Putting together a menu of my personal highlights-of-highlights of Sicilian cuisine, and there is a common thread: ricotta (one of my confessed loves in life). Whether ricotta is technically even a cheese is a matter for some dinnertime debate: it is not made from milk precisely, but from the residual whey after making conventional cheeses. For a higher protein, lower fat option it is deceptively rich and luscious – one of a very few foods that mimics something healthier.
In this menu you will eat it, three times: ricotta salata (salt-cured ricotta, an integral ingredient in the infamous pasta alla Norma), ricotta affumicata (smoked ricotta, atop the caper-breaded swordfish steaks), and sweetened ricotta (in the cannoli, arguably the finest desert in the world).
FOR YOUR MEAL
The detailed recipes for the dishes are below, but in essence:
- Put a large pot of well salted water on to boil
- Cook, serve and eat the rigatoni alla Norma
- The swordfish will take only a few minutes to cook – so cook it after you have finished eating the pasta
- plate the tomato salad while the fish is frying
- Start to fry your fish, then when it’s ready, dry it, and plate it up
- Your cannoli will only take a minute to fill, so enjoy your main and then make them last minute for ultimate crispiness – or bring the filling separately to the table for a fun DIY experience!
ENJOY! Sicily is well known for its excellent wines, from playful, perfumed, summery whites and light, juicy reds, to wines of stunning poise and finesse. We've suggested a few to work with this feast, or have a look through our whole wine list and choose what suits your mood, pocket and occasion.
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, fish, and nuts.