Tweet Spaghetti with garlic and olive oil is the most basic way to sauce pasta. In a country where it is quite common (the norm actually) for the same pasta ...
Spotlight Recipes
Marsala-Poached Pears
Tweet The Sicilian city of Marsala, (from the Arabic “Mars-el-Allah,” meaning the ...
Ricotta Gnocchi
Tweet Gnocchi (pronounced neeyo-kee) are small dumplings. They should be light and ...
Mangia Bene!
Ossi di Morti Biscotti
In the Roman Catholic Church, All Soul’s Day, which was established by Pope Boniface IV, specifically commemorates the departed faithful who have not yet been purified and have reached heaven. Catholics celebrate All Saint’s Day and All Soul’s Day in the fundamental belief that there is a prayerful spiritual connection between those in a state […]
Ricotta Omelet with Cherry Tomato Vinaigrette
Frittata is the Italian word for omelette. I often use the words frittata and omelette interchangeably but, technically they are different. A frittata is flat with the ingredients (usually) mixed into the eggs, rather than used for a filling, as in an omelette. Regardless, what you call it, this savory, satisfying, ricotta-stuffed dish of eggs […]
Fruit & Nut Chocolate Clusters
Dried fruits, nutritious nuts and crunchy granola, all covered in chocolate make for the perfect treat for our after dinner walks in the woods. Many years ago, the year after we got married, my husband, Jack, and I built a home in the California Sierra’s. The “cabin” as everyone calls it, is surrounded by sugar […]
Antipasti with Tonnato Sauce
Tonnato is a creamy sauce that is traditionally used with Vitello tonnato, a Northern Italian dish, that consists of chilled, sliced veal and a tuna sauce spooned on top. The veal is then garnished with capers, parsley and lemon slices. The dish is served cold or at room temperature and is popular as a summertime […]
Burrata & Tomatoes
Burrata is a cream filled mozzarella sack. Invented in Puglia, Italy, as a way to use the scraps of curds left over after twisting balls of mozzarella. The scraps are pulled into shreds then mixed with cream and then wrapped with a thin skin of mozzarella. This simple salad of luscious burrata and tomatoes is […]
Shaved Zucchini Salad
This is a fresh and flavorful raw zucchini dish featuring tangy capers and ricotta salata. The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Ricotta Salata is a Sicilian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is mild and milky white […]
Fresh Peach Caprese
There is only one authentic Insalata Caprese and it originated in Capri, Italy. Traditionally, tomatoes are used in the infamous dish. Since it is peach season and I have an abundance of the fruit, I thought this would be a delicious twist on a classic. I swapped out the tomatoes for peaches and in place […]
Fresh Tomato & Cheese Tart
This savory summertime tart is a terrific choice to utilize the season’s bounty of fresh flavorful tomatoes. The flaky buttery crust compliments the luscious ricotta and Parmesan cheese filling. A drizzle of Extra-Virgin Olive Oil and balsamic vinegar is the delicious finishing touch. If you don’t have an aged balsamic in your pantry, you can […]
Masseria (farm) Salad
In an unspoiled and sun-drenched corner of southern Sicily is the Baroque town of Noto. Noto, known locally as Il Giardino di Pietra (Garden of Stone), is the most beautiful of Baroque towns. The local limestone of the buildings takes on a soft, peachy golden glow and the effect, especially at sunset, is spectacular! After […]
Citrus & Cheese Butter Toast with Fried Egg and Asparagus
“The Incredible, Edible Egg” is a marketing slogan that was created for the American Egg Board in 1976. I believe that this slogan is so spot on because eggs are nutritious and one of the most affordable and best sources of high quality protein. They are the leading lady in many of the meals I […]
Follow @CookSicilian on Twitter
