Page 621 - The Rough Guide of Sicily
P. 621
Bolognese Meat sauce
Burro e salvia Butter and sage
Carbonara Cream, ham and beaten egg
Frutta di mare Seafood
Funghi Mushroom
Panna Cream
Parmigiano Parmesan cheese
Pesto Ground basil, pine nut, garlic and
pecorino
Pomodoro Tomato sauce
Puttanesca Tomato, anchovy, olive oil and oregano
sauce (literally “whorish”)
Ragù Meat sauce
Trapanese Cold puréed tomato, garlic and basil
Vongole (veraci) Clam and tomato sauce (fresh clams in
shells, usually served with oil and
herbs)
