Our European Destination Specialist loves nothing more than discovering other cultures, so she couldn’t wait to get involved in a Sicilian cookery class at the Verdura Resort in Sicily. She joined local chef Gianluca and a handful of other guests to prepare a delicious lunch. The dishes were crafted under Gianluca’s watchful eye, using fresh local ingredients. To bring the taste of Sicily into your own home see the recipes and pictures below.
Insalate di Fagiolini e Gamberoni Rossi (Prawn Salad)
6 gambero rosso di mazara prawns
200 grams green beans
3 tbsp extra virgin olive oil
- Prepare 1 orange by slicing off the top and bottom, peel of the skin and pull apart the segments
- Boil the beans for 4 minutes and split them open
- Now take the remaining 2 oranges and reduce the juice of these oranges in a saucepan over a medium heat (until it coats the back of a spoon).
- Remove from heat and whisk in the olive oil
- Boil the prawns for 10 seconds then plate it up – start with the beans, then orange, prawns and the sauce.
Maccheroncino alla Norma (traditional Sicilian pasta dish)
100 grams Maccheroncino pasta
200 grams red tomatoes
100 grams aubergine
Half a garlic
Extra virgin olive oil
Basil and thyme
Unrefined sea salt
10 grams butter
5 grams parmigiano
- Dice the aubergine into large cubes and place in a bowl, now cover them lightly with olive oil
- Add the basil and thyme and season with salt and pepper – marinate for 10 minutes
- Sautee the aubergine until a hazelnut colour – you may need to do in batches as you don’t want to overcrowd the non-stick pan
- Place the tomatoes in boiling water for 10 seconds and remove – now peel them and remove seeds
- Crush the remaining tomato with your hands
- To a large pan add oil, garlic (with skin on), basil and thyme – then cover with the tomatoes, sugar and salt and cook for 10 minutes
- In another pan boil the pasta until al dente and add to the tomato mixture, add a little cooking water (from pasta) and cook for 1 minute
- Now add the aubergine as well as butter and parmigiano and stir, then remove from heat
- Add more basil and thyme and oil and toss the salad – now finish with crumbles of ricotta salata.
“The plump peeled Sicilian tomatoes were squeezed with our bare hands for this dish, as in Gianluca’s kitchen cutting tomatoes is a definite no-no. He believes that gently squeezing the fruit instead brings out the very best flavour. It was a bit messy but really enjoyable!”
If Red Savannah’s experience has whetted your appetite to have a culinary enthused European holiday she’d be happy to tell you more about it and to talk through the options. Contact us +44 (0) 1242 787800.
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