My Taste of Sicily Archives - Dominique Rizzo

Tag Archive for: My Taste of Sicily

Discover the Beauty of Sicily in June

Five reasons why June is the best month to Visit Sicily

“Are you looking for a vacation destination that combines stunning beaches, delicious food, rich culture, and beautiful weather?” Look no further than Sicily in June! The island of Sicily, located in the Mediterranean Sea, is a treasure trove of history, art, and natural beauty. June is the perfect month to visit as the weather is warm and sunny, the crowds are smaller, and the island is bursting with vibrant colours and flavours. From the ancient ruins of Agrigento to the crystal-clear waters of the Aeolian Islands, there is something for everyone in Sicily. So, pack your bags and get ready for an unforgettable June vacation in the heart of the Mediterranean!

Here are 5 reasons why June is the best month to experience all that Sicily has to offer:

The weather is perfect for outdoor activities:

With temperatures averaging between 25-30°C, June is the perfect time to take advantage of the warm weather and explore this breathtaking island . Whether you’re looking to hike through the island’s natural beauty, visit the many historical sites, swim in its crystal-clear waters, or lounge on its beaches, June is the ideal time to experience the beauty and diversity of Sicily.

Enjoy longer days

June is the start of the summer solstice, which means the days are at their longest. You’ll have more time to explore the island’s many sights and attractions. From the ancient ruins at the Valley of the Temples in Agrigento, to the sandy beaches of Cefalu, or the stunning baroque architecture of Noto and Modica, there is something for everyone.

Festivals and events:

June is a month packed with festivals and events celebrating Sicily’s rich cultural heritage. To name a few, there is the famous “Infiorata” flower festival in Noto, or the “Fiera di San Giovanni” market in Trapani featuring a colourful parade of floats and fireworks, or the vibrant markets in the capital Palermo. These are just some of the opportunities available to experience traditional Sicilian life and culture.

Low crowds:

As June is considered the shoulder season, there are fewer crowds in Sicily compared to July and August. This means you can explore the island’s many historical and cultural sites at a more leisurely pace. It’s the ideal time to visit Sicily’s famed active volcano Mt Etna, which is a popular destination with travellers during peak times.

Local Cuisine:

No list is complete without mentioning the culinary delights on offer!

The favourable weather conditions mean June is peak season for local produce. There is an abundance of the tastiest seasonal fruits and vegetables, and of course locally caught seafood. Enjoy Sicily’s traditional dishes such as arancini or caponata, made with the freshest ingredients or sample mouth-watering seafood, there is no doubt that Sicily’s food will be the highlight of your visit.

Whether you are fascinated by Sicily’s rich and varied history, are wanting a gastronomic experience like no other, or simply looking for a relaxing beach vacation, June is the ideal time to experience the beauty and culture of Sicily. Don’t miss out on this amazing destination – plan your trip now and discover for yourself why June is the best month to visit this Mediterranean paradise.

Why not join me on my Savouring Sicily – A Tour for the Senses Travelling in June. For more information and to view the itinerary visit https://dominiquerizzo.com/sicily-food-tour/

Don’t Go It Alone: Why Organized Tours are Perfect for Solo Travelers

0 Comments/in Blog/by Dominique Rizzo

Don't Go It Alone: Why Organized Tours are Perfect for Solo Travelers

Traveling on your own can be an exhilarating and liberating experience. The freedom to go where you want, when you want, and do what you want. As much as we may love the idea of solo travel, it also comes with its own set of challenges.

What if I told you that there’s a way to enjoy the best of both worlds?

The answer is simple: book an organized tour!

Here is 8 reasons why booking an organised tour will save you more

and ensure a more enjoyable trip for solo travellers.

You’ll feel safe and secure:

Organized tours prioritize the safety of their guests. We have established protocols in place to ensure that you feel secure throughout your trip.

You’ll save time and energy:

Let the tour operator/me handle the logistics of transportation and accommodation, while you relax and enjoy your trip. With our local knowledge and connections, we can help you make the most of your time in a new destination.

You’ll have a stress-free itinerary:

Planning an itinerary can be a daunting task, but booking into an organized tour means all the details and every details can be organised for you. Enjoy a comprehensive itinerary that highlights the best of your destination without having to worry about where to go or what to see.

