Tortelloni

Veal Tortelloni

Last month I posted a recipe for Pistachio Cream Sauce with Pancetta and Peas.  The sauce goes incredibly well with veal tortelloni that I make.  I felt that I would ...

PistachioCream

Tortellini with Pistachio Cream Sauce, Pancetta, and Peas

Give me anything pistachio! This rich pistachio cream sauce can be served over any type of pasta but it is the ultimate combination when paired with veal or other meat-filled ...

Braid

Sicilian Stuffed Pastry Braid

Puff pastry is great to have on hand as a quick time-saver.  It works in a pinch when I don’t have time to make the dough for those stuffed bread ...

Latest News

Tortelloni

Veal Tortelloni

Last month I posted a recipe for Pistachio Cream Sauce with Pancetta and Peas.  The sauce goes incredibly well with veal tortelloni that I make.  I felt that I would be remiss in not including the recipe for these incredible pasta morsels.  I admit that making homemade tortellini is labor-intensive and difficult for some.  But […]

Continue Reading
PistachioCream

Tortellini with Pistachio Cream Sauce, Pancetta, and Peas

Give me anything pistachio! This rich pistachio cream sauce can be served over any type of pasta but it is the ultimate combination when paired with veal or other meat-filled tortellini.

Continue Reading
Braid

Sicilian Stuffed Pastry Braid

Puff pastry is great to have on hand as a quick time-saver.  It works in a pinch when I don’t have time to make the dough for those stuffed bread recipes Italians are so fond of.  You can use just about any filling you would use for a calzone, pizza, or rotolo.  This recipe uses […]

Continue Reading
PestoT

Pesto Trapanese

Sicilian pesto typically has basil, garlic, olive oil, and uncooked (crudo) tomatoes in it.  The main difference between the traditional pesto and Pesto Trapanese is that it contains almonds.  Sometimes mint, pine nuts, and anchovy are also added.  Pesto Trapanese originated in the province of Trapani, an ancient seaport where sailors from Genoa purportedly introduced […]

Continue Reading
MMarmalade

Mandarin Orange Marmalade

Mandarin orange marmalade is one of the staples I try to have on hand in my pantry.  Not only do I love slathering it on my toast in the morning but I also use it to make Italian desserts.  Mandarin orange marmalade goes into the fig filling for making Sicilian cuccidati cookies, marmalade crostatas, filled […]

Continue Reading
Busiate

Einkorn Wheat Busiate

Busiate are long corkscrew shaped pasta noodles.  The province of Trapani, Sicily gave birth to this unique pasta.  The classic way to serve these noodles is with pesto Trapanese.  The name comes from the long, thin wood or metal rod (busa or buso) that is used to shape the pasta.  Making busiate gives new meaning […]

Continue Reading
BakedOnion

Baked Onions with Sausage

My grandfather Vincenzo was a baked onion aficionado.  He just loved baked onions. It’s one of the things I remember most about his eating habits. They didn’t seem too appetizing as a kid, but later in life I came to realize what I was missing.  Onions are surprisingly sweet when baked.  These onions are fabulous […]

Continue Reading
PoachedPear

Poached Pears in Marsala with Ricotta Cream

Poached pears are an easy dessert to prepare.  They can also be made ahead of time, freeing up more time for you to prepare that scrumptious dinner.  I find it’s always a good idea to serve a fruit dessert if the entree you’re serving is on the heavy side.  You can also forego the ricotta […]

Continue Reading
PastaPeas

Pasta with Peas: Pasta e Piseddi

Pasta with peas is one of the simplest dishes to make in Italian cuisine.  There is something earthy and comforting in eating a dish of pasta with peas.  Forget about adding anything other than onion – like pancetta or herbs.  I’m a purist when it come to my pasta and peas.  Other ingredients tend to […]

Continue Reading
BreadedSwordfish

Sicilian Grilled Breaded Swordfish: Swordfish all Palermitana

Most of the time when I grill swordfish, I simply coat it with olive oil and sprinkle it with some salt and pepper.  Sometimes I like to kick it up a notch and make swordfish Palermo style (alla Palermitana).  This is a very simple, tasty, and quick swordfish recipe.  The swordfish is first coated with […]

Continue Reading