Sicilian cuisine is based on traditional Greek, Arabic and roman courses. Fish is essential ingredient both as main course and soup or sauces...Read more on comment
Comenius 2008/10
indire
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
indire
Let’s use our “ 5 senses” to build cultural bridges
indire
Followers
information about the project
Blog Archive
-
▼
2009
(32)
-
▼
June
(10)
- ITALY: SIGHT- The Sicilian 4 season-fruit tree
- ITALY: TASTE: sicilian FOOD
- ITALIE: GOUT: la cuisine sicilienne
- ITALIE:VUE-La semaine sainte à Paques
- ITALIE:GOUT- le fast Food Sicilien
- Czech Republic - SIGHT - Photostory
- Czech Republic - SIGHT - Monuments
- ITALIE: VUE: Semaine Sainte-vendredi
- ITALIE: Vue: la Semaine Sainte
- Czech Republic - TOUCH - Czech Inventions
-
▼
June
(10)
1 comment:
Vegetable dishes are tasty, a lot of then are based capers, olives and herbs. Citrus fruits are very important and they are used in a lot of dishes lemon and oranges are sometimes used in same salads there lot of types of ice-cream, for example: fruits, vanilla, cinnamon and even jasmine.
Arancini
Small rice balls containing a stuffing made with mushrooms, peas, mozzarella and ham
Caponata
• Small pieces of fried aubergine in a sweet-source sauce of tomato, with pine nuts,celery,olives and capers.
Tonno al forno
• Minute tuna steak marinated in oil, vinegar, parsley, red pepper then baked.
Braciole alla siciliana
• Pork chops marinated and grilled with: oil, salt, pepper, oregano and vinegar.
Antipasti di mare
• It is a salad of octopus, prawns, clans and mussels with: oil, black papper, salt, and lemon dressing. It can be regarded a starter or complete meal.
Pasta con le sarde
• It can be regarded as one of the most famous Sicilian meal. Their essential are small macaroni, sardines and wild fennel.
Maccu
• This is a bean soup with wild fennel cooked until it turns into a purée
Pasta ‘ncasciata
• This pasta is cooked with meat sauce, meat balls, caciocavallo, cheese, sausage, hard-boiled eggs and aubergines or peas.
Pasta alla norma
• Spaghetti in a spicy sauce of tomato, fried aubergines and salted, grated ricotta.
Pasta al nero di seppia
• Spaghetti in a sauce with ink sacs of cuttlefish. You can add salted ricotta.
Cuscus alla trapanese
• Traditional dish from North Africa consisting of cuscus made from semolina or a special flour made from dried, steamed with seafood and shellfish
Sarde a Beccafico
• A traditional Palermo dish consisting of breaded fried sardines cocked with pine nuts, cinnamon, grapes, anchovies and toasted, bread crumbs.
Sfincione
• Flat bread with onions, tomatoes, anchovies, caciocavallo cheese, oregano, oil and bread crumbs.
Zuppa di Pesce
• A Trapani fish soup made of eel, cuttlefish, squid and shellfish with steamed vegetable.
Post a Comment