Page 634 - The Rough Guide of Sicily

Pasta con la mollica Pasta with oil and toasted breadcrumbs

Pasta con le sarde Macaroni with fresh sardines, fennel,
raisins and pine kernels; a speciality of
Palermo

Penne all’arrabbiata Short tubular pasta with spicy tomato
sauce made with chillies (arrabbiata
means “angry”)

Peperonata Peppers (capsicum) sautéed in olive oil
until soft and sweet, either served as
antipasto or as a vegetable

Spaghetti alla carrettiera “Carter’s spaghetti”, cooked with garlic,
oil, pecorino and salt and pepper;
common in Catania province

Spaghetti alla Norma Spaghetti with tomato sauce topped with
fried aubergine and parmesan or

pecorino cheese; a speciality of Catania,
named after one of Bellini’s operas

Spaghetti alla Trapanese Spaghetti tossed with cold puréed
tomatoes, basil and garlic; a pungent
dish from Trapani

Uova/funghi in tegame Eggs/mushrooms fried in olive oil,
served at the table in a little metal pan

Zuppa di San Giuseppe A kind of maccu made pulses and a
mixture of short or broken pasta, usually
spiked with chilli and wild fennel.