If you’ve ever wandered through a Sicilian market in late summer, you’ll know the sight of fichi d’India - prickly pears glowing in shades of ruby, gold and green. What you might not expect is that even their peels, often tossed aside without a second thought, can be turned into something wonderfully delicious.

These crisp prickly pear peel cutlets are one of those clever, old-school Sicilian recipes that celebrate thrift, flavour and a touch of culinary magic. Once cleaned and sliced, the peels take beautifully to a classic breadcrumb coating, emerging golden and irresistibly crunchy.

Perfect for warm evenings, outdoor lunches or simply as a show-stopping antipasto to spark conversation, this dish captures the playful, inventive spirit of Sicilian home cooking.