The esteemed editors of the Italian classic The Silver Spoon have compiled 50 regional Sicilian recipes and more than 150 full-color photos of countryside and kitchen in Sicily, a "tribute to this storied, sun-drenched land and its vibrant, varied table." Writes Cooking columnist Sybil Pratt, "This is a great book for travelers, cooks and dreamers, armchair and otherwise."

Spaghettini Fritters
Scuma Fritta

Preparation time: 40 minutes + resting time

Cooking time: 50 minutes

Serves: 4

085 Spaghetti fritters


  • 11 oz very fine spaghettini

  • 1 oz butter

  • 150 g grated caxiocavallo or Parmesan cheese

  • 1-2 tablespoons aggrassatu sauce**

  • vegetable oil, for deep-frying

  • salt and pepper


Boil the pasta in salted water until it is al dente, drain, dress with the butter and 2-3 tablespoons then stir in the aggrassatu sauce and season with freshly ground pepper.

Take a little of the mixture and roll it in you hand to form a small fritter. Place on a plate sprinkled with Parmesan and continue until the mixture is used up. Sprinkle the fritters again with parmesan and keep under a weight for 30 minutes. Heat plenty of oil in a frying pan and fry the fritters until golden. Drain on kitchen paper and serve with the sauce of your choice.

**Aggrassatu Sauce


  • 2 ΒΌ lb veal silverside

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 4 onions, thinly sliced

  • 1 clove

  • 1 teaspoon cornstarch

  • salt and pepper


sicilyTie the veal into a neat round with kitchen string. Melt the butter with the oil in a pan, add the onions and cook over low heat, stirring occasionally, for 5 minutes, until translucent. Add the veal, increase the heat to medium and cook, turning it several times and drizzling occasionally with water, for about 10 minutes, until evenly browned. Add the clove, season with salt and pepper, half cover the meat with water and simmer, stirring occasionally and adding the water if necessary, for 1 hour, until the sauce has thickened.

Remove the mea from the pan and reserve for a second course. Transfer the cooking juices into a small pan. Mix the cornstarch to a paste with 1.2 cup water and stir it into the cooking juices. Set the pan on low heat and cook, stirring constantly, until reduced and thickened.

Spaghettini Fritters from Sicily, courtesy Phaidon Press, photography by Edward Park. Read our review of this book.

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