The Sicily Cookbook: Authentic Recipes from a Mediterranean Island

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Bring the food of Sicily to your table with recipes ranging from smoked tuna to pasta with Trapani pesto. You'll simply sear tuna steaks and smother them in caramelized onions and a sweet and sour pan sauce. Many were first introduced by the Arabs from the 9th to 11th centuries, but some, such as the Washington navel from Brazil, have been brought to the island more recently.

The Sicily Cookbook: Authentic Recipes from a Mediterranean

In this ancient Sicilian recipe, fresh artichokes are stuffed with pecorino Romano cheese, garlic, and olive oil and steamed until tender. From regional recipes and country cooking to the bravura of grand, centrepiece dishes, Claudia Roden’s encyclopaedic knowledge suffuses this rich and fascinating book. Served at room temperature, usually as an antipasto, the fried aubergine is turned into a stew with celery, onion and tomatoes, before being flavoured with capers, olives, pine nuts and raisins. The dish may be prepared on Saint Joseph's Day in Sicily, to clear out pantries and allow room for the spring's new crops of vegetables.

Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries, [5] and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon.

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Semifreddo alle mandorle is an almond parfait served in place of gelato in many a Sicilian restaurant, and if it’s your birthday you may be lucky enough to receive a torta Setteveli, a seven-layer chocolate and hazelnut cake.Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables.