Sicilian Recipes

The Sicilian cuisine has been obviously influenced by the succession of various civilizations that have ruled the island since ancient times and have left an heritage of taste, aromas and flavors of their countries. The real secret of the goodness of typical Sicilian dishes is that they are made of simple and natural ingredients, fruit of the earth or the sea of course consumed fresh. Below you can find a series of typical Sicilian recipes, the most famous, the most delicious, the most appreciated by the Sicilians.

Pasta with Zucchini


Ingredients: gr. 400 spaghetti; gr. 400 zucchini, olive oil, salt and grated pecorino.

Preparation: Remove the tips from zucchini, wash and cut into slices and fry in a pan with hot oil, removing them when they are golden, then leave them on a paper towel, add the salt and let them warm. Boil in salted water and cook spaghetti. When they are ready, drain and, on a serving plate, topped with cheese and fried zucchini of which you will use a little oil you used to fry: Mix and serve.

 Eggplant Caponata

Ingredients: 5 medium eggplants, 500 gr. tomatoes, 300 gr celery, 100 gr pitted green olives, sugar, wine vinegar, salt, pepper, olive oil, capers.
Preparation: Dice the eggplant, add a bit of salt, so they lose the bitterness, and let it stand for about half an hour. Meanwhile prepare the vegetables: chop the peeled tomatoes and celery, rinse the capers, pitted green olives, sliced ​​celery and onions, peel the garlic. After rinsing the eggplant, prepare a baking tray with baking paper and place all the vegetables mix well adding a little olive oil and a bit of salt. Important for a very good caponata: Cover the pan with the aluminum foil. Bake at 180°,200° at most, and cook slowly for about half an hour. Pull the pan from the oven, lift the aluminum foil and thoroughly mix all the vegetables, checking with a fork the cooking of the eggplant. Return to oven for another half hour. When cooking is completed remove the aluminum foil, drizzle with a little 'of vinegar and a teaspoon of sugar. Let it evaporate and turn off the oven

  Pasta with Sardines

Ingredients: sardines filleted wild fennel, raisins, pine nuts saffron garlic breadcrumbs extra virgin olive oil
Preparation:Wash the fillets of sardines, peel and chop the garlic and put to soak the raisins. Toast the pine nuts and fry the garlic in oil. Add the sardines, if you want keep a part some sardines to be served fried as an accompaniment to the dish. Mix until the anchovies have dissolved completely and toasted pine nuts; Add the saffron, the color improves and even the smell .... Add raisins and mix again. Remove the fennel, put salt in water and throw the pasta. Flour and fry the remaining sardines in a pan small, let toast the bread with two tablespoons of olive oil and a pinch of salt: it needs to the sauce in order to adhere better. Remove the pasta from the pan and add to the sauce, along with toast bread. Arrange the sardines on the pasta and serve immediately.


Ingredients: gr. 500 rice gr. 400 chopped mince; gr. 400 peas, 2 eggs, gr. 50cheese, 500 gr tomato sauce, 1 celery leaves, 1 bunch of parsley, onion, oil, salt and pepper.
Preparation: Wash the parsley and celery, chop finely together with the onion, put all in a pan with a oil, the minced meat and salt. Fry for at least ten minutes, then place the peas and cook over low heat, stirring often, until everything is almost dense. Pepper to taste. Boil rice in salted water: when it is cooked al dente drain and let stand for another 5 minutes.  Please have an average of balls similar to an orange, make a hole with a spoon and place the prepared sauce, cover and go in the bread crumbs. Fry the croquettes in a pan with hot vegetable oil, and when they are well-colored, resting them on dry paper towels and then serve them hot.