When it comes to Italian cuisine, few regions can match the rich flavors and aromas of Sicily. Located at the southernmost tip of Italy, Sicily has a unique cultural heritage that reflects its Greek, Arab, and Norman influences. And when it comes to food, Sicilians take pride in their traditional recipes, passed down from generation to generation. In this article, we’ll explore 18 authentic Sicilian recipes you must try. From classic pasta dishes like Pasta alla Norma to sweet treats like Cassata Siciliana, we’ll dive into the world of Sicilian cuisine and discover its secrets. Whether you’re a foodie looking for new flavors or just want to learn more about this fascinating region, these recipes will transport your taste buds to the sun-kissed hills of Sicily.
Pasta alla Norma
This iconic pasta dish originates from Sicily and is characterized by the bold flavors of eggplant, tomatoes, garlic, and ricotta salata cheese. With its rich and intense taste, Pasta alla Norma is a staple in Italian cuisine.
Ingredients:
– 12 oz (340g) rigatoni
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 2 cups (400ml) tomato sauce
– 1 cup (115g) ricotta salata cheese, crumbled
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the rigatoni according to package instructions until al dente.
3. In a separate pan, sauté the eggplant slices with garlic until tender and lightly browned.
4. Combine cooked pasta, tomato sauce, and eggplant mixture in a large serving dish.
5. Top with crumbled ricotta salata cheese and season with salt and pepper to taste.
6. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 30-40 minutes
Arancini di Riso
These bite-sized treats are a classic Sicilian snack, perfect for parties or as a quick appetizer. The combination of creamy risotto, melted mozzarella, and crispy exterior is sure to please.
Ingredients:
– 2 cups cooked Arborio rice
– 1 cup grated mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1 egg, lightly beaten
– 1 cup breadcrumbs
– Olive oil for frying
– Salt, to taste
Instructions:
1. In a mixing bowl, combine cooked risotto, mozzarella cheese, and parsley.
2. Mix well until the ingredients are fully incorporated.
3. Shape the mixture into small balls, about 1 1/2 inches in diameter.
4. Dip each ball into the beaten egg and then roll in breadcrumbs to coat evenly.
5. Heat a few inches of olive oil in a large skillet over medium-high heat.
6. Fry the arancini until golden brown, about 3-4 minutes per side.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
8. Serve warm, seasoned with salt to taste.
Cooking Time: 15-20 minutes
Caponata Siciliana
A classic Sicilian condiment, Caponata is a sweet and sour eggplant relish that’s perfect for topping pasta, pizza, or using as a side dish.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of celery, diced
– 1 cup of capers, rinsed and drained
– 1/4 cup of raisins
– 2 tablespoons of olive oil
– Salt and pepper to taste
– 2 tablespoons of red wine vinegar
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the eggplant slices and cook until golden brown, about 5 minutes per side. Remove from heat and set aside.
3. In the same skillet, add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the diced celery, capers, raisins, salt, and pepper.
6. Add the cooked eggplant to the skillet and stir to combine with the onion mixture.
7. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
8. Remove from heat and stir in the red wine vinegar.
Cooking Time: 20-25 minutes
Involtini di Pesce Spada
Involtini di Pesce Spada is a classic Italian dish that showcases the delicate flavor of swordfish, wrapped around a flavorful tomato-caper filling and pan-seared to perfection.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1 cup fresh tomatoes, diced
– 2 tbsp capers, rinsed and drained
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, capers, garlic, salt, and pepper.
3. Place each swordfish steak on a flat surface. Spoon about 1/4 cup of the tomato mixture onto the center of each steak, leaving a 1-inch border around the filling.
4. Roll each steak tightly, securing with toothpicks if needed.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Pan-fry the rolls for 2-3 minutes on each side, until browned.
6. Transfer the skillet to the preheated oven and cook for 8-10 minutes, or until the swordfish is cooked through.
7. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Pasta con le Sarde
This hearty pasta dish originates from the city of Palermo in Sicily, where it’s often served at family gatherings and celebrations. The combination of sweet sardines, onions, and raisins creates a rich and flavorful sauce that coats the pasta perfectly.
Ingredients:
– 12 oz (340g) pasta (such as cavatelli or conchiglie)
– 1 cup (115g) sardines in tomato sauce
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1/4 cup (30g) raisins
– 1/4 cup (60ml) white wine
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Add the garlic, sardines, and white wine to the skillet. Simmer for 10-12 minutes, stirring occasionally.
4. Stir in the raisins and season with salt and pepper to taste.
5. Combine the cooked pasta and sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cassata Siciliana
A classic Italian dessert, Cassata Siciliana is a sweet and creamy delight that combines the flavors of sponge cake, ricotta cheese, and candied fruit.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 3 large eggs, separated
– 1/4 cup whole milk
– 8 oz. ricotta cheese
– 1 cup candied fruit (orange peel, citron, and cherries)
– 1 tablespoon unsalted butter, softened
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour and granulated sugar. Add eggs yolks and milk; mix until smooth.
