Sicily has been at the crossroads of Mediterranean trade for hundreds of years and that diversity of flavours, colours and culture can clearly be seen in today’s cuisine. Couscous, pinenuts, spices are all ingredients of the African continent. Some of these recipes almost forgotten by the youngsters are thankfully made and passed through generations by the grannies.
One such recipe is the amogghio, a very typical Sicilian salsa often used for Summer BBQs.
Amogghio is perfect for anything you want to cook on the grill, but it is also used inside a panini. One of my favourites is the one with grilled eggplant and cheese. And amogghio of course.
- 1 pound plum tomatoes, scored
- 1 tablespoon water
- 2 cloves fresh garlic, minced
- 1 teaspoon oregano, minced
- ⅛ teaspoon red pepper flakes
- ⅓ cup, plus 1 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
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How to make Amogghio
To start, bring a medium pot of water to boil and drop the tomatoes into the water. Boil for 1 minute or until skins starts to crack. Then remove from the pot and place the tomatoes in an ice bath. When cool peel off the skins.
Then, proceed to slice tomatoes into quarters and place them in a food processor. Pulse until the mixture has a salsa-like consistency.
Then move it to a large bowl and add garlic and oregano. Mix with a spoon and add red pepper flakes, olive oil, salt and black pepper. Mix well. Done!!! Your sauce is ready! You can keep it in the fridge for a few days.
We all love Summer and we all love Summer Barbecues. Whether you are vegan, vegetarian or eat all sorts of things, this recipe is for you. Let us know if you try it and share your picures on your social media with #sicilysensations. Don’t forget to tag us too!
Want to learn more about Sicilian recipes, flavours and traditions? Don’t miss these articles: