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by Adriana Sicilè
Fantastic and complete recipes from the best Sicilian chefs and more!

Norma's pasta

by Adriana Sicilè
Norma's pasta

Ingredients x 4 perople:

3 eggplants
tomato sauce -
salt and pepper
olive oil
2 cloves of garlic
tortiglioni or pennette or grated salted ricotta spaghetti.


1 Dice three beautiful aubergines, place them in a colander, add salt and let them rest for an hour.

2 Dry them and fry them in hot oil. Prepare the sauce: sauté two cloves of garlic in the oil in a saucepan, add the tomato sauce, flavor it with a few basil leaves, salt and pepper and let it go on a moderate heat for about ten minutes.

3 Boil the pasta in plenty of boiling salted water. Drain it al dente, season with the tomato sauce, pour into the dishes and complete with the aubergines and a good dose of grated salted ricotta.

Sfinci siciliani

by Adriana Sicilè
Sfinci siciliani

500 g of 00 flour, 500 g of water, 10 eggs, 100 grams of lard, 10 grams of salt, a pinch of bicarbonate, abundant seed oil for frying (in origin if used lard). Doses for Ricotta Cream: 2 Kg Ricotta, 1.2 Kg sugar, 100 grams of dark chocolate (in drops), 300 g, Orange peel or candied cherries q.b., Pistachio grain. .

Traditional sweets of the feast of St. Joseph. It names Sfincia derives from the Arabic is sponge meaning, in fact when it tries to go in it if it swells leaving porosity inside just like a sponge pit.


1 Put lard and salt in water and boil. Incorporate the flour and mix continuously until the dough becomes hard.

2 Lead the pasta if cooling goes, spread it with it rolling pin until the pasta will become lukewarm. At this point, if you reform with the single-body pasta and if you combine 8 of the 10 eggs one at a time (combine the next wheno egg it precedes to be well absorbed by the pasta).

3 Add the pinch of baking soda and work, then add the final two eggs with the same procedure described, late when the pasta is well blended.

4 Takes the teaspoonfuls (not too much grown pocket at a time) and dip them in the oil, not too boiling my hot enough, and cook, for about twenty minutes, continually dipping them, end when the "sfince" will be golden brown. Man manches the saraban sphinx ready, puts to drain on absorbent paper and let them cool.

5 Prepare the ricotta cream then add the chocolate and the zuccata into small pieces, mixing everything well. At this point, make a hole in the "Sfinci" and make sure you get the cream enters, then spread it on the outside again. Decorate with the chopped pistachios and, if soar, with the orange peel or the candied cherries.

Pitoni (Pytons) Messinesi

by Adriana Sicilè
Pitoni (Pytons) Messinesi

500 gr. of the first millstone semolina flour, 1 yeast cube, 50 gr. of lard for desserts. 15 gr. of salt, 50 gr. of salted anchovies, 500 gr. curly endive (endive), 200 gr. of scamorza cheese, 7 ripe tomatoes, olive oil and good quality seeds.


1 In a saucepan, warm 200 g of water in which you will dilute the salt and the yeast, stirring until complete solution.

2 On a level pour the flour and arrange it so as to form a circular furrow where you will pour the previously prepared yeast. Knead until all the liquid is absorbed, then add the lard and continue to knead until it is all mixed together.

3 The dough should remain soft and not stick to your hands. Adjust everything with warm water and flour then wrap the dough in a cloth and let it rest and rise for as long as necessary (from 2 to 3 hours).

4 Cut the scamorza cheese into small cubes and chop the curly endive into small pieces, cut the tomato into small pieces. Form 10 pieces of equal weight without kneading further. Roll out a dough with a rolling pin until it is reduced to a sheet of about 2/3 mm thick, then place a medium-sized overturned dish on top and cut out a circle with a knife, removing the remains of the dough.

5 Put in the lower semicircle 3 4 pieces of anchovies, a tuft of curly endive, the equivalent of 20 g. of scamorza cheese cut into cubes, a pinch of salt and the tomato cut into small pieces. Cover up until the edges match and press along the circumference with your fingers to make the edges stick together.
6 The operation must be repeated for all the remaining cakes. Fry in plenty of boiling oil until golden brown. Suggestions For a perfect success of the recipe it is essential to scrupulously follow the choice of ingredients and preparation steps.