3. Beat egg whites until stiff peaks form. Fold into the cake mixture.
4. Pour batter into prepared baking dish. Bake for 25-30 minutes or until golden brown.
5. Allow cake to cool completely. Spread ricotta cheese over top, leaving a 1-inch border around edges.
6. Arrange candied fruit on top of ricotta layer. Drizzle with softened butter and dust with confectioners’ sugar.
Cooking Time: 25-30 minutes
Granita al Limone
This classic Italian dessert is perfect for hot summer days. Granita al Limone, or Lemon Granita, is a light and citrusy treat that’s easy to make and requires no cooking.
Ingredients:
– 1 cup freshly squeezed lemon juice
– 1 cup granulated sugar
– 4 cups water
– Ice cubes
Instructions:
1. In a medium bowl, whisk together the lemon juice and sugar until the sugar is dissolved.
2. Add the water to the bowl and stir well to combine.
3. Pour the mixture into a shallow metal pan or a 9×13 inch baking dish. Cover with plastic wrap or aluminum foil.
4. Place the pan in the freezer and let it freeze for at least 4 hours, stirring every 30 minutes until the mixture is slushy and grainy.
5. Scrape the granita with a fork to form crystals before serving.
Cooking Time: None
Serve: Scoop the granita into bowls or cones and enjoy as a refreshing dessert or snack.
Panelle
A traditional Italian dish from Sicily, Panelle are crispy, fried chickpea flour fritters that are both delicious and addictive.
Ingredients:
– 1 cup chickpea flour
– 1/2 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Optional: herbs and spices of your choice (e.g. garlic, parsley, red pepper flakes)
Instructions:
1. In a large bowl, mix together the chickpea flour and salt.
2. Gradually add in the water to form a thick batter.
3. Heat about 2-3 inches (5-7.5 cm) of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the hot oil, shaping each one into a rough ball or oval shape.
5. Fry the Panelle for 2-3 minutes on each side, until they are golden brown and crispy.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Serve warm, sprinkled with herbs and spices if desired.
Cooking Time: 4-6 minutes per batch
Sfincione
This classic Sicilian recipe combines rich tomato sauce, gooey mozzarella cheese, and savory anchovies on a thick crust, making it a hearty and satisfying meal.
Ingredients:
– 1 lb pizza dough
– 2 cups tomato sauce
– 8 oz mozzarella cheese, shredded
– 6-8 anchovy fillets, rinsed and chopped
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. Spread the tomato sauce over the dough, leaving a small border around the edges.
4. Top with mozzarella cheese and anchovy fillets.
5. Sprinkle with parsley and season with salt and pepper.
6. Bake for 25-30 minutes, or until the crust is golden brown.
Cooking Time: 25-30 minutes
Falsomagro
Discover the rich flavors of Italy with this hearty and aromatic dish. Falsomagro is a vegetarian delight that combines the creaminess of cheese with the earthy sweetness of roasted vegetables.
Ingredients:
– 1 eggplant, sliced
– 2 zucchinis, sliced
– 1 red bell pepper, sliced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the eggplant, zucchinis, and red bell pepper with olive oil, salt, and pepper.
3. Roast in the preheated oven for 30 minutes, or until tender.
4. In a mixing bowl, combine ricotta cheese and Parmesan cheese.
5. Arrange the roasted vegetables on a baking sheet and top with the cheese mixture.
6. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Parmigiana di Melanzane
A quintessential Italian dish that combines the rich flavors of eggplant, tomato sauce, and melted mozzarella cheese, Parmigiana di Melanzane is a crowd-pleaser. This recipe yields a crispy, cheesy, and satisfying main course or side dish.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup tomato sauce (homemade or store-bought)
– 8 ounces mozzarella cheese, shredded
– Olive oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Dip each eggplant slice in flour, then eggs, and finally breadcrumbs.
3. Fry the breaded eggplant slices in hot olive oil until golden brown.
4. In a separate baking dish, spread tomato sauce on the bottom.
5. Arrange fried eggplant slices on top of the sauce.
6. Sprinkle Parmesan cheese and mozzarella cheese over the eggplant.
7. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 45-50 minutes
Cannoli Siciliani
Experience the authentic taste of Sicily with these traditional Cannoli filled with sweetened ricotta cheese and chocolate chips.
Ingredients:
– 1 package of cannoli shells (about 12-15 shells)
– 1 cup whole milk ricotta cheese
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– 1/4 cup confectioners’ sugar
– 1/2 cup semisweet chocolate chips, melted
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth.
2. Dust the cannoli shells with confectioners’ sugar to prevent sticking.
3. Fill each shell with the ricotta mixture, mounding slightly in the center.
4. Drizzle melted chocolate over the filling, allowing it to set before serving.
5. Serve immediately, or store in an airtight container at room temperature for up to 24 hours.
Cooking Time: None (assembly only)
Bucatini con le Sarde
This hearty pasta dish is a staple of Sardinian cuisine, featuring bucatini (thick, hollow spaghetti) tossed with sardines in tomato sauce and served with crispy pecorino cheese.
