November …. Time for Cauliflowers. Bucatino chi Vrocculi Arriminati and muddica atturrata Undisputed prince on the stalls of Sicilian markets and undisputed actor of inviting yellowish green stacks, U vruocculu, holds a place of absolute interest in the gastronomic preparations of this period of the year. The term derives from the Palermo dialect that could …
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Sole alla Saccense There is a recipe on various Sicilian cookbooks that refers to sole alla saccense, once fished abundantly in the sandy bottoms of Sciacca today it is rarer.It is said that the sole of Sciacca are the best in Sicily. It is a delight for the palate, a delicate fish if cooked well …
Raw pink shrimp with frozen Riberella salad Ingredients Pink shrimp flavor of Sciacca 60 gr Fennel 30 gr PDO Ribera Oranges 30 gr Spring onion 10 gr Fennel sorbet 30 gr Wild fennel 1 stalks Pomegranate syrup Grains of pomegranate Method : Pink Shrimp Disc Taste of Sciacca: take the pink shrimp and peel, taking …
Selinunte sarduzze rock with pistachio pesto from Valle del Platani Ingredients 1 kg of Selinunte sardines 200 g of pistachios from the Platani valley 100 grams of soft wheat flour 100 g cherry tomatoes from pachino 1 onion 1 carrot 1 Genoese courgette 1 red pepper 100 g breadcrumbs 50 g Grated aged horse cheese …
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