Sicilian Food Memories

We had some delicious and unique food in Sicily!  Here's a smattering of food highlights. 

lampuga (head and all) with sweet & sour onions

clams with fava bean puree

Eric loves fish, and he ate it often enough and in many different forms to make up for my lack of enthusiasm.  One of his favorite dishes was pasta con le sarde -- pasta and chunks of sardines tossed with white wine, anchovies, wild fennel, pine nuts and raisins, then topped with toasted bread crumbs.  This is Sicily on a plate -- tasting of the sea, with salty, sweet and savory flavors in perfect balance (if you ask him, not me).

fried anchovies at the Ortigia fish maket

local meats, cheeses, jam, olives & veggies

We had some amazing products from the land as well -- rich ricotta with honey, sheep cheese with peppercorns, cured meats, tender lamb, buttery potatoes, spicy olives, and the sweetest sundried tomatoes. 

At this time of year, eggplants, tomatoes and peppers are ripe and ready for caponata which may also include raisins, pine nuts, capers and sweet vinegar.  We especially liked the regional variation in Selinunte which included celery.  We later learned that the name of the town is derived from 'selinon', aka celery, which grows wild there.

Sicilians love sweets!  Sugar cane, almonds, pistachios, dates, figs and citrus fruits all flourish in Sicily. 

beautiful handmade almond paste treats

almond biscotti dipped in almond wine

Buon appetito~
Peggy