Frascatole are a Sicilian variation on cuscus that can be seasoned with many different sauces. This fish sauce is from Trapani, and more specifically from the Hotel Moderno in Erice. It will take some effort, but will be well worth it. To serve 8 you'll need:
Prep Time: 45 minutes
Cook Time: 3 hours
Ingredients:
- 2 pounds (900 g) durum wheat semola
- 1/2 pound (250 g) tomatoes (canned will work), cut into strips
- 8 cloves garlic, peeled
- 1/4 pound (100 g) blanched, peeled, finely chopped almonds
- 2 1/4 pounds mixed fish for soup, scaled and cleaned
- 1 cup olive oil
- 2 onions, chopped finely
- Minced parsley
- 1 cup flour
- Salt and pepper to taste
Preparation:
Begin by putting at least a half pound of the semola in a broad conical ceramic dish; gradually add water and stir the semola clockwise with your hands to form balls about the size of a kernel of corn. Remove the balls from the dish to a cloth and add more semola; to help the balls form also add the flour, a little at a time.
When you have finished making the frascatole, heat 2/3 cup of the olive oil in a large pot and add to it the garlic cloves (whole), chopped onions, and tomatoes. Simmer the mixture for about 20 minutes, blend it, and return it to the pot with about 3 quarts (3 liters) of water. When the water boils, add the almonds, parsley, remaining olive oil, and fish, and simmer for about 20 minutes.
At this point remove the bodies of the fish, returning the heads and tails to the pot. Bone the filets and keep them warm. When you have finished picking out the fish strain the sauce using a fairly fine wire-mesh strainer, and return the sauce to the pot; return the pot to the fire, and when the sauce comes back to a boil add the frascatole and cook them about 20 minutes, gently stirring every now and then lest they stick to the bottom and burn. Gently stir the fish filets into the frascatole and serve at once.
When you have finished making the frascatole, heat 2/3 cup of the olive oil in a large pot and add to it the garlic cloves (whole), chopped onions, and tomatoes. Simmer the mixture for about 20 minutes, blend it, and return it to the pot with about 3 quarts (3 liters) of water. When the water boils, add the almonds, parsley, remaining olive oil, and fish, and simmer for about 20 minutes.
At this point remove the bodies of the fish, returning the heads and tails to the pot. Bone the filets and keep them warm. When you have finished picking out the fish strain the sauce using a fairly fine wire-mesh strainer, and return the sauce to the pot; return the pot to the fire, and when the sauce comes back to a boil add the frascatole and cook them about 20 minutes, gently stirring every now and then lest they stick to the bottom and burn. Gently stir the fish filets into the frascatole and serve at once.
