Sicilian arancini

This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia.[1] Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.

Sicilian dishes

Scaccia with tomato and scaccia with ricotta cheese and onion
Stigghiole
NameImageDescription
Arancini or arancinestuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule.
Cannolishortcrust pastry cylindrical shell filled with sweetened sheep milk ricotta
Caponatacooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce
Crocchèmashed potato and egg covered in bread crumbs and fried
Farsu magrubeef or veal slices flattened and superimposed to form a large rectangle, with a layer of thin bacon slices on top. For the filling, crushed bread slices, cheese, ham, chopped onions, garlic and fresh herbs are mixed together.
Frittulapork and/or beef byproducts from butchering, fried in lard and spiced
Likëngëpork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela
Maccua soup with dried fava beans and fennel
Muffulettaa sesame-seed bread, or the layered New Orleans sandwich made with it, stuffed with sausage meats, cheese, olive salad, etc.
PanelleSicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo.
Pani câ meusaorgan meats (lung, spleen) and sausage served on Vastedda, a sesame-seed bun
Pasta 'ncasciataa baked pasta dish with many varieties, but most often including macaroni pasta, ragù, eggplant, basil, white wine, breadcrumbs, boiled eggs, soppressata or salami, caciocavallo, pecorino siciliano, and sometimes meatballs and/or peas, or other cheeses or béchamel substituted for one of the cheeses
Pasta alla Normapasta with tomatoes, fried eggplant, ricotta and basil
Pasta ca nunnataa Palermo pasta dish made with a long pasta, a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies), olive oil, garlic, parsley, black pepper, and white wine
Pasta â Paolinapasta with anchovies, garlic, tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs
Pasta con le sardepasta with sardines and anchovies
Pesto alla trapanesea Sicilian variation of the Genoese pesto, typical of the province of Trapani.[2] The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts.
Pasta chi Vrocculi Arriminatia pasta dish from Palermo which generally consists of a long pasta like spaghetti or bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs
Scaccia/scacciataa thin flatbread layered with vegetables, cheese and meats and rolled up
Sicilian pizzapizza prepared in a manner that originated in Sicily. In the United States, the phrase "Sicilian pizza" is often synonymous with thick-crust or deep-dish pizza derived from the Sicilian sfincione.[3]
Spaghetti alla carrettieraa dish of spaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, and pecorino siciliano or breadcrumbs, and commonly tomato
Stigghiolaspiced and grilled intestine, typically from lamb or goat
Melanzane ripieneStuffed eggplant
Orange saladoranges, extra virgin olive oil, salt, spring onions
Couscous alla trapanesetypical of the Trapani area, with vegetables, meat, or fish

Beverages

Sodas

Cheeses

Desserts and sweets

A simple cannolo sprinkled with powdered sugar
Gelato

Fruits and vegetables

Salads

Sicilian orange salad
  • Caponata – a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce[7]
  • Sicilian orange salad (insalata di arance) – a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.[8]
  • Pantelleria salad (insalata pantesca) – a salad consisting of tomatoes, boiled potatoes, red onions and mackerel (or fresh cheese) and seasoned with olive oil, oregano, salt and capers

See also

References

  1. ↑ Sicilian food history umass.edu
  2. ↑ Oretta Zanini De Vita; Maureen B. Fant. Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 0393082431.
  3. ↑ "What is Sicilian Pizza?". WiseGeek. Retrieved 14 April 2013.
  4. ↑ Milano, Serena; Ponzio, Raffaella; Sardo, Piero . L'Italia dei Presìdi. Slow Food Editore, 2002. pp. 374-375.
  5. ↑ Cabrini, Luisa; Malerba, Fabrizia. Frutta e ortaggi in Italia. Touring Editore, 2005. ISBN 8836532942.
  6. ↑ Lazzarini, Ennio. I frutti coltivati. Hoepli, 2011. ISBN 8820344807.
  7. ↑ Gangi, Roberta (2006). "Caponata". Best of Sicily Magazine. Retrieved 2008-05-26.
  8. ↑ Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 (online copy, p. 102, at Google Books)
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