Recipes

What's Spatulidda o Pesce Sciabola? Silver Scabbard Fish

What's Spatulidda o Pesce Sciabola? Silver Scabbard Fish

One of my favourite fish is "pesce sciabola", in Sicilian spatulidda.
Most non-Italian guests, when I cook this fish in my cooking classes, ask me what it is.
I answer saying that in English the name is scabbard fish, but it doesn't seem to ring any bell at all.

So I thought about writing a small post with pictures to explain a little bit more.

Corzetti liguri pasta... made in loveSicily

Corzetti liguri pasta... made in loveSicily

I have to admit that over the years I have become a home-made pasta fanatic and, in general, crazy for any traditional kitchen tools from all over the world, because, as a Sicilian saying explains,: " I stigghi fanu u mastru", it is the tools that make a master.

The Monzu - Watermelon Jelly alla Religiosa

The Monzu - Watermelon Jelly alla Religiosa

Time to look back again at recipes by great Sicilian old times chefs, I Monzu, and monsieur Luigi Maddi in particular, with his watermelon jelly, Gelatina di Popone alla Religiosa.

As I have already explained in a previous post, Maddi was born in Catania in 1860 and trained under the guidance of Casimiro Urna, who directed the kitchen of Prince Manganelli.

Pasta with monkfish, mint and cherry tomatoes

Pasta with monkfish, mint and cherry tomatoes

One of my summer favourite pasta dish is my simple pasta with monkfish and cherry tomatoes dressed with a mint flavoured extra virgin olive oil and toasted almonds.
I like to make it with a strange kind of pasta called trottole, but I can assure you it is great with any kind of pasta.

Ingredients:

400 gr fresh or dry pasta
200 gr monkfish cut into small cubes
10-15 fresh cherry tomatoes
6 spoons chopped fresh mint
An extra bunch of fresh garden mint leaves
Extra virgin olive oil
Salt and pepper

Preparation:

Seasonal carrots and pears salad à la loveSicily

Seasonal carrots and pears salad à la loveSicily

Last week, while taking some clients around to shop for ingredients before a cooking class, I noticed Fabio, the greengrocer, was selling some small local pears, which I was sure would be sweet and with a firm pulp at the same time. I immediately thought about making a special salad. I got some carrots, raisins and pine nuts, and headed home looking forward to prepare it for my guests.
I soaked the raisins in Marsala wine, sliced the pears and the carrots, and prepared a vinaigrette mixing some balsamic vinegar with orange blossom honey from the Etna slopes.

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