SAUCES AND CONDIMENTS

Cuttlefish Black Sauce (Salsa col Nero delle Seppie – Sarsa cu Nivuru ) The cuttlefish black sauce is prepared all over Sicily and in particular in the Oriental part of the Island, where this recipe… 

Cuttlefish Black Sauce (Salsa col Nero delle Seppie – Sarsa cu Nivuru ) The cuttlefish black sauce is prepared all over Sicily and in particular in the Oriental part of the Island, where this recipe… 

Pic-Pac Tomato Sauce (OR Onion Tomato Sauce) (“Salsa a Pic-Pac” – “Pumaroru a Picchi-Pac”) This sauce is one of the oldest made in Palermo. To make this sauce some attention is required because when sautéing… 

Pesto Pantelleria Style (Condimento Pantesco – Ammogghiu) 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… 

Pesto Marsala Style (Pesto Marsalese – Pistu a’ Marsalisi) 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… 

Pesto with Pistachio (Pistacchio-Pesto – Pesto al Pistacchio – Pistu cu Pistacchiu) In the province of Catania, the pistachio nuts are cultivated in abundance and one of the largest producers are in the town of… 

Oil & Lemon Sauce Salmoriglio – Sarsa Salimurigghiu 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,… 

Super-Concentrated Tomato Paste (“Estratto di Pomodoro” – “Strattu ri Pumaroru”) 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… 

Sicilian Ragu’ Sauce with Ground Beef “Ragu’ con Carne Tritata” – “Sucu ca Carni Capuliata” This ragu’ sauce differs from the Bolognese meat sauce for the amount of tomato used and for the absence of…