Page 635 - The Rough Guide of Sicily

MAIN COURSES

Cuscus Couscous, usually served with fish and
vegetable sauce, sometimes meat; a

common dish in western Sicily and on
the islands of Lampedusa and
Pantelleria

Fritto misto A standard seafood dish; deep-fried
prawns and squid rings in batter

Fritto di pesce As mentioned in the previous section but
also with other fried fish, like sardines
and whitebait

Involtini di pesce spada Slices of swordfish, stuffed, rolled and
fried

Pesce spada alla Ghiotta Swordfish cooked in spicy tomato sauce
with capers and olives; from Messina
province

Sarde a beccafico Sardines stuffed with breadcrumbs, nuts,
dried fruit and anchovies; a Palermitan

speciality

Scaloppine di maiale al Marsala Escalopes of pork cooked in marsala
wine; the most common way of cooking
meat with this Sicilian wine

Stocca alla Messinese Dried cod stewed with potatoes, olives,
tomatoes, capers and celery; a speciality
of Messina, although there are other
regional variations