Note: the following recipes are not written in stone. Variations from family to family, region to region occurred on a regular basis. Hopefully this site will help you in the basics and get you started.
These recipes were accumulated from family recipes and old out of print Sicilian cookbooks. They are the smells you remember as a child coming from your Mother or Grandmothers kitchen. They are a memory of the family gatherings for Sunday dinner or that special holiday celebration. They are those things that take you back in time.
They are a part of who you are.
BUONO ALIMENTO E BUONA SALUTE
BISCOTTI DI GIUGUILENA - SESAME COOKIES
NONNA ANNA SELVAGGIO'S BISCOTTI - TWICE BAKED COOKIES
CANNOLI: (Did you know that Sicilians are the creators of cannoli?)
CASSATA ALLA SICILIANA - SICILIAN FEAST CAKE
SALSICCIA SICILIANA - SICILIAN SAUSAGE
ARROSTO DI MANZO - RED WINE SIRLOIN ROAST
FARSUMAGRU IN SALSA DI POMADORO - ROLLED BEFF IN TOMATO SAUCE
PASTA DI CASA - HOME MADE PASTA
SFINCIUNI SICILIANA - ORIGINAL SICILIAN PIZZA
SFINCIUNI DI PATATE - SICILIAN POTATO PIZZA
Submitted by Jennifer Petrino
CAPUNATINA/CAPONATA - EGGPLANT SALAD
OLIVE CONDITE - OLIVE RELISH
(one of my all time favorites)
RAGU ALLA SICILIANA - SICILIAN MEAT SAUCE
SALSA DI ACCIUGHE - ANCHOVY SAUCE
FETTE DI MELANZANE RIPIENE - BREADED EGGPLANT SANDWICHES
ZUCCHINI RIPIENE - STUFFED COURGETTES/ZUCCHINI
Submitted by Jennifer Petrino
CUCCIA - CHICK-PEAS AND WHEAT KERNELS
St. Lucy's Day Soup
(St. Lucy, Sicilian saint, goddess of Light which is celebrated on December 13 )
ARANCINE - RICE PATTIES
Submitted by Jennifer Petrino
The Spices of Sicilian Cooking:
Anisetta (Anise), Aglio (Garlic), Basilico (Basil) Cannella (Cinnamon), Caperi (Capers), Chiodo Di Garofano (Cloves), Cipolla (Onion), Finoccio (Fennel), Maggiorana (Marjoram or Orégano), Menta (Mint), Noce Moscata (Nutmeg), Olive (Olives), Pepe (Pepper), Pignoli (Pine Nuts), Rosmarino (Rosemary), Sale (Salt), Salvia (Sage), Semi Di Sesamo (Sesame Seeds) Timo (Thyme), Vaniglia (Vanilla)
WINES OF SICILY: Presented by Best of Sicily
The variety and complexity of Sicilian cuisine reflects the result of thousands of years of history from many different civilisations and cultures. Ancient Greek roots are revealed in simple, natural food consisting of fresh fish and herbs. The Arabs were responsible for the oriental spices in food, inventing dishes made with flour in the shape of threads (triyah, or the equivalent of the modern vermicelli), and for introducing couscous to Sicily. The influence of Arab civilisation can be also savoured in the exquisite Sicilian tradition of cake and pastry making. The Norman's introduced game meat, and later the French introduced the gateau, made of potatoes and rice, vegetable dishes and the famous fish soup madelotte.
Note: The three legs on the flag of Sicily the Trinacria meaning "Three Capes", is said to represent the island's three points after Peloro, Passero and Lilibeo. The head depicted in the center is that of Medusa
Don't forget to check my main recipe site.
Hey, I want to visit Frank's Home Page
You are visitor number:
