Say “Buon Natale a Tutti” with this Sicilian Festive Feast

Christmas in Sicily is simply a magical affair. A month-long celebration of tradition and religion with food and family at its heart. 


Due to the influxes of different nationalities and cultures over many centuries, Sicilian food is a real example of fusion cuisine. Think French, Arabic and North African, as well as Italian and Greek influences using plenty of fresh fruit, vegetables, and, of course, seafood. 

We asked Edinburgh-based chef Sabrina Damiani to brighten our Christmas tables with a taste of an authentic Sicilian festive feast. These three beautifully colourful, delicious dishes will get you from Nativity play to Hogmanay and impress even the fussiest of guests.

SICILIAN PURPLE CAULIFLOWER SOUP 

INGREDIENTS 

2 purple cauliflower 

3 potatoes

2 leeks

400ml vegetable broth

Salt and pepper 

Extra virgin olive oil

Homemade croutons 

METHOD 

Wash the cauliflower and cut it into florets.

Wash and peel the potatoes and cut them into small pieces.

Slice the leeks into rings and give a good wash, then leave to soak for ten minutes in cold water. 

Add 2 tsp of extra virgin olive oil to a saucepan, and add the cauliflower, potatoes and leeks, fry for 5 minutes. 

Cover with the broth, season with salt and pepper and cook for about 30 minutes. 

When cooked, blend to a creamy soup. Add more broth if required. 

Add sea salt flakes and extra virgin olive oil and top with croutons. 

SICILIAN SWORDFISH WITH LEMON AND CAPERS 

INGREDIENTS 

1kg of fresh swordfish cut into four slices

2 cloves of garlic

250ml white wine

60 grams of salted capers

1 bunch flat-leaf parsley

a pinch of oregano

2 lemons

3 ml of extra virgin olive oil

Salt and pepper to taste 

Extra lemon slices as a garnish

METHOD 

Pour the wine, a drizzle of olive oil and the juice of a lemon into a bowl. Add chopped parsley, oregano, capers and the zest of the other lemon. Whisk lightly with a fork; this is your swordfish marinade.

Wash the swordfish steaks under cold running water and dry them using kitchen roll. 

Place the steaks in a baking dish and pour over the marinade. 

Let the fish rest for about 20 minutes at room temperature to absorb the flavours. Then bake in a preheated oven at 180° for around 30 minutes, until the fish is golden brown.

Spoon the remaining cooked marinade from the baking dish over the fish. 

CHRISTMAS PAVLOVA WREATH WITH BERRIES AND SICILIAN FLAKED ALMONDS  

INGREDIENTS 

For the meringue

6 large organic egg whites

1 teaspoon of lemon juice

350 grams of caster sugar 

15 grams of cornflour 

For the filling

250ml mascarpone 

500ml of whipped cream

1 tbsp vanilla extract 

2 tbsp icing sugar 

For the topping

Seasonal berries or any seasonal fruit  

Pomegranate seeds  

Fresh mint leaves 

50g toasted flaked almonds

METHOD 

Separate the egg whites into a large mixing bowl and whisk until soft. 

Continue whisking and slowly start adding the caster sugar, 1 tbsp at a time, until you have a stiff, glossy meringue mixture. Finally, add the cornflour, whisk until smooth. 

Place a sheet of parchment paper on a baking tray. Draw around a dinner plate with a pencil and turn over (you should still be able to see your circle). 

Fill a pastry bag (use one with a wide star nozzle) with the pavlova mixture and pipe the meringue mix to the shape of the circle on the paper. Start from the outside and work to form a garland. 

Bake in a preheated oven at 100° for 90 minutes. 

Turn off the oven and leave the meringue to cool completely in there without opening the door.

While the meringue cools, whip the double cream with the icing sugar and add the mascarpone.

Once the wreath is completely cool, pipe the filling onto the wreath and then add the seasonal berries and pomegranate seeds on top.

Decorate with fresh mint leaves for colour, and sprinkle with icing sugar and flaked almonds.