Arancine

Rice Balls If you happen to be in Palermo, Sicily, on the 13th of December, you will have an hard time if you want a pasta dish or a panino. In this day all bakeries are closed and nobody eats pasta or bread. This tradition is to celebrate Saint Lucia, in 1646 after a long

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Eggnog: The EasySicilian Way

  This is the tradition Eggnog but with a sicilian twist, with Marsala, a fortified wine, born at the beginning of the nineteenth century, and similar to Port. This drink has some similarity to the italian Zabaglione.     See Slideshow     Ingredients 2 cups (=500 ml) of whole milk 1 cup (=250 ml)

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Crocchè di Latte

Milk Croquettes This is one of the signature dishes of my mother-in-law. Delicious as a Antipasto or a side dish. Preparation is variation of the Besciamella Sauce, the consistency needs to be more solid in order for the Croquette to keep its shape. The traditional recipe calls for Caciocavallo, a strong sicilian cheese, but parmigiano

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Lasagne

  In US it is know as “Lasagna”, which is the singular form of “Lasagne”. Very easy and fast to prepare if you already have the Ragú and Besciamella Sauce ready. It is a matter of assembling different layers. Add any other ingredient you like and you will achieve perfection     See Slideshow  

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Ragú – Sauce

Bolognese Ragú Sauce Ragu’ is not difficult to make and it is convenient to make it in bulk, I always make more than I need and save the extra in the freeze for future use. Ragu’ is the basic ingredient of many delicious meals and it is very convenient to have some ready-prepared when there

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Besciamella – Sauce

besciamel, or White Roux Sauce béchamel is a classic of the french cuisine. A roux sauce is a combination of flour and fat, and Besciamella is a type of roux with flour and butter. It can be used in many different dishes, in lasagne or as ingredient to thicken a pasta sauce or to prepare

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Tiramisù

  Tiramisù is so popular that you would think it is a classic in most italian families… and you would be wrong. There are no traces of this delicious italian dessert on any cooking book dated before 1985. Tiramisù is a layered cake, and there is nothing new about it either The true innovation is

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Polpettone di Carne

Sicilian Stuffed Meatloaf. great also as a cold dish, it is easy and fast to do, but you need to pay attention when you seal the polpettone and when you turn it, you don’t want the cheese to ooze and burn at the bottom of the saucepan See Slideshow   Ingredients 8 Oz (=220 gr)

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Iris con Ricotta

Deep Fried Dough. This typical sweet from Palermo, Sicily, puts (sublimely) together some of the key elements of the palermitan cuisine: Ricotta, bread crumbs and deep fry Legend says that this recipe, as many other palermitan sweets, was born inside the walls of a convent of nuns more than an century ago. See Slideshow  

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Pasta Ki Vruocculi Arriminati

Pasta with Cauliflower.   Typical dish from Palermo. The word Vruocculi in sicilian dialect has nothing to do with the italian word Broccoli but it means Cauliflower. The word “Arriminati” literally means stir, something very important in the preparation of this dish, but it is more than that, it implies loves and patience. For a truly

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