Monday, 12 December 2016

Sicily: Recipes from an Italian Island

Before I share lots of seasonal and Christmas recipes, I want to transport you to the culinary delights Mediterranean island of Sicily. This cookery book, Sicily: Recipes from an Italian Island with it's vibrant cover and stunning recipes give a comprehensive history of the largest island in the Mediterranean sea. With cookery books which focus on a specific cuisine, I like to be transported and be immersed in the recipes, stories and history and what not better way then seeing stunning on location photograph
 I learnt so much about Sicilian cuisine by reading this cookery book: their love for seasonal foods, the influence from East and West which makes this cuisine so different from the mainland and the love of keeping food simple. What I really liked about this cookery book, is that even in the depths of Winter, there are a number of accessible, seasonal and stunning recipes. Many of the recipes include accompanying beautiful photography alongside some quirky illustrations. Sicily rrp is £25 and is currently on sale at £20 on Amazon.

The cookery book is split into the following chapters:
  • Introduction
  • Palermo & Its Street Food, recipes to try include: arancine, chickpea fritters and Sicilian pizza. 
  • Antipasti, stand out recipes include:sardine patties, Romano Peppers Stuffed with Pork Mince & Herbs.
  • Soups, recipes to try include: Broad Bean & Fennel Seed Soup. 
  • Contorini, stand out recipes include: Sicilian Chips, Purple Sprouting Broccoli with Spicy Almond Crunch. 
  • Pasta, Rice and Couscous, recipes to try include: Romanesco with Pasta, Slow-Cooked Beef & Sausage Ragu and Pasta with Aubergines & Tomato.
  • Meat and Poultry, stand out recipes include: Chicken Parmigiana and Rack of Lamb with Citrus Gremolata. 
  • Fish, recipes to try include: Tuna Steaks in a Quinoa Crust on Courgettes and Grilled Mackerel with Caponata. 
  • Dolci and Cocktails, stand out recipes to Clementine & Almond Slice and Coffee Chocolate & Walnut Cake,

Recipe for Sweet & Sour Aubergines

2 large aubergines
2 tablespoon extra-virgin olive oil for roasting
salt and ground white or black pepper
1 onion, cut in half from root to tip and thinly sliced into half- moons
1 garlic clove, peeled and lightly crushed
4 tablespoon extra-virgin olive oil
1 celery heart and eaves rough cut in 1 cm cubes
50g stoned green olives, roughly chopped
2 tablespoon capers in salt, rinsed
200g tinned whole tomatoes roughly chopped
2 heaped tablespoons caster sugar
3-4 white wine vinegar

To Serve 
Cocoa power
toasted almonds or pine nuts
a few mint leaves.

Disclaimer: Thank you to Hardie Grant for sending me a review copy of Sicily: Recipes from an Italian Island. 

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