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Era una situazione già vissuta qualche anno fa, ma in realtà non era durata così tanto, non una settimana e non mi aveva creato il disagio che invece ho sentito questa volta. Parlo del blocco degli autotrasportatori qui in Sicilia, che a mio avviso purtroppo non è servito ad altro che creare una situazione disagevole per i cittadini Siciliani, ma che non ha scosso minimamente il resto dell’Italia, a cominciare dal Governo….ora non voglio fare polemiche, non voglio accusare nessuno….non mi va di criticare i media che ne hanno parlato troppo poco senza fare capire davvero la situazione reale che noi stavamo vivendo…voglio solo dire che IO mi sono sentita un ostaggio…. Ho cominciato a non sentirmi libera…. Non mi sono sentita libera di prendere la macchina per andare a fare la spesa, per andare a trovare un amico in ospedale, per andare a prendere un caffè da un’amica..perchè per paura di rimanere a secco…ho preferito conservare la poca benzina che avevo nel serbatoio per le emergenze!! Sabato sera non sono stata libera di andare a Teatro perché i camion con le scenografie erano bloccate!!!Capisco che le mie motivazioni sono banali, ma tanta gente non ha potuto portare i figli a scuola, altri non sono riusciti ad andare al lavoro, le farmacie sono state prese d’assalto… file inutili ai distributori di benzina ormai esauriti, con gente incattivita, dove si sono viste anche scene di violenza!!! A sabato erano già iniziati i furti di benzina dalle auto parcheggiate……. Mezzo litro di latte a lunga conservazione parzialmente scremato Parmalat a 85 centesimi…e chi tra la notte di sabato e domenica ha ricevuto i primi rifornimenti di benzina ha osato venderla anche a 2,25 euro al litro!!!! Pensate a come ci siamo sentiti a vedere che nessuno si è preoccupato di noi!!!
Poi sabato mattina con maritozzo siamo scesi in paese , giusto due km ad andare e due a tornare e ho subito uno shock: un paese vuoto, le saracinesche dei fruttivendoli chiuse, perché non erano arrivate le merci, che intanto stavano marcendo sui camion, nei depositi del mercato….. e l’angoscia provata entrando nei supermercati è stata grande…. Scaffali completamente vuoti, prodotti come latte, farina, zucchero , acqua inesistenti. Credetemi sembrava la scena di un film pre-uragano , mancavano le assi di legno alle finestre, ma è come se ci fossero state ..perchè non mi sono sentita libera di vivere con serenità il mio quotidiano!!!!
E’ stata una lezione per tante cose: l’arte dell’arrangiarsi, la riscoperta di fare due passi a piedi in più , il capire che quello che abbiamo è tanto e dobbiamo ringraziare tutti i giorni per questo, imporsi di avere sempre il pieno di benzina nella macchina, e soprattutto avere in freezer sempre almeno qualche verdura congelata e in dispensa latte, uova e farina…che due tagliatelle sempre ce le possiamo preparare!!! J
Le tagliatelle che vi posto oggi in realtà le ho preparate due domeniche fa, quando era tutto come sempre, quando il mio pescivendolo di fiducia era aperto e libero di vendere pesce arrivato il giorno stesso freschissimo…. Quando ho potuto comprare una bella fetta di Alalonga fresca.
Oggi ci sono file impensabili dai benzinai e ci vorrà qualche giorno per fare tornare tutto alla normalità.. ma intanto ieri ancora in emergenza….ho fatte altre due tagliatelle perché il giusto condimento in freezer c’era!! J
Con questa ricetta, se non si fosse capito, partecipo all’MTC di gennaio e ringrazio ancora la vincitrice di Novembre Ale per avermi stimolata a fare tagliatelle tutte le domeniche con la scusa di questa sfida!!! J
TAGLIATELLE ARANCIONI CON SALSA DI CIPOLLE E ALALONGA
2 uova
200 gr farina 0
Con la farina formate su un tagliere grande una fontana, fateci un buco e rompete le uova al centro; con l’aiuto di una forchetta rompete le uova e cominciate gradualmente ad inglobare la farina, inserite il concentrato e amalgamatelo alle uova, piano piano sempre con la forchetta.
Quando le uova avranno assorbito la farina, cominciate a lavorare l’impasto con le mani, all’inizio aiutatevi con una spatola o un coltello per staccare l’impasto dal tagliere.
Lavorate bene per almeno 15 minuti.
Quando l’impasto risulterà poroso, elastico e morbido, formate una palla e fatelo riposare riparato dall’aria , sotto ad una coppetta a campana o avvolta nella pellicola trasparente. Dovrà riposare 20-30 minuti almeno, perché più riposa più per voi sarà facile lavorare la sfoglia.
Spolverate il tagliere con la farina, poggiate l’impasto e spolverate con farina, cominciate ad abbassare l’impasto con l’aiuto del mattarello e cominciate a lavorare e tirare la sfoglia.
