Sicily

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How to Prepare

Recipes

Recipes

Sfincione con Olive Nere e Rosmarin
'Sfincione' Focaccia with Black Olives and Rosemary

1 kilo semolina
25 grams of yeast (cake, beer, or granulated)
tepid water
2 T olive oil
sea salt

few sprigs fresh rosemary
2 cups black olives

Dissolve the yeast in the water in a small bowl. Make a well with the semolina. In the center, add the olive oil, a large pinch of sea salt, and the yeast/water mixture. Mix and knead. Do not add too much flour, the consistency needs to remain somewhat sticky, which is the key to getting a softer lighter dough. Set aside to rest and rise.

Oil a deep rectangular baking pan and press the dough into the pan using your fingers.
Press the olives, sea salt, and rosemary into the dough. Set aside and let rise again. Bake at 350F until golden.

Salsa di Tonno
Tuna Sauce for Pasta

1 small onion, sliced very finely
2 cloves garlic, whole, in its skin
5 Fresh mint leaves
Olive oil
1/3 cup capers
Tomato concentrate, preferably the thick, dark red Sicilian version
Water from the pasta pot, to thin the sauce
2 cups Tuna, very fresh and cut in 1/2inch cubes
1 glass white wine
1/4 cup soft flavorful black olives, pitted
parsley, chopped finely

Saute the onion, garlic, mint and capers in the oil, making a soffritto. Add tomato concentrate and water and cook a few minutes then add the tuna. Cook the fish just through and then add the white wine and let evaporate. Add the olives and parsley, season to taste, and serve tossed with spaghettini.