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  • Writer's pictureThe Sicilian Wanderer

Exploring the authentic flavors of Sicilian cuisine.


Exploring the authentic flavors of Sicilian cuisine.

Sicilian cuisine is a true explosion of flavors, aromas, and colors, the result of an ancient culinary tradition and a deeply rooted gastronomic culture in the territory. Sicilian recipes are famous worldwide for their richness of ingredients and their variety, ranging from seafood to land dishes, from first courses to second courses, from sides to desserts. In this post, we want to introduce you to some imaginative recipes inspired by Sicilian cuisine, which combine typical ingredients of the island in a creative and original way, to gift you a unique and unforgettable culinary experience.


Here are some recipes that we have personally tried.


Trinacria Pasta with Red Orange Cream

Trinacria Pasta with Red Orange Cream


Ingredients:

  • 400g of short pasta

  • Smoked pancetta

  • 2 red oranges

  • 1 white onion

  • 1 garlic clove

  • 100g of blanched almonds

  • 1 tablespoon of tomato paste

  • 1 hot chili pepper

  • 1 pinch of ground cinnamon

  • Extra virgin olive oil

  • Salt and black pepper to taste


Procedure:

  1. To prepare the orange cream, squeeze the juice from the oranges and set aside. Peel the oranges, cut the pulp into pieces and blend it together with the almonds. Add a little oil, salt, and black pepper, and blend until you get a smooth and homogeneous cream.

  2. Finely chop the onion and garlic along with the smoked pancetta and sauté them in a pan with a little oil. Add the tomato paste, a little water, the hot chili pepper, and ground cinnamon. Cook for 10 minutes until the sauce thickens.

  3. Cook the pasta in plenty of salted water until it is al dente. Drain the pasta and transfer it to the pan with the sauce. Mix well to absorb the sauce.

  4. Distribute the pasta in the plates and garnish with the red orange cream. Serve immediately.


This recipe combines typical flavors of Sicilian cuisine, such as tomato paste, hot chili pepper, and cinnamon, with an unusual ingredient like red orange cream, which adds a sweet and citrusy note to the pasta. Enjoy your meal!

Trapanese Busiate with Sicilian Eggplants


Here's a recipe that combines eggplants and Trapanese busiate in a tasty and original dish

Ingredients:

  • 400g of Trapanese busiate

  • 2 purple eggplants

  • 1 white onion

  • 2 garlic cloves

  • 4 ripe tomatoes

  • 1 hot chili pepper

  • 50g of blanched almonds

  • 50g of raisins

  • 50g of breadcrumbs

  • 50g of grated Sicilian Pecorino

  • Fresh basil

  • Extra virgin olive oil

  • Salt and black pepper to taste


Procedure:

  1. Cut the eggplants into cubes, salt them and let them rest for at least half an hour to eliminate excess water. Dry the eggplants with kitchen paper towels.

  2. Finely chop the onion and garlic and sauté them in a pan with a little oil. Add the eggplants and cook until they are well browned.

  3. Add the chopped tomatoes and hot chili pepper, and cook for another 10 minutes. Add the blanched almonds, raisins, and breadcrumbs, and cook for another 5 minutes.

  4. Meanwhile, cook the pasta in plenty of salted water until it is al dente. Drain the pasta and transfer it to the pan with the eggplants. Mix well and add the grated Pecorino and fresh basil.

  5. Distribute the pasta in the plates and garnish with some fresh basil leaves and a drizzle of extra virgin olive oil. Serve immediately.


This recipe combines traditional Trapanese pasta with eggplant, a typical ingredient of Sicilian cuisine, creating a tasty and original dish. The eggplants are cooked with fresh tomatoes, blanched almonds, and raisins, for a sweet and spicy touch that pairs perfectly with the unique flavor of Trapanese busiate. A dish that will take you on a journey to discover the authentic flavors of Sicilian cuisine. Enjoy your meal!


Sicilian Swordfish with Pistachio Cream

Ingredients:

  • 4 slices of swordfish

  • 2 red onions

  • 2 garlic cloves

  • 4 ripe tomatoes

  • 1 hot chili pepper

  • 1 lemon

  • 100g of Bronte pistachios

  • 50ml of fresh cream

  • 50g of breadcrumbs

  • Fresh parsley

  • Extra virgin olive oil

  • Salt and black pepper to taste


Procedure:

1. Finely chop the red onions and garlic and sauté them in a pan with a little oil. Add the chopped tomatoes and hot chili pepper, and cook for about 15 minutes, until the sauce thickens.

2. In the meantime, prepare the pistachio cream: blend the pistachios, fresh cream, the juice of half a lemon, and a pinch of salt until you get a smooth and homogeneous cream.

