sicilian

A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Instead of cheese, toasted and seasoned bread crumbs grace the plate.

Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe

(120 milliliters) dry white wine

(45 grams) golden raisins (about 1/4 cup)

saffron, optional

(67 milliliters) extra-virgin olive oil, divided, plus more as needed

fennel seed

(35 grams) panko bread crumbs (about 1/2 cup)

salt and black pepper

onion

anchovy

(35 grams) pine nuts (about 1/4 cup), toasted

sardines

(450 grams) bucatini

In a microwave-safe heatproof bowl, heat wine until steaming (alternatively, heat wine on the stovetop in a small saucepan). Add raisins and saffron, if using. Set aside.

In a small skillet, heat 1 1/2 tablespoons (22ml) olive oil over medium-high heat until shimmering. Add ground fennel and cook until fragrant, about 20 seconds. Add bread crumbs and cook, tossing, until lightly toasted. Transfer breadcrumbs to a bowl and season well with salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.

In a large skillet or sauté pan, heat remaining 3 tablespoons (45ml) olive oil over medium heat until shimmering. Add diced onion and diced fennel bulb and cook, stirring, until onion and fennel are soft and tender, about 8 minutes. Add anchovy fillets and cook, stirring, until dissolved in the oil.

Add wine, raisins, and saffron, and cook, scraping up any browned bits from bottom of pan, until wine is almost entirely evaporated.

Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.

Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.

Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.

If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.

Divide pasta into serving bowls, making sure to distribute sardines, pine nuts, and raisins evenly. Top with a more generous handful of breadcrumbs. Garnish with whole fennel fronds and serve right away.

Arancini, or arancine as Sicilians correctly call these fried risotto balls, are one of the most authentic and world-famous Sicilian street food.

Traditional Arancini Recipe - Sicilian Rice Balls

lb Originario rice rice

vegetable broth

saffron

butter

Parmigiano-Reggiano cheese (grated)

onion (small to medium)

olive oil

salt

oz white scamorza cheese

milk

tbsp all-purpouse flour

veal

oz pork

oz peas

tomato pulp

tomato paste (dissolved

onion (small)

carrot

celery

bay leaf

dry white wine

water

all-purpouse flour

pich salt

breadcrumbs

corn oil

Cook the rice a few hours in advance; when preparing the arancini, it must be very cold. Dissolve the saffron in the vegetable broth and season it with salt.

Pour plenty of extra-virgin olive oil into a large pot and sauté the finely chopped onion.

Pour in the rice and toast it, then add half the broth and cook it, adding more broth when necessary.

When the rice is al dente and appears rather compact, stop cooking by immersing the pan in the sink filled with cold water.

Stir in the butter and the grated Parmigiano-Reggiano.

Once lukewarm, pour the rice onto a marble surface or into a pan, cover it with aluminum foil, and put it in the fridge for at least 3-4 hours.

For the rice

Prepare a velvety, not-too-thick bechamel (use our recipe) and leave to cool.

Cut the ham and scamorza cheese into small pieces and mix into the cooled bechamel.

Prepare the butter filling:

Chop some of the onion and brown it in the oil, then add peas, cover with water, add salt, and cook for about ten minutes.

Drain and set aside.

Finely chop the carrot, the rest of the onion, and the celery.

Brown them with the bay leaf in extra-virgin olive oil.

Add the two meats and brown them while breaking them up with a wooden spoon, then blend with the white wine.

Allow the liquid to evaporate and then add the tomato pulp and dissolved tomato paste.

Season with salt and cook over low heat for about half an hour, or at least until you get a rather dry ragù.

Remove from the heat and let cool.

Add the drained peas, mix gently, and let cool.

Prepare the ragù:

First, have all the necessary ingredients at hand and equip yourself with trays, racks, etc . The preparation of the arancini is a kind of assembly line that becomes more pleasant, or at least less stressful, if previously organized

Prepare the arancini:

This is the batter of water and flour that serves to seal the arancina and to create a base for breading, which will help to give proper browning, thickness, and crunchiness.