Quando la sfoglia sarà pronta lasciatela asciugare un po’ (potete anche stendere un panno di cotone su un tavolo e lasciarle asciugare lì sopra per una ventina di minuti) , poi fateci un rotolo e con l’aiuto della coltella ( o se non l’avete utilizzate un coltello a lama larga, o una spatola di acciaio) tenendo la punta della coltella sempre a contatto con il tagliere cominciate a tagliare le tagliatelle che per essere TAGLIATELLE devono avere una larghezza compresa tra i 7 e gli 8 mm!!!
Mettete l’acqua a bollire e nel frattempo preparate il condimento.
Per il condimento:
1 fetta Alalonga (o anche di tonno) 300 gr circa
1 cipolla bionda grande
4 cucchiai di olio EVO
Sale-pepe nero
1 bicchiere di acqua circa
Prezzemolo
Tagliare la cipolla finemente e metterla a soffriggere un paio di minuti con olio, sale e pepe. Dopodichè aggiungere mezzo bicchiere di acqua e coprire con un coperchio e abbassare il fuoco, per fare appassire dolcemente la cipolla. Dopo 10 minuti aggiungere anche l’altro mezzo bicchiere d’acqua e mescolare. Dopo altri 10 minuti aggiungere la fetta di pesce e farla cuocere 3 minuti per lato. Togliere la cipolla dalla padella per poterla pulire dalla lisca e rimettere i tocchetti di pesce in padella e fare cuocere a fuoco vivo 2-3 minuti al massimo, non di più per evitare che diventi secco e stopposo, aggiustate di sale . Spegnete il fuoco e aggiungete un ciuffetto di prezzemolo tritato finemente.
Controllate di aver salato l’acqua delle tagliatelle e quando queste saranno cotte al dente , cioè quando cominciano a venire a galla, scolatele e conditele con metà della salsa e con il resto finite la presentazione del piatto.
Vi auguro una bellissima settimana, come mi auguro anche la mia sia ,
Flavia
It was a situation already lived a few years ago, but it was not for so much time, not a whole week and this time I felt a huge uneasiness. I speak about the “block” of trucks-drivers here in Sicily, and unfortunately I think it created only an uncomfortable situation for Sicilians, we are a big island, and when the drivers blocked the harbors, the airport and the highways we were isolated ,but this situation not shocked at all the rest of Italy, starting with our Government, that thought to Europe , but not to us in Sicily .... now I don’t want to create controversies and I don’t want to accuse anyone .... I'm not going to criticize the media which didn’t tell how difficult the situation was for us , the media didn’t tell what we were living ... I just want to say that I felt ... a hostage. I started not to feel free .... I have not felt free to take the car to go shopping, to visit a friend in the hospital, to go for a coffee with a friend .. because for fear of being dry ... I preferred to keep the little gasoline I had in the tank for emergencies! Saturday night I was not free to go to the theater because the trucks were blocked with scenes! I understand that my motives are trivial, but many people could not take their children to school, others were not able to go to work, pharmacies have been empty in few hours ... useless queues at petrol stations still empty, where people were so nervous that there were even scenes of violence! On Saturday had already begun stealing gasoline from parked cars ... .... A pint of semi-skimmed UHT milk at 85 cents euro and those between Saturday night and Sunday received its first supply of gasoline has even dared to sell it to 2.25 euros per liter!! Think about how it felt to see that nobody has bothered us!
Then Saturday morning hubby and I went to town, just two kilometers to go back and I both suffered shock: an empty village, the closed shutters of green grocers, because the goods had not arrived, that while they were rotting on trucks, in the deposits of the market ... .. and anguish tried entering the supermarket was great .... Completely empty shelves, products such as milk, flour, sugar, water, non-existent. Believe me it seemed the scene of a film pre-hurricane, there were no boards on the windows, but it is as if there were .. because I did not feel free to live my daily with serenity!!
It 'was a lesson for many things: the art of getting by, the rediscovery of a walk on foot , we understand that what weget is so much and we have to thank every day to this, we always have imposed the full of gasoline in the car, and especially in the freezer always have at least some frozen vegetables and in the pantry milk, eggs and flour too ... so we are going to prepare the noodles always! J
Actually I prepared these noodles two Sundays ago when it, when my tfishmonger was open and free to sell fresh fish arrived the same day ....When I could buy a slice of fresh Albacore (but even swordfish is good for this sauce).
Today there are queues unthinkable in petrol stations and it will take few days to return everything to normal .. Meanwhile yesterday, but still in emergency .... I made some other more noodles because Bolognese Ragu was ready in the freezer! J
ORANGE NOODLES WITH ALBACORE AND ONION SAUCE
2 eggs
200 all purpose flour1 Tbsp tomato paste Mutti
With the flour on a cutting board formed a large fountain, a hole and let us break the eggs in the middle, with the help of a fork, break the eggs and begin to gradually incorporate the flour, place the eggs and mix the concentrate tomato paste, more slowly with a fork.
When the eggs have absorbed the flour, start working the dough with your hands, help each beginning with a spatula or knife to remove the dough from the cutting board.
Work for at least 15 minutes.
When the dough will be porous, elastic and soft, form a ball and let it sit sheltered from the air, under a bell-shaped cup or wrapped in plastic wrap. Must rest at least 20-30 minutes, because the more rest will be easy for you to work better the dough.
Sprinkle the cutting board with flour, put the dough and sprinkle with flour even the surface of dough, begin to lower the dough with the help of rolling pin and start to work and pull the dough.
When the pastry is ready let it dry a little '(you can also lay the dough on a cotton cloth on a table for about twenty minutes), then with the dough make a roll and with the help of the knife (or if the'you use a large knife blade, or a steel spatula) cut noodles , NOODLES must have a width between 7 and 8 mm!
Put water to boil and meanwhile prepare the sauce.
For the dressing:
1 slice Albacore (or Tuna fish) 300 g approx
1 large yellow onion
4 tablespoons of oil EVO
Salt-black pepper
1 glass of water about
Parsley
Cut the onion finely and put it to fry a couple of minutes with oil, salt and pepper. Then add half a glass of water and cover with a lid and lower the heat, to soften the onion gently. After 10 minutes add the other half cup water and mix. After 10 minutes add the fish slices and cook 3 minutes per side. Remove the fish from the pan to be able to clean it from the bones and put the pieces of fish in the pan and cook over high heat 2-3 minutes at most, no more to prevent it from becoming dry and stringy, add salt if needed. Turn off the heat and add a sprig of parsley, finely chopped.
Then Saturday morning hubby and I went to town, just two kilometers to go back and I both suffered shock: an empty village, the closed shutters of green grocers, because the goods had not arrived, that while they were rotting on trucks, in the deposits of the market ... .. and anguish tried entering the supermarket was great .... Completely empty shelves, products such as milk, flour, sugar, water, non-existent. Believe me it seemed the scene of a film pre-hurricane, there were no boards on the windows, but it is as if there were .. because I did not feel free to live my daily with serenity!!
It 'was a lesson for many things: the art of getting by, the rediscovery of a walk on foot , we understand that what weget is so much and we have to thank every day to this, we always have imposed the full of gasoline in the car, and especially in the freezer always have at least some frozen vegetables and in the pantry milk, eggs and flour too ... so we are going to prepare the noodles always! J
Actually I prepared these noodles two Sundays ago when it, when my tfishmonger was open and free to sell fresh fish arrived the same day ....When I could buy a slice of fresh Albacore (but even swordfish is good for this sauce).
Today there are queues unthinkable in petrol stations and it will take few days to return everything to normal .. Meanwhile yesterday, but still in emergency .... I made some other more noodles because Bolognese Ragu was ready in the freezer! J
ORANGE NOODLES WITH ALBACORE AND ONION SAUCE
2 eggs
200 all purpose flour1 Tbsp tomato paste Mutti
With the flour on a cutting board formed a large fountain, a hole and let us break the eggs in the middle, with the help of a fork, break the eggs and begin to gradually incorporate the flour, place the eggs and mix the concentrate tomato paste, more slowly with a fork.
When the eggs have absorbed the flour, start working the dough with your hands, help each beginning with a spatula or knife to remove the dough from the cutting board.
Work for at least 15 minutes.
When the dough will be porous, elastic and soft, form a ball and let it sit sheltered from the air, under a bell-shaped cup or wrapped in plastic wrap. Must rest at least 20-30 minutes, because the more rest will be easy for you to work better the dough.
Sprinkle the cutting board with flour, put the dough and sprinkle with flour even the surface of dough, begin to lower the dough with the help of rolling pin and start to work and pull the dough.
When the pastry is ready let it dry a little '(you can also lay the dough on a cotton cloth on a table for about twenty minutes), then with the dough make a roll and with the help of the knife (or if the'you use a large knife blade, or a steel spatula) cut noodles , NOODLES must have a width between 7 and 8 mm!
Put water to boil and meanwhile prepare the sauce.
For the dressing:
1 slice Albacore (or Tuna fish) 300 g approx
1 large yellow onion
4 tablespoons of oil EVO
Salt-black pepper
1 glass of water about
Parsley
Cut the onion finely and put it to fry a couple of minutes with oil, salt and pepper. Then add half a glass of water and cover with a lid and lower the heat, to soften the onion gently. After 10 minutes add the other half cup water and mix. After 10 minutes add the fish slices and cook 3 minutes per side. Remove the fish from the pan to be able to clean it from the bones and put the pieces of fish in the pan and cook over high heat 2-3 minutes at most, no more to prevent it from becoming dry and stringy, add salt if needed. Turn off the heat and add a sprig of parsley, finely chopped.
Remember to salt the noodles boiling water.
When the noodles are cooked “al dente”, that is when they begin to surface, drain and season with half the sauce and with the other sauce decorated the dish!!!
When the noodles are cooked “al dente”, that is when they begin to surface, drain and season with half the sauce and with the other sauce decorated the dish!!!
Have a nice week, I I hope mine is going to be!!!
Flavia
