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Recipes

Starters & Soups

Fiori di Zucchine Ripiene (Filled Zucchini Blossoms)
Fritelle di Cardone (Cardoon Fritters)
Lenticchie Stufate (Stewed Lentils)
Cozze Gratinate (Gratin of Mussels)
Sicilian Pumpkin Soup (Pizzuliati)
Zucchini Blossoms-Baked Mini Fittate


Mains & Side Dishes

Baccala con Peperoni Cruschi (Salt Cod with Crispy Peppers)
Baccala con le Patate e Olive (Salt Cod with Potatoes and Olives)
Baked Gnudi in Napoletana Sauce
Calamari Ripieni al Sugo (Stuffed Squid)
Chestnut & Mushroom Ravioli
Cicoria e Pane Cotto (Cooked Bread with Chicory)
Coniglio alla Cacciatore (Rabbit alla Cacciatore)
Crocchette di Patate e Cicoria (Potato & Chicory Croquettes)
Eggs in Tomato & Capsicum Sauce
Fritelle di Cardone (Cardoon Fritters)
Lamb Sausage Rolls
Orecchiette (Recchietelle)
Pane Cotto e Cicoria (Cooked Bread with Chicory)
Polpettone al Sugo (Filled Meatloaf in Sauce)
Ragu' di Coniglio (Rabbit Ragu')
Stuffed Artichokes


Cakes, Tarts, Biscuits & Sweets

Castagnole di Carnevale (Sweet Dough Balls)
Ciambelline al Vincotto e Anice (Ring Biscuits with Vincotto & Aniseed
Ciascuni (Sicilian Fig & Nut Dolcetti)
Cicerata
Chocolate Hazelnut Biscuits
Chiacchiere (Crostoli or Sweet Fried Pastry)
Chiacchere Ripiene (Fried Pastry filled with Quince)
Crostatine di Albicocche (Apricot Tartlettes)
Crostata di Cotogna (Quince Tart)
Crostata di Prugne (Plum Jam Tart)
Crostata di Ricotta e Mandarini (Ricotta & Mandarin Tart)
Frittole (Sweet Apple Fritters)
La Giuggiulena (Sicilian Almond & Sesame Brittle)
Lagana Chiapputa (Pasta with Vin Cotto)
Lemon & Polenta Tea Cakes
Lemon Rosemary Syrup Cake
Limoncello & Torta di Mele
Limoncetti (Almond & Limoncello Dolcetti)
Mostaccioli
Panforte
Pan-di-Spagna (Sponge Cake)
Panzerotti / Tortelli di Castagne e Cioccolato (Chestnut & Chocolate filled Morsels)
Panzerotti / Tortelli di Ceci (Chickpeas, Chocolate & Vincotto filled Morsels)
Pastiera Napoletana (Neapolitan Easter Wheat Pie)
Sanguinacchio Dolce (Italian Blood Pudding)
Savoiardi (Sponge Fingers)
Spiced Plum & Hazelnut Upside-down Cake
Torta di Albicocche (Apricot & Almond Tea Cake)
Torta di Mela e Cotogna (Apple & Quince Tart)
Torta di Cachi e Noci (Persimmon & Walnut Cake)
Taralli con Finocchio (Savoury Fennel Biscuits)


Preserves, Conserves & Sauces

Bottled Apricots
Conserva di Pomodoro (Tomato Conserve & More!)
Cotogna & Vin Cotto (Quice Paste with Vin Cotto) Marmellata di Albicocche (Apricot Jam)

Marmellata di Fichi d'India (Prickly Pear Jam)

Marmellata di Mandarini (Mandarin Marmalade) 
Marmellata di Prugne (Plum Jam)
Mela Cotogna & Cotognata (Quince Paste)
Melanzane sott'Olio (Preserved Eggplants) 
Salsa Agresto

Ice-creams & Sorbets

Persimmon, Orange & Coconut Milk Ice-cream
Semifreddo al Vincotto
Sorbetto di Cigliege e Basilico (Cherry & Basil Sorbet)

Charcuterie

Salsicce e Salame and a Capollo Too!


Aperitives & Digestives

Limoncello (Lemon Liqueur)


Bread, Focaccia & Pizza

Pizzette Montanare (Fried Pizzette)
Rosette di Pane (Rosette Bread Rolls)
Scacce con le Mulinciane (Sicilian Pies with Eggplant)
Sicilian Pies
Sourdough Bread & Starter

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Panzerotti /Tortelli di Castagne & Cioccolato (Chestnut & chocolate filled morsels)

When I think of chestnuts, I reminisce about my birth town - Domodossola, where I was first introduced to this distinctive flavoured nut.  We were fortunate to live close to Sacro Monte Calvario, a mountain lined with chestnut trees. My mother cooked many dishes which used this flavorsome nut, especially sweets such as these panzerotti di castagne & cioccolato.  Withthis sweet mamma has more recently substituted the chestnut filling with chickpeas as they are readily available all year round and knowing that my papa`enjoys this sweetmade frequently.

Chestnut season is a favourite for our whole family and we are of the belief that if you've never had a freshly roasted chestnut you haven't lived. We often visit Daylesford in country Victoria around autumn to purchase them fresh and enjoy them roasted at the farmers markets.

This recipe is a variation of panzerotti / tortelli di ceci which I have shared previously with you.  The filling is more delicate in texture and lighter t…

Torta di Cachi e Noci (Persimmon & Walnut Cake)

We have had a bountiful season of cachi (persimmons) this year, as every other year.  My parents persimmon tree yields a beautiful vanilla variety, the non-astringent with hard flesh that can be eaten like an apple, known as the Fuyu. Every season begins with much excitement and many bags are given to family and friends.  Even so, we still manage to freeze a few when they become too ripe. When soft, they are great in smoothies, making sorbet, ice-cream and of course baking with.  I however have never baked with them, always preferring to eat them as a fruit paired off with walnuts or sliced with oranges to counterbalance their sweetness.  

What prompted me to photograph these persimmons and make this cake was seeing the very talented Sarah Schembri through her instagram account displaying some persimmons on a very very beautiful plate she had just made. I must confess that the desire to own the plate came well before that of wanting to make a rustic persimmon cake...such is my weakness…

Cucina Conversations: Melanzane Sott'Olio (Preserved Eggplants)

Preserving Italian traditions and recipes especially those that relate to my family has become a great interest of mine. So when we decided to write about olio d’oliva (olive oil), this month’s topic for our Cucina Conversations round table, my heart rejoiced.  Not only does this liquid gold have a rich Mediterranean history, but also one that speaks of migration and preservation of family traditions. Undoubtedly olive oil is a staple ingredient in Italian cuisine and would not be the same without it.  Its varied traditional uses and recent modern applications to cooking show olive oils’ broad versatility.   What fascinates me most, is that for centuries people have sought ways to preserve their food and reap the benefits of the harvest all year long through the use of olive oil.  It is one of the most natural ways to preserve food, due to its amazing properties. 
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