Sicilian Cooking and Recipes
Because of its location, in the middle of the Mediterranean, Sicily was a magnet for seafaring peoples since the dawn of time, and has been ruled, among others, by the Greeks, Romans, Arabs, Normans, and Spanish, all of whom have left their mark, both in the island's soul and in the cuisine, which is one of Italy's most lavishly elegant and refined.
Sicilian-Style Broccoli - Broccoletti alla Siciliana
This very traditional Sicilian dish can be either a side dish or a pasta sauce. In the past, when the poor could grow their broccoli, but had to buy the pasta, the greens predominated over the pasta when the recipe was used as a sauce. It's also a nice accompaniment to a roast or stew.
This very traditional Sicilian dish can be either a side dish or a pasta sauce. In the past, when the poor could grow their broccoli, but had to buy the pasta, the greens predominated over the pasta when the recipe was used as a sauce. It's also a nice accompaniment to a roast or stew.
Salmoriglio Sauce - Salsa al Salmorilgio
This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.
This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.
Pig Skin and Greens, Cotenne e Verdure
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Cotenne e Verdure is a Sicilian recipe, and a testament to frugality.
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Cotenne e Verdure is a Sicilian recipe, and a testament to frugality.
Scabbard Fish Fillets with Bread Crumbs - Filetti di Spatola al Pane
Scabbard fish are deep-water fish that look rather menacing, but are extremely tasty. They're also easy to use, because their skins don't have scales -- all you need to do is wipe the skin with a soft cloth, and it's ready. This is a simple recipe for breaded baked scabbard fish.
Scabbard fish are deep-water fish that look rather menacing, but are extremely tasty. They're also easy to use, because their skins don't have scales -- all you need to do is wipe the skin with a soft cloth, and it's ready. This is a simple recipe for breaded baked scabbard fish.
Spaghetti alla Norma: with Tomatoes and Eggplant,
When I was quite little my father worked on an excavation in Sicily, and this eggplant sauce is one of the earliest sauces I remember.
When I was quite little my father worked on an excavation in Sicily, and this eggplant sauce is one of the earliest sauces I remember.
Tonna Ammuttunatu
Fried tuna filets served with fresh peas, all delicately seasoned with mint. A classic Sicilian dish.
Fried tuna filets served with fresh peas, all delicately seasoned with mint. A classic Sicilian dish.
Tuna with Stewed Peppers, Tonno con Peperonata
Tuna steaks quickly cooked, and served with a rich bed of stewed peppers. A classic Sicilian dish.
Tuna steaks quickly cooked, and served with a rich bed of stewed peppers. A classic Sicilian dish.
Taranto Oysters in Tiella, Ostriche Tarantine in Tiella
People commonly enjoy oysters raw. However, if you want to cook them, this is a quick, easy way to go, and is perfect in a light lunch or as an antipasto.
People commonly enjoy oysters raw. However, if you want to cook them, this is a quick, easy way to go, and is perfect in a light lunch or as an antipasto.
Whiting Palermo Style, or Merlani alla Palermitana
Whiting filets, breaded and seasoned with herbs, and baked. Quite easy, and you could do this with other kinds of fish as well.
Whiting filets, breaded and seasoned with herbs, and baked. Quite easy, and you could do this with other kinds of fish as well.
La Cucina Trapanese
Trapani, Sicily's westernmost city, has a rich heritage and an extremely varied cuisine.
Trapani, Sicily's westernmost city, has a rich heritage and an extremely varied cuisine.
La Cucina Eoliana e Siciliana
The cooking of the Aeolian Islands and Sicily. An Interesting, comprehensive site dedicated to one of the prettiest archipelagos of the Mediterranean.
The cooking of the Aeolian Islands and Sicily. An Interesting, comprehensive site dedicated to one of the prettiest archipelagos of the Mediterranean.
Arancini di Riso with Ricotta, or Arancini di Riso con Ricotta
Arancini di riso are street food of the best kind, delightful golden balls of fried rice with a filling one munches as one strolls, and they are popular throughout Sicily; this particular variation is from Trapani.
Arancini di riso are street food of the best kind, delightful golden balls of fried rice with a filling one munches as one strolls, and they are popular throughout Sicily; this particular variation is from Trapani.
Sweet Panelle: Street snacks from Palermo
Sweet Panelle: Street snacks from Palermo
Sweet Panelle: Street snacks from Palermo
Savory Panelle: Street snacks from Palermo
Panelle: Street snacks from Palermo: Cindy writes, "Looking for recipe for "Panella" (not sure of spelling). It is like a deep fried flat pancake with a ceci bean flour base. My husband used to eat it on bread like a sandwich on streets of Palermo." It's peasant food in the truest sense of the word, and resemble both the panissa made in Liguria and some of the fritters they make in Tunisia -- proof that in the Mediterranean everybody interacts. Here's a savory version:
Panelle: Street snacks from Palermo: Cindy writes, "Looking for recipe for "Panella" (not sure of spelling). It is like a deep fried flat pancake with a ceci bean flour base. My husband used to eat it on bread like a sandwich on streets of Palermo." It's peasant food in the truest sense of the word, and resemble both the panissa made in Liguria and some of the fritters they make in Tunisia -- proof that in the Mediterranean everybody interacts. Here's a savory version:
Sfincione di San Giovanni
Sfincione di San Giovanni: A Sicilian treat that will be very tasty come San Giovanni (June 24), and is certainly worth doing any time of year.
Sfincione di San Giovanni: A Sicilian treat that will be very tasty come San Giovanni (June 24), and is certainly worth doing any time of year.
Sfingiuni, or: Pizza Fritta alla Siciliana
While we're on the subject of zesty foods, Vincent writes, "I've been scouring for recipe for Sicilian sfingiuni, sometimes spelled sfinghi, that bread-like pizza with beaucoup imported anchovies, made with semolina, unbleached flour, and no tomato sauce. Found occasionally in the older Sicilian homes 'way back when but impossible to find a recipe."
While we're on the subject of zesty foods, Vincent writes, "I've been scouring for recipe for Sicilian sfingiuni, sometimes spelled sfinghi, that bread-like pizza with beaucoup imported anchovies, made with semolina, unbleached flour, and no tomato sauce. Found occasionally in the older Sicilian homes 'way back when but impossible to find a recipe."
Arancini with Mushrooms, Arancini ai Funghi
Tasty Sicilian rice balls stuffed with mushroom sauce, breaded, and fried until golden.
Tasty Sicilian rice balls stuffed with mushroom sauce, breaded, and fried until golden.
Arancini with Meat Sauce, Arancini al Ragu
Sicilian rice balls, stuffed with meat sauce, breaded, and fried until golden. Tasty!
Sicilian rice balls, stuffed with meat sauce, breaded, and fried until golden. Tasty!
Arancini Stuffed with Ham, Arancini al Prosciutto
Tasty Sicilian rice balls stuffed with ham, breaded, and fried until golden.
Tasty Sicilian rice balls stuffed with ham, breaded, and fried until golden.
Arancini Stuffed with Shrimp, Arancini ai Gamberetti
Rice balls stuffed with shrimp, breadded, and fried until golden. Tasty!
Rice balls stuffed with shrimp, breadded, and fried until golden. Tasty!
Arancini Di Riso, Sicilian golden fried rice balls
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
Rice Balls, Arancini di Riso
I've recently received a number of requests for arancini di riso -- rice croquettes with ground meat fillings that Sicilians consume as snacks. The idea sounds simple, but they're very tasty.
I've recently received a number of requests for arancini di riso -- rice croquettes with ground meat fillings that Sicilians consume as snacks. The idea sounds simple, but they're very tasty.
