For our second class at L’Altro Gusto we cooked food from the region of Sicily.
Though to begin we made Grissini (bread sticks), which though eaten in most regions are really from Piemonte.
Antipasti are not traditional in Sicilia but many restaurants make use of dishes from the fried foods shops which sold snacks in the past. So for antipasto we made Arancini.
For primo we made Cous Cous with shellfish and vegetables – again not a dish you’d find in any other region of Italy but Sicilia inherited the habit of using cous cous from the Arab invaders from North Africa. The cuisine of each region has been influenced by the invaders who ruled throughout their sometimes very different histories.
For secondo it had to be fish; Daniele the chef chose Pesce spada (sword fish). Cooked very simply in the oven with quartered, seasoned tomatoes, it was delicious.
For dolce there was a difficult decision to be made; as there are so many delicious choices; Cassata, gelato, sorbets, biscotti made from almonds (another Arab influence) and Cannoli – we opted for these. (There will be a future most about making these).