Minestra ‘I Sicci, Cuttlefish Soup from Siculiana

The recipe “Minestra ‘I Sicci, cuttlefish soup from Siculiana” by chef Patrizia Carlozzo of the Home Restaurant SAPORI DI GIRGENTI (one of the historical names of Agrigento), is not just a place to eat but a genuine emotional and cultural experience, through which you can discover the thousand flavors of ancient dishes from Agrigento, rediscovered and presented by me in exclusive gatherings, offering my guests the passion of strong aromas, sometimes sharp and sometimes delightful, of the most original Sicilian cuisine.

The dishes are strictly prepared with the freshest local ingredients, just as grandmothers and old aunts did in their home kitchens in times past: the best vegetables, citrus fruits, and legumes, fresh pasta carefully hand-rolled like in the old days, tasty meat from Sicilian farms, excellent Mediterranean fish, the best traditional pastries, selected wines and Sicilian grappas with Nero d’Avola, homemade liqueurs and granitas.

Minestra 'I Sicci, cuttlefish soup from Siculiana

At a certain time of the year, from April to July, in the small harbor of Siculiana Marina, the fishermen catch a large quantity of cuttlefish, which their wives skillfully and traditionally transform into a flavorful soup, enhanced with other excellent ingredients.

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Print Recipe Vota la ricetta

Course: First Course

Cuisine: Sicilian cuisine

Servings: 4 persone

Author: Patrizia Carlozzo

Ingredients

• 1 Kg. cuttlefish
• abundant peas tender and sweet
• 1 nr. potato medium
• 1 nr. onion or scallion
• qb vegetable broth
• qb Extra Virgin Olive Oil
• qb salt
• qb pepper
• qb parsley

Instructions

• Clean the cuttlefish thoroughly removing the internal sac, the eyes, the beak, and the skin. Keep the ink sac, it can be used later to prepare a delicious black pasta (or risotto).
• Slice the cuttlefish into strips and cut the tentacles into small pieces, then sauté them in a pot with fresh scallion and olive oil.
• Add the peas, cook for a few minutes over medium heat.
• Season with salt and pepper.
• Add the potato chunks and cover with vegetable broth.
• Cook for about fifteen minutes.
• Add the broken pasta into small parts and, once cooked, serve the soup.
• You can also add some sprigs of wild fennel and grated caciocavallo cheese, if desired.
• Serve the soup over a simple pea purée.
  

Notes

At the right time of the year, you can also add wild fennel instead of parsley.

 [wpurp-searchable-recipe]Minestra ‘I Sicci, cuttlefish soup from Siculiana – During a certain time of the year, from April to July, in fact, in the small harbor of Siculiana Marina, local fishermen catch a large quantity of cuttlefish which the wives skillfully and artfully transform into a tasty soup, adding other excellent ingredients. – cuttlefish, peas (tender and sweet), potato (medium), onion (or spring onion), vegetable broth, extra virgin olive oil, salt, pepper, parsley, Clean the cuttlefish well removing the internal sac, eyes, beak and skin. Keep the ink sac, it can be later used to prepare a delicious pasta (or risotto) with cuttlefish ink.; Cut the cuttlefish into strips and their tentacles into small pieces, then sauté them in a saucepan with fresh spring onion and olive oil.; Add peas, cook for a few minutes over medium heat.; Season with salt and pepper.; Add potato pieces and cover with vegetable broth.; Cook about fifteen minutes.; Add broken spaghetti pieces and once cooked serve the soup.; You can also add some wild fennel sprigs and grated caciocavallo cheese if desired.; You can serve the soup on a simple pea cream.; – In the right season, wild fennel can be used instead of parsley. – First course – Italian – Sicilian – Sicily – Siculiana – sicilian recipe[/wpurp-searchable-recipe]