Say “Buon Natale a Tutti” with this Sicilian Festive Feast
Christmas in Sicily is simply a magical affair. A month-long celebration of tradition and religion with food and family at its heart.
Due to the influxes of different nationalities and cultures over many centuries, Sicilian food is a real example of fusion cuisine. Think French, Arabic and North African, as well as Italian and Greek influences using plenty of fresh fruit, vegetables, and, of course, seafood.
We asked Edinburgh-based chef Sabrina Damiani to brighten our Christmas tables with a taste of an authentic Sicilian festive feast. These three beautifully colourful, delicious dishes will get you from Nativity play to Hogmanay and impress even the fussiest of guests.
SICILIAN PURPLE CAULIFLOWER SOUP
INGREDIENTS
2 purple cauliflower
3 potatoes
2 leeks
400ml vegetable broth
Salt and pepper
Extra virgin olive oil
Homemade croutons
METHOD
Wash the cauliflower and cut it into florets.
Wash and peel the potatoes and cut them into small pieces.
Slice the leeks into rings and give a good wash, then leave to soak for ten minutes in cold water.
Add 2 tsp of extra virgin olive oil to a saucepan, and add the cauliflower, potatoes and leeks, fry for 5 minutes.
Cover with the broth, season with salt and pepper and cook for about 30 minutes.
When cooked, blend to a creamy soup. Add more broth if required.
Add sea salt flakes and extra virgin olive oil and top with croutons.
SICILIAN SWORDFISH WITH LEMON AND CAPERS
INGREDIENTS
1kg of fresh swordfish cut into four slices
2 cloves of garlic
250ml white wine
60 grams of salted capers
1 bunch flat-leaf parsley
a pinch of oregano
2 lemons
3 ml of extra virgin olive oil
Salt and pepper to taste
Extra lemon slices as a garnish
METHOD
Pour the wine, a drizzle of olive oil and the juice of a lemon into a bowl. Add chopped parsley, oregano, capers and the zest of the other lemon. Whisk lightly with a fork; this is your swordfish marinade.
Wash the swordfish steaks under cold running water and dry them using kitchen roll.
Place the steaks in a baking dish and pour over the marinade.
Let the fish rest for about 20 minutes at room temperature to absorb the flavours. Then bake in a preheated oven at 180° for around 30 minutes, until the fish is golden brown.
Spoon the remaining cooked marinade from the baking dish over the fish.
CHRISTMAS PAVLOVA WREATH WITH BERRIES AND SICILIAN FLAKED ALMONDS
INGREDIENTS
For the meringue
6 large organic egg whites
1 teaspoon of lemon juice
350 grams of caster sugar
15 grams of cornflour
For the filling
250ml mascarpone
500ml of whipped cream
1 tbsp vanilla extract
2 tbsp icing sugar
For the topping
Seasonal berries or any seasonal fruit
Pomegranate seeds
Fresh mint leaves
50g toasted flaked almonds
METHOD
Separate the egg whites into a large mixing bowl and whisk until soft.
Continue whisking and slowly start adding the caster sugar, 1 tbsp at a time, until you have a stiff, glossy meringue mixture. Finally, add the cornflour, whisk until smooth.
Place a sheet of parchment paper on a baking tray. Draw around a dinner plate with a pencil and turn over (you should still be able to see your circle).
Fill a pastry bag (use one with a wide star nozzle) with the pavlova mixture and pipe the meringue mix to the shape of the circle on the paper. Start from the outside and work to form a garland.
Bake in a preheated oven at 100° for 90 minutes.
Turn off the oven and leave the meringue to cool completely in there without opening the door.
While the meringue cools, whip the double cream with the icing sugar and add the mascarpone.
Once the wreath is completely cool, pipe the filling onto the wreath and then add the seasonal berries and pomegranate seeds on top.
Decorate with fresh mint leaves for colour, and sprinkle with icing sugar and flaked almonds.