Maccheroni alla Norma (Macaroni with Tomato Sauce and Aubergine)
Servings: 4 Ingredients: 400 grams macaroni 10 ripe tomatoes, peeled and seeded and chopped 1 clove garlic, chopped 1 aubergine (eggplant), chopped 100 grams ricotta cheese, grated and baked 1...
View ArticleLinguine al Limone (Linguine with Lemon)
Servings: 8 Ingredients: 800 grams of linguine pasta 3 medium-sized lemons juice from 1 lemon 1 onion, sliced ½ litre of cream sliced butter extra virgin olive salt and black pepper, to taste a pinch...
View ArticleLasagne al Sugo (Lasagne with Meat Sauce)
Servings: 4-6 Ingredients for Pasta: 300 grams flour 2 eggs Ingredients for Filling: 300 grams minced beef or pork (or both), cooked in tomato sauce 200 grams peas, cooked with a spring onion 80 grams...
View ArticleSfinciuni Corleonese (Pizza, Corleone Style)
Servings: 4 Ingredients for Dough: 400 grams semolina flour 20 grams yeast, dissolved in a small amount of warm water 200 grams potatoes pinch of salt Ingredients for Topping: 6 anchovy filets,...
View ArticleInsalata di Arance (Orange Salad)
This Sicilian salad is often served at the Feast of Seven Fishes dinner on Christmas Eve because Sicilian oranges are in season and the salad goes well with seafood. It also appears on restaurant...
View ArticleImpasto per Pizza (Pizza Dough)
Pizza is certainly one of the most popular foods in the world, and its popularity greatly increased when Italians emigrated to other countries. Even today in Italy, when pizza traditionally appears as...
View ArticleFruatte (Anchovy and Onion Pizza)
Servings: 4 Ingredients for Dough: 1 kilogram flour 4 tablespoons olive oil 30 grams yeast small amount of warm water salt Ingredients for Topping: 4 cloves garlic, grated 200 grams tuma cheese (or...
View ArticleFocaccia
In ancient times, the flat bread, now known as focaccia, was baked in a family’s home. Later around the 14th Century, the first written recipes were associated with the mainland region of Liguria....
View ArticleCaponata Siciliana (Eggplant Salad with Capers)
Every Province in Sicily has its own delicious version of this popular appetizer. The origin of the word “caponata” is debated, along with the dish’s first appearance in Sicily. Yet by the mid-1700s,...
View ArticleArancini
Arancini, the pride of the Sicilian kitchen, are fried rice balls filled with meat ragout and peas. They can also be filled with vegetables, such as mushrooms or eggplant. The Italian name comes from...
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