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Welcome to the Sicilian Experience

25th March 2022
by Chef Andrea Jeriri
IG: @andreajeriri

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@egro_london  &  @andreajeriri

MENU'

  • Pane cunzatu: The bread of the popular tradition, home-made and "cunzatu", that is embellished, enriched with good topping.
  • Arancinette a' carne & a' burro: In Palermo they call them Arancine, which is feminine. The shape is that of small rice oranges stuffed with meat and fried in boiling oil. World famous Sicilian street food!
  • Panelle: are chickpea flatbreads flavoured with parsley and fried in boiling oil. In Sicily you can eat in a soft bum.
  • Olive Cunzate: Sicilian olives are tasty and the basis of excellent extra virgin olive oil. Seasoned with wild fennel, orange and chilli, they are fabulous.
  • Caponata Siciliana: The story of caponata is an all-Sicilian one, with fragrances, ingredients and traditions that differ from city to city and from family to family. There are at least 35 known variations.The origin of the recipe and the etymology of the word itself remain a mystery to this day. For some, the term caponata derives from "capone", a dialect term for lampuga, a fish that abounded on the tables of the aristocracy, served with the sweet-and-sour sauce typical of caponata. The common people, unable to afford such an expensive food, would replace it with aubergines, which were certainly cheaper.
  • Risotto with Pistacchio and Mazara del Vallo prawns: The red prawns of Mazara del Vallo are a unique excellence. The shrimp undergoes a strong thermal shock by being frozen on board fishing boats at -50 degrees.The Bronte Pistacchio is a precious emerald inside a shell is unique. Imitations are useless, because the pistachio of Bronte DOP is unique.
  • Rigatoni alla Norma: Pasta alla Norma is a typically Mediterranean pasta, usually macaroni, with tomato sauce and the subsequent addition of fried aubergines, salted ricotta and basil.The recipe is attributed to the city of Catania, so much so that it is the signature dish of Catania cuisine.The origin of the dedication to Norma seems to be an explicit reference to Vincenzo Bellini's opera of the same name. According to some, it was Sicilian playwright Nino Martoglio who gave the recipe its name when he was confronted with a dish of pasta seasoned in this way and exclaimed 'It's a Norma!', indicating its supreme goodness and comparing it to Vincenzo Bellini's famous opera.
  • Anelletti alla Siciliana: There are several variations of 'Anelletti alla siciliana'. You only have to travel a few kilometres to Sicily or the Palermo hinterland to get different ingredients. However, the basis of this dish remains the 'anelletti', a type of pasta that is typical of Sicily. Anelletti alla siciliana' fall into the category of timbales. And the tradition of Sicilian cuisine, which imported this way of cooking from the Arabs, is rich in them.
  • Cannoli Siciliani: The history of the Sicilian Cannolo is in some ways uncertain. There are hints of it in ancient writings. The first hypothesis is linked to Arab domination. In fact, although ricotta cheese has existed in Sicily for a long time, it was the Arabs who mixed it with sugar, forming an exquisite cream which is the basis of Sicilian pastries.According to this story, the Sicilian Cannolo was born in Caltanissetta.

All the dishes cooked this evening were prepared with natural ingredients imported and distributed by Egro', on sale in our shop at Angel, and masterfully prepared by Sicilian Chef Andrea Jeriri (@andreajeriri)