Tag: Sicilian Pesto

10 MUST-TRY DISHES WHEN YOU ARE IN SICILY

I’m often asked about the must-try Sicilian dishes when visiting Sicily—and it’s a question I love answering. Sicily’s cuisine is deeply rooted in its rich history, geography, and vibrant culture. It’s no surprise that food is a key reason people return to the island again and again.

If you’re familiar with the Great British Chefs website (a leading source for professional chef recipes in the UK), you may also know their sister site, Great Italian Chefs. This site celebrates the traditions, creativity, and passion behind Italy’s most iconic culinary offerings.

As they rightly point out:

“The Italians themselves are fiercely passionate about their culinary heritage, and with good reason – a large number of the world’s best dishes come from the cities, fields and shores of this deeply cultural, historic country.”

AND

Today, Sicily is one of Italy’s most popular tourist destinations, and it’s the food that keeps people coming back year after year.

On 29 September 2017, Great Italian Chefs published an article titled “10 Must-Try Dishes When You’re in Sicily.” In fact, there are 11 dishes once you include the one that’s assumed you already know: arancini.

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The Sicilian specialties are:

  • Fritella
  • Caponata
  • Raw red prawns
  • Busiate al pesto trapanese
  • Pasta con le sarde
  • Pasta alla norma
  • Cous cous di pesce
  • Fritto misto
  • Involtini di pesce spada
  • Cannoli

AND

  • Arancini

Let’s explore these iconic Sicilian specialties—most of which you’ll find recipes for right here on my blog. I’ve included links, photos, and some notes from my cookbook Sicilian Seafood Cooking, with food styling by Fiona Rigg and photography by Graeme Gillies.

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Although I have no recipes on my blog for Fritto misto, Raw red prawns and Involtini di pesce spada, I have explained each of these these Sicilian specialties and where appropriate I  have links to similar recipes on my blog.

Fritella (Frittedda)

This spring vegetable medley is made with artichokes, broad beans, and peas. It’s lightly cooked and often dressed with olive oil, fresh herbs, and sometimes a splash of vinegar. In Sicilian dialect, it’s called Frittedda.

Recipe: Frittedda

Featured in: Jewels of Sicily

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Caponata

Caponata is one of Sicily’s most well-known dishes. It’s a sweet and sour eggplant stew made with vinegar, capers, olives, and sometimes pine nuts or even chocolate, depending on the region.

There are several regional variations:

  • Palermo: Eggplant-focused, sweet and tangy
  • Catania: More emphasis on tomato and celery
  • Other versions: Potato-based or with unique local additions

SICILIAN CAPONATA DI MELANZANE as made in Palermo (Eggplant caponata and Eggplant caponata with chocolate)

CAPONATA SICILIANA (CATANESE – Caponata as made in Catania

CAPONATA of Potatoes (General information and recipe for Caponata di patate)

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Raw Red Prawns

Known as Gambero Rosso (Aristaeomorpha foliacea), these blood-red prawns are a delicacy in Sicily. When fresh, they are served raw with just a drizzle of extra virgin olive oil and lemon juice—simple, elegant, and delicious.

Often, the lemon juice slightly “cooks” the prawns in a style similar to ceviche.

All very fresh seafood can be eaten raw and is loved by Sicilians, usually served with extra virgin olive oil and lemon juice. Most times the seafood is marinaded in these even if it is for a short time – the lemon juice “cooks” the fish.

SARDINE, CRUDE E CONDITE (Sardines – raw and marinaded)

PESCE CRUDO, raw fish dishes in Sicily

GREAT BRITISH CHEFS, GREAT ITALIAN CHEFS, Feature articles by Marisa Raniolo Wilkins

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Busiate al Pesto Trapanese (from Tapani in Western Sicily)

This dish features Busiate, a corkscrew-shaped pasta traditionally hand-rolled around thin rods. It’s served with Pesto Trapanese, a Sicilian version of pesto made from tomatoes, almonds, garlic, and basil. In some regions, it’s also called Matarocco.

Pesto trapanese is also called Matarocco. Busiate is the type of pasta traditionally made by coiling a strip of pasta cut diagonally around a thin rod (like a knitting needle).

