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Panettone

This recipe is a basic sweet bread, with butter, eggs, sugar. To make it more festive it has candied fruit as well. You can buy citron, but I like to use my own candied oranges, or you can use candied ginger, dried cherries or cranberries. Panettone is usually baked in tall tins. You can use cleaned […]

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Donna’s Pistachio and Cranberry Biscotti

These are favorites at the holidays, crispy, sweet and a little tangy, studded with red and green.  Ingredients: 8 oz pistachios, lightly toasted 6 oz dried cranberries, sweetened 4 large eggs, lightly beaten (reserve 1 tbsp for brushing tops of biscotti) 2 tsp vanilla extract (almond or orange) 1 1/2 cups sugar 2 3/4 cups […]

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Fresh ricotta and arugula triangoli

The familiar filled cheese ravioli is a favorite with almost everyone. Here is my variation, using some wonderfully fresh ricotta for a local Italian market (or you could make yourself…a future class!). You can make this triangular shape or the traditional square ravioli. Basic pasta Ingredients: 4 eggs 1 tsp olive oil 1 pinch salt […]

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farfalle or “little butterflies” for spring

Here I have used a blend of all purpose and semolina is durum wheat, higher in gluten, that is ground into a coarse texture. It is used in all dried, machine made pasta. I have often used it with all purpose, but decided to try it out in my own “shaped” pasta. these little farfalle […]

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Goat cheese, asparagus and proscuitto cannelloni with chive cream

Basic pasta recipe Ingredients: 4 large eggs 1 tsp olive oil 1 pinch salt 2 1/2- 3 cups all purpose flour method: mix eggs and oil in food processor. Add 2 cups of the flour, gradually add more until mixture resembles couscous. Add a little water if too dry. Mix in bowl with your hands. […]

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Stuffed Sfincione with whole wheat dough, roasted caponata, ricotta

Ingredients: 1 package of dry yeast 1 cup warm water (110°) 1/2 tsp sugar or honey 3 cups flour (and more for kneading 2 cups all purpose, 1 cup whole wheat) 1 tbsp olive oil (plus 1 tsp) 1 tsp fine sea salt 2-3 cups caponata (see recipe) 1 cup ricotta ½ cup grated romano […]

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Sfincione agro dolce

My grandmother always made her pizza in a large rectangular baking pan, thick and chewy. During visits to Sicily our cooking teacher was Anna Tasca Lanza who book “The Heart of Sicily” offers some wonderful recipes and memories. I have adapted her “sfincione” recipe here. It is surprising to find eggs and butter in a […]

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Sfincione: Sicilian pizza with sausage and greens

ingredients: 1 package of dry yeast 1 cup warm water (110°) 1/2 tsp sugar or honey 3 cups flour (2 cups all purpose, 1 cup semolina) 1 tbsp olive oil (plus 1 tsp) 1 tsp fine sea salt makes a large round (12-14”) or rectangular (9×12”) or make into you own sizes and shapes 4-6 […]

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Polle con le Melanzane Sicilian Chicken with eggplant

Sicilians do love eggplant, and bit of vinegar to add depth.   Ingredients: 4 tbsp olive oil 1 lbs whole chicken cut into pieces (or thighs, substitute game hens, cut in half) 6 cloves garlic chopped salt and pepper 2-3 oz pancetta or prosciutto 1 yellow onion, thickly sliced 1-2 bulbs of fennel, diced 1-2 […]

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tuscan grilled chicken with vegetables and cannellini beans

This is one of my favorite quick dishes. Even in winter you could grill outside, but a stove top grill is perfect for grilling chicken. Prepare chicken by cutting to be “butterflied” or about ½ inch thickness for a quick cook, keeping it tender. Then add a quick sauté of vegetables with white beans for […]

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