You’ll save money:

Organized tours often offer an all-in-one package at a lower cost than if you were to plan everything independently.

You’ll make new friends:

Traveling with a group of like-minded individuals on an organized tour is a great way to make new friends and create lasting memories.

You’ll make the most of your time:

Organized tours are ideal for those with limited time who want to see and do as much as possible. With a pre-arranged itinerary, you can make the most of your trip.

You’ll gain a unique local perspective:

Local guides often accompany organized tours. They provide a unique and valuable perspective on your destination. They will take you to places that you may not have discovered on your own and give you a deeper understanding of the local culture.

You’ll have peace of mind:

With an organized tour, you can rely on the tour operator/me to fix any issues that may arise, ensuring you have peace of mind throughout your trip.

So, if you’re considering traveling on your own, then booking an organized tour is a great way to make the most of your solo travel experience. With all the details taken care of, you can focus on what really matters – enjoying your well-deserved time off! I would love for you join me on one (or more) of my bespoke Food and Wine Tours.

Head over to https://dominiquerizzo.com/food-tours/ for more information.

You can select an itinerary and immerse yourself in the experience. If you have any questions, feel free to email me at info@dominquerizzo.com.

The Short Version – History of Puglia

0 Comments/in Blog/by Dominique Rizzo

The History...

Puglia, also known as Apulia, is a region located in the southern part of Italy. Its history dates back to ancient times, with settlements by the Illyrians and Greeks in the 8th century BCE. The Romans also had a significant presence in the region, and many ruins from their civilization can still be found in Puglia today.

During the Middle Ages, the region was ruled by various powerful families and kingdoms, including the Normans, Hohenstaufens, and Angevins. In the late 19th and early 20th centuries, Puglia saw a large wave of emigration to the Americas and other parts of Italy as many people sought better economic opportunities. Today, Puglia is known for its beautiful coastline, historic towns and villages, and delicious traditional cuisine.

Puglia, located in the heel of the boot of Italy, has a rich and complex history dating back thousands of years. Here are some key historical highlights:

Prehistoric and ancient history: Puglia has been inhabited by humans since prehistoric times. The region was home to a number of ancient cultures, including the Messapii, an indigenous people who built fortified settlements and developed an advanced system of agriculture.

Roman period: Puglia was a key region for the Roman Empire, with the city of Bari becoming an important port and center of trade. The Romans built many monumental structures in Puglia, including the famous Trulli houses, which are still standing today. The trulli are traditional conical-roofed houses made of limestone, which are found mainly in the region of Valle d’Itria.

Medieval period: Puglia was conquered by the Normans in the 11th century and then the Hohenstaufen in the 12th century. They left behind many beautiful examples of their architecture, such as the Cathedral of Otranto and the Castel del Monte.

Renaissance period: During the Renaissance, Puglia became an important center of art and culture, with artists such as Michelangelo and Raphael visiting the region. Many beautiful palaces and churches were built in Puglia during this time.

Modern history: Puglia was ruled by the Bourbon dynasty in the 19th century and later became part of the newly-formed Kingdom of Italy. The region has a long history of agriculture, particularly olive groves and vineyards, which continue to be the backbone of its economy today.

Puglia is also known for its Baroque architecture, with notable examples in cities like Lecce and Martina Franca.

Love what you have read and want to experience Puglia? Click here for details of my 12 Day Puglia Tour travelling in 2024

A Brief History of Sicily Starting with the Greeks

0 Comments/in Blog/by Dominique Rizzo

When Sicily was Greek

Sicily is the largest island in the Mediterranean Sea and has a rich history dating back to ancient times. The island was originally inhabited by the Sicani and Siculi tribes, who were later conquered by the Greeks in the 8th century BC. During this time, Sicily became a major center of Greek culture and civilization, with cities such as Syracuse and Akragas thriving. In the 3rd century BC, Sicily was conquered by the Romans and became an important province of the Roman Empire. After the fall of Rome, Sicily was ruled by a succession of different powers, including the Byzantine Empire, the Arabs, the Normans, the Swabians, the Angevins, the Aragonese, and the Bourbon monarchy.

In the 19th century, Sicily became a key center of the Italian Risorgimento and was eventually unified with the rest of Italy in 1861. Today, Sicily is an autonomous region of Italy with a unique culture and history.

The Greeks In Early Sicily

Sicily’s entwined history, culture and food is about settlers and invaders –

650 B.C. – 850 200 years The Siculi – who the island is named after were in the East, the Sicani in the West, and the Elymi coming from Asia Minor and escaping from Troy are the first known inhabitants of Sicily.

· Then came the Greeks – arriving on the fertile shores of Eastern Sicily establishing such popular provinces such as Giardini Naxos and Taormina, Siracusa , Catania and Agrigento which display some of the most noted and extraordinary Greek ruins out side of Greece.

· the Greeks began what is now considered the first mass colonization of Sicily and becomes “Magna Graecia” or “ the Greater greece”

· Thanks to the Greek invasion many of the great minds of antiquity that we normally associate with Greece were actually born on Sicilian soil and lived on the island most of their lives.

· Archimedes, the greatest scientific mind of antiquity

· Gorgias of Lentini – a master of public speaking who brought the art of public speaking to Rome

· Empedocles, naturalist, philosopher, orator, poet, physician, scientist and first volcanologist. He fell or jumped into Mt. Etna, was swallowed by the volcano, and legend has it that the mountain expelled one of his sandals intact. and regarded as a god to the people of Agrigento

· Sicilians contributed substantial innovations to Greek theatre in the ruins of Segeste, Taormina and Siracusa elevating Greek comedy to a high level of drama

· They introduced mime, laws , they developed poetry and treating mythological and epic Tales in a lyrical way

· Most importantly was Archestratus – a famous Sicilian Cook credited for the first cook book “ The Sweet Taste” who later travelled to Greece giving lessons on cooking to the greeks.

· The colonists introduced grapes, figs, pomegranates, wheat, walnuts, and hazelnuts. They planted vineyards, building a considerable reputation for Sicilian wines. Native bees were making honey that the Greeks used as offerings to their goddess Aphrodite. Fresh Fruit , dried figs and Honey

· The Greeks sponsored the rearing of cattle to increase the manufacturing of dairy products.

· They planted olive trees – Kalamata were the earliest domesticated olives and they produced some of the best olive oil preferring the Sicilian Olive oil to their own

· They introduced horti: vegetable gardens fenced in with stone walls that were the predecessor of the present day kitchen gardens called orti. From here the local Sicilians employed by the wealthy aristocrat Greeks took the place of slaves in the kitchen and the ‘cook” was born – They made pickled vegetables, adding capers, olives, honey, spices and fried artichokes thus producing an archaic version of caponata.

· Writings from this period document sweets called dulcis in fundo, made of honey, nuts, milk, and flour, served with baskets of fresh fruit and sweet wine at the end of a meal.

· The Greeks made a very sweet wine called Malvasia using dried and fresh grapes crushed together. They also made custard of ricotta; honey and eggs called tyropatinum, a sweet version of the modern Greek cheese pie known as tyropita.

To be continued…

Love what you have read and want to experience Sicily? Click here for details of my 14 Day Sicilian Tour travelling in 2024

What’s so special about “Minni Di Virgini” from Catania

0 Comments/in Blog/by Dominique Rizzo

What are “Minni Di Virgini”

Minni di virgini, cassata di Sant’Agata, or minni di Sant’Agata typically are made of a round marzipan shell moulded into a smooth half sphere. Looking like the shape of a small breast they are often served with white porcelain sheen icing topped with candied cherries. There are a couple of varieties you will find particularly in Catania where they are celebrated on the 5th of February for St Agatha’s saint day. According to experts, there are a couple of versions of these little cakes most of them have an outer layer of short crust pastry but their fillings change, one is filled with pastry cream or a type of vanilla custard, covered in pink icing and topped with a candied cherry, the other is traditionally filled with sweet sheeps milk ricotta cheese, chocolate, and candied citron or candied squash. Not to be confused with the “Sicilian cassata” with is of a similar combination although using sponge cake and covered with marzipan. The other Minni di Virgini you will find is filled with a type of cream filling flavored with chocolate and candied orange peel.

The story behind these pastries is that they were inspired by Saint Agatha, who is embraced as the patron saint of Catania. St. Agatha had her breasts cut off in martydom and is depicted forever carrying them on a plate. The pastries called ‘virgin’s breasts’ were created in her honor by the sisters of the Monastero della Vergine in Palermo and later adapted by the Catalians who, in the interest of anatomical correctness, added the cherry on top. For reasons of modesty, minni di virgini were called cassatine by the nuns. At one time, minni di virgini were baked in monasteries, now they are available in the pasticcerie or pastry shops though out Sicily but particularly in Catania.

The Story of St Agatha

St. Agatha, also known as Agatha of Sicily, is one of the most highly venerated virgin martyrs of the Catholic Church. It is believed that she was born around 231 in either Catania or Palermo, Sicily to a rich and noble family.

From her very early years, the notably beautiful Agatha dedicated her life to God. She was living as a Christian in Catania during a period of intense religious persecution, she became a consecrated virgin, a state in life where young women choose to remain celibate and give themselves wholly to the Church in a life of prayer and service. That did not stop men from desiring her and making unwanted advances toward her.

One of the men who desired Agatha was Quintianus, a high diplomatic. He thought he could force her to turn away from her vow and force her to marry. His persistent proposals were consistently spurned by Agatha, so Quintianus, knowing she was a Christian during the persecution of Decius, had her arrested and brought before the judge. He was the Judge.

He expected her to give in to his demands when she was faced with torture and possible death, but she simply reaffirmed her belief in God by praying.

To force her to change her mind, Quintianus had her imprisoned in a brothel. Agatha never lost her confidence in God, even though she suffered a month of assaults and efforts to get her to abandon her vow to God and go against her virtue. Quintianus heard of her calm strength and ordered that she be brought before him once again. During her interrogation, she told him that to be a servant of Jesus Christ was her true freedom.

Enraged, Quintianus sent her off to prison instead of back to the brothel a move intended to make her even more afraid, but it was probably a great relief to her. Agatha continued to proclaim Jesus as her Savior, Lord, Life and Hope. Quintianus ordered her to be tortured. He had her stretched on a rack to be torn with iron hooks, burned with torches, and whipped. Noticing Agatha was enduring all the torture with a sense of cheer, he commanded she be subjected to a worse form of torture, that her breasts be cut off with pincers – often seen with her in painting and religious images of the saint.

He then sent her back to prison with an order of no food or medical attention. But the Lord gave her all the care she needed. He was her Sacred Physician and protector. Agatha had a vision of the apostle, St. Peter, who comforted her and healed her wounds through his prayers.

After four days, Quintianus ignored the miraculous cure of her wounds. He had her stripped naked and rolled over naked over hot coals and fragments of broken pottery. When she was returned to prison, Agatha prayed, tradition has it that, although her breasts were miraculously restored by Saint Peter, she died on February 5, 251,

She is commonly featured in religious art with shears, tongs, or breasts on a plate.

The History of the Nuns and Sicilian Sweets

Minni di virgini have been a specialty of Sicilian convents for hundreds of years, but in recent history, they’ve become associated with Catania’s celebrations. It might seem odd that convents or Catholic festivities would embrace breast-shaped cakes. In Giuseppe di Lampedusa’s 1958 novel The Leopard, the narrator recoils in horror as he beholds minni di virgini, which he calls “a profane caricature of St. Agatha.”

One of the easiest ways to access the saint is by eating minni di Sant’Agata, especially since they’re available year-round in Catania. It’s impossible to pinpoint when, exactly, these anatomical cakes went from pagan treat to saintly sweet, but Sicilian nuns are credited with popularizing them. Before they became associated with Agatha, early versions of the cakes were simply known as minni di virgini, which may imply that they were a specialty of the nuns of the Monastero di Vergini in Palermo.

Plato, plumbing, and pastry might not be around today if not for Italian monks and nuns, who are credited with saving Western culture in the tumultuous centuries known as the Dark Ages. As barbarian hordes conquered and reshaped western Europe, monasteries and convents became safe havens. Classical literature was protected, studied, and translated by scholar monks.

They preserved medicinal knowledge from the ancient world and used Roman plumbing systems to pull water through their cloister fountains. Nuns took in orphans and raised them. (Esposito, meaning “exposed,” is a common Italian surname given to babies left on the doorsteps of convents.) They also baked elaborate, labor-intensive pastries from ancient recipes that they sold to the public to support themselves.

Not only were the convents bastions of tradition; they were (and are, where they remain) the most authentic source for classic Sicilian sweets. Some monastries still producing sweets are monastery of Sant’Andrea in Palermo making cannoli. In Agrigento, the Santo Spirito monastery of cloistered Cistercian nuns, famed for the sweet couscous with crushed pistachios that’s made there. But perhaps the most famous baker is Maria Grammatico, in the mountain peak town of Erice. Grammatico’s life story has been recounted in the book Bitter Almonds, which she coauthored with Mary Taylor Simeti (William Morrow & Co., 1994). She was raised in an orphanage run by Franciscan sisters, where she helped in the preparation of sweets. Deciding against the nun’s life, Grammatico opened a modest pasticceria, which has since grown into one of the largest pastry businesses in Sicily.

Grammatico, who is now 70, makes an amazing assortment of traditional cookies and small pastries, but her true talent lies in frutta di Martorana (marzipan fruit, named after the Palermo convent where they originated) shaped from almonds she grinds into a paste daily and paints in realistic colors.

St Agatha. Her tomb was originally in Sicily in a cave, but then her body was taken to Constantinople for about nine years, before being brought back to Catania in 1126. **It now rests in the Cathedral here in Catania**. **The Cathedral also houses the tomb of Catania’s famous opera composer, Bellini.**

Almond biscuits in the famous Pasticceria of Maria Gramatica in Erice

Scintillating Sicily

0 Comments/in Blog, Travel Blog/by Dominique Rizzo

Have you been dreaming of experiencing a trip to Sicily? It’s scintillating and fascinating, it’s tasty, it’s colorful and passionate. Your senses will implode as you experience rich ancient historic sites, pristine turquoise waters, sandy beaches, and white-washed coastal villas.

Pumpkins – One of My Favourite Ingredients

0 Comments/in Blog/by Dominique Rizzo

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 fiber 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 chargrilling 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 pumpkin seeds on paper towel and then toss with a little oil and sea salt or tamari or soy sauce and roast in a moderate oven of 150 c until dry to touch ( about 40 minutes).

Tip for a perfect side dish:

Zucca Fritta Con Cannella Ed Aglio
Fried Pumpkin with Cinnamon and Garlic

Serves 4

Ingredients:
• 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 tsp. White sugar
• ¼ tsp ground cinnamon
• Sea salt and freshly ground black pepper

Steps:
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.

Try some of my other pumpkin recipes like Salmon and Fennel Risotto with Carrot and Pumpkin

or Coconut Poached Wild Caught Barramundi with Chili spiced Pumpkin Salad

Roast Pumpkin and Basil Almond Pesto

A sustainable kitchen garden – making a menu from your mulch

0 Comments/in Blog/by Dominique Rizzo

The following guest blog post is by Dominique Rizzo from Pure Food Cooking, Channel 10’s “Ready Steady Cook” and “The Circle”…

“A sustainable kitchen garden – Making a menu from mulch” was originally published at 1 Million Women some years ago.

Life is busy! I feel that this year is flying past with the blink of an eye. When I am out and about I often get asked what I cook at home and am often embarrassed to say that I indulge in the simplest of cooking and quite often live on vegetable soups, loads of grilled, poached or baked seafood’s, and fabulously fresh salads and vegetable dishes made with ingredients that I manage to pick from my brothers garden next door…. my little patch of herb and vegetable paradise is in the making.

Most of us are doing our best to grow our own little patch of produce and it’s wonderful if you are just managing to have only a couple of pots of herbs as gardening as I have found out does require a little or even a lot of effort to reap the benefits.

Working in my own sustainable kitchen garden I have come up with some great ideas on how to make the most out of what you grow, avoid wastage and even save money. Fresh herbs are fantastic to use in all cooking, salads, drinks and even desserts and tend to be very seasonal so when they come on take advantage of the abundance of these few simple ideas.

Using the harvest from your sustainable kitchen garden:

Herbs

Blend your herbs in a food processor with a little oil and freeze in ice cube trays, remove when frozen and then store in plastic bags or plastic containers, use the cubes to flavour soups, sauces, stir-frys or even to add to a dressing of olive oil, vinegar and a squeeze of lemon. Any combination of herbs are ideal for tossing with steamed vegetables, dressing steamed or baked fish, chicken or seafood or mixing through boiled potatoes with a little mayonnaise, low-fat yoghurt or sour cream.
Try making pesto’s with a variety of different nuts and of course some sharp parmesan, this can also be frozen and is a great pasta sauce standby.
Make your own fresh dried herbs, nothing like what you buy in the supermarket and are easily done by placing them onto a baking tray and allowing them to sit in a very low oven of about 40 – 50 overnight. Simply, scrunch up the herbs and store them in jars.

Lettuces are fantastically easy to grow and if you are not on top of them they soon start to flower, so get in while the leaves are young and sweet and use the leaves for wonderfully fresh salads. You can also lightly steam them and dress with olive oil and lemon or sauté the leaves with a little butter, garlic, prosciutto or bacon and top with toasted fresh breadcrumbs for a delicious side.There is always lettuce soup, a quick light soup combining garlic, onions, lettuce, homemade chicken stock, simmered until the onions are softened and garnished with fresh parsley and a dollop of sour cream or yoghurt.

Home grown tomatoes have the most amazing flavour, they make great fresh sauces and keep well packed into sterilised jars, tomato and chilli jam makes a great gift for you chilli-loving friends and helps you get stuck into that chilli bush you have full of that fiery flavour. Tomato, apple and rosemary jelly is superb as a spread on fresh scones or pikelets and ideal as an accompaniment to sandwiches and of course a kitchen is not home without a spiced tomato relish, it is a must in any one’s fridge or pantry great served with cold meats, barbecued meats, on sandwiches or tossed through chopped vegetables with a little oil before roasting tomato relish.

Lemons make fresh and vibrant table decorations piled high in glass vases with fronds of rosemary or thyme, squeeze the juice and zest the skin and freeze for use in drinks, homemade lemonade, lemon curd is delicious and easy to throw together for a country breakfast served with pancakes or spooned onto tartlets for a delightful afternoon tea with friends. Lemon zest and juice is perfect for adding to dressings, marinades, baking, and is ideal blended with garlic and fresh herbs rubbed into lamb, fish, or chicken.

Preserved lemons are quite expensive but very easy to make. Wash your lemons and then make a cut through the middle and then into quarters keeping the lemon intact. Pack each of the lemons with rock salt then fit them into your sterilised jar, I love adding, peppercorns, a stick of cinnamon, a bay leaf, some cloves and a star anise for a real middle eastern flavour. Alternate the jar with salt-filled lemons and more rock salt then fill the jar with lemon juice until the lemons are covered. Secure the lid tightly then sit in a dark place for up to 7-8 months. These make well received Christmas gifts, or just a thank you to a friend and why not wrap a little preserved lemon recipe for a wonderful Moroccan salad or a tagine, around the jar.

One of my other favourite recipes is for my divine lemon and fennel relish , it is an amazing accompaniment to fish, chicken, pork or lamb and goes beautifully with cheese, or tossed with freshly steamed asparagus or beans for a zesty side dish, this relish also makes good use of that excess fennel which tends to grow endlessly.

For a sustainable garden to work for you, you need to use it and keep on using it. So grab those empty jars that I know you have stored away for a rainy day and start cooking. The gift of food is something very special and is always well received from my family who have everything they need in the material sense and love eating. Receiving a basket or jar of homemade goodies from anyone for me is a real treat, you know that a lot of love and thought has gone into each and every mouthful.

Swordfish Involtini

0 Comments/in Blog, Recipes/by Dominique Rizzo

Chef and author Dominique Rizzo shares her recipe for swordish involtini

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.

Swordfish Involtini

This recipe serves 4, takes 15 minutes to prepare and 15 minutes to cook. Skill level is easy.

Ingredients:

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

Method:

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.

If you would like more recipes and tips like this, then follow Chef Dominique Rizzo on her YouTube Channel and on Facebook or Instagram

For more of Dominique’s recipes go to her cookbook “My Taste of Sicily” https://dominiquerizzo.com/product/my-taste-of-sicily-by-dominique-rizzo/

Dominique’s Cook Book

A Fresh Take on Mouthwatering Sausages

0 Comments/in Blog/by Dominique Rizzo

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

Serves: 4
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

Steps:
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

Ingredients:
• 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)

Steps:
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
https://dominiquerizzo.com/product/my-taste-of-sicily-by-dominique-rizzo/ and

Coconut, Lemongrass and Coffee Detox BODY SEA SALT SCRUB

Tag Archive for: My Taste of Sicily

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