Pasta chi vrocculi arriminati is a pasta dish originating in the Palermo area of Sicily. It generally consists of a long pasta such as spaghetti or bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs. Traditionally, it was made with bucatini. The name arriminati means 'mixed' and refers to the process of mixing until the cauliflower forms a creamy sauce. [1] [2] [3] [4] [5] [6]
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, Jewish, Maghrebi, and Arab influences.
Carbonara is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.
Ziti or zite is a shape of extruded pasta originating from the Italian regions of Campania and Sicily. It is shaped into long, wide tubes, about 25 cm long, that generally need to be broken by hand into smaller pieces before cooking. Ziti has similarities to bucatini but is much thicker.
Pastitsio is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries near the Mediterranean Sea.
Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo, filled with ragù, mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with prosciutto and mozzarella or béchamel sauce.
Spaghetti alla puttanesca is a pasta dish invented in the Italian city of Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil, and salt.
Sicilian pizza is a style of pizza originating in the Sicily region of Italy. It became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s. It eventually reached North America in a slightly altered form, with thicker crust and a rectangular shape.
Gratin is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
Caponata is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Pasta alla Norma, earlier called pasta con le melanzane, is a pasta dish made from eggplant. It is typical of Sicilian cuisine, from Catania in particular.
Scaccia, scacciata or schiacciata is a Sicilian stuffed flatbread. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scacciata derives from the Sicilian word meaning to drive away, equivalent to the Italian word schiacciata, meaning 'to crush' or 'to flatten'. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian American communities.
Ditalini, also referred to as tubettini, is a type of pasta that is shaped like small tubes. It has been described as "thimble-sized" and as "very short macaroni". In some areas it is also called "salad macaroni". During the industrial age in Apulia, Italy, increased development of ditalini and other short-cut kinds of pasta occurred. In contemporary times, it is a mass-produced pasta. It is used in several dishes and is commonly used throughout Sicily.
Pasta con le sarde is a Sicilian pasta dish with sardines and anchovies. It is recognized as a traditional Italian food product in the prodotto agroalimentare tradizionale (PAT) scheme of the Italian government. It is most associated with the city of Palermo, but it can be found all over the island.
Busiate or busiati are a type of long macaroni, originating in the province of Trapani and typical of the Calabria and Sicily regions of Italy. They take their name from busa, the Sicilian word for the stem of Ampelodesmos mauritanicus, a local grass, which is used in preparing them and giving them their helical shape.
The capuliato or capuliatu is a traditional condiment of Sicilian cuisine based on dried tomatoes, linked, in particular to the territory of the Vittoria Plain, in free municipal consortium of Ragusa. The original name is capuliato, meaning 'minced'.
Pisarei e faśö, also called pisarei cui faśö, is a typical pasta dish of the Italian province of Piacenza, among the best known of Piacenza cuisine. These are small gnocchi made of flour and breadcrumbs served with a sauce made of beans, lard, onion, and tomato. An ancient peasant recipe, poor but complete, still today it is very popular among the people and in the restaurants of Piacenza.
Pasta â Paolina is a pasta dish originating in the city of Palermo, Sicily. It was invented by a friar at the Monastery of San Francesco di Paola. Friars avoid meat consumption due to their traditional vow of poverty, so this dish is pescatarian and utilizes minimal ingredients. Traditionally it used bucatini, but now spaghetti is often used. It is made with anchovies, garlic, a small amount of chopped tomato, cinnamon, cloves, almonds, basil, and breadcrumbs.
Pasta 'ncasciata is a celebratory baked pasta dish originating in the Sicilian comune (municipality) of Messina; however, today there are numerous versions from every province of Sicily and Calabria. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually uses two types of cheese, béchamel sauce may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camilleri's Inspector Montalbano.
Spaghetti alla carrettiera is a pasta dish originating in the Platani Valley, nowadays more common in eastern Sicily. It is generally made with spaghetti, garlic, chili pepper, pecorino siciliano or breadcrumbs, parsley, and olive oil for dressing, and commonly tomato is added. Sometimes additional ingredients such as anchovies, capers, almonds or pine nuts and white wine are also included. The oral tradition is that the pasta dish originated with carters who brought the dish prepared in advance, on their wagons for lunch.
Spaghetti alla siracusana, also known as pasta fritta alla siracusana, is a pasta dish typical of Syracuse cuisine, widespread throughout Sicily.
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