Sapori Veri di Sicilia

Sicilian Cooking Without Vegetable Oil

From the markets of Palermo to the lemon groves of the Ionian coast, we cook the island's classics the way they have always been cooked. Golden olive oil, sweet butter, traditional lard. Never a drop of seed oil.

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Olive Oil Butter Traditional Lard Zero Seed Oils
A plated Sicilian dish served in warm evening light
Dalla Nostra Cucina
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Le Ricette dell'Isola

Six Classics from the Sicilian Table

Beef braised in the old Palermo way, swordfish from the strait, market vegetables, and a baked cassata to finish. Every dish is made with honest fats that Sicilian cooks have trusted for generations.

Involtini di Manzo, Sicilian beef roulades Meat

Involtini di Manzo alla Siciliana

1 hr 10 min4 servingsMedium

Thin beef rolls filled with breadcrumbs, pecorino, and raisins, browned in olive oil and simmered gently in tomato. A Sunday classic from Palermo home kitchens.

Ingredients

  • 8 thin slices beef topside (about 600g)
  • 4 tbsp extra virgin olive oil
  • 1 cup coarse breadcrumbs, toasted
  • 60g pecorino cheese, grated
  • 2 tbsp raisins, soaked and drained
  • 2 tbsp pine nuts
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 400g crushed tomatoes
  • Fresh flat-leaf parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Toast the breadcrumbs in 1 tbsp olive oil until golden. Mix with pecorino, raisins, pine nuts, parsley, and half the garlic. Season well.
  2. Lay the beef slices flat, spoon filling onto each, roll tightly, and secure with toothpicks or kitchen twine.
  3. Heat 2 tbsp olive oil in a wide pan over medium heat. Brown the involtini on all sides, about 5 minutes, then set aside.
  4. In the same pan, soften the onion and remaining garlic in the last of the olive oil, then add the crushed tomatoes and a pinch of salt.
  5. Return the involtini to the pan, cover, and simmer gently for 35 to 40 minutes, turning once.
  6. Rest 5 minutes, remove the toothpicks, and serve with the sauce spooned over the top.
Pesce Spada alla Ghiotta, Sicilian swordfish Fish

Pesce Spada alla Ghiotta

40 min4 servingsEasy

Swordfish steaks braised with tomatoes, olives, capers, and celery in the style of Messina, where the fishing boats still come in at dawn.

Ingredients

  • 4 swordfish steaks (about 180g each)
  • 5 tbsp extra virgin olive oil
  • 1 onion, thinly sliced
  • 2 stalks celery, sliced
  • 2 cloves garlic, sliced
  • 400g ripe tomatoes, chopped
  • 100g green olives, pitted and halved
  • 2 tbsp capers, rinsed
  • Fresh basil leaves
  • Salt and black pepper to taste

Instructions

  1. Warm 3 tbsp olive oil in a wide pan and gently cook the onion, celery, and garlic until soft, about 8 minutes.
  2. Add the tomatoes, olives, and capers. Simmer 10 minutes until the sauce loosens and smells sweet.
  3. Season the swordfish with salt and pepper. Nestle the steaks into the sauce.
  4. Spoon sauce over the fish, cover, and braise 10 to 12 minutes until just cooked through.
  5. Finish with torn basil and the remaining olive oil. Serve with good bread to catch the sauce.
Caponata Siciliana, sweet and sour eggplant Vegetable

Caponata Siciliana

50 min6 servingsEasy

The island's famous sweet and sour eggplant, with celery, olives, and capers folded into a glossy agrodolce. Better the next day, if it lasts that long.

Ingredients

  • 2 large eggplants, cut into 2cm cubes
  • 6 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 3 stalks celery, sliced
  • 3 ripe tomatoes, chopped
  • 100g green olives, pitted
  • 2 tbsp capers, rinsed
  • 3 tbsp red wine vinegar
  • 1 tbsp honey
  • Fresh basil leaves
  • Salt and black pepper to taste

Instructions

  1. Salt the eggplant cubes and let them drain in a colander for 20 minutes, then pat dry.
  2. Fry the eggplant in batches in 4 tbsp olive oil until golden on all sides. Set aside on a plate.
  3. In the same pan, soften the onion and celery in the remaining oil, about 8 minutes. Add the tomatoes and cook 5 minutes more.
  4. Stir in the olives, capers, vinegar, and honey. Simmer 3 minutes until glossy.
  5. Fold the eggplant back in and cook gently for 10 minutes. Season to taste.
  6. Cool to room temperature, scatter with basil, and serve. It deepens beautifully overnight.
Macco di Fave, Sicilian fava bean soup Soup

Macco di Fave

1 hr 15 min6 servingsEasy

An ancient fava bean soup from the Sicilian interior, simmered until creamy and finished with wild fennel and a generous ribbon of olive oil.

