What is so special about the Sicilian aperitif ? Surely the goodness and variety of typical products and traditional recipes that compose it. Ideas and ideas in this case are certainly not lacking.
Just as there is, for the laziest, the possibility of using the special boxes to enjoy it at home - in Milan as well as in Turin or Rome - with minimal concussion. Do you want an unsurpassed Sicilian aperitif? Here's what shouldn't be missing.
Sicilian aperitif ideas
When it comes to Sicilian aperitifs, the recipes and ideas to resort to do not really satisfy all tastes. Depending on how much time you have available and how many guests are present, you can engage in the preparation of some Sicilian gems which, net of the required effort, always give the greatest satisfaction.
Among the quick Sicilian appetizers that you can bring to the table there is certainly the cunzato bread . It is bread seasoned with different ingredients from which it takes all the flavour. These vary from province to province, but usually include extra virgin olive oil, tomatoes, Sicilian Primo Sale cheese, anchovies and oregano. There are those who combine capers and those who sprinkle everything with grated caciocavallo, have no limits.
The undisputed queen of cold Sicilian appetizers , however, is the caponata . Yes, which requires at least a day's work between cooking and resting (the latter is fundamental), but which gives the Sicilian aperitif that extra touch that definitely makes the difference.
For those who prefer not to miss a baked product, we strongly recommend the sfincione from Palermo , which you can serve cold or warm cut into comfortable squares, comfortable to grasp with your hands and practical to eat.
But what aperitif would it be without bruschetta ? These represent the fixed presence of every aperitif or pre-dinner, and their beauty lies in the fact that they are ready in 5 minutes. Obviously, having one of the most delicious Sicilian preserves available, such as a paté of dried tomatoes , a tuna cream with Sicilian artichokes , or even some vegetables in oil or pickle .
The recipes for the Sicilian aperitif
Although those who want to can always count on a platter of cold cuts and cheeses to choose strictly from typical Sicilian products (and to be accompanied with one of the most loved Sicilian wines ), there are several recipes that - in terms of Sicilian aperitifs - we can advise you to try .
Starting with the one of the mignon arancini (otherwise known as arancinetti ) which you can make easily (but not quickly, for this reason we remind you of the possibility of using this box ), at home.
Eggplant parmigiana
The recipe for eggplant parmigiana for an aperitif is made the day before and served in small squares on a cutting board.
Ingredients
- 1 kg of aubergines
- 500 ml of tomato puree
- 250 g of mozzarella
- Coarse and fine salt
- Extra virgin olive oil
- Basil
- Onion
- Seed oil for frying
- Grated Parmesan to taste
Preparation
- Cut the aubergines into slices and put them in a colander alternating the layers with the coarse salt, cover them with a weight and let them rest for 30 minutes.
- Meanwhile, prepare the tomato sauce. Fry the onion in the extra virgin olive oil and pour the tomato puree, add the basil. Cut the mozzarella into slices and let it drain in a colander.
- Squeeze the aubergines, dry them and fry them in very hot seed oil. Assemble the dish: spread a layer of tomato sauce on a baking tray, cover with a layer of aubergines, a little more sauce, grated Parmesan, mozzarella and a few basil leaves.
- Continue with the layers until you run out of ingredients. Complete with the sauce and Parmesan and cook in the oven at 180° for 30 minutes. Preparation
Fried sardines
The recipe for fried sardines is practically ready in 15 minutes (not considering the marinating time). Here's what you need and how to proceed.
Ingredients
- 1/2 kg of sardines to clean
- White wine vinegar
- durum wheat flour
- olive oil for frying
- Salt to taste
- lemon
Preparation
- Clean the sardines and put them to marinate in a dish covered with white wine vinegar for about 30 minutes.
- Drain the vinegar and heat the olive oil in a pan. Pass the sardines in the semolina flour and fry them until they are golden brown on both sides.
- Drain them on absorbent paper, salt them lightly and serve them with the sliced lemon.
Grandma's Sicilian aperitif box
In this regard, we cannot fail to mention the grandmother's aperitif box available on Sicilyaddict. It is a precious little box containing some of the cornerstones of Sicilian gastronomy . An unmissable casket of Sicilian products of the highest quality with which you can improvise, even at the last minute, a mouth-watering aperitif ready to conquer anyone. The box in question contains:
- A jar of organic Sicilian Caponata made according to the traditional recipe
- A jar of Giarratana 'a stimpirata onion, prepared in sweet and sour sauce
- A pack of organic black olives prepared with dry sea salt only
- A perfect eggplant cream to spread on bruschetta or croutons. Or, why not, to dress a freshly made rice salad.
The boxes available are not limited to just this, there is one for every need, from breakfast to lovers of the black pig of the Nebrodi up to cheeses. Come and discover them!
