Sicilia
A love letter to the food of Sicily
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- USD 23.99
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- USD 23.99
Descripción editorial
Sicily is both at once a frugal peasant land with a simple robust cuisine, but also full of ornate glamour and extravagance. A most beautiful and complex contradiction in terms, Ben Tish unlocks the secrets of Sicily's culture and food within these pages, diving into its diverse tapestry of cultural influences.
Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing harmoniously with the simple indigenous olives, vines and wheat. You'll find the most delicious, fresh seafood on the coast and mouth-watering meat in land; but the two rarely mix.
Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed. Recipes include:
Saffron arancini
Smoky artichokes with lemon and garlic
Whole roasted squid
Sicilian octopus and chickpea stew
Aubergines stuffed with pork
Roasted pork belly with fennel and sticky quinces
Bitter chocolate torte
Limoncello semifredo
Dive in and experience this unique culinary heritage for yourself, bring the sights and sounds and aromas of this beautiful food to your home.
PUBLISHERS WEEKLY
After exploring the Moorish flavors of Mediterranean cooking in Moorish, British chef Tish zeroes in on the "simple, robust cuisine" of Sicily. He begins with an offering of breads that are nearly full meals in themselves—including, notably, a Sicilian lasagna bread, filled with cheese and cherry tomatoes, and a fig and fennel bread. A deep-fat fryer is the tool of choice for a chapter full of fritti—wherein sardines, squid, cauliflower, and asparagus all take a dip—while mouthwatering pasta dishes are prepared with a citric tang, an herbal kick, or both, as in the case of pork, orange, and mint ragù with fusilli. The contrast between coastal and inland dishes is made plain with seafood options such as mackerel crudo and grilled monkfish preceding a gamey meat chapter devoted to such fare as stuffed and braised lamb's hearts, and sweet and sour rabbit. For dessert, Tish presents a medley of granitas, "perhaps Sicily's greatest culinary gift." Throughout, Tish weaves in brief tales of his own travels around the island, and the "hustle, bustle, smoke" of its food markets. This is a delightfully delicious departure from the typical Italian cookbook.
