Get your very own signed copy of Dominique Rizzo’s My Taste of Sicily cookbook today!
In her first cookbook, popular chef Dominique Rizzo delves into her repertoire of Sicilian recipes to produce a collection that captures the essence of ‘soul-food cooking’. Using fresh, seasonal produce, Dominique creates dishes bursting with flavour, as simple as they are elegant – recipes you will want to make again and again. Here Dominique shares time -honoured recipes that have been lovingly passed down through the generations or collected on her frequent trips to her family’s homeland, from fennel and orange salad and baked risotto with mushrooms, marsala and cream, to swordfish stuffed with pine nuts, raisins and pecorino, and lemon meringues with limoncello crema.
Published by Penguin Australia| Lantern | Format Paperback 240 pages (206 recipes)
Chef and author Dominique Rizzo shares her recipe for swordish involtini with SBS Radio’s Matteo Rubbettino.
This Swordfish Involtini recipe is a rendition of the sarde beccafico, stuffed baked sardines, although this is my version using swordfish and the similar delicious stuffing of garlic, pine nuts, raisins, pecorino cheese and onions.
Sarde beccafico is a typical Sicilian dish made of fresh sardines filled breadcrumbs, olive oil, pine nuts and raisins. Beccafico, which is a little bird similar to a quail, literally means beak figs.
Recipe for Swordfish Involtini by Chef Dominique Rizzo
- 520 grams of swordfish
- olive oil
- ½ cup breadcrumbs
- 1 tbsp parsley
- 1 small onion
- 2 garlic cloves
- 1 tbsp pine nuts
- 1 tbsp raisins, chopped
- 4 tbsp flat-leaf parsley
- 1 small red chilli
- rich tomato sauce
- mixed salad leaves
- 1¼ cup pecorino cheese
- Cut the swordfish into thin slices and flatten. Season with olive oil, salt and pepper.
- Place the breadcrumbs and parsley in a bowl.
- To prepare the filling, heat 2 tbsp of oil in a frypan over medium-high heat. Add the onion and cook until it softens. Add the garlic and cook for a further minute. Transfer the onion and garlic to a bowl, along with the pine nuts, raisins, flat-leaf parsley and chilli, and toss to combine.
- Preheat oven to 180°C.
- Place ½ tbsp of filling onto a piece of swordfish. Carefully roll up the swordfish. Repeat with the remaining swordfish and filling. Dip the rolls in the seasoned oil. Coat in the breadcrumbs. Fry in hot oil for 2–3 minutes. Transfer to a baking tray and bake in preheated oven for 7 minutes.
- Top with pecorino and serve with tomato sauce and a mixed salad.
This recipe serves 4, takes 15 minutes to prepare and 15 minutes to cook. Skill level is easy.
If you would like more recipes and tips like this, then follow Chef Dominique Rizzo on her YouTube Channel and at her “Putia Pure Food Kitchen” channel.
For more of Dominique’s recipes go to her cookbook “My Taste of Sicilly” http://dominiquerizzo.com/product/my-taste-of-sicily-by-dominique-rizzo/
If this recipe whets your appetite for more of Dominique’s food, come to Putia Pure Food Kitchen for pure food dining and cooking class experiences. What’s on the menu? Go to http://putiapurefood.com.au/current-menu/
Follow on Instagram: Putiapurefoodkitchen
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This recipe is featured on SBS at http://www.sbs.com.au/food/recipes/swordfish-involtini.
Pumpkins would have to be one of my favourite ingredients: their magical and enchanting connotations, their golden, almost jewel sparkle when cut and their sweet clean flavour.
The versatility of the pumpkin is not to be sneezed at either, taking it from savoury to sweet in any nationality of cuisine.
The history of the pumpkin dates back over 7000 years ago with its origin coming from the squash family and a relative of the cucumber. Known all over the world, Antarctica is the only continent where the pumpkin is not grown.
The pumpkin and its many varieties Queensland Blue, butternut, Jarrahdale, Jap, Golden nugget, are widely used as ravioli fillings, soups, gnocchi, scones, pies, stews, curries and really just about anything as its delicate flavour lends itself to all manner of dishes, cooking methods, flavour combinations and additional spices.
