I’ve got Sicily on my mind. After many trips to Italy, I’m finally looking south and exploring a 2015 trip to Sicily and southern Italy. Yeah, I know, I recently said almost the same thing about a trip to the Yucatan in 2015. I’m doing both.
So, what makes a meatball Sicilian?
I’m big fan of the regional style of Sicilian cookery, the origins of which were influenced by Arabs, Greeks and Spaniards — and many dishes, like meatballs and caponata, add a little sweet to balance the savory taste of some traditional Italian dishes.
Sicilian meatballs are like any other: ground meat (I used pork), garlic, parsley, grated cheese, moistened bread, egg, dry seasonings. Where they differ is the addition of currants and pignoli nuts. Here, I substituted a few chopped dates for the currants.
The butternut squash was made by pureeing the cooked vegetable with a little chicken broth and folding in a handful of imported parmesan cheese.
Finishing Touches: An emulsion of raw tomato, parsley and evoo made a little topping sauce which was followed by an additional sprinkle of cheese, chopped parsley and a quick grind of black pepper and nutmeg.
Did I miss the pasta?