MATARROCCU, a Sicilian pesto

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Pasta con le Sarde

One of the island’s most iconic pasta dishes, Pasta con le Sarde is made with wild fennel, sardines, pine nuts, raisins, and saffron. It embodies Sicily’s Arabic and Mediterranean influences.

Two versions to try:

  • Classic stovetop version
  • Baked version, often topped with breadcrumbs

PASTA CON LE SARDE (Pasta with sardines, from Palermo, made with fennel, pine nuts and currants)

PASTA CON SARDE – the baked version, Palermo, Sicily

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Pasta alla Norma

A Catania favorite, this pasta dish is made with fried eggplant, rich tomato sauce, basil, and grated ricotta salata. It’s hearty and comforting—a must-try for vegetarians and meat-lovers alike.

PASTA ALLA NORMA (Pasta with tomatoes, and eggplants)

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Cous Cous di Pesce

This North African-influenced dish is popular in Western Sicily, particularly in Trapani. It’s made with semolina couscous steamed and served with a spiced fish broth.

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⚠️ Note: Unfortunately, the original recipe for Cous Cous di Pesce has disappeared from my blog after a platform migration. I plan to repost it soon.

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Great Italian Chefs link to 10 must-try dishes when you’re in Sicily (29 September 2017).

MATAROCCU, a Sicilian pesto

Mataroccu is made with ripe tomatoes, fresh basil, garlic, extra virgin olive oil and almonds.

At this time of year basil is plentiful and many of us enjoy pasta with pesto, so it is time to revisit a post I first wrote in February, 2009 about the Sicilian pesto called Mataroccu (and also Ammogghia in some parts of Sicily). 

It is made with ripe tomatoes, fresh basil, garlic, extra virgin olive oil and almonds.

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The name pesto comes from the word for pestle or to pound , emphasising the traditional method of pounding these ingredients together to create a sauce that’s rich and sweet; it eliminates the grassy flavours that often result from a food processor.T

While most people are familiar with the classic Ligurian pesto—made with Genoese basil, pine nuts, garlic, and a blend of Parmigiano and Pecorino Sardo or Toscano. Both of these regional cheeses are sweeter in taste than the other from different regions.

Pecorino is made from sheep’s’ milk – the word pecora is Italian for sheep.

Pecorino Sardo: Mild and nutty, semi-hard.

Pecorino Romano: Sharp and salty, hard; perfect for grating.

Pecorino Toscano: Creamy and slightly sweet, semi-soft to hard.

Pecorino Siciliano: Rich and robust, hard; great for grating and traditional dishes.

Ligurians are passionate about their pesto, insisting that only basil from their sun-drenched region will do.

 In contrast, Sicily offers its own unique taste and locality highlighting the best of summer’s harvest, where both basil and tomatoes thrive. Almonds, also native to Sicily, add a distinctive touch to this sauce. Mataroccu can be enjoyed tossed with pasta or drizzled over grilled vegetables.

As expected there are some slight different regional versions and name of the same pistu – (Sicilian word for pesto).

Pesto Pantesco hails from the island of Pantelleria, just southwest of Sicily. This version may use capers and sun-dried tomatoes. The incorporation of local ingredients gives Pesto Pantesco a distinctive taste that reflects the island’s rich culinary heritage.

In Trapani, there’s an interesting twist: while Mataroccu typically uses almonds, some locals prefer pine nuts rather than almonds; the pine nuts impart a creamier consistency and a subtly more nutty taste, than almonds.

When it comes to making Mataroccu as in most Sicilian recipes, there’s no need for precision; I never weigh my ingredients. Instead, aim for a balanced sauce that lightly coats your high-quality durum wheat pasta, without overwhelming it. I prefer short pasta shapes for this dish.

As I may have written at other times, in Australia we tend to overdress our pasta – the pesto should coat the pasta, but not overpower the taste.

