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List Of Sicilian Dishes
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. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences. Sicilian dishes * Arancini or Arancine – 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 – shortcrust pastry cylindrical shell filled with sweetened sheep milk ricotta. * Caponata- cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. * Crocchè- mashed potato and egg covered in bread crumbs and fried. * Farsu magru- 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arancini 2
Arancini (, , , ) are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine. The most common arancini fillings are: ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and ''al burro'' or ''ô burru'', filled with ham and mozzarella or besciamella. A number of regional variants exist which differ in their fillings and shape. ''Arancini al ragù'' produced in eastern Sicily have a conical shape inspired by the volcano Etna. Etymology ''Arancini'' derives from the Sicilian plural diminutive of ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange. In Sicilian, ''arancini'' is grammatically plural. The corresponding singular is either the masculine '' arancinu'' or the feminine '' arancina''. The eastern side of Sicily tends to use the masculine form, while t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crocchè
Crocchè (from the French '' croquettes'') are a dish of Neapolitan and Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried. Crocchè are typically a Southern Italian street food, ubiquitous at ''friggitorie'' specializing in fried foods, the Italian equivalent of Fish and chip shops. See also *Arancini *Croquette *List of potato dishes *Panelle *Supplì ''Supplì'' (; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Originally, they were filled with chicken giblets, mincemeat or (a kind of c ... * External linksA feature about a Palermitan friggitoria {{DEFAULTSORT:Crocche Cuisine of Sicily Potato dishes Neapolitan cuisine Deep fried foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maccu
''Maccu'', (also known as ''maccu di fave'', and sometimes referred to as macco), is a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. Several dishes exist using maccu as a foodstuff, such as ''Bruschetta al maccú'' and ''Maccu di San Giuseppe'', the latter of which may be served on Saint Joseph's Day in Sicily. History Maccu is a peasant food and staple food that dates back to ancient history. The Roman people may have invented or introduced the foodstuff, which was created from crushed fava beans. Although maccu's availability in contemporary times in Sicily is generally rare, it is still occasionally served in restaurants there. Ingredients and preparation Primary ingredients include fava beans, fennel seeds and sprigs, olive oil, salt and pepper. Additional ingredients may include tomato, onion and pasta. The soup is sometimes cooled until it solidifies, then cut into strip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Santa Cristina Gela
Santa Cristina Gela ( Arberesh: ''Sëndahstina'') is an Arbëreshë village in the Metropolitan City of Palermo in Sicily. The village, along with Contessa Entellina and Piana degli Albanesi, is one of three Arberesh settlements in Sicily where the Arberesh language is still spoken. It is the smallest and newest Arbëresh settlement in Sicily, founded at the end of the 17th century by settlers from the nearby Piana degli Albanesi (Hora), which is 3 km away. Ecclesiastically it belongs to the Byzantine rite Eparchy of Piana degli Albanesi although the only church uses the Latin rite. It is also the seat of the Union of Albanian Municipalities of Sicily "BESA". Its inhabitants call themselves sëndahstinarë and are part of the arbëreshë community. The municipal administration uses the Albanian language (note: not the local Arbëresh language) in official documents, in accordance with current legislation that protects ethno-linguistic minorities. History Santa Cris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. It is erect, glaucous green, and grows to heights of up to , with hollow stems. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. (Its leaves are similar to those of dill but thinner.) The flowers are produced in terminal compound umbels wide, each umbel section having 20–5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing (sausage), casing traditionally made from Gut (anatomy), intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are Cooking, cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing (food preservation), curing, Drying (food), drying (often in association with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Likëngë
Likëngë are pork sausages flavored with salt, pepper and seed of fennel (farë mbrai). Characteristic of the ethnic Albanian Arbëreshë minority of Southern Italy, they are made in the Sicilian towns of Piana degli Albanesi and Santa Cristina Gela (today both part of the Metropolitan City of Palermo). "Likëngë" is the indefinite singular, "Likënga" is the definite singular and is cognate with the Italian Lucanica and the Greek Loukaniko. See also * List of Sicilian dishes 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. Although its cuisine has much in common with Italian cuisine, Sicilia ... References External links * http://www.ciaoamerica.org/AlbaneseConnection.html Cuisine of Sicily Italian sausages Albanian cuisine Pork dishes {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frittula
Frittula (''frittola'' in Italian language) is a traditional Sicilian street food from Palermo. It is similar to the frìttuli from Calabria, but seems to use calf parts instead of pig. The waste left from the slaughter of mechanically processed calves includes bones that are ground for industrial use, and pieces of meat boiled at high temperature in large silos. After the meat is cooked it is pressed to remove moisture and formed into bales. This process, similar to lyophilization (freeze drying), can preserve the frittoli for years. The "''frittularu''" "revives" the frittoli by frying it with lard and placing it in a large wicker basket (the "panaru") and a cloth of flavorings such as bay leaf, and pepper. It is served by hand and placed on a sheet of waxed paper or in a bun or focaccia. Frittola was once transported by donkey, but is now sold from three-wheeled vans.Diego GambettThe Sicilian Mafia: the business of private protectionpage 209 One author describes th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farsu Magru
Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. Farsu magru is available in many areas of Sicily, but some serve it only for special occasions. This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means " false lean", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used. Etymology Farsu magru means "false lean", meaning "lean" in the sense that a relatively small amount of meat ingredients are used to prepare the dish, which is otherwise substantial in size. The "false lean" moniker has also been claimed to describe the way in which the lean, low-fat cuts of meat that are typically used in the dish contrast with the stuffing, which has a higher fat content. History Farsu magru dates to the 13th century in Sicily, during the time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
