List of Sicilian dishes

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Sicilian arancini Arancini 2.jpg
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.

Contents

Sicilian dishes

Scaccia
with tomato, ricotta cheese and onion Scacce salsa-ricotta.jpg
Scaccia with tomato, ricotta cheese and onion
Stigghiole Stigghiole alla Pescheria di Catania.JPG
Stigghiole
NameImageDescription
Arancini or arancine Arancini 002.jpg stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule.
Cannoli Cannoli siciliani (7472226896).jpg shortcrust pastry cylindrical shell filled with sweetened sheep milk ricotta
Caponata Sicilian caponata.jpg cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce
Crocchè Crocche "panzarotti napoletani".jpg mashed potato and egg covered in bread crumbs and fried
Farsu magru Farsu magru-01.jpg beef 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.
Frittula Frittola & Vespa in Ballaro market Palermo.jpg pork and/or beef byproducts from butchering, fried in lard and spiced
Likëngë pork sausages flavored with salt, black pepper and fennel seed (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela
Maccu Pasta col maccocol macco.jpg Soup with dried fava beans and fennel
Muffuletta Muffuletta from Cochon Butcher.jpg Sesame-seed bread, or the layered New Orleans sandwich made with it, stuffed with sausage meats, cheese, olive salad, and other ingredients
Panelle Panelle e Crocche.jpg Sicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo.
Pani câ meusa Pani ca meusa.jpg Organ meats (lung, spleen) and sausage served on vastedda, a sesame-seed bun
Pasta 'ncasciata Comfort food (356465440).jpg A baked pasta dish with many varieties, but most often including macaroni, ragù, eggplant, basil, white wine, breadcrumbs, boiled eggs, soppressata or salami, caciocavallo, pecorino siciliano , and sometimes meatballs, peas, other cheeses or béchamel substituted for one of the cheeses
Pasta alla Norma Pasta alla Norma (2563876877).jpg Pasta with tomatoes, fried eggplant, ricotta and basil
Pasta ca nunnata A Palermo pasta dish made with long pasta, a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies), olive oil, garlic, parsley, black pepper, and white wine
Pasta â Paolina pasta with anchovies, garlic, tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs
Pasta con le sarde Pasta con le sarde (Palermo).jpg pasta with sardines and anchovies
Pesto alla trapanese Pesto alla Trapanese.jpg a 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 Arriminati Spaghetti with anchovies (356534448) (cropped).jpg a 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 /scacciata 'Mpanate.jpg a thin flatbread layered with vegetables, cheese and meats and rolled up
Sicilian pizza Sfincione palermitano.jpg pizza 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 carrettiera Trattoria Da Franca e Lillo Milano 04.jpg a dish of spaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, and pecorino siciliano or breadcrumbs, and commonly tomato
Stigghiola Stigghiola cooking.jpg spiced and grilled intestine, typically from lamb or goat
Melanzane ripiene Aubergines a la bonifacienne.jpg stuffed eggplant
Orange salad Fennel and orange salad.jpg oranges, extra virgin olive oil, salt, spring onions
Couscous alla trapanese Cuscus a Trapani.jpg typical of the Trapani area, with vegetables, and fish

Beverages

Sodas

Cheeses

Desserts and sweets

A simple cannolo sprinkled with powdered sugar Cannolo siciliano with chocolate squares.jpg
A simple cannolo sprinkled with powdered sugar
Gelato Gelato in Florence, Italy.jpg
Gelato

Fruits and vegetables

Salads

Sicilian orange salad Fennel and orange salad.jpg
Sicilian orange salad

See also

Commons-logo.svg Media related to Cuisine of Sicily at Wikimedia Commons

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 26 May 2008.
  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)