INGREDIENTS

almonds or pine nuts, 1 cup
garlic, 8-10 cloves,
ripe tomatoes, 400g, peeled, seeded, and chopped
basil, 1 ½ cups loose leaves
parsley ½ cup, cut finely (optional)
extra virgin olive oil (your most fragrant), about 1 cup or as much as the pesto absorbs
salt, and red pepper flakes to taste

PREPARATION

In a mortar, pound the garlic with a pinch of salt until it forms a paste (you want it smooth, yet with some texture).

Gradually add a portion of the tomatoes, herbs, and a splash of olive oil, continuing to pound until combined.

Slowly incorporate the remaining ingredients until you achieve a smooth, homogeneous sauce.

Pecorino Siciliano is a good addition at time of serving, but I really appreciate the fresh taste, and although I may add it to the table at the time of serving, I don’t add it. Ricotta can also be placed on the table in time of serving, but is not very common in Sicily.

For those who prefer modern convenience, a food processor works wonders. Simply grind the nuts first, then blend in the other ingredients gradually until creamy.

Ot summer favourite:

PASTA ALLA NORMA and a variation (Pasta with tomato salsa and fried eggplants; and currants, anchovies and bottarga)

PASTA CON ZUCCHINE FRITTE (Pasta and fried zucchini)

THE SICILIAN ASSOCIATION OF AUSTRALIA (TSAA) and Penne with pesto alla siciliana

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I receive quite a number of emails from readers and in September last year I received one from Rita Price who was happy to have found my blog about Sicilian food. A few emails later, Rita told me that she was a member of a newly formed group in Melbourne who wish to promote all things Sicilian.

I am now a member of this group and have asked Rita to write about the Association, which regularly sends to its members an informative newsletter; I am including one of the recipes from the first newsletter (November 2010). Recipe as told by Emma La Rosa from a recipe by Flora Corsello-Marino.

The Sicilian Association of Australia

On 24 October 2010, a group of mainly second-generation Australians with a common vision met in Melbourne to formally establish the Sicilian Association of Australia (TSAA). Their aim was to primarily promote and preserve the culture of Sicily in Australia.

Through its regular Newsletter, functions, courses and events TSAA is focussed on disseminating the unique culture of Sicily – its art, architecture, history, literature, tourism, cuisine, commerce, etc.

TSAA has also established links with the numerous Sicilian Clubs in Australia and with cultural and educational institutions that promote Sicily to the world.
Currently, TSAA has over 200 members of all ages and walks of life and invites people with a passion for Sicily to become members and therefore experience a Sicilian cultural journey through its many events, courses, trips and Newsletter. And of course you don’t have to be of Sicilian descent to join.
For more information on TSAA’s current events (Wine Appreciation Group, Sicilian Vespers Dinner, Book Club, Gala Dinner and Special Cultural Event) please contact: information@tsaa.net.au or refer to the Facebook page: The Sicilian Association of Australia

Rita Price, Secretary of TSAA

Penne with pesto alla siciliana
Serves 4
500g penne
1-2 cloves of garlic
1 bunch of basil
1/2 cup extra virgin olive oil
100g grated parmesan cheese
50g pine nuts
500g peeled tomatoes
150g ricotta
Pepper and salt
Cut tomatoes in half, squeeze pulp and discard excess juice. Blend remaining pulp in food processor.
Add basil, pine nuts, garlic, cheese, ricotta and oil. Blend until smooth.
Add salt and pepper to taste.
Bring a pot of salted water to the boil. Cook penne until al dente.
                                                                Drain and return to pot.  Add pesto and mix well.  Serve immediately with a sprig of basil.
 Trinacria
Origins of the Trinacria

Homer referred to Sicily as Thrinakie (or Thrinakrie), which means Isle with a triangle’s shape. The name then changed to Trinakria, a reference to the three promontories on the island: Capo Peloro (Messina) in the north-east, Capo Boéo or Lilibéo (Marsala) and Capo Passero (an island 75 kilometres from Siracusa) or Capo Spartivento in the south-east. The name later became Trinacria, which the poet Dante Alighieri used to refer to Sicily in his Divine Comedy. It is also the name of the three-legged figure (and TSAA logo), which is now the symbol of Sicily.

Marisa Raniolo Wilkins

Trinacria bob photoshop

 

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