Pignolata is a Sicilian pastry made of small fried balls of dough that are usually covered in a honey syrup. I will go as far as to say that strufoli, ...
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Two Chocolate Pignolata Messinese
Pignolata is a Sicilian pastry made of small fried balls of dough that are usually covered in a honey syrup. I will go as far as to say that strufoli, an Italian pastry that hails from Naples, is the same dish. The dish is kind of like sfinci, a type of doughnut (Sicilians call them […]
Italian Sausage, Browned Butter and Sage Dressing
I’ll often ask people of different nationalities what they stuff their turkeys with. You would be amazed at the responses I get. For instance, my family always used rice stuffing with chestnuts. My son-in law’s family from Mexico stuffs their turkey with potatoes and small olives. Many Americans of different backgrounds have infused their cultural […]
Tripe and Potato Stew
Tripe (trippa in Italian) is a popular dish in many parts of Europe and Mexico. Tripe is the edible stomach lining of ruminant animals. The most popular is beef tripe. It is high in protein, rich in vitamins and minerals, and low in carbohydrates. Many cultures value tripe as a comfort food. I admit there […]
Muscardini: Bones of the Dead Cookies
Bones of the Dead (Ossi di Morti in Italian) cookies are traditionally served on All Soul’s Day in Sicily. They are given to children as a treat from departed loved ones. They are also known as Muscardini. These cookies are hard and brittle and do resemble bones. However, I think they look like melted marshmallows. […]
Tomato and Basil Rice Pilaf
While cooking rice for dinner last night, Nonna Serafina’s tomato basil rice came to mind. I haven’t made her rice dish in years, but I recalled those large nutty grains of arborio rice, chunks of tomatoes, and an explosion of basil flavor in every mouthful. I had to restrain myself from eating the whole pot. […]
Savory Ricotta, Swiss Chard, and Pancetta Pie
Swiss chard is one of my favorite greens. It can be used most of the time interchangeably in many recipes calling for spinach. Chard has a sweeter taste than spinach. My preference is going with the chard or sometimes combining the two. You can use spinach in place of swiss chard in this dish, but […]
Easy Rotisserie Chicken Salad with Lemon and Garlic
Try this easy, tangy, lemony, and garlicy chicken salad for a change from your normal mayo-based recipes. This is a great way to jazz up a store-bought rotisserie chicken or any leftover boiled or roasted chicken on hand. It makes for a light summer meal and takes 20 minutes to put together at most. Easy […]
Ricotta and Spinach Ravioli
There is nothing better than homemade ravioli. Making fresh ravioli is time consuming but rewarding. Get a small group of family or friends together to help and the task will be done in no time. Ravioli can be made ahead of time and frozen, unlike lasagna or manicotti. You can make a great meal in […]
Mandarin Orange Granita
Granita is a dessert ice that originated in Sicily during its Arab occupation. It is also a type of Italian ice however, Italian ice as we know it has a smoother texture and granita has a more granular texture as the name suggests. Granuloso or granulare means granular in Italian. In Sicily, granita is typically […]
Sicilian Style Rolled Stuffed Flank Steak
Stuffed flanks steaks look impressive are easy to make and they are versatile – you can stuff them with just about anything. I like to use a combination of broccoli rabe and spinach. Frozen spinach makes the broccoli rabe less bitter. Frozen spinach is also less bitter than using fresh spinach. The easiest way to […]
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