Sicily is a large island just to the South of Italy, with an ancient intricate culinary history. Over millennia the cuisine of Sicily has inherited elements from Phoenicians, Levantine Arabs, Greeks, Romans and more, not to mention modern Italian and European culture. Tonight, Sicilian native and life-long cook Melina Giardina brings some favourite recipes from her family’s Italian restaurant heritage to share at The Dep.
Sausage and Bean Zuppa
A classic Southern Italian soup with sweet sausage, beans and spinach in a rich chicken broth, and just enough red pepper to give it a bit of kick.
A famously Sicilian dish, caponata is a rich, intensely flavoured combination of eggplant, onion, celery, tomatoes, green and black olives, capers, garlic, extra virgin olive oil, and red wine vinegar. The ingredients are cooked separately to preserve each flavour and texture, but when combined pack a fantastic agrodolce (sour-sweet) punch.
With grilled polenta $10 #vegetarian
With tender sautéed chicken breast $14
A delicious Italian-Canadian mash-up: peach nectar with sparkling apple cider.
Cassata (Sicilian Sweet Ricotta Pie)
Creamy ricotta cheese with finely grated chocolate, toasted almonds and lemon zest makes for a seductively delicious dessert.
Prix Fixe Menu:
Zuppa + Caponata + Bellini + Cassata
Melina Giardina was born on the island of Sicily, into a family of amazing cooks and Italian restaurateurs, and spent a childhood though college in restaurants in one form or another. Melina also loves to explore international flavours of all kinds, but specializes in authentic Italian food. She also is a volunteer cook for several soup kitchens in the Toronto area, part of a personal belief that everyone deserve a great meal no matter what their circumstances or issues.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.