Recently I had the pleasure of spending the day at Cusina Casalinga, the cooking school of the amazing Sicilian chef and cookbook author, Sally Maravantano. Our menu was titled, Gifts From the Garden. I am really excited to share some of Sally’s amazing recipes and cookbook with you during the next few weeks. In the meanwhile Sally spoke of what we needed to stock an authentic Italian pantry. I have posted about pantry stocking in the past BUT Sally’s version had endless possibilities for quick, nutritious Sicilian pantry inspired meals!!!
Adapted from Sally’s book, Fiesta del Giardino: A Harvest of recipes and family memories!
Dry Goods:
Beans – dried and canned (cannellini, chick, borlotti and fava)
Cornmeal (polenta)
Farro – an ancient grain often called spelt
Flour – all purpose, unbleached
Lentils – dried
Salt – including sea salt
Semolina Flour
Pasta – imported from Italy!!
Rice – inported from Italy
Yeast
Canned and Bottled Ingredients:
Anchovies – a key ingredient in many Sicilian recipies
Anise oil, vanilla and cinnmon
Bread Crumbs – fine, dried, unseasoned
Capers – in brine or packed in salt
Coffee – espresso
Dried Herbs- oregano, thyme, bay leaves and rosemary
Extra Virgin Olive Oil
Olives
Pine Nuts – as well as hazelnuts, almonds, and sesame seeds
Porcini Mushrooms – dried, imported from Italy
Sugar- granulated and confectioner’s for baking
Sultana raisins – used often in Neapolitan and Sicilian dishes
Tomatoes – whole plum canned in their juices; crushed, recipe ready plum tomatoes (from San Marano in the Amalfi coast) and boxed Pomi tomatoes (crushed or strained)
Tomato paste – in tubes or small cans
Vinegar – red wine and a good quality aged imported balsamic vinegar from Modena Italy.
Bottled spring water
Wine
Cheese:
Bel Paese
Caciocavallo
Fontina
Mascarpone
Mozzerella
Parmigiano-Reggiano
Pecorino Romano, Sardo and Siciliano
Provolone
Ricotta
Ricotta Silata
Scamorza
From the Italian Herb Garden:
Argula
Basil
Fennel
Garlic
Mint
Nutmeg
Oregano
Parsely
Pepper
Rosemary
Saffron
Sage
Sweet Marjoram
Thyme
From the Kitchen Garden:
Onions
Carrots
Celery
Artichokes
Asparagus
Broccoli
Broccoli Rabe
Cauliflower
Cucumbers
Eggplant
Mushrooms
Potatoes
Radicchio
String Beans
Peppers
Peperoncini
Tomatoes
Zucchini
Cabbage
Leafy Vegetables – Spinach, Swiss Chard, Escarole
Leeks