7 Do not heat the water too much as a temperature higher than 30/35 degrees destroys the yeast ferments making it practically ineffective. Before flattening the dough it is necessary to dust the work surface with flour so as not to attack the python.

8 During the preparation of the python it is necessary to arrange the ingredients without dirtying the edges with oil and flour, which will have to be overlapped in order to allow a perfect welding for a good outcome of the python. Dip the python in oil after at least 5 minutes from preparation to allow consolidation of the weld. The python, during frying, must float in the oil; therefore if you do not have a fryer you can get excellent results by using an aluminum casserole with high edges in which a quantity of seed oil must be poured to make the pythons float (about 2 l).

9 Arrange the fried pythons in a horizontal position and on absorbent paper to evenly distribute the internal mixture and allow the excess oil to absorb. Serve still hot.

Oranges Salad

by Adriana Sicilè
Oranges Salad
  • Sicilian red oranges
  • spring onion
  • teaspoon of chopped parsley
  • spoons of pitted black olives
  • tablespoons of extra virgin olive oil salt and pepper.

Wash the oranges and peel them, removing the film and keeping the whole shape of the orange. Cut into high slices, about 1 cm. Prepare the sauce: peel the onion, slice it thinly and place it in a bowl, add the chopped parsley and the olives cut into pieces. Add the oil, salt and pepper. Pour all over the oranges and serve the salad after 10 min at room temperature.

Mandarin anchovies

by Adriana Sicilè
Mandarin anchovies
  • Eight anchovy anchovies
  • half mandarin
  • half a lemon
  • rind of half a lemon
  • 1 chili pepper
  • extra virgin olive oil
  • Sicilian bread croutons with sesame seeds

Eight excellent quality anchovies, bone, rinse and clean from the salt. Cut them into small pieces, about 1 - 2 cm. Place them on a plate and sprinkle with excellent extra virgin olive oil, the juice of half a tangerine and half a lemon, the rind of half a lemon and a little bit (according to the level of spiciness) of fresh spicy chilli cut into fine slices.

Let it marinate for about ten minutes and eat with Sicilian bread croutons (with sesame seeds) put through the grill and made hot and crunchy.

Sicilian cannoli

by Adriana Sicilè
Sicilian cannoli

Ingredients: x4 

250g flour
1 teaspoon bitter cocoa
30g lard
1 tbsp marsala
1 egg white
500g sheep's cottage cheese
150g caster sugar
1/2 sachet of vanillin
50g dark chocolate flakes 50g diced pumpkin (optional) icing sugar
seed oil


1 Knead the flour with the lard, 1 tablespoon of sugar, cocoa, Marsala and a salt intake, adding the necessary water, until you get a consistent paste.

2 Wrap it in cling film and place in the fridge for half an hour. After this time, roll out the dough in a not too thin pastry and make oval shapes; then wrap them around the appropriate aluminum cannelli, overlapping the sides and sealing them with beaten egg white.

3 Fry the zest in plenty of hot oil; drain them and place them on kitchen paper to lose the oil, taking off the cannelli only when they are completely cold.

4 Mix the sifted ricotta with the sugar, a pinch of vanillin and a pinch of salt; then, incorporate the chocolate and, if you like, the pumpkin.

5 A few minutes before serving, fill the zest with the prapoven cream and solve the cannoli with the icing sugar.

Lunch time: 1 hour
Cooking time: 5 minutes

Fried Sicilian cartocci

by Adriana Sicilè
Fried Sicilian cartocci
Ingredients: x6

500 grams flour 0 (even better Manitoba flour)
50 grams of margarine
25 grams brewer's yeast
1 egg
2.5 dl milk (for dough)
50 grams of sugar (for dough)
A sachet of vain (better vanilla bean)
Aluminium cinnamon
Seed oil for frigger q.b.
Granulated sugar for the final seal

1 kilo of fresh sheep's cottage cheese
600 grams of sugar

If the ricotta is very moist, as it should be, let it drip so as to eliminate the may part of serum. Mix the ricotta well with the sugar. Leave to rest for an hour and then sift through.


1 Put the flour sifted with the margarine in a bowl at room temperature and a pinch of vain. Knead well, then add the chopped yeast, sugar, lukewarm milk, to add little by little and continue kneading.