Ingredients:
– 12 oz bucatini
– 1 can of sardines in olive oil, drained
– 2 cups of homemade or store-bought tomato sauce
– 1/4 cup of chopped fresh parsley
– 1/4 cup of grated pecorino cheese
– Salt and black pepper to taste
– Extra-virgin olive oil for serving
Instructions:
1. Bring a large pot of salted water to a boil and cook the bucatini until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, combine the tomato sauce and sardines. Cook over medium heat, stirring occasionally, for 5-7 minutes or until the sauce has thickened slightly.
3. Add the reserved pasta water to the sauce and stir to combine.
4. Toss the cooked bucatini with the sardine-tomato sauce, adding some of the pasta cooking water if needed to achieve a creamy consistency.
5. Season with salt and black pepper to taste.
6. Serve hot, topped with chopped parsley and grated pecorino cheese. Drizzle with extra-virgin olive oil.
Cooking Time: 20-25 minutes
Pesce Spada alla Ghiotta
Pesce Spada alla Ghiotta is a classic Sicilian dish that combines the flavors of swordfish, tomatoes, and herbs. This recipe is a simple yet flavorful take on this Mediterranean favorite.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 2 lbs fresh tomatoes, peeled and chopped
– 1/4 cup extra virgin olive oil
– 3 cloves garlic, minced
– 1/4 cup white wine
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add swordfish steaks and cook for 2-3 minutes per side, or until browned.
4. Transfer the fish to a baking dish and bake for 10-12 minutes, or until cooked through.
5. Meanwhile, combine chopped tomatoes, white wine, tomato paste, salt, and pepper in the same skillet used for the swordfish.
6. Simmer the sauce over medium heat for 20-25 minutes, stirring occasionally.
7. Serve swordfish with the tomato sauce spooned over top. Garnish with chopped basil leaves, if desired.
Cooking Time: 30-40 minutes
Minne di Sant’Agata
These delicate pastry puffs are a classic Sicilian dessert, typically served on the feast day of Saint Agatha (February 5th). With a crumbly exterior and soft, airy interior, they’re infused with the sweetness of candied fruit and the warmth of spices.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon grated orange zest
– 1/4 cup candied citron, finely chopped
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter and mix until a crumbly dough forms.
4. Beat in the egg and orange zest until well combined.
5. Fold in chopped candied citron.
6. Roll out the dough to 1/8 inch thickness. Cut into desired shapes.
7. Place on prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Insalata di Arance
Insalata di Arange, a traditional Italian winter salad, is a symphony of flavors and textures that celebrates the season’s sweetest oranges. This refreshing side dish or light lunch is perfect for cold-weather gatherings.
Ingredients:
– 4 large blood oranges, peeled and segmented
– 1/2 cup mixed greens (arugula, spinach, lettuce)
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled goat cheese (optional)
– 2 tbsp extra-virgin olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, parsley, and orange segments.
2. Drizzle with olive oil and white wine vinegar; season with salt and pepper.
3. If using goat cheese, crumble it on top of the salad.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: None
Serves: 4-6
Polpette di Sarde
These traditional Sardinian meatballs are infused with the sweetness of raisins, crunch of pine nuts, and savory flavor of beef. Perfect as an appetizer or main course.
Ingredients:
– 500g ground beef
– 1/2 cup breadcrumbs
– 1/4 cup pine nuts
– 1/4 cup golden raisins
– 1 egg
– 1 onion, finely chopped
– 1 clove garlic, minced
– Salt and black pepper
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, pine nuts, raisins, egg, onion, and garlic. Mix well with your hands until just combined.
3. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.
4. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Fry the meatballs until browned on all sides, about 5-7 minutes.
5. Transfer the meatballs to a baking dish and bake for an additional 10-12 minutes or until cooked through.
Cooking Time: 20-25 minutes
Gelo di Melone
This sweet and refreshing Italian dessert is perfect for hot summer days. Gelo di melone, or watermelon pudding, is a light and fruity treat that’s easy to make and delightful to eat.
Ingredients:
– 2 cups cubed watermelon (rind removed)
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tablespoon honey
– 1/4 teaspoon kosher salt
Instructions:
1. In a blender or food processor, puree the watermelon until smooth.
2. In a medium bowl, whisk together the heavy cream, sugar, honey, and salt until well combined.
3. Add the watermelon puree to the cream mixture and stir until fully incorporated.
4. Pour the mixture into individual serving cups or a large serving dish.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
Cooking Time: None
Servings: 4-6 servings
Summary
Get ready to indulge in the rich flavors and aromas of Sicily with these 18 authentic recipes! From classic pasta dishes like Pasta alla Norma and Bucatini con le Sarde, to savory meatballs and crispy arancini, each dish is a taste of Italy’s most southern region. Try your hand at making Sfincione, the Sicilian-style pizza, or satisfy your sweet tooth with Cassata Siciliana, a layered dessert masterpiece. Whether you’re a seasoned cook or just starting out, these recipes are sure to transport you to the sun-kissed hills and bustling markets of Sicily.
