Cucina Siciliana

Autorentext

Ursula Ferrigno is an acclaimed food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith's School of Food and Wine. She toured the US, running classes in all Sur la Table stores, is consultant chef to Caffè Nero and has made many appearances on BBC TV. The author of more than 25 cookery books, Ursula has also written for Olive, BBC Good Food, The Observer and Taste Italia.

Klappentext

Bring the SUNSHINE flavours of this popular MEDITERRANEAN ISLAND into your own kitchen with this DELICIOUS COLLECTION of recipes.

Discover the UNIQUE FUSION of flavours that SICILIAN FOOD has to offer and add a touch of ITALIAN FLAIR to your cooking.

Juicy TOMATOES, the island's own FRAGRANT OLIVE OIL, wild FENNEL and CITRUS fruits are all staple ingredients.

Sicily is a beguiling place and its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy and a reputation as the melting pot of the Mediterranean. The island's unique food is bright, earthy and suffused with the intensity of the Sicilian sun.

Here you'll discover authentic recipes for the best food Sicily has to offer, including antipasti, vibrant salads, light soup****s and pasta dishes. Delicious meat and fish recipes include Sarde a Beccaficco (stuffed sardines) and Abbacchio alla Cacciatovia (pan-fried spring lamb with herb and anchovy sauce). Sicilians notoriously have a sweet tooth and are among the best dessert-makers in Italy. Indulge in Pistachio Gelato, Cannoli (pastry tubes filled with sweetened ricotta) and possibly Sicily's most famous export, Cassata.