Sapori di Sicilia · The Island Table

Sicilian Cooking Without Vegetable Oil

Discover the island classics of Sicily, cooked with golden olive oil, sweet butter, and old fashioned strutto. Real ingredients, real flavor, the way the nonne of the island have always cooked.

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Olive Oil✦ Strutto✦ Pure Butter
Pasta alla Norma with tomato, fried eggplant, and basil
✦ La Pasta della Domenica
From the recipe notebook
Regola I

Olive Oil First

Every savory dish begins with extra virgin olive oil, the fat the island has pressed from its groves for generations.

Regola II

Butter and Strutto

Pastry, frying, and Sunday cooking lean on pure butter and strutto, the gentle lard of the old Sicilian bakeries.

Regola III

Never Vegetable Oil

No seed oils, no shortcuts. Only the honest fats a Sicilian pantry has always trusted, from the coast to the hills.

🌿 Natural Supplement

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✦✦✦
From Our Kitchen

Sicilian Home Recipes

Six beloved dishes from the Sicilian table, each made with honest fats that bring out the best in every ingredient.

Meat Pollo al Forno, Sicilian lemon and oregano roast chicken

Pollo al Forno alla Siciliana

1 hr 30 min·4 servings·Easy

A whole chicken roasted over potatoes with lemon, oregano, and good olive oil, the way Sunday smells on the island. Crisp skin, golden pan juices.

Ingredients

  • 1 whole chicken (about 1.8kg)
  • 2 lemons, one juiced and one quartered
  • 4 tbsp olive oil
  • 2 tbsp butter, softened
  • 1 tbsp dried oregano
  • 4 cloves garlic, crushed
  • 1kg potatoes, cut into wedges
  • 1 red onion, cut into wedges
  • 1 sprig rosemary
  • Salt and black pepper to taste

Instructions

  1. Rub the chicken inside and out with the lemon juice, olive oil, butter, oregano, garlic, salt, and pepper.
  2. Tuck the lemon quarters and rosemary into the cavity and let the bird sit while the oven heats.
  3. Toss the potatoes and onion with olive oil and salt, and spread them across a roasting pan.
  4. Set the chicken over the vegetables and roast at 200°C (400°F) for about 1 hour 10 minutes, basting once or twice.
  5. Rest the chicken for 10 minutes while the potatoes finish crisping in the pan juices.
  6. Carve at the table and spoon the lemony juices over everything.
Seafood Spaghetti ai Gamberi, Sicilian shrimp pasta with cherry tomatoes

Spaghetti ai Gamberi

35 min·4 servings·Medium

Sweet shrimp tossed with spaghetti, cherry tomatoes, garlic, and a whisper of chili, all bound with olive oil. The taste of a harbor trattoria.

Ingredients

  • 400g spaghetti
  • 500g large shrimp, peeled, tails on
  • 5 tbsp olive oil
  • 250g cherry tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 1 small red chili, minced
  • ½ cup dry white wine
  • ½ cup parsley, chopped
  • Grated zest of 1 lemon
  • Salt and black pepper to taste

Instructions

  1. Cook the spaghetti in well salted water until just shy of al dente.
  2. Warm the olive oil with the garlic and chili until fragrant, then raise the heat and add the shrimp.
  3. When the shrimp turn pink, pour in the wine and let it bubble away for a minute.
  4. Add the cherry tomatoes with a pinch of salt and cook until they just begin to slump.
  5. Drag the spaghetti into the pan with a ladle of pasta water and toss until glossy.
  6. Finish with parsley, lemon zest, and a last thread of olive oil, and serve at once.
Vegetable Cuscusu di Verdure, Trapani style vegetable couscous

Cuscusu di Verdure

50 min·6 servings·Easy

Western Sicily's beloved couscous, steamed and tossed with green beans, tomatoes, and summer vegetables in golden olive oil. Trapani on a plate.

Ingredients

  • 2 cups couscous
  • 2.5 cups vegetable broth, hot
  • 6 tbsp olive oil
  • 200g green beans, trimmed and halved
  • 250g cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 clove garlic, crushed
  • 2 tbsp toasted almonds, chopped
  • Fresh basil, salt, and black pepper

Instructions

  1. Stir the couscous with 2 tablespoons of olive oil, pour over the hot broth, cover, and rest for 10 minutes.
  2. Blanch the green beans in salted water until just tender and bright.
  3. Soften the carrot, zucchini, and garlic in olive oil over medium heat, about 8 minutes.
  4. Add the cherry tomatoes and green beans and cook 3 minutes more, just until the tomatoes warm through.
  5. Fluff the couscous with a fork and fold in the vegetables with the remaining olive oil.
  6. Season, scatter with toasted almonds and basil, and serve warm or at room temperature.
Soup Crema di Pomodoro e Mandorle, Sicilian tomato and almond soup

Crema di Pomodoro e Mandorle

45 min·6 servings·Easy

A silky tomato soup built on the flavors of pesto Trapanese, ripe tomatoes, toasted almonds, basil, and garlic, finished with butter toasted bread.

