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. […]
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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 […]
Pistachio Crumb Crusted Swordfish with Mint Salsa
Sicilian cuisine makes use of locally sourced ingredients such as its famous pistachios, which are grown in the town of Bronte. This simple recipe incorporates pistachios into a breading mixture that can be used as a coating for fish (such as cod, halibut, salmon, and tuna), and boneless steaks. Pistachios have a high fat […]
Sicilian Style Chopped Salad
Green leaf salads can get boring at times. I never get bored with chopped salads of any kind. This Sicilian chopped salad is made with tomato, cucumber, bell pepper, celery, olives, and capers. My mother Maria makes this salad often, especially in the summer using fresh home-grown tomatoes. She also cures her own green olives […]
Linguine with Red Clam Sauce
It’s customary in my family to prepare seafood for Christmas Eve dinner. Not quite the traditional seven courses but I make around three or four dishes because not everyone in the family is fond of seafood. The first course is always a pasta dish. Pasta with red clam sauce is quick and easy to prepare […]
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