Sicilian Girl

Tweet In Sicily, even before the making of pastries and confections became a source of income for the convents, the tasty treats as gifts were an acceptable currency by which the cloistered nuns could purchase the attention of the outside world. A tray of petite pistachio cakes or almond cookies was a fair exchange for […]

Tweet If you’ve ever used a compound butter, a mixture of fresh herbs and softened butter, you know that it adds inimitable flavor and moisture as it melts on beef, chicken, fish and veggies. This citrus and cheese butter is just as versatile and brightens up just about anything it touches. Initially, I only smeared […]

Tweet Fresh herbs and citrus infuse the chicken with their bright and robust flavors. This recipe utilizes both the zest and the juice of oranges and lemons. By first, marinating (for several hours) the chicken thighs in the fruit juices and then coating them with the zest and fresh chopped herbs, you’ll end up with […]

Tweet Many families throughout Italy and Sicily make their own limoncello, the famous Italian lemon liquor. There was a time when this digestivo (after dinner drink) was difficult to find but it is now readily available in most markets. What you won’t find however, is the orange liquor, known as arancello. Typically, this libation is […]

Tweet Throughout the Middle Ages, the pistachios eaten by Sicilians came from eastern Sicily, where they are still grown, particularly around Mount Etna and in the Bronte area. They are used in many types of recipes from risotto to desserts, as well as mixed with breadcrumbs and used as a coating for fish, chicken, meat […]