Involtini are basically roll-ups or roulades that are made of any type of thinly-sliced meat, poultry, or fish; and they can also be made with vegetables such as eggplant or zucchini. Sicilians also refer to them as spiedini or spitini (in the Sicilian lingo) when these meat rolls are grilled …
There are two types of Italian taralli; one is a sweet cookie and the other is a rustic savory biscuit. Taralli are made throughout southern Italy and the recipe variations are numerous. Depending what area in Italy, they are also served at different times of the year – such as …
Currants and pignoli or pine nuts feature prominently in Sicilian cuisine. The two ingredients are simultaneously used in many dishes. Currants add just a touch of sweetness to any dish; and pine nuts add a little crunch. In this dish the cauliflower is parboiled and sautéed with currants and pine …
Most of us tend to overindulge ourselves over the holidays – myself being no exception. Overeating at Christmas parties, New Year’s parties, and lavish dinners with friends and family. In our house, we have the traditional Christmas eve seafood dinner (seven dishes to be exact); on Christmas day, we have …
This classic Sicilian pasta dish is made with sardines and is also known as pasta con sarde (sardines). Pasta Milanisa, or Milanese as the Italians say, is a marriage of wild fennel, sardines, currants, and pignoli nuts – native ingredients that are abundant along the Sicilian coast. Currants add a …
My mother comes from the town of Castelvetrano, Sicily. Castelvetrano is famous throughout Italy for its black bread – pane nero, or pane nivuru as they say in the dialect. While living in Sicily, I couldn’t get enough of this stuff. The bread was addicting, and I had withdrawals upon …
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