Pasta con la Mollica (Pasta with Anchovies and Toasted Breadcrumbs)
Servings: 4 Ingredients: 400 grams pasta 8 salted anchovies, boned 1 tablespoon tomato purée (optional) 2 tablespoons capers 120 grams dried breadcrumbs 1 clove garlic parsley, chopped olive oil salt...
View ArticlePasta col Pesto Trapanese (Pasta with Tomato and Almond Sauce)
Servings: 4 Ingredients: 400 grams pasta shapes 6 ripe tomatoes, peeled and seeded and chopped 40 grams almonds, shelled 40 grams breadcrumbs 1 clove garlic salt and pepper, to taste small amount of...
View ArticleMaccheroni 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 teaspoon...
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...
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 ArticleFruatte (Anchovy and Onion Pizza)
Servings: 4-6 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 ArticleCaponata Siciliana (Aubergine Salad with Capers)
Servings: 8 Ingredients: 1 kilogram aubergines (eggplants) 300 grams red bell peppers 2 medium-sized onions, finely chopped 300 grams celery hearts 150 grams green olives, pitted and cut into halves...
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...
View ArticleRecipes from Mamma Pina
Tribute: I have the honour of introducing "Real Sicilian Cuisine" with these delicious and simple recipes, with easy-to-find ingredients. All of these recipes are from the kitchen of Mamma Pina, my...
View ArticleLasagne al Sugo (Lasagne with Meat Sauce)
Whether you use the singular or the plural, everyone loves lasagna (lasagne)! While linguists may disagree on the origin of the word lasagna, most cultural historians believe the dish was first made in...
View ArticleSfinciuni Corleonese (Pizza, Corleone Style)
Typically rectangular in shape, this pizza with a spongy crust originated in the Province of Palermo as a peasant food. Some say its Sicilian name sfinciuni comes from the Italian sfincione, coming...
View ArticleInsalata di Arance (Orange Salad)
This Sicilian salad is a popular addition to the Feast of Seven Fishes dinner on Christmas Eve and goes well with the various seafood dishes. Plus, many types of Sicilian oranges are readily available...
View ArticleImpasto per Pizza (Pizza Dough)
Pizza may be one of the most popular foods in the world. Did you know that the United States and parts of Canada designated October as National Pizza Month? While the word owes its origin to the late...
View ArticleFruatte (Anchovy and Onion Pizza)
Most likely this Sicilian pizza, whether in a round or twisted knot shape, originated in the Province of Enna, a major agricultural area in the center of the island. In ancient times, Enna was famous...
View ArticleCaponata Siciliana (Aubergine Salad with Capers)
Caponata, an eggplant dish with additional cooked vegetables and herbs, is one of the most well-known dishes from Sicily. Its origins date back to sometime in the 1700s, and linguists still debate the...
View ArticleArancini (Rice Balls)
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 name comes from the...
View ArticleRecipes from Mamma Pina
Tribute: I have the honour of introducing Real Sicilian Cuisine with these delicious and simple recipes, with easy-to-find ingredients. All of these recipes are from the kitchen of Mamma Pina, my...
View ArticleMaccheroni 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...
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