Sicilian recipes
We always think of Sicily as Italian – and it is, of course – but under the surface, the island is a huge confluence of cultures and influences, stretching back for over 2,000 years. Romans, Vandals, Byzantines, Arabs, Normans and Catalonians have all called the island home at one time or another, and those influences are still echoed in Sicilian cuisine, which mixes the dried fruit, nuts and spices of North Africa with the fresh meat and cheeses of Europe and Italian staples like pasta and fish.
Aubergines arrived in Italy via Sicily and North Africa, and they're still a vital part of many classic Sicilian dishes. Aubergine parmigiana, Caponata and Pasta alla Norma are all very traditional, and great starting points if you're looking for something simple and delicious for dinner. Bottarga – cured, pressed tuna or mullet roe – is another typical Sicilian delicacy. If you manage to track some down, Ciccio Sultano's Spaghetti with bottarga sauce is a perfect way to put it to good use. Once you're ready for something a bit sweeter, you can't go wrong with a cannoli. Antonella la Macchia's Sicilian cannoli is a classic recipe, but give Roberto Petza's Crunchy cannoli with cardamom cream a go too – it's a bit different, but just as delicious.
Giuggiulena – Sicilian sesame nougat
Ingredients
METRIC IMPERIAL
SICILIAN SESAME NOUGAT
125g of honey, preferably orange blossom honey
50g of sugar
125g of sesame seeds, toasted
100g of almonds, unskinned and toasted
1 orange, zested
Method
1
Put the sugar and honey in a heavy-based pan over a low flame and stir until the sugar is dissolved. Add the sesame seeds and almonds and cook until the mixture is golden brown
2
Add the orange zest and tip out onto a flat surface – marble is the best but you can use a greased parchement paper on the kitchen surface
3
To spread the ‘giggiulena’ in a regular rectangle you can use a wet knife or you can put another piece of parchment paper on top of the nougat and work with a rolling pin
4
After few minutes you can cut your nougat with a big knife into pieces. Allow to cool completely and store in an airtight container
Aubergines arrived in Italy via Sicily and North Africa, and they're still a vital part of many classic Sicilian dishes. Aubergine parmigiana, Caponata and Pasta alla Norma are all very traditional, and great starting points if you're looking for something simple and delicious for dinner. Bottarga – cured, pressed tuna or mullet roe – is another typical Sicilian delicacy. If you manage to track some down, Ciccio Sultano's Spaghetti with bottarga sauce is a perfect way to put it to good use. Once you're ready for something a bit sweeter, you can't go wrong with a cannoli. Antonella la Macchia's Sicilian cannoli is a classic recipe, but give Roberto Petza's Crunchy cannoli with cardamom cream a go too – it's a bit different, but just as delicious.
Giuggiulena – Sicilian sesame nougat
Ingredients
METRIC IMPERIAL
SICILIAN SESAME NOUGAT
125g of honey, preferably orange blossom honey
50g of sugar
125g of sesame seeds, toasted
100g of almonds, unskinned and toasted
1 orange, zested
Method
1
Put the sugar and honey in a heavy-based pan over a low flame and stir until the sugar is dissolved. Add the sesame seeds and almonds and cook until the mixture is golden brown
2
Add the orange zest and tip out onto a flat surface – marble is the best but you can use a greased parchement paper on the kitchen surface
3
To spread the ‘giggiulena’ in a regular rectangle you can use a wet knife or you can put another piece of parchment paper on top of the nougat and work with a rolling pin
4
After few minutes you can cut your nougat with a big knife into pieces. Allow to cool completely and store in an airtight container
31-35, F
