FLAVORS OF SICILY, the recipe
No surprise that the abundance of seafood is found on the menus throughout the island of Sicily. But let’s not forget crops such as lemon, wheat, olives, grapes, herbs, and cactus pear, as well as chicken, eggs, lamb and goat, all often using methods and traditions from their “ruling” countries throughout the ages. In fact the peoples of Sicily took the best of the cuisines from Morocco, Greece, Spain and France creating a unique and highly acclaimed Sicilian cuisine.
The Flavors of Sicily include thyme, rosemary, oregano, sage, “Aleppo” pepper, tomato powder, ground coriander, ground fennel seed, grated nutmeg, and saffron threads.
Recipes in our cookbook that incorporate this blend are Trapani Pesto, Taboule, Sicilian Style, Arancini Risotto Balls, and Albacore Tuna Lemon Garlic Confit.
- 2 Tablespoons whole thyme leaves
- 2 tablespons rosemary, minced
- 1 1/2 tablespoons mediterranean oregan
- 3 Tablespoons rubbed sage
- 1 1/2 tablespoon crushed Aleppo pepper
- 1 bablespoon tomato powder
- 2 1/2 tablespoons corriander, ground
- 2 1/2 tablespoons ground fennel seed
- 2 1/2 tablespoons ground nutmeg
- 1 1/2 tablespoons Spanish saffron
Combine thoroughly and place in air tight container until needed.
Use on Mediterranean chicken; Bob’s chicken marsala; on rock fish or sturgeon.