The town of Castiglione di Sicilia

Foods and cook recipes from Castiglione di Sicilia

Polpicelli and potatoes in the saucepan  



1 kg. of little polpi, 400 gr. of peeled tomatoes, 400 gr. of potatoes, 1/2 onion, 1 garlic segment, origan, 1/2 glass of white wine, extra vergine olive oil, salt and chili.

Polpicelli e patate in tegame



Clean the little polpi and drain it. Peel and wash the potatoes.

Cut it in big pieces and fry slightly it with the finely minced onion and the garlic and cook it for a pair of minutes.

Add the pieces of the tomatoes, salt and season it.

Unite the little polpi, add the glass of wine and make it to evaporate.

Then cook it on a moderate flame for 20 minutes about, stiring it every so often.

At the end of the cooking sprinkle it with abundant origan and a little of chili. Serve it when it is hot, seasoned with its juice and the potatoes.

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