27 June 2011
Posted in FOOD AND WINE
The Sicilian food is just like the island it comes from: colorful like Sicilian shores, contradictive like Sicilian land, hot as Etna’s flames and as air scented with orange blossom. It is strictly connected to the history of the Island, which during centuries was under domination of different countries. Starting with Romans and Greeks, Vandals from northern borders of Roman Empire, to the Arabs, each of this dominations left traces not only in landscape, architecture and traditions but in the cuisine as well.
The basics of Sicilian cuisine are locally grown vegetables and sea food as well as variety of homemade pastas. Eggplants are ingredient used not only to prepare side dishes such as Caponata, but first, and second curses as well. Lentils, chick peas are important part of Sicilians diet, as well as meats. Another important side of Sicilian food are vines and drinks. The famous volcano, Mount Etna makes the land particularly good for vine planting. Sicilian red vines are well know all over the world, especially the Nero d’Avola or Cerasuolo.
No one of course can visit Sicily without tasting Sicilian sweets, which will make your mouth water. Delicious things, prepared only with local and fresh ingredients including honey, almonds of course, ricotta, candied fruits and so on. Things such as cassata, cannoli, almond paste bisquits will make easy to stay and difficult to leave. Well, who wouldn’t like to visit Sicily…
To fall in love immensely we propose you today incredibly easy receipt for a first course which will bring to your household a true taste of Sicily. Prepared with most characteristic Sicilian ingredients, such as eggplants, tomatoes and ricotta cheese, the delicious Pasta alla Norma.
You will need
600 grams of tomato sauce (pulp)
500 grams of eggplants
200 grams of salted ricotta cheese
½ cup of olive oil