Perfect Sicilian Pairings for National Cheese Day

National Cheese Day is upon us, and at Flavours Holidays, we’re thinking of the sun-drenched hills of Sicily.  Sicilian cheese is more than just an ingredient; it is a cultural cornerstone that transforms a simple meal into a Mediterranean masterpiece.

Whether you’re dreaming of your next cooking holiday in Sicily or hosting a tasting at home, here are a couple of our favourite Sicilian cheeses, the dishes they star in, and the local wines that make them sing.

The Queen of Sicily: Ricotta

While technically a “curd,” Ricotta is the backbone of Sicilian gastronomy. In its fresh form (fresca), it’s the creamy soul of Cannoli and Cassata. However, for National Cheese Day, we have to talk about Ricotta Salata – salted, pressed, and aged until it’s firm, funky and crumbly.

• The Dish: Pasta alla Norma.  A snowfall of grated Ricotta Salata is the essential finishing touch to this Catania classic of fried eggplant and tomato sauce.
• The Wine: A crisp, citrusy Grillo.  The wine’s bright acidity cuts right through the saltiness of the cheese.

Recipe: Pasta alla norma

The Recipe:

• Prep time: 30 mins | Cook time: 40 mins | Serves: 4

Ingredients:

• Aubergine: 2 lbs small/dense eggplants, cut into 1/2-inch cubes or slices.
• Olive Oil: 1/2 cup (extra-virgin).
• Aromatics: 4 cloves garlic (thinly sliced), 1/2 tsp red pepper flakes, 1 tsp dried oregano.
• Sauce: 2 tbsp tomato paste, 1 (28oz) can whole peeled tomatoes (crushed by hand).
• Pasta: 1 lb ridged tubular pasta (Rigatoni or Penne Rigate).
• Finish: Handful of fresh basil leaves, 2 oz aged Ricotta Salata (finely grated).

Instructions:

1. Fry the Aubergine: Heat 2 tbsp oil in a large skillet over medium heat.  Fry the eggplant in batches in a single layer until well-browned on both sides (about 10 mins per batch).  Set aside on a plate.
2. Build the Sauce Base: In the same pan, heat the remaining oil.  Add garlic, oregano, and pepper flakes.10 Cook for 30 seconds .  Stir in the tomato paste and “fry” it for a minute until incorporated.
3. Simmer: Add the crushed tomatoes.  Simmer for about 10 minutes until the sauce thickens and the oil starts to separate.
4. Cook Pasta: Boil the pasta in salted water until al dente.  Reserve 1 cup of pasta water before draining.
5. Combine: Toss the pasta with the sauce, adding a splash of pasta water to get a glossy consistency.  Gently fold in the fried eggplant.
6. Serve: Top with plenty of grated Ricotta Salata, fresh basil, and a final drizzle of extra-virgin olive oil.

The Golden Soul of Sicily: Saffron and Pecorino?

This risotto isn’t just a dish; it’s a tribute to Sicily’s crossroads of history.  The Saffron (the “Red Gold”) was introduced to the island by the Arabs in the 9th century and still flourishes in the province of Enna.  When paired with Pecorino Siciliano, one of Europe’s oldest cheeses, you are essentially tasting the island’s heritage on a plate.

• The Dish: Saffron & Pecorino Risotto.
• The Wine Match: Donnafugata Anthìlia (a blend of Catarratto) or a high-altitude Etna Bianco.

Recipe: The Sun-Drenched Saffron & Pecorino Risotto

Inspired by the creamy techniques of Serious Eats and the bold flavours of Sicily.

• Prep time: 10 mins | Cook time: 25 mins | Serves: 4

Ingredients:

• The Grains: 320g Arborio or Carnaroli rice.
• The “Red Gold”: 1 generous pinch of high-quality saffron threads (steeped in 3 tbsp warm stock).
• The Cheese: 80g Pecorino Siciliano DOP (finely grated).
• The Aromatics: 1 small white onion (finely diced), 2 cloves garlic (smashed), 100ml dry Sicilian white wine (like Grillo).
• The Liquid: 1.2L light chicken or vegetable stock (kept at a low simmer).
• The “Mantecatura” (The Finish): 40g cold unsalted butter, a squeeze of lemon, and extra Pecorino for serving.