Cazzilli
Sicilian potato fritters that closely resemble fritters both Moroccan and Genoese. From my review of Anissa Helou's Mediterranean Street Food
Sicilian potato fritters that closely resemble fritters both Moroccan and Genoese. From my review of Anissa Helou's Mediterranean Street Food
Dried Fried Tomatoes, or Pomodori Secchi Fritti
Dried tomatoes are quite common in southern Italy, and are enjoyed both as antipasti or snacking foods, and as ingredients. Trapanesi give them a delightful added twist.
Dried tomatoes are quite common in southern Italy, and are enjoyed both as antipasti or snacking foods, and as ingredients. Trapanesi give them a delightful added twist.
Roasted Stuffed Tomatoes: Pumarou a Gratte'
A Sicilian take on roasted stuffed tomatoes with bread crumbs.
A Sicilian take on roasted stuffed tomatoes with bread crumbs.
Sicilian Dried Tomatoes: Pomodori Secchi alla Siciliana
How to pack sundried tomatoes in oil to enjoy them throughout the year.
How to pack sundried tomatoes in oil to enjoy them throughout the year.
Sciovate Cunzate
The Sicilian word cunzate means stuffed, and is appropriate; these tomato-filled focacce are a specialty of the town of Marsala, and are made with bread dough to which one has added more water than one would normally use when making bread. They are an excellent snack.
The Sicilian word cunzate means stuffed, and is appropriate; these tomato-filled focacce are a specialty of the town of Marsala, and are made with bread dough to which one has added more water than one would normally use when making bread. They are an excellent snack.
Home-Baked Bread: Pane Casalingo
Home-baked bread: this isn't a holiday treat, but it is good!
Home-baked bread: this isn't a holiday treat, but it is good!
Scacciata: A Sicilian Treat
A tasty savory pie with tomatoes and Caciocavallo or Provolone cheese.
A tasty savory pie with tomatoes and Caciocavallo or Provolone cheese.
Sfingiuni, Sfincione, and Fried Pizza Sicilian Style
Several recipes for a classic Sicilain treat.
Several recipes for a classic Sicilain treat.
Pasticciotti Casalinghi
Pasticciotti Casalinghi: I've been getting requests for pasticciotti, which are holiday cookies filled with jam, for quite some time, and failing to find recipes -- this occasionally happens, either because the name used in Italy is different or because Italians take them for granted and therefore don't include them in cookbooks. So imagine my delight when Annita posted a recipe on the forum! It was in Italian, so I've translated it, together with her observations, and here it is.
Pasticciotti Casalinghi: I've been getting requests for pasticciotti, which are holiday cookies filled with jam, for quite some time, and failing to find recipes -- this occasionally happens, either because the name used in Italy is different or because Italians take them for granted and therefore don't include them in cookbooks. So imagine my delight when Annita posted a recipe on the forum! It was in Italian, so I've translated it, together with her observations, and here it is.
Chitellini: More cookies from Adriana
Chitellini: More cookies from Adriana: A few issues back I passed on Adriana's Sicilian Almond-Coffee cookie squares. She has kindly sent another recipe: Cari Italiani in tutto il mondo, how is everyone doing? I had a customer who recently asked me if I had a recipe for "Chitellini" and wanted to know if they were difficult to make. Here is a great traditional recipe that is very easy to make and very tasty.
Chitellini: More cookies from Adriana: A few issues back I passed on Adriana's Sicilian Almond-Coffee cookie squares. She has kindly sent another recipe: Cari Italiani in tutto il mondo, how is everyone doing? I had a customer who recently asked me if I had a recipe for "Chitellini" and wanted to know if they were difficult to make. Here is a great traditional recipe that is very easy to make and very tasty.
Adriana's Sicilian Almond Cookies
Adriana's Sicilian Almond Cookies: Adriana, who makes cookies in Agrigento and ships them fresh throughout the world, kindly contributed a recipe for Coffee-Flavored Almond Cookie Squares.
Adriana's Sicilian Almond Cookies: Adriana, who makes cookies in Agrigento and ships them fresh throughout the world, kindly contributed a recipe for Coffee-Flavored Almond Cookie Squares.
TortaDolce's Tatù
TortaDolce's Tatù: Tortadolce recently added to the Tatù thread (Tatù are Sicilian cookies) on the forum with this family recipe I am happy to pass along: "Here is an old family recipe for TATU' (pronounced 'THAY TWO'). Originally it was a mega recipe, as most of my Nana's recipes were. I've reduced it by 50%. It should yield about 100 cookies."
TortaDolce's Tatù: Tortadolce recently added to the Tatù thread (Tatù are Sicilian cookies) on the forum with this family recipe I am happy to pass along: "Here is an old family recipe for TATU' (pronounced 'THAY TWO'). Originally it was a mega recipe, as most of my Nana's recipes were. I've reduced it by 50%. It should yield about 100 cookies."
Tatù -- Sicilian Cookies
Tatù, Sicilian Cookies: From Cosa Bolle in Pentola, the Newsletter -- To begin with, happy Halloween to those who celebrate it! In Italy the holiday was unknown just a few years ago, but it's catching on very fast, both as something for kids and as an occasion for adults to party. We don't have anything traditional for it, but we do have lots of traditional things for Ognissanti, All Saint's Day, which falls the day after Halloween. In particular, Bones of the Dead.
Tatù, Sicilian Cookies: From Cosa Bolle in Pentola, the Newsletter -- To begin with, happy Halloween to those who celebrate it! In Italy the holiday was unknown just a few years ago, but it's catching on very fast, both as something for kids and as an occasion for adults to party. We don't have anything traditional for it, but we do have lots of traditional things for Ognissanti, All Saint's Day, which falls the day after Halloween. In particular, Bones of the Dead.
Catalani
Catalani: While we're on the subject of All Saint's Day, someone recently posted a request for a Sicilian cookie called Tatù on the forum. Pino Correnti, author of Il Libro d'Oro della Cucina e Dei Vini di Sicilia, says they're similar to Catalani, but with quite a bit of cocoa powder worked into the dough, and a chocolate glaze.
Catalani: While we're on the subject of All Saint's Day, someone recently posted a request for a Sicilian cookie called Tatù on the forum. Pino Correnti, author of Il Libro d'Oro della Cucina e Dei Vini di Sicilia, says they're similar to Catalani, but with quite a bit of cocoa powder worked into the dough, and a chocolate glaze.
Cosi di Ficu -- Traditional Sicilian Christmas Cookies with Figs
Cosi di Ficu -- Traditional Sicilian Christmas Cookies with Figs: Josephine writes, "I was wondering if you had a recipe for fig cookies ... I remember baking them with my grandmother especially around Christmas time. It was a sweet dough and we would fill them with figs, almonds and chocolate. An Italian bakery nearby makes this type of cookie at Christmas time --- but they are not the same. If you could dig a recipe up, I'd like to make it for my mom."
Cosi di Ficu -- Traditional Sicilian Christmas Cookies with Figs: Josephine writes, "I was wondering if you had a recipe for fig cookies ... I remember baking them with my grandmother especially around Christmas time. It was a sweet dough and we would fill them with figs, almonds and chocolate. An Italian bakery nearby makes this type of cookie at Christmas time --- but they are not the same. If you could dig a recipe up, I'd like to make it for my mom."
Cannoli
One of the disadvantages of living in Tuscany is that we don't often encounter cannoli -- they're a Sicilian thing and really are worth a journey south to enjoy (during which one could work in other things as well, say a stop at the beaches of Taormina...). Many thanks to CEILW1 (that's her screen name), who very kindly posted this recipe on the Forum
One of the disadvantages of living in Tuscany is that we don't often encounter cannoli -- they're a Sicilian thing and really are worth a journey south to enjoy (during which one could work in other things as well, say a stop at the beaches of Taormina...). Many thanks to CEILW1 (that's her screen name), who very kindly posted this recipe on the Forum
Ossa di Mortu -- Bones of the Dead
Ossa di Mortu, or Bones of the Dead: There are many versions of the Bones of the Dead, cookies Italians make for the Day of the Dead, November 2. This one is Sicilian, and made from the same almond paste used to make Easter lambs.
Ossa di Mortu, or Bones of the Dead: There are many versions of the Bones of the Dead, cookies Italians make for the Day of the Dead, November 2. This one is Sicilian, and made from the same almond paste used to make Easter lambs.
Cubbaita
An Arab precursor of nougat, made with honey, sesame seeds, and almonds.
An Arab precursor of nougat, made with honey, sesame seeds, and almonds.
Sicilian Easter Lambs and Almond Paste
Sicilians make several kinds of Easter lambs, the most glorious of which are made from Pasta reale, the almond paste made in Noble houses. Several recipes, and an explanation of how to make the almond paste. Scuplting and painting it? Practice and talent.
Sicilians make several kinds of Easter lambs, the most glorious of which are made from Pasta reale, the almond paste made in Noble houses. Several recipes, and an explanation of how to make the almond paste. Scuplting and painting it? Practice and talent.
Cassadetti con la Ricotta
Smaller variations on the classic Cassata alla Siciliana, a sumptuous dessert made with pan di spagna and a rich ricotta-based filling (the cassata recipe is here too).
Smaller variations on the classic Cassata alla Siciliana, a sumptuous dessert made with pan di spagna and a rich ricotta-based filling (the cassata recipe is here too).
Sicilian Cheese Pie -- Scacciata
Sicilian Cheese Pie, or Scacciata: This is a Sicilian specialty that Fernanda Gosetti presents in discussing Caciocavallo in her Grande Libro dei Formaggi; since Caciocavallo and Provolone are quite similar either cheese will work in preparing the recipe.
Sicilian Cheese Pie, or Scacciata: This is a Sicilian specialty that Fernanda Gosetti presents in discussing Caciocavallo in her Grande Libro dei Formaggi; since Caciocavallo and Provolone are quite similar either cheese will work in preparing the recipe.
Cassata alla Siciliana
This is one of the most classic Sicilian cakes, and though some people link it to the island's Arab period because of the candied fruit that goes into the ricotta cream, among other things, it's actually much older: The word Cassata derives from the Latin Caseus, which means cheese. In other words, Cassata is one of the world's first cheesecakes. It comes as no surprise that there are a great many variations throughout Sicily; this particular recipe is from Trapani.
This is one of the most classic Sicilian cakes, and though some people link it to the island's Arab period because of the candied fruit that goes into the ricotta cream, among other things, it's actually much older: The word Cassata derives from the Latin Caseus, which means cheese. In other words, Cassata is one of the world's first cheesecakes. It comes as no surprise that there are a great many variations throughout Sicily; this particular recipe is from Trapani.
Cassadetti & Cassata alla Siciliana
Kit Cat wrote, "I am seeking the recipe for Cassadetti (I may not be spelling it correctly). It is a deep fried cake/cookie, it is made of a sweet dough filled with dried ricotta cheese and honey. They are usually shaped as a half moon. The dough is filled, closed, ends pressed down with fork and then deep fried in vegetable shortening." Turns out they're Sicilian...
Kit Cat wrote, "I am seeking the recipe for Cassadetti (I may not be spelling it correctly). It is a deep fried cake/cookie, it is made of a sweet dough filled with dried ricotta cheese and honey. They are usually shaped as a half moon. The dough is filled, closed, ends pressed down with fork and then deep fried in vegetable shortening." Turns out they're Sicilian...
Marinated Tuna, or Tonno con la Marinata
Trapani was famed for its tuna fisheries until well into this century, when commercial boats working the high seas decimated the tuna populations, and thus marginalized the traditional tuna fisheries. Though you'll no longer be able to get the tuna for this from a tonnara, it will be good, and if you wish you could use other large fish steaks too.
Trapani was famed for its tuna fisheries until well into this century, when commercial boats working the high seas decimated the tuna populations, and thus marginalized the traditional tuna fisheries. Though you'll no longer be able to get the tuna for this from a tonnara, it will be good, and if you wish you could use other large fish steaks too.
Tuna Falsomagro, or Falsomagro di Tonno: A delight from the Islands
A rich, tasty way to prepare fresh tuna or any similar fish.
A rich, tasty way to prepare fresh tuna or any similar fish.
Sardine Balls in Sauce -- Polpette di Sarde al Sugo
Sardine Balls in Sauce, or Polpette di Sarde al Sugo: Polpette are generally meatballs, though they can also be savory fritters, especially if made with potatoes and leftover roasted meat (ground up for the occasion). However, the word polpetta doesn't imply any particular ingredient -- it's more of a shape, a ball assembled from ground ingredients held together by a binder of some sort, be it egg or potato, and if one wants, one can start with fish. Sicilians do...
Sardine Balls in Sauce, or Polpette di Sarde al Sugo: Polpette are generally meatballs, though they can also be savory fritters, especially if made with potatoes and leftover roasted meat (ground up for the occasion). However, the word polpetta doesn't imply any particular ingredient -- it's more of a shape, a ball assembled from ground ingredients held together by a binder of some sort, be it egg or potato, and if one wants, one can start with fish. Sicilians do...
Palermo's Sarde a Beccafico -- Sarde a Beccafico Palermitani
Palermo's Sarde a Beccafico -- Sarde a Beccafico Palermitani
Palermo's Sarde a Beccafico -- Sarde a Beccafico Palermitani
Catanian Stuffed Sardines -- Sarde a Beccafico Catanesi
Catanian Stuffed Sardines, or Sarde a Beccafico Catanesi: Lenore writes, "Have a question: Have you ever heard of Sarde a beccafico (Stuffed sardines). This is very traditional Sicilian dish, where the cleaned sardines are served "open-face" filled with breadcrumbs, pinoli (pine nuts), passolina, sugar, and lemon juice. Many people add egg to the other ingredients to hold the filling together. The characteristic sour-sweet taste comes marinating the fish in lemon juice."
Catanian Stuffed Sardines, or Sarde a Beccafico Catanesi: Lenore writes, "Have a question: Have you ever heard of Sarde a beccafico (Stuffed sardines). This is very traditional Sicilian dish, where the cleaned sardines are served "open-face" filled with breadcrumbs, pinoli (pine nuts), passolina, sugar, and lemon juice. Many people add egg to the other ingredients to hold the filling together. The characteristic sour-sweet taste comes marinating the fish in lemon juice."
The Rais's Boiled Tuna -- Tunnu Squadatu d'u Capu Rais
Tunnu Squadatu d'u Capu Rais, or the Rais's Boiled Tuna: Sicily was under Arab rule for a time, and despite the centuries since then the heritage remains, as is obvious here. This recipe will serve six, and is a tasty, unusual way to prepare tuna.
Tunnu Squadatu d'u Capu Rais, or the Rais's Boiled Tuna: Sicily was under Arab rule for a time, and despite the centuries since then the heritage remains, as is obvious here. This recipe will serve six, and is a tasty, unusual way to prepare tuna.
Grilled Tuna -- Tonno Cunzatu 'Nta Gratigghia
Tonno Cunzatu 'Nta Gratigghia, or Grilled Tuna: There are all sorts of ways to grill tuna, and this, from the town of Scopello, in Sicily, includes an anchovy sauce for the fish. Assuming you buy a piece of fresh tuna weighing about 2 pounds (1 k) you should be able to serve 6.
