The typicality of Sicilian cuisine, or rather, Sicilian, is undoubted. Not only in the rest of Italy but in the world, many of his dishes are known and appreciated .
Typical Mediterranean island ingredients, lots of fish, use of citrus fruits, numerous spices imported by Arab colonizers, ingredients from the New World with the arrival of the Spaniards, meat processed according to Norman customs, olives and herbs of Greek origin and some important recipes from the Maghreb.
In all this it is possible to find many vegan recipes that maintain the all Mediterranean energy of the most consolidated Sicilian tradition, the one that begins on the market stalls and arrives in the kitchens of the most refined Sicilian lords.
Sicilian rice with tofu
Baked rice with typical ingredients of the island . A real success for your table.
Ingredients
> rice;
> onions;
> olive oil;
> chilli pepper;
> tomato sauce;
> black olives;
> capers;
> tofu;
> thyme;
> eggplant;
> mint.
Preparation
The first thing to do is cook the rice and keep it ready to be used in our recipe. Separately, we will cook our aubergines in thin slices, with onion, capers, black olives and chilli, we could say pizzicaiola.
Once this is done, we will take a baking pan, oil it with a little oil and place a ladle of tomato sauce on the bottom, followed by a layer of white rice on which we will lay a layer of eggplant well cooked.
Above the aubergines it will be the turn of the thinly sliced tofu to finish with a sprinkling of dried mint and thyme. The process started again from the beginning for another 3 or 4 layers before putting everything in shape at 180 degrees for about twenty minutes.
Catanese dish with eggplant
Typical Catania street food, different from the bread and croquettes typical of street food in other cities. Here is a vegan version.
Ingredients
> 300 g of manitoba flour;
> 200 g of white flour;
> 30 g of sugar;
> 15 g of salt;
> 70 g of margarine;
> 12 g of brewer's yeast;
> 250 g of warm water;
> eggplant;
> garlic;
> tomatoes;
> black olives.
Preparation
We will dissolve the yeast in the water, adding everything slowly to the well-mixed flour and placed on the work bench in a fountain . We will continue to work our ingredients to make everything homogeneous. Add the melted margarine to the heat, the sugar, finish kneading, cover with a warm cloth and rest for half an hour.
Rework to give oxygen and leave it to rest for two hours . After this time, it will be time to spread some flour on the dough and knead it with a rolling pin until it is no more than 4 millimeters thick.
It's time to use the stuffed eggplant stuffed with fresh tomatoes, garlic, good oil and black olives. Close the parchments and seal the edges well before brushing with margarine and bake at 200 degrees for twenty minutes.
Arriminata pasta
An interesting pasta with broccoli and special ingredients from the list of which we have limited ourselves to removing anchovies.
Ingredients
> 200 g of bucatini;
> 1 small broccoli;
> 1 peeled tomato;
> onion;
> raisins;
> pine nuts or pistachios;
> crumb;
> salt;
> pepper;
> olive oil.
Preparation
We give the broccoli a sear in boiling water before sautéing it with the onion and oil. Then add the tomato and the rest of the ingredients.
In a frying pan we will toast our bread for a few minutes before adding it to the rest . When everything is ready we will mix well-cooked bucatini and we are ready to serve at the table.
Pesto sauce in the Trapani's style
Pesto alla Trapani, also called agghiata trapanisa, is a Sicilian variant of the more famous Genovese pesto. No cheese for this version.
Ingredients
> 50 g of basil;
> 200 g of coppery tomatoes;
> 50 grams of almonds;
> 1 clove of garlic;
> pepper;
> olive oil.
Preparation
Take the peeled almonds or peel them by hand. Cook the tomatoes for a few minutes, peel them and shake them. Add the basil leaves, garlic and almonds and blend together. Only at the end is added salt and a nice spoon of oil . Now everything is ready for the pasta or for the croutons.
