The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads

The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads

The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads

The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads

Hardcover

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Overview

In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
 
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.

On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite—like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings—like an arancine or panelle—are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes—such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions—are festive because the moment it’s holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats—Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.

Visitors to Sicily often sense it to be a place unlike anywhere else—lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.

Product Details

ISBN-13: 9781579659868
Publisher: Artisan
Publication date: 09/12/2023
Pages: 320
Sales rank: 176,430
Product dimensions: 10.80(w) x 8.20(h) x 1.10(d)

About the Author

Fabrizia Lanza grew up as part of a renowned Sicilian winemaking family, which meant immersion into the food and wine worlds from birth. She studied in France and northern Italy and worked as an art curator in the museum world for 25 years. In 2006, Fabrizia returned to Sicily to help run her mother Anna Tasca Lanza’s cooking school, where she continues to build on her mother’s legacy. Fabrizia is the author of several books in both English and Italian, including Olive, A Global History, Coming Home to Sicily, and Tenerumi. She has also produced two short documentaries Amuri: The Sacred Flavors of Sicily and Amaro. You can find her on Instagram @fabrizialanza and @annatascalanza and read more at annatascalanza.com.

Table of Contents

Introduction
 
Starters | Antipasti
Chickpea Fritters (Panelle)
Deep-Fried Rice Balls (Arancine)
Ricotta Fritters (Ricotta Fritta)
Fried Seafood (Fritto Misto di Pesce)
Mussel Gratin (Gratin di Cozze)
Octopus Salad (Insalata di Polipo)
Citrus-Marinated Sardines (Sarde Marinate)
Sautéed Black Olives (Olive Nere Saltate)
Green Olive Salad (Insalata di Olive Verdi)
Artichokes Preserved in Oil (Carciofi Sott’Olio)
 
Soups | Minestre
Fava Bean Soup with Poached Eggs (Macco di Fave con Uova in Camicia)
Chickpea Soup with Tuma Cheese (Minestra di Ceci)
Lentil Soup (Minestra di Lenticchie)
Escarole Soup (Minestra di Scarola)
Tenerumi Soup (Minestra di Tenerumi e Cucuzze)
Fish Soup with Steamed Couscous (Zuppa di Pesce con Cùscus)
 
Pasta and Rice | Pasta e Riso
Pasta with Eggplant and Tomatoes (Pasta alla Norma)       
Penne with Fresh Tomatoes and Basil (Penne Picchio Pacchio)
Everyday Tomato Sauce (Salsa Pronta)
Pasta with Trapanese Pesto (Paccheri con Pesto Trapanese)
Busiate with Bottarga (Busiate con Bottarga)
Fresh Busiate Pasta (Busiate)
Fresh Cavatelli (Cavatelli)
Bucatini with Sardines and Wild Fennel (Bucatini con le Sarde e Finocchietto Selvatico)
Bucatini with Cauliflower, Pine Nuts, and Raisins (Bucatini con Broccolo Arriminato)
Pasta with Sausage and Broccoli (Pasta con Salsiccia e Sparacelli)
Spaghetti with Anchovies and Toasted Bread Crumbs (Pasta con Acciuga e Mollica)
Ravioli Filled with Ricotta and Mint (Ravioli Ricotta e Menta)
Anelletti Timballo (Timballo di Anelletti)
Borage Risotto (Risotto di Borragine)
Citrus Risotto (Risotto Agli Agrumi)
 
Fish | Pesce
Sardines Stuffed with Bread Crumbs and Raisins (Sarde a Beccafico)
Mackerel Dumplings in Tomato Sauce (Polpettine di Sgombro al Sugo)
Mackerel Confit (Confit di Sgombro)
Grilled Squid with Salmoriglio Sauce (Calamari alla Griglia con Salmoriglio)
Breaded Swordfish (Pesce Spada Impanato)
Swordfish Stuffed with Garlic and Mint (Ruota di Pesce Spada in Padella)
Double-Crust Swordfish Pie (Impanata di Pesce Spada)
Tuna Ragù (Tonna Ammuttunatu)
Salt Cod Salad (Insalata di Baccalà)
 
Meat | Carne
Roast Chicken with Oranges (Pollo all’Arancia)
Braised Rabbit with Black Olives and Rosemary (Coniglio alle Olive Nere e Rosmarino)
Stewed Lamb with Fresh Mint and Saffron Potatoes (Spezzatino di Agnello alla Menta ePatate allo Zafferano)
Lamb-Stuffed Pastry (Impanata di Agnello)
Roast Pork with Mint and Garlic (Arista di Maiale)
Grilled Sausage with Bay Leaves and Onions (Salsiccia con Alloro e Cipolla)
Meat Roll-Ups (Involtini di Carne)
Sicilian Meatloaf (Polpettone)

Vegetables | Verdure
Fennel-Orange Salad with Black Olives (Insalata Finocchio e dArancia con Olive)
Tomato Purslane Salad (Insalata Pomodoro e Porcellana)
Zucchini Carpaccio (Carpaccio di Zucchine)
Potato Salad with Capers, Green Beans, and Red Onion (Insalata Capperi, Patate, e Cipolla Rossa)
Honey-Roasted Fennel and Cardoons (Finocchi e Cardi al Miele)
Stuffed Artichokes (Carciofi alla Frocia)
Green Beans with Anchovies and Bread Crumbs (Fagiolini Ripassati)
Eggplant Caponata (Caponata di Melanzane)
Baked Eggplant (Melanzane al Forno)
Baked Cauliflower with Black Olives and Cheese (Cavolfiore con Olive Nere e Formaggio)
Spinach Flan (Flan di Spinaci)
 
Pizza and Bread | Pizza e Pane
Fried Calzone (Calzone Fritto)
Scaccia from Ragusa with Tomatoes and Basil (Scaccia Ragusana con Pomodori e Basilico)
Stuffed Pizza from Modica with Greens and Cheese (Impanata di Modica con Cicorie e Formaggio)
Palermitan Pizza (Sfincione)
Focaccia with Black Olives and Rosemary (Focaccia con Olive Nere e Rosmarino)
Focaccia from Messina with Escarole and Tomatoes (Focaccia Messinese con Scarola e Pomodori)
Christmas Sfoglio from Ragusa (Sfoglio di Natale di Ragusa)
 
Desserts | Dolci
Watermelon Pudding (Gelo di Mellone)
Almond Granita (Granita alle Mandorle)
Lemon Granita (Granita di Limone)
Quince Poached in Red Wine (Melecotogne al Vino)
Fried Dough Balls with Honey (Pignoccata)
Rolled Fig Cookies (Buccellati)
Ricotta-Filled Turnovers (Cassatelle di Ricotta)
Knotted Lemon Cookies (Taralli)
Queen’s Cookies (Biscotti Regina)
Cannoli with Ricotta Cream (Cannoli con Crema di Ricotta)
Fried Puffs of Saint Joseph (Sfince de San Giuseppe)
Sicilian Cake with Ricotta and Marzipan (Cassata)
 
Resources
Acknowledgements
Index
 
 
 
 
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