Tonno Cunzatu 'Nta Gratigghia, or Grilled Tuna: There are all sorts of ways to grill tuna, and this, from the town of Scopello, in Sicily, includes an anchovy sauce for the fish. Assuming you buy a piece of fresh tuna weighing about 2 pounds (1 k) you should be able to serve 6.
Tuna with Oregano -- Tonnu Rigatanu
Tonnu Rigatanu, or Tuna with Oregano: Another Sicilian grilled tuna recipe. In the tradition of older Italian recipes it doesn't give quantities, but rather outlines a procedure. So it will serve as many as you buy fish for. Figure one fish steak per person.
Tonnu Rigatanu, or Tuna with Oregano: Another Sicilian grilled tuna recipe. In the tradition of older Italian recipes it doesn't give quantities, but rather outlines a procedure. So it will serve as many as you buy fish for. Figure one fish steak per person.
Tuna Palermo Style -- Tunnu a Palirmitana
Tunnu a Palirmitana, or Tuna Palermo Style: Grilled with lemon, rosemary, and sage. The recipe will serve 6.
Tunnu a Palirmitana, or Tuna Palermo Style: Grilled with lemon, rosemary, and sage. The recipe will serve 6.
Baked Tuna -- Tunnacchiu 'Nfurnatu
Baked Tuna: Considering how important the tuna catch was in Sicily, it's no surprise that this recipe is Sicilian. It will serve 6.
Baked Tuna: Considering how important the tuna catch was in Sicily, it's no surprise that this recipe is Sicilian. It will serve 6.
Tuna Matalotta Style -- Tonnu a la Matalotta
Tuna Matalotta Style, or Tonnu a la Matalotta: This recipe for tuna stewed with tomatoes is from the Favigiana area in Sicily, and should serve 6.
Tuna Matalotta Style, or Tonnu a la Matalotta: This recipe for tuna stewed with tomatoes is from the Favigiana area in Sicily, and should serve 6.
Tuna with Onions -- Tunnina Ca Cipuddata
Tuna with Onions, or Tunnina Ca Cipuddata: This recipe is from Eastern Sicily. It should serve about 6, and is good cold too, which means it's well suited to the summer months (and that it can be prepared ahead).
Tuna with Onions, or Tunnina Ca Cipuddata: This recipe is from Eastern Sicily. It should serve about 6, and is good cold too, which means it's well suited to the summer months (and that it can be prepared ahead).
Cùscussú or Cùscus
A classic Sicilian recipe that accompanies the cuscus with fish rather than meat.
A classic Sicilian recipe that accompanies the cuscus with fish rather than meat.
Oranges in Marsala -- Arance al Marsala
Oranges in Marsala, or Arance al Marsala: Sicily produces some of the best oranges in the world bar none. They are also fortunate enough to have Marsala, a wine initially produced in the late 1700s by an Englishman, J. Woodhouse, who wanted to make something similar to Sherry or Port. His first shipment reached England in 1783 and was a huge success. It's strong, 16-17% alcohol, and can be either dry or sweet. In this case I'd go with the sweeter variety.
Oranges in Marsala, or Arance al Marsala: Sicily produces some of the best oranges in the world bar none. They are also fortunate enough to have Marsala, a wine initially produced in the late 1700s by an Englishman, J. Woodhouse, who wanted to make something similar to Sherry or Port. His first shipment reached England in 1783 and was a huge success. It's strong, 16-17% alcohol, and can be either dry or sweet. In this case I'd go with the sweeter variety.
Sicilian-Style Stuffed Oranges -- Arance Ripiene alla Siciliana
SiSicilian-Style Stuffed Oranges, or Arance Ripiene alla Siciliana: This is an elegant recipe that will add grace to a special occasion. It will take about an hour to prepare (plus 2 hours chilling).
SiSicilian-Style Stuffed Oranges, or Arance Ripiene alla Siciliana: This is an elegant recipe that will add grace to a special occasion. It will take about an hour to prepare (plus 2 hours chilling).
Aragona's Easter Pot -- Taganu D'Aragona
Aragona's Easter Pot, or Taganu D'Aragona: This is an Easter treat, a timpano from the Sicilian town of Aragina, in the province of Agrigento. Mr. Correnti says not to be frightened by the number of eggs that go into this dish, which families have been preparing on Good Saturday since at least the 1600s, baking it at home or in the village bakery, and carrying through until the outing on Easter Monday, when it was often the only dish served.
Aragona's Easter Pot, or Taganu D'Aragona: This is an Easter treat, a timpano from the Sicilian town of Aragina, in the province of Agrigento. Mr. Correnti says not to be frightened by the number of eggs that go into this dish, which families have been preparing on Good Saturday since at least the 1600s, baking it at home or in the village bakery, and carrying through until the outing on Easter Monday, when it was often the only dish served.
Sicilian Macaroni Timballo -- Timballo di Maccheroni alla Siciliana
This is a lighter version of a Sicilian classic -- baked pasta with eggplant -- that doesn't include meat. The preparation time is about 2 hours (much is letting the eggplant sit), and cooking time an hour.
This is a lighter version of a Sicilian classic -- baked pasta with eggplant -- that doesn't include meat. The preparation time is about 2 hours (much is letting the eggplant sit), and cooking time an hour.
Pasta al Forno Catania Style -- Pasta O Furnu Catanisa
Baked pasta with eggplant and meat sauce is a Sicilian specialty that has spread throughout the Peninsula.
Baked pasta with eggplant and meat sauce is a Sicilian specialty that has spread throughout the Peninsula.
Sicilian Orange Salad -- 'Nzalata D'Aranci Pattuali
Sicilian Orange Salad, or 'Nzalata D'Aranci Pattuali: This is a classic salad from Palermo, and should ideally be made using a variety of oranges known as melaranci, also known as pattallu, that were brought to Sicily by the Arab settlers a thousand years ago.
Sicilian Orange Salad, or 'Nzalata D'Aranci Pattuali: This is a classic salad from Palermo, and should ideally be made using a variety of oranges known as melaranci, also known as pattallu, that were brought to Sicily by the Arab settlers a thousand years ago.
Summer Salad -- 'Nzalata D'Està
Summer Salad, or 'Nzalata D'Està: This is classic Sicilian summer salad, and as happens with many traditional recipes there aren't any proportions -- you go with what you like.
Summer Salad, or 'Nzalata D'Està: This is classic Sicilian summer salad, and as happens with many traditional recipes there aren't any proportions -- you go with what you like.
Caponata Made from Greens, Caponata di Virdura
This is a winter caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region.
This is a winter caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region.
Fish Caponata: Caponata di Pesce
An elegant Neapolitan fish & greens salad that will be perfect in important occasions.
An elegant Neapolitan fish & greens salad that will be perfect in important occasions.
Salamureci
This is from Trapani, in Sicily, and is an unusual, at least by continental Italian standards: A chilled tomato soup (for want of a better term); it's peasant food of the finest sort, a dish that beautifully combines rusticity and frugality, and will be delightfully refreshing on a hot day.
This is from Trapani, in Sicily, and is an unusual, at least by continental Italian standards: A chilled tomato soup (for want of a better term); it's peasant food of the finest sort, a dish that beautifully combines rusticity and frugality, and will be delightfully refreshing on a hot day.
Good Thursday Soup: Ministruni D'U Jovi R'O Lardaluoru
A rich minestrone with lard that the people of Modica enjoy as they resolve their differences.
A rich minestrone with lard that the people of Modica enjoy as they resolve their differences.
San Giuseppe Soup: Maccu di San 'Gnuseppi
A rich Sicilian legume soup for San Giuseppe, and also a traditional way of clearing out the pantry at the beginning of spring.
A rich Sicilian legume soup for San Giuseppe, and also a traditional way of clearing out the pantry at the beginning of spring.
Sicilian Chestnut Soups
A collection of three Sicilian chestnut soups, one with pasta and two with rice.
A collection of three Sicilian chestnut soups, one with pasta and two with rice.
Carteddate with Honey -- Carteddate al Miele
Carteddate with Honey, Carteddate al Miele: Carteddate are Carnival fritters, and are quite similar to cenci, though they do gain special touch from honey that brings some of the Greek pastries to mind.
Carteddate with Honey, Carteddate al Miele: Carteddate are Carnival fritters, and are quite similar to cenci, though they do gain special touch from honey that brings some of the Greek pastries to mind.
Orange-Flavored Fried Cream -- Crema Fritta all'Arancia
Elise writes, "I'm looking for a recipe that my grandmother (Sicilian) used to fix when I was a little girl. Unfortunately, I'm the only one left in the family and I've lost the recipe! It was a custard that was poured into a square casserole after it was cooked, chilled in the refrigerator then cut in squares or diamond shapes dipped in egg and then coated with finely chopped nuts or bread crumbs, fried in butter and then set a-flame with brandy." Haven't quite found it, though this is close.
Elise writes, "I'm looking for a recipe that my grandmother (Sicilian) used to fix when I was a little girl. Unfortunately, I'm the only one left in the family and I've lost the recipe! It was a custard that was poured into a square casserole after it was cooked, chilled in the refrigerator then cut in squares or diamond shapes dipped in egg and then coated with finely chopped nuts or bread crumbs, fried in butter and then set a-flame with brandy." Haven't quite found it, though this is close.
Fried Cream Sicilian Style -- Crema Fritta alla Siciliana
Elise instead writes, "I'm looking for a recipe that my grandmother (Sicilian) used to fix when I was a little girl. Unfortunately, I'm the only one left in the family and I've lost the recipe! It was a custard that was poured into a square casserole after it was cooked, chilled in the refrigerator then cut in squares or diamond shapes dipped in egg and then coated with finely chopped nuts or bread crumbs, fried in butter and then set a-flame with brandy. Could you help?" This is close...
Elise instead writes, "I'm looking for a recipe that my grandmother (Sicilian) used to fix when I was a little girl. Unfortunately, I'm the only one left in the family and I've lost the recipe! It was a custard that was poured into a square casserole after it was cooked, chilled in the refrigerator then cut in squares or diamond shapes dipped in egg and then coated with finely chopped nuts or bread crumbs, fried in butter and then set a-flame with brandy. Could you help?" This is close...
Cubbaita
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned. Cubbaita is an older version developed by the Arabs who lived in Sicily.
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned. Cubbaita is an older version developed by the Arabs who lived in Sicily.
Orange Peel and Almond Torrone -- Torrone di Scorze d'Arance e Mandorle
Orange Peel and Almond Torrone, or Torrone di Scorze d'Arance e Mandorle: Here's a richer Sicilian variation on the more basic torrone. You'll want organically grown oranges with untreated skins.
Orange Peel and Almond Torrone, or Torrone di Scorze d'Arance e Mandorle: Here's a richer Sicilian variation on the more basic torrone. You'll want organically grown oranges with untreated skins.
White Torrone -- Torrone Bianco
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned. Torrone Bianco also has pistachios.
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned. Torrone Bianco also has pistachios.
Torrone -- Nougat
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.
Fritters for Sant Joseph's -- Zeppole di San Giuseppe
Fritters for Sant Joseph's, or Zeppole di San Giuseppe: March 19 is San Giuseppe, the day the Church sets aside to honor Joseph, Mary's husband. Depending upon where you happen to be in Italy the day is either important or not; San Giuseppe tends to be more venerated in the South than in the North, and is especially important in Sicily, where people frequently turn to him for assistance when thing become grim.
Fritters for Sant Joseph's, or Zeppole di San Giuseppe: March 19 is San Giuseppe, the day the Church sets aside to honor Joseph, Mary's husband. Depending upon where you happen to be in Italy the day is either important or not; San Giuseppe tends to be more venerated in the South than in the North, and is especially important in Sicily, where people frequently turn to him for assistance when thing become grim.
Sfinci di San Giuseppe
Sfinci di San Giuseppe: March 19 is San Giuseppe, the day the Church sets aside to honor Joseph, Mary's husband. Depending upon where you happen to be in Italy the day is either important or not; San Giuseppe tends to be more venerated in the South than in the North, and is especially important in Sicily, where people frequently turn to him for assistance when things become grim.
Sfinci di San Giuseppe: March 19 is San Giuseppe, the day the Church sets aside to honor Joseph, Mary's husband. Depending upon where you happen to be in Italy the day is either important or not; San Giuseppe tends to be more venerated in the South than in the North, and is especially important in Sicily, where people frequently turn to him for assistance when things become grim.
Quick Cannoli -- Cannoli Spicci
This is for those without the patience to follow the more involved traditional recipe; it will make about 40 cannoli.
This is for those without the patience to follow the more involved traditional recipe; it will make about 40 cannoli.
Iris -- Not Just a Flower
Iris -- Not Just a Flower: Got a request recently for A Sicilian pastry called Inis, described as "a fried doughnut filled with ricotta and chocolate chips" -- which I didn't find. However...
Iris -- Not Just a Flower: Got a request recently for A Sicilian pastry called Inis, described as "a fried doughnut filled with ricotta and chocolate chips" -- which I didn't find. However...
Sweet Sfinci
Sweet Sfinci: There was also a request for another Sicilian sweet, which led Sicula to suggest a recipe "from Mary Taylor Simeti's Pomp & Sustenance, which is about the finest English-language Sicilian cookbook I've seen." It does look nice, and I checked a couple of Italian sources. Pino Correnti says that they may be derived from the sweets the ancients made to greet the winter solstice, though he also notes that Amari, whom I am not familiar with, says they're Arab.
Sweet Sfinci: There was also a request for another Sicilian sweet, which led Sicula to suggest a recipe "from Mary Taylor Simeti's Pomp & Sustenance, which is about the finest English-language Sicilian cookbook I've seen." It does look nice, and I checked a couple of Italian sources. Pino Correnti says that they may be derived from the sweets the ancients made to greet the winter solstice, though he also notes that Amari, whom I am not familiar with, says they're Arab.
Sfinge de San Giuseppe
Sfinge de San Giuseppe: Not too long ago there was an exchange of sfingi recipes following a request I replied to in Cosa Bolle in Pentola, the newsletter. The recipes posted don't come close to exhausting the supply of sfingi out ther, however. Here's another, kindly posted by CEILW1 (that's her screen name), to the Forum.
Sfinge de San Giuseppe: Not too long ago there was an exchange of sfingi recipes following a request I replied to in Cosa Bolle in Pentola, the newsletter. The recipes posted don't come close to exhausting the supply of sfingi out ther, however. Here's another, kindly posted by CEILW1 (that's her screen name), to the Forum.
Ossa di Mortu
Sicilian Bones of the Dead, lavishly sweet and flavored with cloves.
Sicilian Bones of the Dead, lavishly sweet and flavored with cloves.
Cannoli
Sicilian delights.
Sicilian delights.
Sfingiuni, Sfincione, and Pizza Fritta alla Siciliana
Several recipes for a classic Sicilain treat that can be savory or sweet.
