Treasures of Sicilian Cuisine by Salvatore Fraterrigo and Alba Allotta

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mama_c on August 26, 2022

9788888440019
Rinshin on February 22, 2017

Sciuscceddu, veal and ricotta soup, page 57. Having drawn in by the photo in the book I made an attempt to make this. This recipe has some information missing such as oven temperature, etc. I used ground chicken in place of veal. I also added a bed of spinach leaves and placed the chicken meatballs on top for color as well as added nutrition. The 10 min baking time with the ricotta/egg souffle on top was really off. I baked 25 min at 190C and even that did not adequately brown the top or make the bottom soup very hot. I ended up broiling this dish to get the souffle more browned. Love the ricotta/egg souffle - very tasty with chewy and foamy texture but not sure about the soup part. Sometimes it's hard to make something like this without having it somewhere once.

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Reviews about this book

ISBN 10 8875080127
ISBN 13 9788875080129
Published Jan 01 2008
Format Paperback
Page Count 119
Language English
Countries Italy
Publisher PromoLibri

Publishers Text

The mother of Sicilian cuisine is the island itself: her soil, wind, sun, the Mediterranean. This land has brought it forth. The women and their cleverness to elaborate and make do. In many ways with the same or alternative ingredients. The birth of Sicilian food is somewhere in the cultures of invaders and visitors; Elimi, Phoenicians, Greek, and the Romans and more have contributed to a mixture of tastes and aromas. Evolving still, it is impossible to find just one influence that can take the most credit. The Arabs, the French, and Spaniards, a cuisine that has reinvented itself with great splendor under every domination, every time. Each one has left and taken something. Obviously there is a cuisine of the inland areas which presents mainly meat, cheese, vegetables and legumes, and a cuisine of the coastal areas all based on fish. But there is also a pervasive cuisine, simple never poor. The philosophy of "simple" is best is Sicilian as well Italian. As characterised by the serving of plain fruit for dessert. Enjoy the eclectic recipes and photographs. Then go to the kitchen and cook genuine Sicilian food.