Pasta alla Norma
Pasta alla Norma is a rich and tasty dish. The recipe was born in Catania, and its name is inspired by the famous opera because when it was prepared for the first time, those who tasted it compared it to the Norma for its beauty and perfection. The tradition requires the use of macaroni, and the sauce is prepared with tomatoes, fried eggplant and salted ricotta, fundamental ingredients of Sicilian cuisine. They use black round (Turkish) eggplant, cut into cubes and fried in oil and added to the tomato sauce, the grated salted ricotta goes directly into the dish, preferably plentiful!
Pasta alla norma photo recipehubs
Sarde a beccafico
The Beccafico Sardines are used as an appetizer or second course of fish. They come from the popular tradition and can be found for sale as street food. The recipe of the Beccafico Sardines plans to prepare a mixture of bread crumbs, parsley and chopped garlic, raisins, pine nuts, pepper, salt and olive oil. The compound is used to fill the sardines that will result as a roll, that will be cooked in the oven. This dish is very tasty, its name comes from the imitation of a recipe with warblers, birds that people could not afford, so they invented this recipe with sardines.
Caponata
Sicilian caponata is a tasty vegetable dish, you can serve it as a side dish or appetizer, and can also be enjoyed cold in the summer evenings. Caponata has spread throughout Italy and has many variations depending on the vegetables used, but the basic ingredients of a traditional Sicilian caponata are eggplant, black olives, tomatoes, celery, capers, pine nuts, onion, also vinegar, sugar and salt to give a sweet-sour taste. The aubergines are fried separately, celery should be boiled separately, while in the pan they prepare a restricted sauce with the other ingredients. So everything is mixed and the sweet and sour taste is added. An excellent side dish!
Pasta with cuttlefish ink photo giallozafferano
Pasta al nero di seppia
Pasta with cuttlefish ink is a true fish specialty, the recipe is not complex, but it is not common to prepare it at home because of the preparation of cuttlefish, what better occasion to enjoy it in Sicilian seafood restaurants. It is traditionally prepared with spaghetti or linguine, the squid is prepared by removing the bone, removing the bag with the ink without damaging it is a critical step, then proceed to cook a fry with spices such as garlic, thyme and marjoram, and then cuttlefish in pieces, with white wine. The cuttlefish ink can be added to the cuttlefishes and then to the pasta, or added and mixed to pasta. There is all the taste of the Mediterranean in this delicious dish!
