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You are here: Home / Recipes / Appetisers / RASCATURE

RASCATURE

January 4, 2012 By Manu 5 Comments

Rascature

This dish was not originally included in my proposal to Foodbuzz for my 24×24 event on Sicilian Street Food New Year’s Eve Party: it was a spur of the moment decision.  As they turned out great, I am sharing the recipe with you as well!  It is really not a recipe per se, but it was a way for street vendors not to throw away the left overs that remained from the panelle and cazzilli mixtures: they would scrape off all the left overs, turn them into rascature (which literally means “scrapings”), fry them and sell them!  Ingenuous, isn’t it?  But I am so glad they came up with this idea or we would be missing out on yet another delicacy!  Enjoy!

Ingredients:
Whatever remains from the cazzilli mixture
Whatever remains from the panelled mixture

Mix all the left overs together and shape into little prisms with tapering ends (7 cm – 2.75 inches long, 3 cm – 1.2 inches wide and 3 cm – 1.2 inches high).

Deep fry in hot vegetable oil and serve hot.

Rascature

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Related Posts:

  • PANELLE
  • CAZZILLI – CROCCHÈ DI PATATE
  • FOODBUZZ 24X24: SICILIAN STREET FOOD NEW YEAR’S EVE PARTY
  • CASSATINE SICILIANE
  • PISTACHIO GELATO

Filed Under: Appetisers, Events, Finger food, Foodbuzz 24x24, Italian, Regional Italian Dishes, Side dishes, Snack, Special Occasions, Street Food, Vegetables Tagged With: cazzilli, chickpea flour, chickpeas, Foodbuzz, Foodbuzz 24x24, fried, Italian, Italy, panelle, potatoes, rascature, rascaturi, Sicilian, Sicily, Street Food

« PANELLE
RAVAZZATE »

Comments

  1. Giulietta | Alterkitchen says

    January 4, 2012 at 9:18 pm

    Leftovers are good 🙂

    Reply
  2. Nuts about food says

    January 5, 2012 at 12:29 am

    People never threw any food away in the old days: a good lesson to learn. I never through food away. And why would you when you can make such a tasty treat out of leftovers anyway, right?

    Reply
  3. PolaM says

    January 11, 2012 at 9:01 am

    W i leftovers! I always try to use everything, despite the complaints of my bf….

    Reply

Trackbacks

  1. Trapani, Erice and Segesta Guide - Italy says:
    November 21, 2015 at 2:19 pm

    […] Panelle Cazzilli/Crocche’ di patate Rascature Ravazzate Spiedini Crostini Sfincione Ham and Cheese Sicilian […]

    Reply
  2. Pasticceria Peralta – San Vito Lo Capo says:
    March 2, 2016 at 7:16 pm

    […] Panelle Cazzilli/Crocche’ di patate Rascature Ravazzate Spiedini Crostini Sfincione Ham and Cheese Sicilian […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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