10 oz. canned white or fresh Sicilian tuna from the underbelly
oil
2 oz. butter
salt, pepper
8 oz. unsweetened whipping cream
olive oil
truffles or pistachios, as desired

For the the gelatin:
fish scales
onion
parsely
5 sheets of "colla di pesce" (this is an Italian gelatin product derived from fish bones--you'll likely have to substitute with Knox or a similar product)
2 egg-whites
Burgio wine, or a small glass of Marsala or vintage red wine.

Now, let's get one thing cleared up right away--as the Baron Bruno di Belmonte is not on an Internet surfer, and will never read this, I might as well tell you that Portuguese tuna is nothing to look down your nose at. Important for this recipe, is that you buy meat taken from the underbelly of the tuna (the same as you would for o-Toro sushi) as this is the best part of the fish. As far as the Burgio is concerned, well, seeing as how the world's supply of it belongs to the Baron, we mere mortals will have to rely on a vintage Marsala or red wine. Then arm yourself with patience. The recipe is involved and time-consuming.

The Baron has his cook grind the tuna to a paste with the butter using mortar and pestle and then pass it through a sieve. Those of us without servants, or those who lack the courage to ask a woman who won't do windows to do such a thing, are encouraged to use a food-processor.

In a terrine, slowly mix the tuna and unsweetened whipped cream. Salt and pepper to taste. If you really want to get carried away, add minced truffle and/or pistacchio nuts which give the dish a nice look when served.

And here comes the good part: the gelatin. Make a fish broth using fishheads, bones, the onion and a bit of parsely. Boil the ingredients for 45 min., then strain out the solids, pouring 2 cups of the broth into a saucepan.

Soften the sheets of gelatin in cold water, sqeeze off excess liquid and add them to the broth along with two egg-whites. Mustering your patience, whisk in hand, bring the mixture to boil while beating it constantly. Reduce to lowest heat immediately and let simmer for 15 min. (Remember to reduce heat to low as soon as it starts to boil. If you don't, you'll have to start from scratch--at no small cost to your nerves). Strain the gelatin through a damp cheesecloth, squeezing out the liquid. Let it cool before adding the red wine (red wine has an aesthetic advantage, as the gelatin takes on a delightful hue.)

When it has reached the right consistency (somewhat dense and oily), pour the gelatin into a mold evenly coating the bottom and sides. Place the mold in the refrigerator for 15 min. Remove and pour the tuna mousse on top of the gelatin, gently tapping the mold to discourage air bubbles. Smooth over the surface with a spatula and refrigerate for a couple of hours.

To unmold the mousse, take a deep breath and don't hurry: wrap the mold in a hot towel, tap it gently round about then tip it onto the serving plate. Cube the leftover gelatin to garnish. Then drink a toast to the Baron Pietro Bruno di Belmonte--who has never, ever given this recipe to a single soul.

1 fennel
about a 4 oz. piece of "bottarga" (dessicated eggs of tuna or mullet pressed into a block resembling a bullion cube)
a nice big orange
salt, pepper
high-grade, extra virgin Sicilian olive oil

Beppe Marone, proprietor of the trattoria in Modica, told us the housewives in Modica prepare this salad in spring after having hoarded the bottarga all winter long. In March, they realize they'll have to use up their supplies before the tuna boat set off again. Making this salad, they become suddenly generous with what up to now was grated sparingly over spaghetti.

Remove and discard the fennel's outermost leaves. Finely slice fennel. Peel the orange and slice it into rounds over the fennel. Slice the bottarga very thinly on top. Add pepper and half a pinch of salt (Careful! The bottarga is very salty in itself).
Add the olive oil and serve. You don't need to add any vinegar on account of the orange.

So simple and oh, so-o-o good!

4 swordfish medallions (steaks)
2 lbs. of small sauce tomatoes, diced (pomodori di Pachino, says the original recipe)
salt, peppercorns
garlic
glass of white wine
basil
oil

Beppe Marone explained that his aim is to lend dignity and elegance to the everyday dishes of his region. He told us how local women prepare their swordfish to ensure it comes out moist ( this fish is often ruined by allowing it to dry out on the grill)

Pre-heat the oven to °350-°375 F.
Have your fish vendor cut the medallions for you. Once you've got them home, spike them with cloves of garlic and the peppercorns. In a well-oiled baking dish, prepare a bed of 1/2 the diced tomatoes (preferably peeled and seeded for easy digestibility). Place the medallions on the layer of tomatoes then cover them with the remaining tomatoes, as well as a few leaves of fresh basil. Salt, cover with a bit of olive oil and pour the white wine over the top.

Bake in the oven for about 40 min. Then just taste how moist and tender....

Pasta alla Norma

13 oz. long or short pasta
1 eggplant
tomato sauce made from 2 lbs. of tomatoes (Pachino, obviously)
5 oz. of dry (salty) ricotta
olive oil, salt and pepper

Baron Pietro Bruno di Belmonte recounts the tale of the musician Angelo Musco who upon tasting this dish while visiting a family in Catania, exclaimed it had all the enchanting elements of Bellini's "Norma". There are various recipes, but this is the one recommended by Don Pietro.

Cut the eggplant lengthwise into slices. Salt the slices and set them aside 30 min. around the sides of a pasta drainer while some of their bitterness is drawn out. Pat dry and fry them in oil. Cube the eggplant and mix with a tomato sauce prepared separately.

Cook the pasta al dente in boiling, salted water, drain and put into a serving dish with the eggplant and tomato sauce.

Cover with the grated ricotta cheese, putting a bit more or a bit less depending on how thick the sauce is.