Typical dish of Palazzo Adriano tradition, in the middle of Sicily, Dromes is connected with the gastronomical heritage passed down within the family, from a generation to another. It represents an excellent example of intercultural dish, as it is original from the Albanian community settled in Sicily since 15th century.
Typical dish of Palazzo Adriano tradition, in the middle of Sicily, Dromes is connected with the gastronomical heritage passed down within the family, from a generation to another. It represents an excellent example of intercultural dish, as it is original from the Albanian community settled in Sicily since 15th century.
Wash wild fennel, cut the final part of the stem (the harder one) and chop it grossly.
Fill ⅔ of a pan with water and then pour a spoon full of cooking or table salt. As soon as the water boils, add the wild fennel and cook it for 10 minutes over a low heat.
Add to the cooking water a ladle of cold water and then pour the durum wheat flour while mixing to prevent it from clumping.
Keep on stirring, add salt if needed and pour a shred of olive oil, then cheese. As soon as the mixture has thickened like soft polenta, the dromes is ready to be served.
There are different version of Dromes: fried, battered and toasted.
