FLAVORS OF SICILY
BY URSULA FERRIGNO
PHOTOGRAPHS BY DAVID MUNNS
The seas around the island of Sicily supply the fish, while an abundance of vegetables and fruits are grown in the island’s fertile soil. Additionally, Greeks, Romans, Arabs, Normans and Spanish who have each occupied this land have left their culinary influences, together creating what we know as Sicilian cuisine.
We love everything Italian and this cookbook is a gem with recipes that include: Antipasti (fried chickpeas with herbs); Salad & Stuffed vegetables (onions baked in Marsala); Soups & Pasta (pappardelle with duck ragu); Meat & Fish (veal with artichokes and broad beans); Breads (olive, rosemary and sausage bread); and Desserts (apricot custard fritters).
Food writer Ursula Ferrigno is the author of more than 18 cookery books. She trained at the Auguste Escoffier School of the Culinary Arts, has taught at leading cooking schools in both the UK and Italy and has conducted classes in all Sur la Table stores in the United States.
Here is a recipe to try.
CHICKEN WITH SALMORIGLIO
This salmoriglio sauce typifies Sicilian cuisine. It is wonderful with lamb, seafood and swordfish (and even steak, according to my husband). It is easy to make and have ready in the fridge. I grow a good deal of oregano especially for this dish.
1 chicken (preferably organic),
1.8 kg/4 lbs., butterflied
1 tablespoon olive oil
1 tablespoon fresh rosemary
2 garlic cloves, finely chopped
1 garlic clove, crushed
2 bunches of oregano
(or 1 good handful)
60 ml/4 tablespoons extra virgin olive oil
freshly squeezed juice of 1 lemon
sea salt and freshly ground black pepper
2 lemons, cut into wedges, to serve
Place the chicken in a sealable plastic bag with the oil, rosemary and garlic. Season well, seal the bag and massage the chicken through the bag to coat well. Marinate in the fridge for at least 2 hours. Bring the chicken back to room temperature before cooking. Transfer the chicken to a casserole dish.
Preheat the oven to 180C (350F) Gas 4.
Roast the chicken in the preheated oven until browned and the juices run clear when the thigh is pierced with a skewer, approximately 35–40 minutes.
For the salmoriglio, pound the garlic with a generous pinch of salt to a paste, add the oregano and chop to a paste, then add to a jug/pitcher with the oil, lemon juice and black pepper. Serve with the chicken with lemon wedges for squeezing over.
Flavors of Sicily by Ursula Ferrigno
Ryland Peters & Small, $24.95
Photo credit: Photography by David Munns
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