Ingredients

  • 1.2kg ripe tomatoes, chopped
  • ½ cup blanched almonds, toasted
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 4 tbsp olive oil, plus more to finish
  • 2 cups vegetable broth
  • 1 tsp sugar
  • A handful of basil leaves
  • Day old bread, cubed, plus 2 tbsp butter
  • Salt and black pepper to taste

Instructions

  1. Soften the onion and garlic in olive oil until sweet and translucent, about 8 minutes.
  2. Add the tomatoes, sugar, and a pinch of salt, and cook down for 15 minutes.
  3. Pour in the broth and simmer 10 minutes more, then add most of the almonds and the basil.
  4. Blend until completely silky and season with salt and pepper.
  5. Toast the bread cubes in butter until golden and crisp.
  6. Ladle into bowls and finish with croutons, the remaining almonds, basil, and a ribbon of olive oil.
Baked Sfincione, the thick Sicilian bakery pizza of Palermo

Sfincione Palermitano

2 hr 30 min·8 servings·Medium

Palermo's thick, pillowy bakery pizza under a topping of slow cooked onions, tomato, anchovy, and toasted breadcrumbs. The smell of a Sicilian street market.

Ingredients

  • 500g bread flour (about 4 cups)
  • 2 tsp instant yeast, plus 1 tsp sugar
  • 1.5 cups warm water
  • 3 tbsp olive oil for the dough, plus more for the pan
  • 1 tsp salt
  • 2 large onions, thinly sliced
  • 400g tomato passata
  • 6 anchovy fillets
  • 100g caciocavallo or provolone, cubed
  • ½ cup breadcrumbs, plus dried oregano

Instructions

  1. Mix the flour, yeast, sugar, and salt, add the water and olive oil, and knead to a soft, sticky dough. Rise for 1.5 hours.
  2. Cook the onions slowly in olive oil until sweet and translucent, about 20 minutes.
  3. Add the passata and anchovies to the onions and simmer 10 minutes until thick.
  4. Press the dough into a generously oiled baking pan and dot with the cheese, pushing it into the dough.
  5. Spread the onion sauce over the top, scatter with breadcrumbs and oregano, and rise 30 minutes more.
  6. Bake at 220°C (430°F) for about 25 minutes until puffed and deeply golden. Cut into squares and serve warm.
Dessert Biancomangiare, Sicilian almond milk pudding with strawberries

Biancomangiare

30 min + chill·6 servings·Easy

Sicily's snow white almond milk pudding, delicately set and perfumed with lemon. Served chilled in little jars with ripe strawberries.

Ingredients

  • 2 cups blanched whole almonds
  • 4 cups cold water
  • ¾ cup sugar
  • ½ cup cornstarch
  • 1 strip of lemon zest
  • Pinch of salt
  • 1 cup strawberries, sliced
  • 1 tsp lemon juice, for the strawberries
  • A few toasted almonds, to finish
  • Fresh mint leaves (optional)

Instructions

  1. Blend the almonds with the water until completely smooth, then strain through a fine cloth for fresh almond milk.
  2. Whisk the cornstarch into a cup of the cold almond milk until no lumps remain.
  3. Warm the remaining almond milk with the sugar, lemon zest, and salt.
  4. Pour in the cornstarch mixture and cook, stirring constantly, until thick enough to coat the spoon generously.
  5. Remove the zest, divide between small jars or molds, and chill for at least 3 hours until set.
  6. Toss the strawberries with lemon juice and a spoonful of sugar, pile onto the puddings, and finish with toasted almonds and mint.
Fresh pasta and vine tomatoes on the kitchen table
Meet the Cook

The Kitchen Behind Ivmera Cucina

Ivmera Cucina is a small home kitchen devoted to the Sicilian table, where lunch stretches into the afternoon and every dish carries the taste of the island, lemons and sea salt, tomatoes dried on the roof, bread from a wood oven. We write down the recipes the way they have always been cooked in the villages between the mountains and the sea, slowly, simply, and with what the season brings.

Our house keeps one old rule: olive oil pressed from the fruit, pure butter, and a spoonful of strutto where the old recipes ask for it. You will not find vegetable oil in our pantry, because the kitchens we learned from never kept it.

Bon appititu, from our kitchen to yours.

✨ Wellness

Complete Your Wellness Journey with Nexburn

Your Sicilian kitchen already nourishes you with real, wholesome ingredients. Nexburn takes that foundation further, with natural liquid drops crafted to support a healthy metabolism as part of an active, balanced life.

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