Ingredients

  • 400g dried split fava beans, rinsed
  • 5 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small bunch wild fennel fronds (or dill), chopped
  • 1.5 liters vegetable broth or water
  • 1 dried chili, crumbled (optional)
  • Salt and black pepper to taste
  • Toasted bread to serve
  • Grated pecorino to serve

Instructions

  1. Warm 3 tbsp olive oil in a heavy pot and soften the onion and garlic over low heat, about 8 minutes.
  2. Add the fava beans and stir to coat, then pour in the broth and bring to a gentle boil.
  3. Lower the heat and simmer 50 to 60 minutes, stirring often, until the beans collapse into a rough cream.
  4. Beat with a wooden spoon (or mash lightly) until the texture is thick and velvety. Season with salt, pepper, and chili.
  5. Stir in the fennel fronds and rest 5 minutes off the heat.
  6. Serve over toasted bread with pecorino and the remaining olive oil poured over each bowl.
Sfincione Palermitano, Sicilian thick crust pizza bread Baked

Sfincione Palermitano

2 hr 30 min8 servingsMedium

Palermo's beloved street food, a thick, pillowy pan bread crowned with slow-cooked onions, anchovies, caciocavallo, and oregano breadcrumbs.

Ingredients

  • 500g bread flour
  • 7g dry yeast
  • 325ml warm water
  • 6 tbsp extra virgin olive oil, plus more for the pan
  • 3 large onions, thinly sliced
  • 6 anchovy fillets
  • 400g crushed tomatoes
  • 150g caciocavallo or provolone, sliced
  • 1 cup coarse breadcrumbs
  • 2 tsp dried oregano
  • Salt to taste

Instructions

  1. Mix flour, yeast, water, 2 tbsp olive oil, and a big pinch of salt into a soft dough. Knead 10 minutes, then let rise 90 minutes until doubled.
  2. Meanwhile, cook the onions slowly in 2 tbsp olive oil until sweet and golden, about 20 minutes. Add the anchovies and tomatoes and simmer 10 minutes.
  3. Press the dough into a generously oiled deep baking tray and let it rise another 30 minutes.
  4. Tuck the cheese slices into the surface of the dough, then spread the onion sauce over the top.
  5. Toss the breadcrumbs with the remaining olive oil and the oregano, and scatter over the sauce.
  6. Bake at 220C (430F) for 25 to 30 minutes until the crumb is golden and the base sounds hollow. Cool briefly and cut into squares.
Cassata al Forno, baked Sicilian ricotta cake Dessert

Cassata al Forno

1 hr 30 min8 servingsMedium

The rustic, baked cousin of the famous cassata. Sweet sheep's milk ricotta and dark chocolate baked inside a tender lard and butter pastry, the old monastery way.

Ingredients

  • 350g all-purpose flour
  • 90g cold unsalted butter, cubed
  • 60g cold lard (traditional), cubed
  • 120g sugar, plus 130g for the filling
  • 2 egg yolks plus 1 whole egg
  • Zest of 1 lemon
  • 600g fresh ricotta, well drained
  • 80g dark chocolate, chopped
  • 1 tsp ground cinnamon
  • Powdered sugar to finish

Instructions

  1. Rub the butter and lard into the flour with 120g sugar and the lemon zest until sandy. Add the yolks and whole egg and bring together into a smooth pastry. Chill 30 minutes.
  2. Beat the ricotta with 130g sugar until creamy, then fold in the chocolate and cinnamon.
  3. Roll two thirds of the pastry and line a buttered 24cm tart tin, leaving a slight overhang.
  4. Fill with the ricotta cream and level the top. Roll the remaining pastry into a lid and seal the edges well.
  5. Bake at 180C (350F) for 45 to 50 minutes until deep golden.
  6. Cool completely in the tin (the filling sets as it cools), then dust generously with powdered sugar.
Fresh ingredients on a rustic Sicilian kitchen table
La Nostra Cucina

Cooking the Way the Island Remembers

Sunaspen Cucina was born from a simple conviction: the food of Sicily never needed industrial seed oils, and it still does not. For centuries the island cooked with what the land gave freely. Olive oil pressed in the hills, butter and lard from the farm, lemons from the coast.

Every recipe we publish is tested in a home kitchen with those same honest fats, written plainly, and meant to be cooked, not just admired. Pull up a chair. The table is long and there is always room.

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Real food is the foundation. Nexburn is the companion, natural metabolism support designed for people who already choose whole ingredients and want to keep their wellness routine just as clean.

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Nexburn 3 Bottles
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Nexburn 6 Bottles
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60-day money-back guarantee. If Nexburn is not for you, request a refund within 60 days of purchase.