Methodology:

1. The Soffritto: Heat a glug of olive oil in a wide, heavy-bottomed pan.  Add the onion and garlic. Sauté on low heat until the onion is translucent but not browned.  Remove the garlic cloves and discard.
2. Toasting the Rice: Turn the heat to medium.  Add the rice and toast for 2–3 minutes until the edges of the grains look translucent and they feel hot to the touch.  This ‘seals’ the starch for a better bite.
3. The Deglaze: Pour in the white wine.  It should hiss and steam.  Stir until the wine has almost completely evaporated.
4. The Slow Pour: Add a ladle of simmering stock.  Stir gently but constantly.  Once the liquid is mostly absorbed, add another ladle.
5. Adding the Saffron: Halfway through the cooking (about 10 mins in), pour in the saffron-infused stock.  The rice will instantly turn a vibrant, royal yellow.
6. The “Al Dente” Moment: Continue adding stock until the rice is tender but still has a slight “tooth” to it (usually 18–20 mins total).
7. The Mantecatura: This is the most important step!  Remove the pan from the heat.  Vigorously beat in the cold butter and the grated Pecorino.  This creates the famous “all’onda” (wavy) creaminess.  Add a tiny splash of stock if it looks too thick.

Chef Tips:

• The Temperature Shock: Use cold butter at the end.  The temperature difference between the hot rice and cold fat helps create a much more stable, velvety emulsion.
• The ‘Rest’: Let the risotto sit, covered, for a couple minutes before serving.  This allows the starch to settle and the flavours to lock together.
• The Garnish: Suggest serving this with a few toasted pine nuts or a tiny drizzle of wild Sicilian honey to contrast the salty Pecorin0.

Recipe: Golden Saffron Arancini with a Pecorino & Cream Heart

This version uses a “splash of cream” and extra Pecorino to create an interior that is decadently rich, surrounding a molten mozzarella core.

• Prep time: 45 mins (plus chilling) | Cook time: 20 mins | Makes: 12-15 medium arancini
• The Wine Match: Cerasuolo di Vittoria (The cherry notes will dance beautifully with the salty Pecorino).

Ingredients:

• 400g saffron and pecorino risotto.
• The “Flavours” Enrichment: 50ml double cream, 80g finely grated Pecorino Siciliano, 30g butter.
• The Filling: 150g fresh Mozzarella (cut into 1cm cubes and patted dry with paper towels).
• The Classic Coating: 100g plain flour (seasoned with a pinch of salt), 2 large eggs (beaten), 200g Panko or fine breadcrumbs.
• Frying: 2L neutral oil (Sunflower or Vegetable).

Method:

1. The Saffron Rice: Cook the rice in the saffron-infused stock until all liquid is absorbed and the rice is tender.
2. The Enrichment Step: While the rice is still hot, stir in the butter, the extra Pecorino, and that splash of cream.  The mixture should look glossy and smell incredible.  Spread it out on a tray to cool completely in the fridge for at least 2 hours.
3. The Stuffing: Take a small handful of the chilled rice.  Create a well in the center and tuck in a cube of fresh mozzarella.  Close the rice around it, ensuring it is a tight, seamless ball.
4. The Three-Step Egg Wash: a) roll the ball in the flour and shake off the excess, b) dip it into the beaten eggs, ensuring it is completely coated (this acts as the glue), and c) roll it thoroughly in the breadcrumbs, pressing slightly so they stick.
5. The Perfect Fry: Heat your oil to 180°C.  Fry the arancini in small batches for 4–5 minutes until they reach a deep, sun-kissed gold.
6. The Rest: Let them sit for 2 minutes on a wire rack.  This allows the internal heat to fully melt the mozzarella cube into a ‘stringy’ delight.

Chef Tips:

• The Cream Secret: The addition of cream prevents the rice grains from becoming too ‘tight’ once cooled, keeping the arancini light and airy inside.
• Mozzarella Prep: Always pat the mozzarella dry; excess moisture can cause the arancini to ‘pop’ or steam in the hot oil.
• Double Coating (Optional): If you want an extra-thick crunch, they can dip the ball back into the egg and crumbs a second time!

Scott’s final thoughts

What’s your thoughts?  Let me know if you try any of these delicious recipes.