you prefer the simplicity of "Succo di Fagioli", a humble yet comforting bean stew, or the richness of "Succo di Lenticchie", a hearty lentil soup, this article has something for every palate. And for a vegetarian delight, the "Succo di Verdure" is a vibrant medley of fresh vegetables cooked in a flavorful broth.
Embark on a culinary journey through Sicily with these authentic Succo recipes. Experience the warmth and hospitality of this beloved dish, and savor the flavors that have been cherished for generations.
ORIGINAL RECIPE SICILIAN SUCCO (MEATBALLS & SAUCE)
I was born in a small mining town in southern Illinois. The village had a predominate Italian population. Spaghetti was a staple part of their diet. The red marina sauce that they poured over the spaghetti was called succo. This was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. If your nostrils caught a whiff of their succo cooking would make your taste buds dance. If that caught a whiff of their home made cheese, they would dance even harder. To taste a plate of this delicacy was a real thrill. My best friend was Italian, and we did our homework together. I had occasion to sample this delicious morsel frequently. When my friend's mother placed a plate in front of me and said "mange," I immediately became fluent in Italian. Over the years, I have craved this taste. I looked everywhere for a recipe, but there was none anywhere. I couldn't have asked her for a recipe because she didn't have one. She couldn't explain to how to make it because she couldn't speak English. She had brought the recipe from Sicily in her memory. I recalled some of the ingredients. I found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. I got close but not close enough. With the help of some Italian friends, I was finally able to construct a recipe of the greatest spaghetti in the world. This recipe is the fruits of my labor. I hope you enjoy it as much as I do. Note from UnknownChef86: This is a recipe I adopted in 2006.
Provided by UnknownChef86
Categories Sauces
Time 4h45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
- Bring sauce to a boil and turn down the heat to simmer.
- In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
- Shape into balls the size of a golf ball.
- Try to make 40 meat balls.
- In a skillet, fry meatballs in hot olive oil until brown.
- Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
Nutrition Facts : Calories 279.9, Fat 13.7, SaturatedFat 5.4, Cholesterol 56.6, Sodium 1129.7, Carbohydrate 20.7, Fiber 3.8, Sugar 10.2, Protein 20.2
OLD FASHIONED SICILIAN SUCCO
This is so tasty! So authentic! So easy! It just gets better the longer it sets. I like to make mine the day before. This doubles and triples well. If you are a meatless family, just substitute 2 1/2 pounds of zucchini for the meat. I wait until just about the last minute before I stir in the basil leaves, torn into small pieces, as it gets "tired" if you put it in any earlier. Also use your fingers to break up the basil, minus the stems, cutting it bruises the leaves and they will turn black.
Provided by FLUFFSTER
Categories Meat
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
- In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into large balls. In a skillet, fry meat balls in olive oil until brown.
- Add to sauce mixture. Simmer over low heat for 4 hours.
Nutrition Facts : Calories 467.1, Fat 25.7, SaturatedFat 10.2, Cholesterol 96.9, Sodium 1729.5, Carbohydrate 28.2, Fiber 5.4, Sugar 14.8, Protein 32.9
Tips:
- Use fresh, ripe tomatoes: This will ensure the best flavor and texture for your succo.
- Choose a variety of tomatoes: Using a mix of different types of tomatoes will give your succo a more complex flavor.
- Peel the tomatoes before cooking: This will make the succo smoother and easier to digest.
- Cook the tomatoes slowly: This will help to concentrate the flavor and develop a rich, deep color.
- Season the succo to taste: Add salt, pepper, and other herbs and spices to taste.
- Serve the succo warm or cold: Succo can be enjoyed as a warm soup or chilled as a refreshing summer drink.
Conclusion:
Sicilian succo is a delicious and versatile dish that can be enjoyed in many different ways. With its simple ingredients and easy-to-follow recipe, succo is a great option for home cooks of all levels. Whether you are looking for a warm and comforting soup or a refreshing summer drink, succo is sure to satisfy. So next time you have a craving for something delicious and nutritious, give succo a try. You won't be disappointed!
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