2 When the yeast is well mixed, add a pinch of salt outside the bowl and continue kneading until we get a homogeneous mixture. At this point add the beaten egg and knead vigorously, lifting and whisking the dough on the work top (everything is easier if we use a planetary).

3 Put the dough back in the bowl and add a little water, working it to obtain a compact batter, then start kneading vigorously again. In the end you have to get a soft paste that we will add with the oil that we will raise in a warm place for about two hours.

4 When the dough is well leaven, make some sausages that will divide into pieces the size of a small apple. Grease your hands with oil and handle them so that sticks will be rolled on the buttered and floured aluminum canes, as soon as the carcions are all wrapped in reeds, put them back to rise, on an oiled shelf, for an hour.

5 Gently dip the paper, with all the cane, in plenty of oil and, when golden brown, place them on paper towels and allow to cool. Remove the reeds, fill them with the ricotta cream and finally pass them over the sugar.

Baked sardines

by Adriana Sicilè
Baked sardines
Ingredients for 4 people:

500 g of sardines 3 oregano tomatoes
oil salt and pepper.


Clean, wash and decapitate the sardines. Place in a greased oil pan. Season with salt, pepper, oregano and clean, chopped tomatoes. Bake for a few minutes on high heat, then turn the sardines and cook them on the other side. In a few minutes you can serve.

Sicilian granita

by Adriana Sicilè
Sicilian granita

Lemon granita

Ingredients: Half a liter of water; 500 g of sugar; 10 lemons.

Preparation: melt the sugar in the water, place it in the freezer to freeze, stirring occasionally, to prevent it from solidifying evenly.

Jasmine granita

Ingredients: 100 g of jasmine; Cinnamon; 300 g of sugar; 1 liter of water; 1 lemon -

Preparation: Leave the jasmine flowers to soak in 1 liter of water for 24 hours. Strain the water and add the dissolved sugar in 2 liters of water; add the lemon juice and a pinch of cinnamon. Put in the freezer to freeze, stirring occasionally to prevent it from becoming compact.

Strawberry slush

Ingredients: 1 kg of strawberries; Half a liter of water; 1 lemon; 400 g of sugar

Preparation: Melt the sugar in the water, incorporate the strawberry past, the lemon juice and put it in the freezer to freeze, stirring it so that it does not become hard and compact.

Almond granita

Ingredients: Half a liter of almond milk; 200 g of sugar; 300 g of water

Preparation: Dissolve the sugar in the water, add the almond milk and mix well. Put it in the freezer to freeze, stirring occasionally.


by Adriana Sicilè
Panelle are round or rectangular fritters of chickpeas, typical of Sicilian cuisine and in particular of Palermo. They are usually served in the midst of the Mafalde, the typical Sicilian sandwiches and very fluffy with sesame seeds on the surface, and they represent the street food par excellence of the Sicilian capital. Consume as a nutritious snack and sold sie in fixed fast, and in those street vendors scattered throughout the city, the fritters are made with a few simple ingredients: chickpea flour, water and parsley. Their ancient origins are probably Arab. In fact, the chickpea leguminous plant is native to East and, growing wild in the whole Mediterranean basin, occupies a prominent place in the local cuisine. It was the Arabs who grinded the seeds of this legume to make a flour that was then mixed with water. This dough, pulled into sheets and then fried, gave life to the first panella. This preparation can be eaten in bread or simply by itself as a hot appetizer.
Chickpea flour 500 g Water 1,5 l Salt 1/2 tablespoon Parsley Just enough PepeThat's enough Peanut seed oil As required
In a large bowl gradually dilute the chickpea flour with water, salt and pepper with a whisk so that there are no lumps.
Pour the mixture into a pot and, over medium heat, bring to a boil without ever stop mixing. This is very important otherwise the mixture of chickpeas will stick to the pot and will no longer be usable. When it has reached the boil, add the finely chopped parsley and continue to cook for about ten minutes or until it thickens like a mashed potato.
Spread the dough still hot on two baking plates, level the layer well until it reaches the thickness of 2 cm and let it cool. Once cold and then solid, cut out some 9 cm discs using a dough cup or alternatively cut out as many rectangles.

In a large saucepan heat plenty of peanut oil and fry the Panelle a little at a time until browned then drain it on paper and serve hot.


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