Recipes Archives - Page 18 of 26 - Sicilian Girl (2024)

Roasted Cauliflower with Whipped Goat Cheese

06/05/2013

May was one big holiday for me! The first half of the month, my son and I went to New Orleans for a special Mother’s Day trip and the…

05/29/2013

A basic brown butter sauce is easy to prepare and adds a depth of flavor and richness to this dish without overpowering the gnocchi. The secret is to only…

Fresh Ricotta Sauce

One hot summer, (hot for California, not so much for Arizona) I was searching through my pantry and refrigerator for the makings of a quick summer meal. The result…

Ricotta Gnocchi

Gnocchi (pronounced neeyo-kee) are small dumplings. They should be light and have a soft texturenot dense and rubbery (often the case in many restaurants). In Italy, gnocchi are eaten…

Simple Tomato Sauce

My grandmother made two kinds of tomato sauce. Sunday’s sauce, which was used for spaghetti and meatballs (we ate this every Sunday for years) and a simple sauce for…

Homemade Ricotta

I love making fresh ricotta! In Italian, ricotta means “recooked” and is not actually cheese. Ricotta is a by-product of making mozzarella. When mozzarella is made the left-over whey…

Italian Meringue

04/25/2013

There are three types of meringue, the differences lie in when and how the sugar is added. The one you are probably most familiar with is the French meringue.…

Chicken Marsala al Forno

One of my favorite meals is veal Marsala and if I’m dining out and it’s on the menu, it’s difficult for me to resist. This baked (al forno) recipe…

Carbonara for One

04/04/2013

Pasta alla Carbonara is a simple dish consisting basically of pasta, bacon, cheese and raw eggs. Some recipes (not the original) add cream. The original Roman version is quite…

Crostata di Ricotta (Easter Pie)

“Natale con i tuoi, Pasqua con chi voui” Christmas with your family, Easter with whomever you please. This old Italian saying sings the truth. Colorful, flavorful and full of…

Creole Spices

The flavor of Creole cooking in a jar, this mixture of spices makes it easy and convenient to prepare your favorite New Orleans dishes (Pasta Milanese). Depending on where…

Feast of San Giuseppe (March 19th)

Saint Joseph, (San Giuseppe) was chosen by the eternal Father as the trustworthy guardian and protector of his greatest treasures, namely his divine Son and Mary, Joseph’s wife. The…

Saint Joseph’s “Sawdust”

San Giuseppe, (Saint Joseph) was the husband of Mary, the Mother of God and is the patron saint of the family. On March 19, in celebration of the Feast…

Pasta Milanese with Saint Joseph’s “Sawdust”

This pasta dish is a classic for New Orleanians of Sicilian descent. It is the ritual meal (a cena di San Giuseppe) that is traditionally served on March 19th…

Briciola di Pane

In Italy, the baking of bread is called l’arte bianco (the white art). Bread provides nourishment and sustenance through the life-giving, almost magical properties of yeast. Bread is to…

Melanzane e Spaghetti Torta

So, you have an eggplant, half a box of spaghetti, a pound of ground beef and need to make something that will feed six hearty appetites. This eggplant and…

Taste of Sicily Meatballs

Passoli e pinoli (currants and pine nuts) are commonly used in many Sicilian dishes. Currants are black Corinth grapes that have been dried like raisins, only they are much…

Zuppa di Pesce

When I was living in the San Francisco Bay Area, I could easily find fresh fish and seafood just about any time of the year. The fish counter in…

Hash became notably popular during and after World War II, due to the rationing of fresh meat and for many, it came in a can (Hormel corned beef hash).…

Southern Greens

02/14/2013

For generations, the American South has cooked up some mighty fine eating, but it’s more than fried foods and decadent desserts. Greens became a staple food when slaves utilized…