Category Archives: Sicilian Recipes

Zucca with Garlic Anchovy Sauce and Mint

Posted on November 4, 2010 by

Zucca is a type of Italian squash shaped like a pumpkin but with flesh more like butternut squash. I’ve never seen zucca in the U.S. but have tried this recipe with butternut squash with good results. The agghiata sauce adds … Continue reading →

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Yum, Squid Ink!

Posted on November 3, 2010 by

What is it about squid ink that makes such a yummy sauce? The flavor is subtle and unique without being fishy, and the color, jet black, adds a visual richness to the sauce. Ever since I first tried squid ink … Continue reading →

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Spaghetti al Pesto di Pistacchi

Posted on November 2, 2010 by

I just couldn’t resist the bright green photo calling to me to try this recipe, not to mention that I love pistachios, and Bronte, the town where this special kind of pistachio is produced, was just around the mountain. Rich, … Continue reading →

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Baccalà alla Messinese

Posted on October 31, 2010 by

Baccalà and stocco (also called stoccafisso – stickfish) are two types of dried preserved cod, baccalà being salted and stocco just dried. While they are used in traditional Italian and Spanish dishes, baccalà in Italian and bacalao in Spanish, the … Continue reading →

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Sicilian Stuffed Calamari

Posted on October 29, 2010 by

Let’s talk calamari. A great protein, firm texture, not too fishy, and healthy – that is if you don’t deep fry it. It is relatively easy to find and not expensive. Here it is stuffed with bread crumbs flavored with … Continue reading →

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Coniglio alla Portoghese

Posted on October 27, 2010 by

Rabbit is an underutilized and often a difficult meat to find in the US. But if you can find it, it is worth trying. Mostly white meat similar to chicken – aren’t they all – it’s great for those looking … Continue reading →

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Peperoni in Agrodolce

Posted on October 26, 2010 by

This red pepper side dish can be served as part of an antipasto platter or as an accompaniment with meat or meatier fish such as tuna or mackerel. It is best when allowed to rest a day to meld the … Continue reading →

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Octopus Salad

Posted on October 25, 2010 by

This elegant colorful salad is one of my favorites. We ordered it several times on our trip around Sicily and it was always accompanied by the same simple ingredients – celery, parsley and garlic. This is our second time cooking … Continue reading →

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Spaghetti with Zucchini, Lemon and Walnuts

Posted on October 25, 2010 by

The combination of zucchini and lemon is a bright lingering reminder of summer as we head deep into fall. Although here it is served over pasta, this dish would also work well as a vegetable side dish, perhaps accompanying a … Continue reading →

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Not Your Traditional Cacciatore

Posted on October 24, 2010 by

When I think of chicken cacciatore I think of a simple, tomato based preparation made with white wine shallots and mushrooms, one of our favorite classics. This cacciatore is more like cacciatore meets caponata, with sweet peppers, eggplant and zucchini … Continue reading →

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