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Sicilian Recipes

Polpette di sarde

Polpette di sarde

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The sardinian meatballs in tomato sauce are a typical dish of Palermo, which you can taste food normally even in the old taverns of the city.

Main ingredient are sardines, bluefish, which is often the protagonist of the Sicilian recipes that are prepared in various ways.
This dish is an example: easy to prepare and very tasty!

Ingredients (for 4 people)

  • 750 gr sardines gutted and scaled
  • 3 eggs
  • 100 g parmesan cheese
  • 100 gr pecorino cheese
  • mint
  • pine nuts and use passes
  • 700 g tomato sauce
  • 1 onion


Coarsely chop the fillets of sardines and put them together in a bowl with Parmesan cheese, Pecorino cheese, eggs, pine nuts, raisins, chopped mint leaves to the mixture and form into balls.
Meanwhile in a pan, fry the finely sliced onion and when golden add the meatballs and fry in order to form a light crust dark.
Add to the tomato sauce and cook for about 20 minutes. Serve warm.

Add a little of chopped mint ot the end

This recipe is also very good for frying stopping, avoiding cooking in the sauce.

Formerly the pine nuts were used mainly for their antibacterial function.


Sweet Cous Cous

Polpette di sarde
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Ingrediens for 20 persons:

- 500 gr of cous cous semolina
- 40 gr brown sugar
- 1 kg oranges
- sultana raisins + rum or dessert wine
- almonds + brown sugar to caramelize
- pine nuts
- chopped pistachios
- dark chocolate
- cinnamon
- 1 grated organic orange peel
- 6 small cups of water
- 6 small cups of orange juice


Follow "incocciatura" traditional method and make the semolina steam cook intercalated with the orange slices. When almost cooked, add sugar, sprinkle with a little cold water, let stand for 5 minutes and finally put on the fire by adding sultana raisins another 10 minutes.
When cooked, add pine nuts, almonds, pistachios, grated orange peel and dark chocolate Garnish with orange slices and grated chocolate and serve accompanied with a cream the raisins, chocolate, pistachio, orange ....

Faster method:

Soak the flour precooked couscous with orange juice and warm water where have been dissolved sugar and cinnamon. Put the raisins soaked in rum (or dessert wine).
Make caramelize the almonds in a pan with a little sugar by adding a little water
Cold q.s. and allow to cool.
Finally add raisins to the cous cous, almonds, grated zest of 1 orange, chopped
pistachios, pine nuts and dark chocolate in pieces




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The eggplant caponata is one of the most famous Sicilian recipes!
It's a typical summer dish but, now that you can find the eggplant all year, you can enjoy it forever.

The origins of caponata are not certain but it was already a popular dish in 1700.
Someone think that the name derives from the Latin word "cauponae", as served in the Roman taverns, others from "capon", cookie of the Spanish sailors.
But it seems that instead comes from "capone" quality the blue fish also known as dolphin fish, served in the tables of the rich and was replaced by the people, who could not afford it, with the cheapest eggplant.

In Sicily, caponata, exists in many variants that provide for the use of the pepper, potato or zucchini, but we report the traditional recipe:

Ingredients for 8 people

  • 6 large eggplants (about 1 kg)
  • 5 celery stalks
  • 300 g green olives
  • 400 ml tomato puree
  • 3 tablespoons salted capers
  • 1 large onion
  • 6 tablespoons white vinegar
  • 3 tablespoons sugar
  • peanut oil q.b.

Cut the eggplants great touch, put them in a colander covered sprinkled with few salt and leave to drain for a couple of hours to remove the bitterness.
Shake to remove excess salt, fry in hot oil and then keep them aside.
Fry the onion gently in a saucepan and add thinly sliced olives and chopped celery, capers rinsed salt and tomato puree.
Cook for 10 minutes with the addition of a glass of hot water.
When the sauce is thickened, add the vinegar ,the sugar and mix.
Taste the bittersweet when the vinegar has evaporated and fix it to your liking.

Finally add the eggplant and stir gently to mix well.

Let cool and refrigerate. Serve cold!

To give a special touch, sprinkle with flaked almonds caponata, preferably toasted and chopped pistachios.

To have it ready and be able to enjoy at any time, you can store in sterilized glass jars.



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