3 Sicilian-Inspired Summer Recipes from Norma’s Giovann Attard
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12 months ago
Channel the Med with these seasonal recipe ideas
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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 choppedÂ
- 2 gloves garlic slicedÂ
- 4 springs of parsley choppedÂ
- 150ml extra virgin olive oil and extra olive oil for cookingÂ
- 1 lemonÂ
- SaltÂ
Method:
- Turn on your BBQ and or a griddle pan and get it nice and hot and the oven on 180 degrees celsius.
- Mix the garlic, chilli, chopped parsley and olive oil.Â
- Season the dressing with salt.
- Drizzle the prawn with olive oil and season with rock salt.
- Grill the prawns 1 min each side or until nice and charred.
- Place the prawns onto an oven tray and cover with the garlic and chilli dressing.
- Place in the oven for 4 mins or until cooked.
- Served with a charred grilled lemon on the side.
Whole fish
Serves 2Â
Ingredients:
- 2 monkfish tails skinned and trimmedÂ
For the sauceÂ
- 50g caper berriesÂ
- 4 garlic gloves slicedÂ
- 50g black olives pittedÂ
- 250g fresh tomato sauceÂ
For the garnishÂ
- 2 springs of parsley
- Extra virgin olive oilÂ
Method:
- Turn on you grilled pan or your BBQ until nice and hot.
- 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
- 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.
- Taste the sauce and check if it needs any salt.
- Set aside.
- Now place the monkfish on the hot BBQ or griddle pan and cook for 6 mins on each side.
- This should give a nice colour on the fish and a perfect moist texture.Â
- 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
Serves 2Â
Ingredients:
- 4 grezzina courgettes cut in half
For the sauceÂ
- 50g chopped shallotsÂ
- 150g fresh fennel dicedÂ
- 2 red chillies choppedÂ
- 2 garlic clovesÂ
- 1 tsp ground coriander seedsÂ
- 1 spoon tomato pasteÂ
- 200g of tomato sauceÂ
For garnishÂ
- 50g vegan ndujaÂ
- 50g vegan soft cream cheeseÂ
- 1 tsp toasted corianderÂ
- 2 springs dill herbÂ
Method:
- Cut the courgettes in half and fry in olive oil until nice and brown and set aside.
- In a sauce pan over medium heat, start with olive oil, and sauté the shallots.
- Add the chopped fennel and cook for around 5 mins until tender.
- Add the ground coriander and garlic and cook for 2 mins.
- Add the tomato paste and cook further 3 mins then add the tomato passata.
- 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.
- Serve the courgettes with soft vegan cheese and vegan nduja.
Saffron couscous
Ingredients:
- 125ml of vegetable stockÂ
- Few strands saffronÂ
- 200g couscous
- Extra virgin olive oilÂ
- SaltÂ
MethodÂ
- Bring to boil the vegetable stock and add saffron strands. Remove from the heat and leave the saffron to infuse.
- In an oven tray, mix the raw couscous with olive oil, and salt.
- Spread evenly across the bottom and pour over the hot stock.
- Cover the tray with cling film and leave for 5 minutes.
- Fluff with a fork and serve warm alongside the courgettes.