Rich in beta-carotene, high in fibre and potassium the pumpkin, like all other orange coloured fruit and vegetables, is a great antioxidant. So versatile is it that even the shells of the pumpkin have been used and woven into mats.
The flowers like those of the zucchini are also edible. When cooking, steaming or roasting is preferred to boiling which makes them rather wet and not so appealing.
For intense flavour, pan-frying, roasting or char grilling over moderate to high heat is best as it caramelises the natural sugars. You can now purchase pumpkin seed meal, oil and pestos that are ideal for salads, dressings and baking.
How to cook pumpkin
Tip for a nutritious snack:
Dry seeds on paper towel and then toss with a little oil and sea salt or tamari or soy sauce and roast in the oven until dry to touch.
Tip for a perfect side dish:
Zucca Fritta Con Cannella Ed Aglio
Fried Pumpkin with Cinnamon and Garlic
• 125 ml olive oil
• 700 g kent (jap) pumpkin (peeled, seeded and cut into 5 ml thick slices)
• 3 cloves garlic, thinly sliced
• 1 ½ tbsps. White-wine vinegar
• 3 tsps. White sugar
• ¼ tsp ground cinnamon
• Sea salt and freshly ground black pepper
1. Heat a small amount of the olive oil in a shallow frying pan over medium heat and cook the pumpkin in batches for 30 seconds on each side of until golden brown. You may need to add a little more olive oil to the pan. Using a slotted spoon, transfer the pumpkin to a serving dish.
2. Keeping about ¼ cup (60 ml) of oil in the pan, gently fry the garlic over low heat for 30 seconds, taking care not to burn it. Remove the pan from the heat and from yourself as it may splutter when you add the vinegar. Add the vinegar, sugar and cinnamon and season to taste with salt and pepper. Cook over low heat for 30 seconds, and then pour the mixture over the pumpkin.
3. Set the pumpkin aside at room temperature for 1 hour to allow the flavours to infuse. Serve at room temperature.
This how to cook pumpkin recipe is taken from “My Taste of Sicily” cookbook.
Sausages were in the news at the Brisbane Ekka 2015! Long gone are the days when the choice was limited to beef and pork sausages. Now there is a sausage for just about every cuisine from German bratwurst, Spanish chorizo, French Andoulliette to Sicilian sausages. I love them all, but no surprises that I think Sicilian sausages are the best and that’s a good reason to lift the lid and let you see what I’m cooking.
Take it easy and let the professional butchers like Michael Salm at Carindale, make the best of sausages for you, (seen here with Dom Melrose).
You can throw them on the barbeque or go for one pot cooking that’s at its best with this tasty dish for sausages, cooked in a simple rich onion and tomato sauce. This was one of my favourite dishes growing up as my mother cooked it many nights as a simple and quick economic dinner option. The roast pumpkin and green pea smash is a great option instead of mash potato and makes a fantastic side for grilled chicken, or fish.
Sausages with roast pumpkin and pea smash and tomato and onion sauce
Preparation time: 20 minutes
Cooking time: 20 minutes.
Ingredients sausage dish:
• 8 x good quality sausages – get these from a butcher who makes his own as they will be lighter in additives and fats or choose a lower fat sausage
• 2 brown onions, sliced
• 1 clove garlic, minced
• 2 x 400 g tins of diced tomatoes
• ½ teaspoon of dried mixed herbs
• 1 teaspoon of tomato paste
• 1 tablespoon Worcestershire Sauce*
• Salt and pepper
Ingredients: Pumpkin and pea smash
• 500g pumpkin, seeded and peeled
• 1 tablespoon butter
• 3 spring onions, (scallions) white and green part sliced thinly
• 2 cups frozen peas, defrosted
• Salt and pepper
1. Preheat the oven to 200c
2. Cut the pumpkin into largish chunks about 4-5cm and spray or drizzle with a little oil, roast them for 20 minutes until golden and cooked through.
3. Heat a small saucepan and add in the butter, sweat off the spring onions for a couple of minutes then add the green peas and cook for 5 minutes, season with salt and pepper and with a fork partially mash the peas with the pumpkin.
4. For the sausages, heat a non-stick pan over a moderate temperature and brown the sausages on all sides, cooking them for about 10 minutes. Remove them from the pan and set aside.
