3 Sicilian-Inspired Summer Recipes from Norma’s Giovann Attard

By Ellie Smith

11 months ago

Channel the Med with these seasonal recipe ideas


Chef Giovann Attard was born in the Maltese island of Gozo, situated between Sicily and northern Africa, where the food is  influenced both by Italian cuisine and Moorish spicing. He brings this cuisine pairing to Norma, a charming restaurant spread across three floors of a Fitzrovia townhouse. Here, Giovann shares three of his favourite summer recipes, perfect for long lunches in the sunshine.

3 Sicilian-Inspired Summer Recipes from Norma’s Giovann Attard

Grilled prawns

Serves 2 (as a starter)

Ingredients:

  • 8 red prawns (cleaned)
  • 1 red chilli deseeded and chopped 
  • 2 gloves garlic sliced 
  • 4 springs of parsley chopped 
  • 150ml extra virgin olive oil and extra olive oil for cooking 
  • 1 lemon 
  • Salt 

Method:

  1. Turn on your BBQ and or a griddle pan and get it nice and hot and the oven on 180 degrees celsius.
  2. Mix the garlic, chilli, chopped parsley and olive oil. 
  3. Season the dressing with salt.
  4. Drizzle the prawn with olive oil and season with rock salt.
  5. Grill the prawns 1 min each side or until nice and charred.
  6. Place the prawns onto an oven tray and cover with the garlic and chilli dressing.
  7. Place in the oven for 4 mins or until cooked.
  8. Served with a charred grilled lemon on the side.

Whole fish

Whole fish recipe from Norma

Serves 2 

Ingredients:

  • 2 monkfish tails skinned and trimmed 

For the sauce 

  • 50g caper berries 
  • 4 garlic gloves sliced 
  • 50g black olives pitted 
  • 250g fresh tomato sauce 

For the garnish 

  • 2 springs of parsley
  • Extra virgin olive oil 

Method:

  1. Turn on you grilled pan or your BBQ until nice and hot.
  2. For the monkfish, just make a slit with a sharp knife in each fillet lengthwise, drizzle with olive oil and season with rock salt.

For the sauce

  1. Over medium heat in a sauce pan drizzle some olive oil and sauté the sliced garlic, caper berries and black olives, cook for a few minutes and then add the fresh tomato sauce, simmer for around 20 mins.
  2. Taste the sauce and check if it needs any salt.
  3. Set aside.
  4. Now place the monkfish on the hot BBQ or griddle pan and cook for 6 mins on each side.
  5. This should give a nice colour on the fish and a perfect moist texture. 
  6. Serve the fish with the caper and olive sauce and garnish with parsley leave and extra virgin olive oil.

Braised courgette and saffron couscous

Braised courgette and saffron couscous

Braised courgette

Serves 2 

Ingredients:

  • 4 grezzina courgettes cut in half

For the sauce 

  • 50g chopped shallots 
  • 150g fresh fennel diced 
  • 2 red chillies chopped 
  • 2 garlic cloves 
  • 1 tsp ground coriander seeds 
  • 1 spoon tomato paste 
  • 200g of tomato sauce 

For garnish 

  • 50g vegan nduja 
  • 50g vegan soft cream cheese 
  • 1 tsp toasted coriander 
  • 2 springs dill herb 

Method:

  1. Cut the courgettes in half and fry in olive oil until nice and brown and set aside.
  2. In a sauce pan over medium heat, start with olive oil, and sauté the shallots.
  3. Add the chopped fennel and cook for around 5 mins until tender.
  4. Add the ground coriander and garlic and cook for 2 mins.
  5. Add the tomato paste and cook further 3 mins then add the tomato passata.
  6. Now place the courgettes in the sauce season with salt and simmer for around 10 to 15 minutes depending on the size of the courgettes, remove off the heat once the courgettes are nice and tender.
  7. Serve the courgettes with soft vegan cheese and vegan nduja.

Saffron couscous

Ingredients:

  • 125ml of vegetable stock 
  • Few strands saffron 
  • 200g couscous
  • Extra virgin olive oil 
  • Salt 

Method 

  1. Bring to boil the vegetable stock and add saffron strands. Remove from the heat and leave the saffron to infuse.
  2. In an oven tray, mix the raw couscous with olive oil, and salt.
  3. Spread evenly across the bottom and pour over the hot stock.
  4. Cover the tray with cling film and leave for 5 minutes.
  5. Fluff with a fork and serve warm alongside the courgettes.