I love the melting pot of different cultures that produced Sicilian cuisine!
On my return to Australia I set to whipping up dishes that were as close as I could get to the beautiful food of that beautiful island. Not as easy as I thought!
After many attempts (and a couple of major disasters) I’m now getting the hang of it.
Here’s what I’ve managed so far .. quasi Siciliana, almost Sicilian
- Mafaldine con funghi
- Inslata Caprese
- Pesce Spada – Swordfish
- Frocia
- Lemon Ricotta Tart
- Polpette di Cavolfiore
- Gamberi, Pesto e Linguine
- Cannoli ridisegnati
- Pistachios, Green Gold
- Funghi misti trifolati
- Arance al Marsala
- Ravioli alla Modicana
- Peperoni Ripieni
- Panettone Christmas Pudding
- Cooking with Saffron
- Arancini
- Insalata all’Eoliana – Aeolian Salad
- Caponata
- Farsumagru
- Panelle
