Sicilian Girl

Tweet   I love how sweet cauliflower gets when it’s roasted. Quite a different taste from a flowerette on a crudite platter. I’m not a fan of this vegetable in it’s raw form. It’s like it’s not even the same vegetable, I don’t care how much dip you swirl it through. But when it’s cooked, [...]

Tweet The quintessential Italian vegetable soup! I have never made a casual  pot of  my Minestrone. What do I mean by that? It’s simple really, each time I prepare this signature recipe, I do so with intention and purpose. This particular pot simmering on the stove today is more than mere vegetables and broth. It [...]

Tweet   It is believed by some that this Sicilian antipasto originated with the local fisherman. Their caponata alla marinara made with seafood kept well because of the vinegar which acted as a preservative. Caponata is easy to prepare and keeps for at least a week (it’s always gone by then but I think it [...]

Tweet     Serve with toasted Bruschetta. These full-of-flavor peppers can also be used in omelettes, pannini and pasta, They are always in my refrigerator in the summer months when they’re less expensive and more locally available. It can be a fun family outing to visit a local farm where everyone gets to  pick their own. [...]

Tweet     A sformato is similar to a souffle but not as airy so you don’t have to worry about it falling. They almost always contain beaten eggs, and usually a white sauce. You can make it with vegetables, like mushrooms, spinach or zucchini. I’ve had them with pasta or rice as well. Traditionally, it [...]

Tweet Beans are so darn good for you that I’m always looking for ways to incorporate them in our meals. This recipe is great as an antipasto all by itself, put it on top of a slice of grilled rustic bread (Bruschetta) as a mid-day snack (merende)  or add a bit of proscuitto and now [...]