3. Cook the slices of swordfish on a hot grill for 2-3 minutes on each side.

4. Meanwhile, toast the breadcrumbs in a pan with a little extra virgin olive oil and some chopped parsley.

5. Distribute the tomato sauce on the plates and lay the slices of swordfish on top. Garnish with the pistachio cream and toasted breadcrumbs. Complete the dish with slices of lemon and a few leaves of fresh parsley.


This recipe combines the freshness of swordfish with the intense flavors of Sicilian cuisine, thanks to the spicy tomato sauce and the Bronte pistachio cream, a prized ingredient of the island's culinary tradition. The toasted breadcrumbs add a touch of crunchiness to the dish, completing the harmony of flavors and textures. A seafood dish that will take you on a journey to discover the authentic flavors of Sicilian cuisine. Enjoy your meal!

Here's a recipe with the flavors of the Sicani Mountains cuisine, combining Cammarata's red cow caciotta pasta with wild fennel:


Pasta with Cammarata's Red Cow Caciotta and Wild Fennel

Here's a recipe with the flavors of the Sicani Mountains cuisine, combining Cammarata's red cow caciotta pasta with wild fennel:

Ingredients:

- 400g of short pasta

- 200g of Cammarata's red cow caciotta

- 1 bunch of wild fennel

- 1 white onion

- 2 garlic cloves

- 4 ripe tomatoes

- 50g of pitted black olives

- 50g of pine nuts

- Extra virgin olive oil

- Salt and black pepper to taste


Procedure:

1. Finely chop the white onion and garlic, and sauté them in a pan with a little oil. Add the chopped tomatoes and cook for about 10 minutes, until the sauce thickens.

2. In the meantime, wash the wild fennel and chop it finely.

3. Add the wild fennel, black olives, and pine nuts to the tomato sauce and cook for another 5-10 minutes.

4. Cook the pasta in plenty of salted water until it is al dente. Drain the pasta and transfer it to the pan with the sauce. Mix well.

5. Cut the Cammarata's red cow caciotta into cubes and distribute it on the pasta.

6. Complete the dish with a drizzle of extra virgin olive oil and a grind of black pepper.

This recipe combines pasta with Cammarata's red cow caciotta, a prized cheese from the dairy tradition of the Sicani mountains, with wild fennel, a typical wild herb of the area. The ingredients come together to create a tasty and original dish, enriched by the bold taste of black olives and pine nuts. A dish that will take you on a journey to discover the authentic flavors of the cuisine of the Sicani mountains. Enjoy your meal!


And to sweetly conclude, here's a dessert recipe inspired by the flavors of the Sicani Mountains cuisine, which combines Giambrone yogurt, the second-place winner in Gambero Rosso's blind test among the best in Italy, with the high-quality honey from the Sicani mountains.


Tiramisu with Cammarata Honey and Giambrone Yogurt

Tiramisu with Cammarata Honey and Giambrone Yogurt

Ingredients:

  • 250g of mascarpone

  • 250g of Giambrone yogurt

  • 150g of Cammarata honey

  • 4 eggs

  • 24 ladyfingers

  • Coffee as needed

  • A dusting of white chocolate for topping as needed


Procedure:

  1. In a bowl, mix the mascarpone with Giambrone yogurt and Cammarata honey, until you obtain a smooth cream.

  2. Separate the egg whites from the yolks and whip the egg whites until stiff.

  3. Add the yolks to the mascarpone cream and mix well.

  4. Gently fold the whipped egg whites into the cream, stirring gently from the bottom to the top, to avoid deflating the egg whites.

  5. Prepare a strong coffee and pour it into a bowl. Dip the ladyfingers in the coffee and lay them in a dessert mold.

  6. Pour half of the cream over the base of ladyfingers, leveling with a spatula.

  7. Arrange another layer of coffee-soaked ladyfingers, then pour the rest of the cream.

  8. Sprinkle the top of the dessert with white chocolate.

  9. Refrigerate for at least 4 hours, until the dessert has firmed up well.


This tiramisu combines the creamy and delicate taste of mascarpone with Giambrone yogurt, a product of excellence from the Sicani Mountains, and the sweet flavor of Cammarata honey. Once tasted, the flavor of this dessert will take you on a journey to discover the authentic flavors of the Sicani Mountains. Enjoy your meal!




We hope these imaginative recipes inspired by Sicilian cuisine have inspired you and whetted your appetite. Sicilian cuisine is an inexhaustible source of flavors and traditions, which we invite you to discover and experiment with, perhaps adding a personal touch of imagination to the typical recipes of the island. Whether it's pasta with Cammarata's red cow caciotta and wild fennel, Trinacria pasta with red orange cream, or Sicilian swordfish with pistachio cream, each dish has the power to take you on a journey through time and space, leading you to discover the culture and gastronomy of the largest island in the Mediterranean. Buon appetito!

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