Great Sicilian Recipes

The Sicilian Table

Italian cuisine is one of the most beloved cuisines of the world. Whether Sicilian or other regional cooking, Italian cooking in general is based on a handful of fresh, seasonal ingredients. The key to Italian cooking is knowing how to use these ingredients.

Fresh ripe tomatoes, parmesan cheese, extra virgin olive oil, fresh vegetables, fresh fish, quality meats and the freshest herbs and spices create wonderfully tasty aromatic dishes. Throughout the centuries, Sicilians have provided a distinct array of recipes.

These recipes can be easily re-created in your own home. Below are a few of my favorite family recipes for you to enjoy.

FAMIGLIA

Antipasti

Roast Pepper and Tuna Crostini

INGREDIENTS

24 slices of Italian or French bread sliced on the diagonal

8oz. jar of tuna fillets in olive oil

2 anchovy fillets

2 cloves of garlic, minced

2 tsp. of capers

3 tsps. of fresh lemon juice

3 Tbls. of Mayonnaise

1 15oz. Jar of roasted red peppers, sliced

1/2 tsp. of fresh ground black pepper

PREPARATION

Preheat oven to 350 degrees.

Place the bread on a cookie sheet ant toast in the oven for about 10 minutes until crisp.

In a food processor or with a fork puree the tuna, anchovies, garlic, 1 tsp of capers, lemon juice and mayonnaise until smooth or the texture you desire.

Season with pepper.

Spread the tuna mixture on top of the crostini.

Top with the remaining capers.

Place a couple strips of roasted red peppers on top and your ready to serve,

Serves 6 to12 people

Primo

Pasta with Eggplant and Tomato Sauce

INGREDIENTS

1 pound of rotini pasta

2 medium size eggplants, diced

3 cloves of garlic, chopped

3 Tbls of extra virgin olive oil

1 24oz cans of crushed tomatoes

1/2 cup of fresh basil, chopped

1 tsp of dried oregano

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

1/2 cup of Pecorino Romano cheese, shaved

PREPARATION

In a large skillet sauté the eggplant and the garlic in the olive oil until tender.

Add the crushed tomatoes, basil, oregano, salt and pepper and cook for about 20 minutes.

Cook the rotini in around 6 quarts of rapidly boiling water until al dente.

Drain the pasta and toss into the eggplant and tomato mixture.

Serve with shaved Romano cheese on top.

Serves 4 to 6 people.

Chicken Francese

INGREDIENTS

4 boneless, skinless chicken breasts

1 cup of flour for dredging

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

2 eggs

1/4 cup of milk

3 Tbls of extra virgin olive oil

Rind from 1 lemon, cut into strips

1/2 cup of dry white wine

1/4 cup of fresh squeezed lemon juice

1 cup of chicken broth

2 Tbls of butter

1/4 cup of fresh flat leaf parsley, chopped

PREPARATION

Pound the chicken breast with a mallet until thin.

Season the flour with salt and pepper.

In a large bowl mix together the eggs and milk.

Heat the oil in a large skillet

On a small plate dredge the chicken in the flour.

Dip the chicken into the egg mixture.

Fry the chicken cutlets until golden brown.

Place the cutlets on a large platter.

Add the lemon rinds to the pan and stir for about a minute.

Deglaze the pan with the wine, broth and lemon juice making sure to scrap the bits on the bottom of the pan.

Turn the heat on high and reduce the sauce in half

Add the butter.

Pour the sauce over the chicken cutlets and garnish with chopped parsley.

Serves 4 people.

Contorno

Baked Cauliflower

INGREDIENTS

2 small heads of cauliflower

1 bunch of long green onions, chopped

3/4 cup of seasoned bread crumbs

2 Tbls of butter

2 Tbls of flour

1/4 tsp. of dried thyme

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

1/2 cup of grated Caciocavallo or Provolone cheese

PREPARATION

Preheat oven to 350 degrees

Bread up the cauliflower into small pieces.

In a large pot of boiling water cook the cauliflower until tender.

Drain the cauliflower reserving around a cup of liquid.

Butter a medium sized casserole dish and sprinkle the bottom with some of the bread crumbs.

Place the cauliflower in the casserole dish.

In a medium sized saucepan sauté the onions in the butter until tender.

Stir in the flour, thyme, salt and pepper.

Slowly whisk in the reserved cauliflower liquid.

Pour the sauce over the cauliflower and top with the remaining breadcrumbs and cheese.

Bake in the oven for 20 to 30 minutes until cheese in melted and golden’

Serves 4 to 6 people.

Dolce

Chocolate Ricotta Pudding

INGREDIENTS

1 pound of ricotta cheese

2 hard boiled egg yolks, strained

4 Tbls of sugar

1 ounce of dark rum

3 Tbls of chocolate, grated

1/2 cup of blanched almonds, chopped

2 egg whites, beaten

PREPARATION

Preheat the oven to 375 degrees

In a medium size bowl cream together the ricotta, egg yolks, sugar, rum and chocolate.

Blend in the egg whites.

Stir in the almonds

Butter a 1 quart baking dish and pour in the mixture.

Place the baking dish in another baking dish with water in it.

Bake for 1 hour.

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