Special emphasis on Sicilian recipes within Italian regional cuisine in an Australian context
Sousing fish was a way of preserving it before refrigeration by saturating the fish with acid – vinegar in this case which, like salt, prevents the growth of microbes. Sugar is also added and to create an agro dolce dish (sweet and sour). The fish is first fried in olive oil and then marinaded in … Continue reading MARINADED FISH and a recipe for PESCE IN SAOR
Eating fresh fish is a serious business in Sicily – it is eaten cooked in many ways but also raw (called pesce crudo). Traditionally, Sicilians did not serve raw fish without marinating it first in lemon juice and then dressed with olive oil and referred to as condito (in Italian) or cunzato (in Sicilian). For … Continue reading PESCE CRUDO, raw fish dishes in Sicily
Because one of the books that I have written is called Sicilian Seafood Cooking and because my blog is called All Things Sicilian And More many of my readers assume that at Christmas I will be cooking Sicilian food. And what is the norm in Italy or Sicily for Christmas? As many have stated before … Continue reading SAUCES for meat, fish and vegetables to brighten up your Christmas
Fishy bites that never fail to get gobbled up are fish balls poached in a tomato salsa with Sicilian flavours. A Polpetta in Italian is a ‘patty’ or ‘rissole’ or in this case a ‘ball’ and these can be made with meat, fish or vegetables and bound with eggs and breadcrumbs. I made these fish … Continue reading FISH BALLS with Sicilian flavours
I have had a request from a reader for how to cook stockfish (stoccafisso or pescestocco in Italian and piscistoccu in Sicilian). She plans to cook it for Good Friday. There are two recipes for how to cook salt cod (baccalà) on the blog already (see links below) and these recipes can also be used … Continue reading STOCKFISH and SALT COD -The differences between stoccafisso and baccalà and recipes.
My second book Small Fishy Bites is now translated into Dutch (Tapas Met Vis) and this set me thinking about my friend Lily and how the Dutch like potato croquettes. The French call them croquettes, Italians know them as crocchette. When I was in primary school and living in Adelaide I used to have a … Continue reading TAPAS MET VIS – Small Fishy Bites: CROCHETTE DI PATATE (Potato Croquettes)
Versions of vegetable fritters are found all over The Middle East, Greece and in Southern Italy and I have made different versions of these zucchini to take to different friends’ places on different occasions – they have come in very handy lately as starters with drinks over the silly, festive season. They are simple to … Continue reading FRITELLE DI ZUCCHINE (ZUCCHINI FRITTERS with smoked fish)
There is a sense of celebration associated with eating fish and this recipe for rolled fish could be a good starter to a meal – great for any of these festive occasions. It is Christmas eve and I intend making these as a starter tonight. It will be a menu of all fish in keeping … Continue reading INVOLTINI DI PESCE (Rolled fish: Fish fillets rolled around a herb stuffing)
Small Fishy Bites Cooking Class with Marisa Raniolo Wilkins Friday 22nd November 2013 Mercato 625-627 Lower North East Road, Campbelltown SA 5074 | ph. 08 8337 1808 | fax. 08 8337 8024 | The Menu and Wine list Starter Spuntino platter (a selection of smallgoods) Tomato and Gorgonzola salad We Drank: Martinez Marsala Superiore Secco Variety … Continue reading COOKING CLASS, SMALL FISHY BITES, MERCATO
Almonds and pistachios as often used in Sicilian cooking as both are grown extensively in Sicily. The parsley and capers accentuate the attractive green colour of the pistachios. The breadcrumbs are made with 1-2 day old bread – use good quality bread, for example sour dough or a pasta dura. Remove the crusts and make … Continue reading PESCE GRATINATO (Baked fish topped with almonds and pistachios)
