Made in Sicily
Meatballs with cheese soufflé in broth (Sciusceddu)
Sciusceddu is a mouthful, it is delicious! It is a soup, but I call it a meal. It originated in the city of Messina and is strongly associated with Easter. It is served at Easter lunch and symbolises renewal and abundance. The meat symbolises the end of the Lenten fast, and the eggs and cheese highlight abundance. The history of Sciusceddu is layered and deep. The earliest references date back to the 4th century to a cheese and cheese soup called "juscellum). The Arabs added spices to the...
Fish in olive and caper sauce
I have been making some lighter fare recently for a number of reasons, but mainly to be healthy. When folks think of light food, they...
Braised goat (or lamb) and mushroom ragu
Here is another wonderful ragu to contrast with the Wild mushroom ragout with ziti that was published a few weeks ago. Again, this ragu...
Messina-style lamb chops (Agneddu alla Messinese)
Sicilian cuisine is about light flavours that reflect the life of the island. Fresh, wonderful ingredients and seasonal cooking highlight...
Pasta with Sicilian pistachio pesto
Pesto has become such a common sauce and you can get bottled varieties at almost any store. These sauces are generally submerged under a...
Baked winter pasta with sausage
The history of this Sicilian pasta dish is quite interesting. For Lent, Sicilians are not allowed to eat eggs, and on Good Friday, they...
Spaghetti with shrimp and pistachios
Spaghetti is one of the most frequently eaten pastas, simple to cook, and great with kids. It is a quick and easy dinner. This recipe is...