Traditional dishes of Sicily and the Italian countryside
Recipes for Caponata, Pasta Puttanesca, Braciole, Cannoli
cups canola oil for frying
TB olive oil
cup chopped yellow onion
TB capers (rinsed)
TB black olives (rinsed)
& pepper to taste
cup tomato sauce
cup balsamic vinegar
basil for garnish
chocolate for garnish
the eggplant into half-inch cubes, wipe well and fry in 2 cups hot
canola oil. Drain on paper towels.
the celery into 1/4-inch slices, place in cold water, bring to a
boil, remove from heat, drain.
the onion over low heat in the olive oil. Season with a bit of black
pepper. Add the softened celery, the rinsed capers and olives. Add
sugar, cook for 2 minutes, add the tomato sauce and balsamic vinegar,
cook another 4 minutes.
a serving dish, layer eggplant and olive mixture, adding basil. Top
with grated chocolate. Serve with toasted bread.
fresh Roma tomatoes, peeled & seeded
TB extra virgin olive oil
tsp capers, rinsed
TB black olives, rinsed
clove garlic (green “heart” removed, then thinly sliced)
anchovy fillet, rinsed & coarsely chopped
tsp spicy pepper (peeled, seeded & chopped)
the green onions in the olive oil with the garlic, add the chopped
anchovy, then the pepper. Saute for three or four minutes, then add
the olives and capers. Top with shredded basil when serving.
eggs, lightly beaten
of sugar, pinch of salt
the dry ingredients, add eggs in the center, mix by hand, roll out,
cut into strips.
in salted water until “al dente,” drain.
kitchen tip: reserve a cup or so of the cooking water; in a hot
skillet, toss the sauce and the pasta, add enough of the pasta
cooking water to combine the flavors.)
pieces of veal (scallops or other boneless cuts), pounded thin
slices raw prosciutto
small pieces Parmesan cheese
TB extra-virgin olive oil
ounces dry rosé wine
the veal on a cutting board, layer with the prosciutto, pancetta,
salami. Add the mozzarella and the Parmesan, top each with ½
hardboiled egg. Fold or roll up into a packet. (Tie with kitchen
string if needed.) Dredge in flour. Brown the potatoes and shallot in
the olive oil, then the meat. Add the wine, cover, simmer for about
15 minutes or until potatoes are done and the wine has reduced. Serve
on a bed of fresh spinach leaves.
ounces butter at room temperature
egg, beaten [reserve the other half; see below]
of white wine
ingredients, form into a ball, let rest in refrigerator for an hour.
Roll dough into oval shapes, then use a cannoli mold to make tubes.
Seal with remaining beaten egg, then fry in hot canola oil. Drain &
TB sugar (or more, depending on taste)
the ricotta with an electric mixer, sweeten to taste, spoon into the
cannoli tubes. Dust with powdered vanilla sugar.