![]() ![]() A lean cut of meat is stuffed with minced meat or ham, breadcrumbs, cheeses, spices and boiled eggs, then rolled to appear more like a roast. One hearty dish that has stood the test of time is traditional beef or veal f arsu magru. ![]() #2 Stuffed Beef Roll in Palermo Photo credit: Consorzio Mortadella Bologna/Elena Panzavecchia During a cooking class with a duchess in an 18th-century palazzo, you can try your hand rolling butterflied sardines that you buy from Capo market to make a peasant-fisherman favorite, sarde beccafico, filled with breadcrumbs, dried fruit, and fresh herbs. No matter what ingredients are thrown in, sardines are always a must and come in many forms. At the base of Iblean Mountains in the town of Noto, Michelin-star Ristorante Crocifisso serves an unforgettable recipe using a rustic casarecce pasta and saffron sauce. You’ll find it on menus across the island, with some regions adding personalized touches-such as tomatoes in cities like Taormina. The new creation, blending local ingredients with those stashed aboard the ship, served as a Eureka moment that would live on long past the Arab’s 250-year reign. Legend holds that the sweet and sour mix of pasta, sardines and wild fennel with North African flavors like saffron, pine nuts, and dried fruit, came about when Arabs first arrived in Sicily in the 900s. This national dish is a great example of Sicilian’s trademark resourcefulness. #1 Pasta with Sardines in Taormina & Noto ![]()
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