Pour the water into a deep bowl, add the flour and a nice pinch of salt, and mix well with a whisk. Set aside.

Start with the preparation of the lega (batter):

With one hand, take a little rice according to the size of the arancina you want

Shape it into a ball for those to be stuffed with meat, and an oval for those with butter.

Place the future arancini on a tray and continue until the rice is finished.

Leave them to rest for half an hour, so that the rice becomes compact, making the filling process easier.

Holding the rice ball with one hand, with the thumb of the other hand, create a hole in the top center and begin to enlarge it by pushing both downward and to the sides.

Place the rice ball back on the tray and move on to the others, until all are completed.

Shape the arancine:

Place the chosen filling inside the hole previously created and close the arancina a little by pushing the dressing downwards and trying to bring the rice forward.

Turn the arancina in your hands to give it its shape and to make the surface smooth and compact, without holes or small cracks.

Place it on the tray and move on to another, until all are completed.

At the end, wash your hands and repeat the operation with the second filling.

Fill the arancine:

Whisk the batter and immerse each arancina individually, then place them on a wire rack set on a tray.

Pour the breadcrumbs into a pan and roll each arancina in the breadcrumbs, pressing them well with your hands to ensure the breadcrumbs stick, to compact the surface of the arancine, and if necessary, to regain their shape a little.

Pour the oil into a fairly tall saucepan.

When the oil is hot (about 390°F*), immerse the arancine for 2-3 minutes or until golden.

Serve immediately.

Fry the arancine:

If you are looking for an authentic Sicilian Pizza, then you are looking for Lo Sfincione. Let's take a look at this delicious, specialty pizza.

Sicilian Pizza (Sfincione)

flour

¼ tsp dry yeast

Tbsp honey (or sugar)

red onions (sliced)

42 oz San Marzano tomatoes

garlic (chopped)

anchovy filets

caciocavallo

oregano

Make the dough by combining the yeast, salt, and sugar in a large bowl. Set aside for 10 minutes.

Add the flour and salt and knead until a smooth dough forms.

Place the dough in a large bowl, cover, and set aside to rise for three hours.

While the dough is rising, heat the olive oil in a large skillet. Sauté the onions until soft, about 5-8 minutes. Set half the onions aside to use as toppings and keep the remaining onions in the pan.

Add the tomatoes and garlic to the pan and cook for about 20 minutes. Smash the tomatoes with a spatula to make into a thick sauce. Add the oregano and remove it from the heat to cool.

Once the dough is ready, press it into a rimmed sheet tray that has been greased with olive oil.

Place the anchovy fillets over the dough then top the dough with the cooked onions.

Coat the pizza with the sauce and then sprinkle on the grated cheese.

Add the breadcrumbs over the entire surface of the pizza then place it in a preheated 450 degrees F oven.

Bake for 15 minutes or until the breadcrumbs are golden and the dough has risen. Slice and enjoy!

A basic recipe for party-style Sicilian square pizza dough.

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

(500 grams, about 3 1/2 cups) all-purpose or bread flour

(10 grams, about 2 teaspoons) kosher salt

(5 grams, about 1 teaspoon) instant or RapidRise yeast

extra-virgin olive oil, divided

Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Whisk to combine. Add water to mixer and mix on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.

Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughly coated. Cover with baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.

30 minutes before baking, adjust oven rack to middle position and preheat oven to 550°F. Carefully remove plastic wrap from pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is just filled with dough.

Top pizza as desired (see note) and bake until bottom is crisp and top surface is bubbling, 15 to 20 minutes total. Allow to cool at room temperature for 5 minutes.

Ready in a matter of minutes, this comforting pasta dish is perfect for those time-poor midweek meals.

Linguine with Sicilian pesto

blanched almonds

roma tomatoes

garlic

(80 milliliters) extra virgin olive oil

linguine

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Salmoriglio is an ancient, Italian marinade and dressing. Thanks to its sour, lemony flavor it helps to tenderize fish, meats, and vegetables giving them a delicious taste! Here, the history and the recipe.

SALMORIGLIO RECIPE - Italian lemon and olive oil marinade

oz (280 g) olive oil

oz (280 grams) water

oz (140 g) lemon juice

tbsp (20 g) fresh oregano

First of all, rinse the herbs, and dry...

First of all, rinse the herbs, and dry them with paper towels.

Now, pour the leaves into a pestle and...

Now, pour the leaves into a pestle and mash along with a pinch of coarse salt and 2 cloves of garlic until smooth and consistent.

At this time, pour the olive oil and...

At this time, pour the olive oil and the lemon juice into a bowl.

Eventually, whisk adding the herbs cream.

Alternatively, blend all the ingredients until consistent. In...

Alternatively, blend all the ingredients until consistent. In this case, the marinade will be a bit more dense.

A Sicilian specialty, agrodolce is a sweet-and-sour sauce flavoured with vinegar, sugar and red onion.

Chicken agrodolce

tbsp plain flour

chicken thigh fillets, excess fat trimmed, halved

red onion, halved,

garlic cloves, thinly sliced

(1/3 cup) white wine

Massel chicken style stock cube, crumbled

bay leaves

oregano leaves

brown sugar

tsp red wine vinegar

(1/2 cup) green olives, drained

couscous,

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Caponata is a Sicilian eggplant stew that can be eaten hot or cold on its own, as a side dish or even as a relish. The richness of the eggplant and natural sweetness of the onions and sultanas are undercut with the vinegar, which gives it a bright, tangy, sharp/sweet accent that makes it irresistible.

Caponata with pine nuts

onion, finely chopped

celery stalks, thinly sliced

eggplant,

red capsicum,

can chopped tomatoes

Massel vegetable liquid stock

(50 grams) salted capers, rinsed

green olives or kalamata olives

(60 milliliters) red wine vinegar or balsamic vinegar

(40 grams) sultanas

tbsp grated orange zest

tsp caster sugar

flat-leaf parsley

basil leaves

(40 grams) pine nuts, toasted

Let your summer eggplant and basil shine in this classic Sicilian pasta.

Pasta Alla Norma

tomatoes

extra-virgin olive oil

Japanese

½ tsp. crushed red pepper flakes

Tbsp. double-concentrated tomato paste

Tbsp. oregano

lb. tubular pasta (such as calamarata or rigatoni)

ricotta salata, shaved

Torn basil leaves (for serving)

black pepper

A classic Sicilian dish, pasta alla Norma is a great way to use up an excess of two summer stars: eggplant and fresh basil. Cooked down until lightly browned on the outside and creamy in the center, the eggplant cubes are tossed into a simple tomato sauce with pasta, then finished with salty ricotta salata cheese and a showering of basil for herby freshness. Any pasta shape works here, but we like thicker tubular shapes like calamarata or rigatoni—their hollow centers provide ample space for the sauce to hide.
The Norma in the dish’s title is the titular protagonist of an Italian opera by Vincenzo Bellini, which, like the pasta named for it, is notable for its lyric beauty. But, if you have to adjust those notes a bit (we’re talking about the pasta alla Norma recipe now), it’s pretty forgiving. Ricotta salata is the dried-out cousin of plain old milky ricotta—but don’t sub in that fresher cheese if you can’t find it. Instead, look to other dry, hard cheeses like Parmesan or Pecorino Romano. The three have vastly different flavors, but they’ll work just as well in this pasta dish.

Bon Appétit

Dump one 28-oz. can whole peeled tomatoes with juices into a medium bowl; crush tomatoes with your hands. Set aside.

Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 lb. Japanese or globe eggplant, cut into ½" pieces, and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Transfer to a bowl.

Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes. Add 2 Tbsp. coarsely chopped oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved tomatoes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes.

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The most viewed sicilian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine