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Sicilian Cooking

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Sauces and Condiments

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Introduction to Sauces and Condiments

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What is Tomato

The tomato plant is a member of the nightshade family, like the eggplant and potato. This plant is indigenous American and it grew from Mexico to Peru’. The tomato was called tomatl in the ..

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Raw Tomato Sauce

This condiment is one of the favored sauces made in Sicily. The fresh ingredients are chopped into small pieces and the sauce used to make bruschetta, as a condiment for pasta, ..

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Tomato Sauce

Since tomato was used in Italy, tomato sauce has been an essential ingredient in all regional cooking and used as a condiment to pasta and in the preparation of many dishes. In Sicily, the ..

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Pic Pac Tomato Sauce

This sauce is one of the oldest made in Palermo. To make this sauce some attention is required because when sautéing the onions they have to be constantly stirred, using a wooden spoon ..

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Marinara Sauce

This tomato sauce is called sailor’s style, marinara, because it is prepared by the sailors at sea. It is a sauce to go with pasta, it is quickly made and few ingredients are necessary ..

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Sicilian Ragu’ Sauce

The ragu’ is a sauce that has the taste of meat and mostly used as a pasta condiment. The word “ragu” is adapted from the French ragout or ragouter meaning to tease the appetite ..

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Sicilian Ragu’ Sauce with Ground Beef

This ragu’ sauce differs from the Bolognese meat sauce for the amount of tomato used and for the absence of the carrots, celery and butter used in the classic sauce. Another feature of the ..

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Super-Concentrated Tomato Paste

Tomato paste is made by drawing out part of the liquid in the tomato juice, through vaporization and condensation. The extract of tomato is the primitive way to preserve tomato that goes back ages.

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Cuttlefish Black Sauce

The cuttlefish black sauce is prepared all over Sicily and in particular in the Oriental part of the Island, where this recipe originated. This characteristic black sauce is used to dress the ..

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Oil & Lemon Sauce Salmoriglio

This condiment is mostly used as a garnish for grilled, baked, barbequed or boiled fish in place of salt. It contains little more than salt: in fact, it is made with fresh olive oil, lemon, oregano, ..

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Pistachio-Pesto

In the province of Catania, the pistachio nuts are cultivated in abundance and one of the largest producers are in the town of Bronte, called the pistachio capital of Europe. The pistachio has ..

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Pesto Marsala Style

An interesting uncooked sauce is made in Marsala and in many towns in the province of Trapani, used for pasta’s condiment or to spread on hot bread to make very appetizing and ..

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Pesto Pantelleria Style

In the island of Pantelleria the ammogghiu is prepared to accompany grilled or roasted fish and as a spread for bruschetta, toasted sliced bread or for a condiment to pasta. The Sicilian word ammogghiu in ..