1. Famous Sicilian Food Recipes
If you like good food, Sicilian cuisine is well worth knowing about. Sicily is famed for its seafood. Finnochio con sarde, or
fennel with sardines, is popular. Grilled swordfish is typical and small fish like red snappers are often cooked in a sweet
vinegar sauce. Cuttlefish is served in its own black sauce, with pasta on the side.
An eggplant, olive, celery and caper salad called caponata is very popular as an appetizer in Sicily and there is also a
version of this dish using artichoke instead of eggplant. Panella is a fried paste made from powdered or crushed
garbanzo beans. You can also make maccu, a Sicilian soup recipe, with garbanzo beans. Arancine are meat or cheese
stuffed rice balls, which are then fried.
Meat is very popular in Sicily, especially goat and lamb. Veal marsala is a famous Sicilian recipe and you can use chicken
instead of veal for a similar result. Veal spleen sandwiches are also typically Sicilian, but these do not sound quite so
tempting!
Delicious Sicilian Pizza
Sicilian pizza is a type of pizza from Palermo in Sicily. With Sicilian pizza, or sfinciuni as it is called in the Sicilian language,
the cheese goes under the toppings, rather than on top. An authentic Sicilian pizza recipe will feature chopped
anchovies and pecorino cheese. Focaccia allamessinese is a variety of pizza from Messina in Sicily and this is topped with
anchovies and endive.
A Sicilian pizza in the United States is normally square and has a deep dough. This kind of pizza is also known as tomato
pie. It is popular in Italian-American parts of New Jersey and New York, especially Utica, New York, where most of the
large Italian-American population is Sicilian. Tomato pie is often served in an aluminum baking sheet.
Caponata - SpécialitéNapolitaine
3 eggplants
60 g of capers
1 heart of celery in branch
100 g green olives
1 big new white onion
5 big ripe tomatoes
30 g of picked garlic
1 dl of oil of olive
6 cl of old wine vinegar
3 leaves of laurel
salt and pepper They can top up in these basic
ingredients:
8 anchovies in the oil of olive
20 g of sugar semolina
1 big bunch of parsley
1 small bunch of thyme
1 box of tuna in the oil of olive
Method:
Pick eggplants, cut them in dices, make heat oil in a frying pan, throw the pieces of eggplants into this very hot oil, will
you let them come back and, when the pieces of eggplants(tarte au pomme video) are definitely rissolés, drain them?
Boiled by some salt water (20 g of salt for 1 litre of water). Clean and wash the heart of celery, slice thinly it, throw this
celery nicely into the saucepan of scalding water and let it whiten 5 minutes, then drain it. Prune tomatoes, cut them in
dices, having withdrawn kernels and excess of water. Pick the garlic and the onion, cut the garlic in washers and slice
thinly the white onion, then hack green olives, having stoned them in the correct way, finally, hack capers roughly.
Summits heat the oil of olives in a saltire (preferably brass), throw it the onion then the garlic, add tomatoes, celery,
laurel the pieces of eggplants, olives, capers and the old wine vinegar. Rectify flavouring. Will you blend all these
elements and cook " on the corner of the stove ", during the good hour? Let get cold so until the following day. Raise this
preparation in the centre of the plate, decorate with the batavia salad, of washers of tomatoes and, optionally, with
anchovies and with the tuna crumbled in the oil of olive. Council to the beginners: This delightful preparation is very
easy to accomplish, if you carry out all requested operations systematically. Baby more: Grill an edge of bread of
campaign, rub it of garlic, serve lukewarm "Caponata" on this edge of bread, by adding a turn of pepper mill.