Tag Archives: bread crumbs

FISH BALLS with Sicilian flavours

My last post was about marinaded white anchovies – a great crowd pleaser.  This is easy finger food that can be presented on crostini (oven toasted or fried bread) or on small, cup shaped  salad leaves.

Another small fishy bite which never fails to get gobbled up are fish balls poached in a tomato salsa. I took these to a friend’s birthday celebration recently.

The fish is Rockling.   At other times I have made them with other Australian wild caught fish for example Snapper and Flathead,  Blue-eye and Mahi Mahi.

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Here are some photos of the ones I made recently.

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Cut the fish into chunks and mince it in a food processor.

You can see the ingredients I use to make these fish balls, mainly currants, pine nuts, parsley and fresh bread crumbs . There is also some garlic and grated lemon rind, cinnamon….. and on this occasion I added nutmeg too.

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These ingredients are common in Sicilian cuisine but also in Middle Eastern food. This is not surprising when you look at Sicily’s legacy.

For a variation use other Mediterranean flavours: preserved lemon peel instead of grated lemon, fresh coriander instead of parsley, omit the cheese, add cumin.

Combine the mixture and add some grated Pecorino  and salt and pepper to taste.

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Eggs will bind the mixture.

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The mixture should be quite firm and hold together. You may need to add more eggs – the number of  eggs you will need  will vary because it will depend on the texture of the fish and the bread.  I always use 2-3 day old sourdough bread.

On this occasion I added 2 extra eggs,(4 small eggs altogether)  however I used 1 k of fish.

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In the meantime make a tomato salsa.  I added a stick of cinnamon.

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Shape the mixture into small balls and poach them gently in the salsa.

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This  is the link to the recipe  that is also in my second book, Small Fishy Bites.

FISH BALLS IN SALSA – POLPETTE DI PESCE (PURPETTI in Sicilian)

I presented the fish balls in Chinese soup spoons – easy to put into one’s mouth. You can see that there were only very few fish balls left over on the festive table. There are also only five anchovies in witlof leaves left over.

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Of course  these fish balls are not just limited to party food. They make a great antipasto or main course.

Spaghetti and fish balls? Why not?

SFINCIONE DI PALERMO (A pizza/focaccia type pie)

One of my regular readers (from Philadelphia) is passionate about Sicily. She has sent me some wonderful photographs from her trip (mainly from Palermo) and she has very kindly given me permission to use them on my blog.

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I asked her about this particular photograph because I could not identify what was being served. The photo was taken in front of Antica Focacceria San Francesco during Sunday brunch (al fresco). The piazzetta in front of the Antica Focacceria is across from the wonderful church of Saint Francis of Assisi which has the sculpture of Serpotta.

She has identified it as a sfincione di Palermo. It is a type of focaccia /pizza sold in the streets of Palermo but also known in some other parts of the north- western part of the coast. There are many bread dough /focaccia like pastries made all over Sicily with different fillings and called by different names.( See  Impanata).

Sfincione is definitely a recipe from Palermo. It has a bit of a unique appearance and is baked for a short time with about 1/2 of the sauce, then taken out of the oven and recovered with the remaining sauce, “dredged with fried bread crumbs” and baked again.

It is the bread crumbs in the end that give it the look.

A typical recipe for Sfincione is:
500 gr. bread dough, 500 gr. fresh tomatoes, 100 gr. fresh caciocavallo or provola cheese (cubed), 50 gr. pecorino (grated) 50 gr. bread crumbs, 4 anchovy fillets, 1 large onion, a bunch of parsley 125 ml olive oil.

Prepare a basic pizza dough using fresh or active dry yeast, warm water, a little salt and approx. 3 cups of good quality unbleached flour. Leave it to prove in a bowl covered it with a folded tea towel/ tablecloth for about an hour.
Work about 1 glass of olive oil and the grated cheese (the pecorino) into the leavened dough. Leave it to prove again till doubled in size.

The tomatoes are made into a salsa: soften the sliced onion until golden, then add the parsley and the peeled, chopped tomatoes. Simmer till thickened
(about 20 minutes). Allow to cool slightly.

Add the anchovies and the caciocavallo.

Oil a deep sided baking pan and spread out the dough to about 3cm thick. Using your fingers make a few depressions into the dough.

Pour half of the sauce over the dough and bake it in a hot oven. After about 15 minutes, pour on the remaining sauce and dredge with fried breadcrumbs.

Drizzle with a little more oil and bake it for about 30 minutes.

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