Several recipes for a classic Sicilain treat that can be savory or sweet.
Potatoes and Baccalà -- Patate e Baccalà
Potatoes and Baccalà, or Patate e Baccalà: Baccalà is salt cod sold by the slab, and it used to be one of the most common Friday meals inland, where obtaining fresh fish was a problem. Potatoes do an excellent job of supporting it in this recipe, which has a Sicilian feel to it.
Potatoes and Baccalà, or Patate e Baccalà: Baccalà is salt cod sold by the slab, and it used to be one of the most common Friday meals inland, where obtaining fresh fish was a problem. Potatoes do an excellent job of supporting it in this recipe, which has a Sicilian feel to it.
Pasta, Chickpeas, and Baccalà: Lagane, Ceci e Baccalà
A Puglian soup in which chickpeas gain flavor from soaking with baccalà, which serves as a second course.
A Puglian soup in which chickpeas gain flavor from soaking with baccalà, which serves as a second course.
Farsumagru
A rich meat roll filled with delights, the undisputed King of Sicilian meat cookery.
A rich meat roll filled with delights, the undisputed King of Sicilian meat cookery.
Festive Ragù: Gran Ragù della Festa
An extraordinarily rich, festive Sicilian stew that also provides sauce for the pasta. In many occasions it was the reason for the festivities.
An extraordinarily rich, festive Sicilian stew that also provides sauce for the pasta. In many occasions it was the reason for the festivities.
Saint Joseph's Pasta, or Pasta di San Giuseppe
San Giuseppe is extremely popular in southern Italy, not just because he's Jesus's father (though that's part of the reason), but also because he was a resourceful guy who knew how to weather trouble, as is shown by his clearing out as Herod's soldiers prepared to go after the Innocent. As a result there are a great many South Italian dishes made to honor him, including these spaghetti from Trapani.
San Giuseppe is extremely popular in southern Italy, not just because he's Jesus's father (though that's part of the reason), but also because he was a resourceful guy who knew how to weather trouble, as is shown by his clearing out as Herod's soldiers prepared to go after the Innocent. As a result there are a great many South Italian dishes made to honor him, including these spaghetti from Trapani.
Good Thursday Soup -- Ministruni D'U Jovi R'O Lardaluoru
Good Thursday Soup, or Ministruni D'U Jovi R'O Lardaluoru: According to Pino Correnti, it was the custom in the Contea of Modica to prepare a minestrone whose primary ingredients were bits of lard, greens, legumes, and herbs; gather the family together to do it justice, and as they ate it set aside their differences. In other words, the soup helped them prepare themselves to greet Good Friday in the proper frame of mind.
Good Thursday Soup, or Ministruni D'U Jovi R'O Lardaluoru: According to Pino Correnti, it was the custom in the Contea of Modica to prepare a minestrone whose primary ingredients were bits of lard, greens, legumes, and herbs; gather the family together to do it justice, and as they ate it set aside their differences. In other words, the soup helped them prepare themselves to greet Good Friday in the proper frame of mind.
Pasta and/or Rice with Chestnuts
Pasta and/or Rice with Chestnuts: Dolores writes, "My Grandmother was born on one of the small islands North of Sicily (Salina). When I was a small child, she would make little pasta (like Ditalini) with dried Chestnuts. It was a thin sauce with no tomatoes. I would love to make this dish and have even found the dried chestnuts in an Italian Grocery Store. "Do you know of any recipes like this?"
Pasta and/or Rice with Chestnuts: Dolores writes, "My Grandmother was born on one of the small islands North of Sicily (Salina). When I was a small child, she would make little pasta (like Ditalini) with dried Chestnuts. It was a thin sauce with no tomatoes. I would love to make this dish and have even found the dried chestnuts in an Italian Grocery Store. "Do you know of any recipes like this?"
Legume Soup for Saint Joseph's -- Maccu di San 'Gnuseppi
Legume Soup for Saint Joseph's, or Maccu di San 'Gnuseppi: This is" Pino Correnti says in his Il Libro d'Oro della Cucina e dei Vini di Sicilia"a ritual soup for San Giuseppe (Saint Joseph, March 19), but is also a custom handed down from the celebrations of the spring equinox in classical time: the housewife clears her pantry of the leftover dried legumes in the expectation of the new harvest to come."
Legume Soup for Saint Joseph's, or Maccu di San 'Gnuseppi: This is" Pino Correnti says in his Il Libro d'Oro della Cucina e dei Vini di Sicilia"a ritual soup for San Giuseppe (Saint Joseph, March 19), but is also a custom handed down from the celebrations of the spring equinox in classical time: the housewife clears her pantry of the leftover dried legumes in the expectation of the new harvest to come."
Chickpeas with Pasta -- Ciciri Ca Pasta
Chickpeas with Pasta, orCiciri Ca Pasta: This is a Sicilian variation on chickpea soup; Pino Correnti notes that it's from the eastern side of the island, and is one of the three classic dishes prepared on March 19 to honor San Giuseppe, who gained the island's lasting devotion by bringing the rains that ended a punishing drought.
Chickpeas with Pasta, orCiciri Ca Pasta: This is a Sicilian variation on chickpea soup; Pino Correnti notes that it's from the eastern side of the island, and is one of the three classic dishes prepared on March 19 to honor San Giuseppe, who gained the island's lasting devotion by bringing the rains that ended a punishing drought.
Cassadetti & Cassata alla Siciliana
A sumptuous Sicilian dessert, made with pan di spagna and a rich ricotta-based filling. Worthy of important occasions! Also, Cassadetti, smaller variations on the theme.
A sumptuous Sicilian dessert, made with pan di spagna and a rich ricotta-based filling. Worthy of important occasions! Also, Cassadetti, smaller variations on the theme.
Braciolone, a big braciola
The word braciola means different things in different parts of Italy. In the north it's generally a cutlet -- veal or beef -- cooked flat, either with a sauce or over the grill. In the south, on the other hand, the word braciola can also refer to a slice of meat rolled up around a filling -- what's called an involtino further north. A braciolone is a big braciola, and this is a festive dish from Trapani.
The word braciola means different things in different parts of Italy. In the north it's generally a cutlet -- veal or beef -- cooked flat, either with a sauce or over the grill. In the south, on the other hand, the word braciola can also refer to a slice of meat rolled up around a filling -- what's called an involtino further north. A braciolone is a big braciola, and this is a festive dish from Trapani.
Sicilian Grilled Involtini -- Involtini Arrostiti
Sicilian Grilled Involtini, or Involtini Arrostiti: This is a delightfully refreshing recipe. To serve 6 you'll need:
Sicilian Grilled Involtini, or Involtini Arrostiti: This is a delightfully refreshing recipe. To serve 6 you'll need:
Beef Cutlets Palermo-Style -- Bracioline alla Palermitana
Beef Cutlets Palermo-Style, or Bracioline alla Palermitana: The use of pine nuts and raisins dates to the time that Sicily was an Arab province, almost a thousand years ago. These are grilled, and will serve six.
Beef Cutlets Palermo-Style, or Bracioline alla Palermitana: The use of pine nuts and raisins dates to the time that Sicily was an Arab province, almost a thousand years ago. These are grilled, and will serve six.
Sicilian-Style Stuffed Cutlets -- Braciole Imbottite alla Siciliana
Sicily boasts glorious olives and capers, and they work quite nicely as a filling in these rolled up braciole. They're best grilled over the coals, though you can roast them in the oven if need be. For 6 you will need:
Sicily boasts glorious olives and capers, and they work quite nicely as a filling in these rolled up braciole. They're best grilled over the coals, though you can roast them in the oven if need be. For 6 you will need:
Truly Sicilian Macaroni with Sardines -- Maccheroni con le Sarde
Truly Sicilian Macaroni with Sardines, or Maccheroni con le Sarde: John recently wrote, "This may be a tough one as it goes way back and depends upon a young boy's memory. My Sicilian grandmother in Brooklyn, NY was an excellent cook and I remember this dish ... she mostly made it from scratch ... and some major ingredients were, SARDINES AND FENNEL. I believe it also had pine nuts in the somewhat 'tomato based' mixture that was served over pasta. Ever heard of it? Any ideas?"
Truly Sicilian Macaroni with Sardines, or Maccheroni con le Sarde: John recently wrote, "This may be a tough one as it goes way back and depends upon a young boy's memory. My Sicilian grandmother in Brooklyn, NY was an excellent cook and I remember this dish ... she mostly made it from scratch ... and some major ingredients were, SARDINES AND FENNEL. I believe it also had pine nuts in the somewhat 'tomato based' mixture that was served over pasta. Ever heard of it? Any ideas?"
Artusi's Macaroni with Sardines -- Maccheroni con le Sarde
Maccheroni con le Sarde -- -- Macaroni with Sardines
Maccheroni con le Sarde -- -- Macaroni with Sardines
Spaghetti al Cartoccio Vucciria Style
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth. This is an extraordinarily rich version for a happy occasion.
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth. This is an extraordinarily rich version for a happy occasion.
Black Easter Rice: Riso Nero di Pasqua
A rich chocolaty Sicilian rice dish for Easter dessert.
A rich chocolaty Sicilian rice dish for Easter dessert.
Mussel Meatballs Grilled between Lemon Leaves -- Cozuli a Purpetti Arrustiti 'Nte Pampini
Mussel Meatballs Grilled between Lemon Leaves, or Cozuli a Purpetti Arrustiti 'Nte Pampini: Pino Correnti has done a wonderful job in compiling [i]Il Grande Libro d'Oro della Cucina e Dei Vini di Sicilia.[/i] He's also a first-rate cook in his own right, as you'll understand from this variation on baduzzi arrustiti, meatballs grilled with lemon leaves.
Mussel Meatballs Grilled between Lemon Leaves, or Cozuli a Purpetti Arrustiti 'Nte Pampini: Pino Correnti has done a wonderful job in compiling [i]Il Grande Libro d'Oro della Cucina e Dei Vini di Sicilia.[/i] He's also a first-rate cook in his own right, as you'll understand from this variation on baduzzi arrustiti, meatballs grilled with lemon leaves.
Mussels Au Gratin -- Cozzuli Gratiné
Mussels Au Gratin, or Cozzuli Gratiné: This is a Sicilian recipe, and is a little more elaborate than the Neapolitan version.
Mussels Au Gratin, or Cozzuli Gratiné: This is a Sicilian recipe, and is a little more elaborate than the Neapolitan version.
Cauliflower Fritters, or Polpette di Cavolfiore
Italians often make meatballs, which are a perfect way to rework leftover boiled or roasted meat. In other words, they're frugal. However, in the past a large segment of the population would have found even meatballs beyond their means, and here cauliflower provides an option they would have been able to afford. The recipe is Sicilian, from Trapani.
Italians often make meatballs, which are a perfect way to rework leftover boiled or roasted meat. In other words, they're frugal. However, in the past a large segment of the population would have found even meatballs beyond their means, and here cauliflower provides an option they would have been able to afford. The recipe is Sicilian, from Trapani.
Farsumagru
Farsumagru: This is perhaps the most celebrated Sicilian meat dish; it draws its name -- farsumagru translates roughly as nonlenten -- because it contains an amazing wealth of ingredients. You'll need:
Farsumagru: This is perhaps the most celebrated Sicilian meat dish; it draws its name -- farsumagru translates roughly as nonlenten -- because it contains an amazing wealth of ingredients. You'll need:
The Great Feast-Day Ragù -- Gran Ragù della Festa
The Great Feast-Day Ragù, or Gran Ragù della Festa: A Sicilian festive ragù is -- often -- the reason for the festivities, according to Pino Correnti, author of Il Libro D'Oro della Cucina e Dei Vini di Sicilia. It's an occasion to gather friends and relatives around the table and enjoy maccarruni that are hand made, both for baron and plebe, with the difference that the former will enjoy the three elements of the more opulent tradition: farsumagru, purpetti, and sasizza fritta.
The Great Feast-Day Ragù, or Gran Ragù della Festa: A Sicilian festive ragù is -- often -- the reason for the festivities, according to Pino Correnti, author of Il Libro D'Oro della Cucina e Dei Vini di Sicilia. It's an occasion to gather friends and relatives around the table and enjoy maccarruni that are hand made, both for baron and plebe, with the difference that the former will enjoy the three elements of the more opulent tradition: farsumagru, purpetti, and sasizza fritta.
A Simple Sicilian Ragú
The classic Sicilian Ragú is a feast day dish that's tremendously involved; this is a considerably abbreviated version you can prepare when rushed, or when the sauce is to be used as an ingredient, for example with tripe.
The classic Sicilian Ragú is a feast day dish that's tremendously involved; this is a considerably abbreviated version you can prepare when rushed, or when the sauce is to be used as an ingredient, for example with tripe.
Meatballs in Broth: Baduzzi a Broru
A tasty Sicilian meatball soup, together with a couple of other unusual meatball recipes.
A tasty Sicilian meatball soup, together with a couple of other unusual meatball recipes.
Cuscus with Pork and Cauliflower, or Cuscus con Carne di Maiale e Cavolfiore
Sicilians greatly enjoy cuscus, and though one might attribute this to the period when the island was an Arab province, the love of cuscus could also be more recent -- Sicily is not far from north Africa, and exchanges never ceased between the two shores. As a general rule Sicilians serve their cuscus with fish, as opposed to the mutton favored by the north Africans, but there are exceptions. This one is from Trapani.
Sicilians greatly enjoy cuscus, and though one might attribute this to the period when the island was an Arab province, the love of cuscus could also be more recent -- Sicily is not far from north Africa, and exchanges never ceased between the two shores. As a general rule Sicilians serve their cuscus with fish, as opposed to the mutton favored by the north Africans, but there are exceptions. This one is from Trapani.
Frascatole in Fish Sauce, or Frascatole al Sugo di Pesce
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.
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.
Cùscussú or Cùscus
Cùscussú or Cùscus: This is a Sicilian version, and unlike the Tuscan Jewish versions of the dish, uses a fish sauce as an accompaniment to the steamed cuscus.
Cùscussú or Cùscus: This is a Sicilian version, and unlike the Tuscan Jewish versions of the dish, uses a fish sauce as an accompaniment to the steamed cuscus.
Cuscussù
Cuscussù: This is classic Jewish cooking from the Tuscan port city of Livorno.
Cuscussù: This is classic Jewish cooking from the Tuscan port city of Livorno.
Golden Fried Fennel -- Pisci di Terra
Golden Fried Fennel, or Pisci di Terra: This is a Sicilian recipe; the name, land fish, derives from the fact that one could mistake the fried fennel for fried mullet.
Golden Fried Fennel, or Pisci di Terra: This is a Sicilian recipe; the name, land fish, derives from the fact that one could mistake the fried fennel for fried mullet.
Sicilian Grilled Meatballs -- Polpettine alla Griglia
Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.
Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.
Sicilian Meatballs -- Baduzzi
Like all parts of Italy, Sicily has a variety of meatball recipes. Pino Correnti introduces the subject, in his Il Libro D'Oro della Cucina e dei Vini di Sicilia, with Baduzzi a Broru -- Meatballs in Broth.
Like all parts of Italy, Sicily has a variety of meatball recipes. Pino Correnti introduces the subject, in his Il Libro D'Oro della Cucina e dei Vini di Sicilia, with Baduzzi a Broru -- Meatballs in Broth.
Sicilian Meatballs -- Baduzzi
Like all parts of Italy, Sicily has a variety of meatball recipes. Pino Correnti introduces the subject, in his Il Libro D'Oro della Cucina e dei Vini di Sicilia, with Baduzzi a Broru -- Meatballs in Broth.
Like all parts of Italy, Sicily has a variety of meatball recipes. Pino Correnti introduces the subject, in his Il Libro D'Oro della Cucina e dei Vini di Sicilia, with Baduzzi a Broru -- Meatballs in Broth.
Siclian Minced Meat Balls With Eggs -- Purpittuni di Capuliatu
I recently received a request for Sicilian meatballs stuffed with hard-boiled eggs, from a reader who says they were very good, but she didn't learn how to make them before the relative who knew how passed on. Finding them has proven more difficult than I expected, but Pino Correnti does give a recipe in his delightful book, Il Grande Libro d'Oro della Cucina e dei Vini di Sicilia.
I recently received a request for Sicilian meatballs stuffed with hard-boiled eggs, from a reader who says they were very good, but she didn't learn how to make them before the relative who knew how passed on. Finding them has proven more difficult than I expected, but Pino Correnti does give a recipe in his delightful book, Il Grande Libro d'Oro della Cucina e dei Vini di Sicilia.
Braciole in Wine Sauce -- Braciole al Vino
Braciole in Wine Sauce, or Braciole al Vino: A simple, quick Sicilian recipe for pork chops cooked in wine.
Braciole in Wine Sauce, or Braciole al Vino: A simple, quick Sicilian recipe for pork chops cooked in wine.
5-Colored Shells and a Sicilian Eggplant Sauce
5-Colored Shells and a Sicilian Eggplant Sauce: The term "Five-Colored" brings Chinese to mind somehow, though these are quite Italian. The colors are given to the pasta by saffron, beet juice, squid ink, and spinach (pale is uncolored). They're about an inch long and half an inch deep. Cooking time: 8 minutes. Possible substitutions: Uncolored shells, fusilli, cavatelli, penne, ziti. A recipe? Sicilian eggplant sauce with tomatoes and olives.
5-Colored Shells and a Sicilian Eggplant Sauce: The term "Five-Colored" brings Chinese to mind somehow, though these are quite Italian. The colors are given to the pasta by saffron, beet juice, squid ink, and spinach (pale is uncolored). They're about an inch long and half an inch deep. Cooking time: 8 minutes. Possible substitutions: Uncolored shells, fusilli, cavatelli, penne, ziti. A recipe? Sicilian eggplant sauce with tomatoes and olives.
Spaghetti with Strombolian Capers -- Spaghetti ai Capperi Strombolian
I have harped so much on the weather of late that a little more now won't hurt; here is a zesty tomato sauce from Stromboli.
I have harped so much on the weather of late that a little more now won't hurt; here is a zesty tomato sauce from Stromboli.
Sicilian Pesto Sauce -- Pesto alla Siciliana
Sicilian Pesto Sauce, or Pesto alla Siciliana: Almost everyone is familiar with Pesto alla Genovese, the green garlic-and-basil sauce that's one of the symbols of Ligurian cuisine. The verb pestare means "to stomp on," or to crush, and therefore the word pesto describes a process more than a product. Indeed, pesto alla genovese is made by grinding the ingredients in a mortar. So is Pesto alla Siciliana, which is made with tomatoes rather than basil.
Sicilian Pesto Sauce, or Pesto alla Siciliana: Almost everyone is familiar with Pesto alla Genovese, the green garlic-and-basil sauce that's one of the symbols of Ligurian cuisine. The verb pestare means "to stomp on," or to crush, and therefore the word pesto describes a process more than a product. Indeed, pesto alla genovese is made by grinding the ingredients in a mortar. So is Pesto alla Siciliana, which is made with tomatoes rather than basil.
Spaghetti with Eggplant, Spaghetti con le Melanzane
When I was quite little my father worked on an excavation in Sicily, and this eggplant sauce is one of the earliest sauces I remember.
When I was quite little my father worked on an excavation in Sicily, and this eggplant sauce is one of the earliest sauces I remember.
Pasta with Sardines: Pasta Cu li Sardi
Sicily's classic signature sauce features an unusual combination of sardines and fennel, all laced with pine nuts and raisins.
Sicily's classic signature sauce features an unusual combination of sardines and fennel, all laced with pine nuts and raisins.
Sweet and Sour Rabbit -- Cunigghiu a la Stimpirata
Sweet and Sour Rabbit, or Cunigghiu a la Stimpirata: Pam writes: I'm trying to locate a recipe for a dish my father remembers from WWII in Sicily -- rabbit cooked with chocolate. Can you help?
Sweet and Sour Rabbit, or Cunigghiu a la Stimpirata: Pam writes: I'm trying to locate a recipe for a dish my father remembers from WWII in Sicily -- rabbit cooked with chocolate. Can you help?
Tripe 'Olivetana Style -- Trippa all'Olivitana
Tripe 'Olivetana Style: This is an extremely rich Sicilian way of preparing tripe, with veal, cheese, and more.
Tripe 'Olivetana Style: This is an extremely rich Sicilian way of preparing tripe, with veal, cheese, and more.
Sicilian Baked Artichokes -- Caccioli 'nto Tianu
Sicilian Baked Artichokes, or Caccioli 'nto Tianu: Mike recently writes: "I am desperately trying to find a recipe for an appetizer I had at a restaurant many years ago. It was a baked artichoke, stuffed with a filling of bread, olive oil, garlic, black olives, capers and who knows what else! It was served upright on a plate, with the oil and juice from the choke collecting at the base. Do you know of anything like what I described? Any help will be appreciated!"
Sicilian Baked Artichokes, or Caccioli 'nto Tianu: Mike recently writes: "I am desperately trying to find a recipe for an appetizer I had at a restaurant many years ago. It was a baked artichoke, stuffed with a filling of bread, olive oil, garlic, black olives, capers and who knows what else! It was served upright on a plate, with the oil and juice from the choke collecting at the base. Do you know of anything like what I described? Any help will be appreciated!"
The Little Caponata, Capunatina
CapuSome versions of caponata can be amazingly baroque. Here's one as quick and simple as it is tasty.
CapuSome versions of caponata can be amazingly baroque. Here's one as quick and simple as it is tasty.
Caponata alla Siciliana
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. As is the case with the cotoletta, which is one thing in Milano and too often something else elsewhere, much of the caponata one encounters outside of Sicily is a shadow of what it should be -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. As is the case with the cotoletta, which is one thing in Milano and too often something else elsewhere, much of the caponata one encounters outside of Sicily is a shadow of what it should be -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
Caponata alla Palermitana
In Palermo, cooks often add fish to their caponata. Here's a simple version.
In Palermo, cooks often add fish to their caponata. Here's a simple version.
Caponata della Baronessa di Carni
An astonishingly sumptuous caponata that will be perfect at an important occasion.
An astonishingly sumptuous caponata that will be perfect at an important occasion.
Roasted Stuffed Tomatoes -- Pumarou a Grattè
Breadcrumbs are a common stuffing for tomatoes and there are many variations. This one is Sicilian. These will work well as an antipasto or side dish, and will serve 6.
Breadcrumbs are a common stuffing for tomatoes and there are many variations. This one is Sicilian. These will work well as an antipasto or side dish, and will serve 6.