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    Sicily Culinary Traditions
    Sicily Culinary Traditions
    Sicily Culinary Traditions
    Ebook49 pages30 minutes

    Sicily Culinary Traditions

    By Rosario Tomarchio

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    About this ebook

    Do you like italian food?
    The traditional sicilian food recipes well explained
    We’ll be taking, along with this young Sicilian author, a short trip through some cooking traditions.
    Here below are described the preparations of the most famous Sicilian dishes, but we also take advantage of this opportunity to read the specifications of a DOC of Ebrodi and of some legends about the island’s rich culinary variety.

    Every classic sicilian dish
    For example:

    Pasta alla Norma
    Ingredients
    360 gr. of penne or macaroni
    600 gr. tomatoes (the quality used to make sauce)
    1 large eggplant,
    seasoned ricotta for grating (not too aged),
    basil, 1 clove of garlic, extra virgin olive oil.
    Preparation:
    Cut the eggplant into 1 cm thick slices and arrange them in layers in a colander with a bit ‘of salt.
    Leave them to purge the vegetation water for an hour, with a weight above.
    Prepare the sauce by passing the tomatoes in a strainer. Then put the garlic in a saucepan with a
    little extra virgin olive oil and let it brown. Add the tomato purée, a few leaves of basil, a bit of salt
    and cook for about 15 minutes.
    Fry the eggplant slices in olive oil and then wipe off the excess oil with paper towels. Keep 4 slices
    whole...

    LanguageEnglish
    PublisherMnamon
    Release dateMar 21, 2021
    ISBN9788898470433
    Sicily Culinary Traditions

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      Book preview

      Sicily Culinary Traditions - Rosario Tomarchio

      arance

      Rosario Tomarchio

      barra divisoria

      SICILY CULINARY TRADITIONS

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      Sicily has been for thousands of years a land of passing of many different civilizations.

      Each one of them has left their own traditions that have lovingly mixed with the others.

      The traditions, sometimes of pagan origins, have merged mwith the roots of Christianity, giving birth to new ones.

      Very often the tie that binds these traditions is the cuisine.

      A simple cooking (cuisine) that has been passed down from generations with some differences which we are going to see from province to province.

      Catania

      The sweets of Sant'Agata

      Linked to the tortures inflicted on the bosom of the Saint it’s the form of so-called minne of Sant'Aita (St. Agatha's breasts), small cassate covered with white icing and garnished (decorated) with a candied cherry. Connected to one of the many legends that flourished around the figure of the Martyr are the olivette of St. Agatha, almond dough cookies, with a typical form and green coloured, covered with sugar or chocolate. According to tradition, in fact, Agata, pursued by the men of proconsul Quinziano, is believed to have stopped to rest for a while, and as she was bending down to tie her shoes, an olive tree suddenly appeared, at the shade of which the young girl could shelter and eat the fruit.

      During the days of the festival you can also enjoy many other typical confectionery specialties, such as fruit made ​​with almond paste and sugar, which faithfully reproduces shapes and colours of the local products of Sicily, the Sicilian cassata, made with ricotta, decorated by white icing and candied fruit, and, still, nougat, made with simple ingredients, almonds and sugar, skillfully worked by the hands of skilled pastry chefs from Catania.

      Pasta alla Norma

      Ingredients

      360 gr. of penne or macaroni

      600 gr. tomatoes (the quality used to make sauce)

      1 large eggplant,

      seasoned ricotta for grating (not too aged),

      basil, 1 clove of garlic, extra virgin olive oil.

      Preparation:

      Cut the eggplant into 1 cm thick slices and arrange them in layers in a colander with a bit 'of salt. Leave them to purge the vegetation water for an hour, with a weight above.

      Prepare the sauce by passing the tomatoes in a strainer. Then put the garlic in a saucepan with a little extra virgin olive oil and let it brown. Add the tomato purée, a few leaves of basil, a bit of salt and cook for about 15 minutes.

      Fry the eggplant slices

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