Page 619 - The Rough Guide of Sicily
P. 619
Palermitana Tomato, anchovies, breadcrumbs
Rianata Fresh tomato, pecorino, oregano, garlic
and anchovy; a western Sicilian
speciality
Romana Anchovy and olives
THE FIRST COURSE (IL PRIMO)
PASTA
Cannelloni Large tubes of pasta, stuffed
Farfalle Literally “bow”-shaped pasta; the word
also means “butterflies”
Fettuccine Narrow pasta ribbons
Gnocchi Small potato and dough dumplings
Lasagne Lasagne
Maccheroni Macaroni (tubular pasta)
Pappardelle Pasta ribbons
Pasta al forno Oven-baked pasta, usually with minced
meat, eggs, tomato and cheese
Penne Smaller version of rigatoni
