Sicilian Serpente

Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Sicilian Serpente. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sicilian Serpente is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Sicilian Serpente is something which I've loved my whole life.

Many things affect the quality of taste from Sicilian Serpente, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sicilian Serpente delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sicilian Serpente is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sicilian Serpente estimated approx 35 mins prep plus 35 mins cooking time.

To get started with this recipe, we must prepare a few ingredients. You can have Sicilian Serpente using 22 ingredients and 7 steps. Here is how you cook it.

Sicily is a polychrome, rare jewel strategically located between Africa and Italy. Phoenicians, Greeks, Romans, Byzantines, Arabs, Normans, Swabians and Aragonese have all populated and embellished the island with architectural works and dishes with intense flavours.

The Greeks colonized Sicily between the 8th and 6th centuries BCE, greatly contributed to the definition of Sicilian cuisine, bringing to the island the art of wheat and wine production and imported oregano, dried fruits, honey and olive trees.

The vibrant street markets abound with colourful delights that inebriate the air with strong, spicy flavours. Even the most renowned restaurants serve street food at all hours; granita and brioche, arancine (rice balls stuffed with an array of fillings shaped like Mt. Etna) to panelle (chickpea fritters) and crocché (croquettes) and some more unusual dishes such as pani ca meusa (spleen sarnies), frittola (scraps of calf entrails, boiled then fried crisp in lard) or stigghiola (skewered lamb/veal intestines wrapped around onions and parsley and chargrilled).

M’hencha is from the Arabic word Hench meaning serpent (snake). This serpent-shaped pastry is made with a dough called Diouls sheets which are layered, filled and baked.

This dish combines typical Sicilian ingredients which are infused with Greek and North African flavours, wrapped in the delicate Diouls sheets (filo) and baked to create a pastry that is shatteringly crispy with a punchy filling.

Ingredients and spices that need to be Take to make Sicilian Serpente:

1. 500 g chicken thighs, skin on
2. 1 tbsp ras el hanout
3. 2 tbsps olive oil
4. 1 red onion, cut in half and finely sliced
5. 2 cloves garlic, finely sliced
6. 500 ml intense vegetable stock, hot
7. 75 g sundried tomatoes
8. 75 g cherry vine tomatoes
9. 75 g green olives, pitted
10. 1/2 preserved lemon, pips removed, finely diced
11. 1 chilli, finely diced
12. handful fresh parsley, roughly chopped
13. handful coriander, roughly chopped
14. 200 g wholegrain couscous
15. 50 g baby spinach, sliced, finely
16. 1/2 lemon, zested
17. few grinds black pepper
18. few grinds sea salt
19. 9 sheets (350 g) filo pastry
20. 60 g melted butter
21. 200 g ricotta
22. 1 tsp kalonji (nigella seeds)

Instructions to make to make Sicilian Serpente

1. Wash the chicken in lemon water and pat dry. Rub the chicken thighs with the ras el hanout and season with salt. Heat 1 tbsp of the oil in a large frying pan over a medium heat and add the chicken thighs, skin-side down. Cook for 10 mins until the skin is golden and crispy. Turn the chicken over and cook for a further 5 mins, then remove from the pan.
2. Fry the red onion in the remaining juices until light brown and crispy then add the garlic. Pour over 300ml of stock, add the sundried tomatoes, cherry tomatoes, olives, preserved lemon and chilli, stir then add the chicken back into the pan. Cover and cook for 10 minutes until the sauce has thickened. Remove from the heat, adjust the seasoning and add half the parsley and half the coriander. Set aside to cool.
3. Meanwhile, put the couscous in a large heatproof bowl and pour over the remaining 200ml of stock, cover and set aside for 5 minutes. Fluff with a fork, stir through the spinach, lemon zest and the remaining coriander and parsley. Season to taste with freshly ground salt and pepper.
4. Once the chicken has cooled, remove the chicken from the sauce and shred with two forks. Add the sauce to the couscous and fold back in the chicken.
5. Take a sheet of filo and place on a non-stick surface, long edge facing. Brush with melted butter and place over a second sheet. Brush the second sheet with butter and place the third sheet on top. Brush again with the butter. Place the chicken and couscous filling along the long edge, 1cm in from the end and sides. Dot with pieces of ricotta.
6. Roll the pastry over into a sausage shape, brushing with butter as you turn it over, then brush the final edge with butter to seal. Pinch the ends together then curl it into a coil like a snake and place in a buttered round dish. Repeat again with three sheets of the filo and filling and ricotta and wrap around the first circle. Repeat again with the third set. Brush the whole snake with butter and sprinkle on the kalonji seeds. Bake in the oven 180 degrees C for 30-35 minutes until crisp a
7. Serve with a salad of tomatoes, baby spinach and basil leaves, grind of salt and drizzled with a little extra virgin olive oil.

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Speedy Sicilian Serpente. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!