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 […]
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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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
Sicilian Pigs in a Blanket: Rollo con Wurstel
The rosticerria (rotisserie) is a popular snack-food eatery throughout Italy. In Sicily, the word “rosticceria” refers to a place but also a type of cuisine. Restaurants or bars offer a large array of finger foods such as pizzas, calzones, and other stuffed delicacies. It’s the Italian version of fast food. The Sicilian rosticceria (rosticceria Siciliana) […]
Cracked Green Olives with Garlic and Parsley
The word schiaccate (scacciati in the Sicilian dialect) means crushed or smashed. These flavorful green olives are cracked open before being marinated in a garlicky mixture with parsley, olive oil, and vinegar. If you like garlic – you’ll love these olives. You need to use green olives that are not pitted. I like to throw […]
Besciamella and Pistachio Pesto Lasagna
This is a lasagna recipe that I came up with. It’s not your typical lasagna with tomato sauce. It’s a creamy white lasagna made with a béchamel sauce (besciamella in Italian) and a pistachio pesto. The pesto adds subtle flavor to the otherwise bland white sauce. Mushrooms and pancetta add a little meatiness to the […]
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