This recipe is one of my Aunt Sarah’s favorite dishes to serve for Sunday suppers. It’s a simple recipe and you probably have most of the ingredients on hand. It’s a good way to use up a bottle of leftover white wine. The recipe requires browning the vegetables before roasting them alongside …
Made with a pasta frolla crust, this rich Sicilian ricotta and marscapone cheesecake is fragrant with combined flavors of Sicily – citrus, vanilla, and cinnamon. Forget those dense ricotta cheesecakes you’re used to eating – this ricotta cheesecake is rich, creamy, and light. Whipped egg whites help to make the …
Farsumagru or falsomagro is a large stuffed meat roll cooked in a tomato based sauce or in a broth with white wine. It is also called bruciuluni – a larger version of bruciola (braciola). Farsumagu can be made with beef or veal. It is usually stuffed with seasoned bread crumbs, …
Although we are more familiar with the French croquette, potato crocchè (crocchè di patate) – small parcels of mashed potato with egg and cheese, coated with breadcrumbs and fried – are of Sicilian origin. The Monzu (a corruption of the French word monsieur) were the renown French chefs employed by …
Calamari salad makes a great antipasto dish or side salad, served either chilled or at room temperature. It is similar in flavor to octopus salad but much quicker to make. Squid takes about one minute to cook, whereas octopus takes about one hour. Chilling the squid for several hours helps to …
Pasta frolla is a basic all-purpose Italian pastry dough. I love pasta frolla because it can be used to make a variety of recipes such as Italian cheesecakes, tarts, pies, pastries, and cookies. It’s super easy to make and I always have some on hand in the freezer. Pastichiotti, a …
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