Page 633 - The Rough Guide of Sicily
P. 633
Al vapore Steamed
SICILIAN SPECIALITIES
STARTERS AND PASTA
Arancini “Little oranges”: deep-fried rice balls
with minced meat, cheese and peas (al
ragù) or cheese, ham and bechemal (al
burro). Also made with spinach,
pistachio, or aubergine
Caponata Sautéed aubergine, with olives, peppers,
almonds and tomatoes; served cold
Cozze alla marinara Mussels in a rich wine-based soup
Cozze pepata Mussels in spicy tomato stock
Crocchè di patate Potato croquettes
Insalata di arance Orange salad, dressed with oil and
parsley, and sometimes with fennel
Maccu Fava-bean soup flavoured with wild
fennel
Panelle Chickpea fritters
Pasta con i broccoli arriminati Pasta cooked with broccoli, anchovy
paste, pine nuts and saffron
