Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ncancarancà: The Fishermen’s Cheese and Tomato Soup from Sciacca
A hearty fishermen’s soup from Sciacca, born out of necessity, bursting with flavour, simple yet utterly comforting.
📖 What is it
A hearty fishermen’s soup from Sciacca, born out of necessity, bursting with flavour, simple yet utterly comforting.
🛒 Ingredients
- ✓ 600g fresh Sicilian cheese (tuma, young caciocavallo or provola)
- ✓ 2 medium onions (preferably Giarratana or local variety)
- ✓ 400g Sicilian tomato passata
- ✓ 200ml water
- ✓ freshly chopped parsley
- ✓ extra virgin olive oil
- ✓ Trapani sea salt
- ✓ freshly ground black pepper or chilli to taste
- ✓ rustic bread, toasted, to serve
- ✓ fresh basil leaves to garnish
📊 Nutritional Information
Dive into the scents and tastes of Sciacca with ‘ncancarancà’, a warming soup that tells the story of fishermen grounded by stormy seas. This dish is a clever blend of humble ingredients with bold character — fresh Sicilian cheese and ripe tomatoes meld together in a cosy, enveloping embrace that warms both heart and soul on crisp autumn evenings by the shore.
👨🍳 Preparation
- 1
Allow the cheese to come to room temperature, then cut into small cubes or strips.
- 2
Thinly slice the onions and gently sweat them in a saucepan with a drizzle of extra virgin olive oil.
- 3
Pour in the tomato passata, season with a pinch of salt and sprinkle over the chopped parsley.
- 4
Add the water and stir well to bring everything together.
- 5
Introduce the cheese, lower the heat, and cook gently, stirring until the cheese melts into a creamy, pink-hued sauce.
- 6
Season with black pepper or chilli, serve piping hot with toasted rustic bread, and finish with a few fresh basil leaves.
💡 Tips and Variations
- •
To deepen the richness, mix various Sicilian fresh and semi-mature cheeses like caciocavallo and tuma, adding a touch of provola for an extra flavour boost.
- •
A heavy-based saucepan helps distribute the heat evenly and prevents the cheese from sticking and burning during melting.
- •
The star is the luscious cheese creaminess; for a fresher take, replace some tomato passata with chopped ripe cherry tomatoes and stir in fresh basil leaves after cooking.
- •
For a lighter option, leave out the chilli and rely on a blend of fresh cheeses for a gentle, crowd-pleasing soup.
- •
For an aromatic twist, add a pinch of liquorice powder or a splash of Sicilian fish stock during cooking to enhance the natural umami.
- •
Vegans can swap the cheese for a creamy macadamia or cashew nut puree, using extra olive oil to replicate that velvety texture.
- •
Patience is key when melting the cheese: keep the heat low and stir carefully until silky smooth—a true secret to an unforgettable dish.
📦 Storage
- • Store the soup in an airtight container in the fridge, ideally consumed within a day to retain its freshness and creamy texture.
- • Reheat slowly in a bain-marie or gently on the hob with a little olive oil, avoiding high temperatures that can spoil the cheese’s delicate consistency.
- • Avoid freezing as the cheese’s texture can change, losing its softness and original flavour.
🍷 Pairing
Choose a Cerasuolo di Vittoria, a light, fruity Sicilian red that perfectly complements the soup’s velvety richness.
Alternatively, a crisp Grillo white from Sicily balances the creamy cheese with refreshing acidity and savoury notes.
Outside Sicily, a young Chianti offers a lively contrast with its bright acidity, while a delicate rosé can cleanse the palate without overpowering the dish.
Give this cosy, flavoursome Sicilian soup a go at home—you’ll find it’s a gorgeous way to savour the spirit of the sea and the warmth of simple, honest ingredients. Perfect for sharing with loved ones on a chilly evening, it’s a dish that invites good conversation and hearty appetites. Do give it a try and let the comforting taste of ncancarancà bring a little Mediterranean sunshine to your table.
Rate this recipe
Click or tap the stars to rate