5. Into the same pan add in the sliced onions and the garlic and sauté for 3-4 minutes. Add in the diced tomatoes and then fill one tin ½ way with water and swish out both tins adding this water to the pan. Add in the herbs, tomato paste, worcestershire sauce and simmer for 10 minutes.
6. Season with salt and pepper and add the sausages back into the pan, continue to simmer for another 15 minutes until the sauce has thickened. Turn off the heat and let the sausages sit in the sauce for a few minutes before serving with the mash.
Now for the real challenge – make your own sausages! This is my favourite Sicilian Uncle’s recipe for making sausages from my cookbook “My Taste of Sicily”.
Le Salsicce Di Zio Mario
Zio Mario’s Sicilian sausages
Makes: 40 sausages
Preparation time: 60 minutes
Cooking time: 30 minutes
• 6 kg pork shoulder coarsely minced (ask your butcher to do this)
• 90 g sea salt
• ¼ cup (40 g) black peppercorns, cracked
• ¼ cup (40 g) fennel seeds
• ¼ cup (35 g) ground allspice of paprika
• 2 tablespoons mixed spice
• 1 large handful flat-leaf parsley leaves, chopped
• 1 bulb garlic, cloves chopped
• 10 m natural pork casings (order from your butcher)
1. Place the minced port, salt, peppercorns, fennel seeds, allspice or paprika, mixed spice, parsley and garlic in a large deep bowl. Mix well with your hands so that all the spices are blended through. Cover with plastic film and refrigerate overnight so that the flavours have time to develop.
2. If the casings are salted, rinse them under cold running water, then keep in a bowl of water to ensure they stay moist.
3. To make it easier to fill the sausages, remove the meat from the fridge at least 30 minute beforehand to bring it to room temperature; this will prevent the filling from breaking the casings. To test the flavour of the filling, fry a small ball of it in a frying pan over medium heat, then adjust the seasoning accordingly.
4. If you have a mincer of sausage machine at home, using the tube attachment, carefully slide a piece of the casing on the tube. If you don’t, you can use a piping bag to stuff the casings with the meat. A good tip is to fill the casing with about ¼ cup (60 ml) water; this will open the casings as you fill them. Start the machine on low until you get the hang of the pace and stuff the casing evenly with the pork mixture, taking care not to break the casing. Once you have a long sausage, you can either leave it as is and coil it around itself, securing with string (this is more traditional), or twist the casing around at intervals to make your desired sausage length. Repeat with the remaining casings and filling. Refrigerate the sausages for at least 30 minute before cooking.
5. For thick sausages, pan-fry or barbeque for 4-5 minutes on each side or until the sausage is slightly firm to touch, about 15 minutes in total (thin sausages will take about 10 minutes). Alternatively, roast the sausages in a roasting pan at 200 degrees C for 30 minutes or until golden and cooked through.
6. Leftover raw sausages can be wrapped in serving-sized portions and frozen for up to 3 months.
Making sausages is not difficult but maybe a bit messy, so you can refresh your hands using one of Putia’s beautiful sea salt scrubs!
“My Taste of Sicily” cookbook and Sea salt scrubs are available on-line at
I would just like to say that my friend and I enjoyed your book review at the Victoria Point Library a couple of weeks ago.My firiend bought me a copy of the book as a gift for my birthday ,which you kindly signed. My husband & I had a dinner party and cooked both the rabbit recipes in the book . Also I made the ricotta , poppy seed and honey cake . All I can say is Yummy!!!!
Thank you for producing this book .I am sure that it is going to be well used in our household.
Kind Regards, Carol
This was a letter addressed to my Mother:
I have just purchased Dom’s book from the Library bookshop – You all look so lovely. I’ve just had a quick look & will have to wait for a more thorough investigation. I had decided not to purchase any more Italian cook books, but this is certainly one that needs to be on my shelf
Warm regards Christene
This was a letter addressed to my Mother:
My copies of My Taste of Sicily have just arrived. What a magnificent publication. I have only just flicked through the book as I am going out for an early dinner but the sumptuous recipes look sensational and beautifully illustrated.
They have got my taste buds going but it is a little while to dinner so I had better put it down. The photograph of Dominique on the cover is really lovely. How proud you must be. And of course the charming photos of you (and the family) inside. A really impressive book which I will proudly use. Please pass on my congratulations to Dominique.