Hot, hot, hot … Here is the recipe for one of the main things to prepare during the hot August month: sun-dried tomatoes, from the kitchen of SicilianFoodLovers First step – get the best and freshest tomatoes possible. Cut them in half and sprinkle with large amounts of rock salt. The salt absorbs water allowing […]Continue Reading... No Comments.
Stuffed sardines, sarde a beccafico in Sicilian dialect, is one of the most traditional and well-loved dishes in Sicily. Sardines are small, inexpensive and are commonly found off the coast of Sicily. For a long time, sardines were one of the main ingredients in the diet of the lower class, especially fishermen, who ate them quite often. […]Continue Reading... No Comments.
“PASTA CHI TINNIRUMA” from the kitchen of SFL Do you know “tinniruma”? They are the leaves of “cucuzza”, a typical Sicilian zucchini used in many local dishes. It is a very poor ingredient which is great to eat on its own as a side dish just boiled or sautè with garlic and chilly, or can […]Continue Reading... No Comments.
Simple and yummy … “Spaghetti aglio, olio e peperoncino” (also called “midnight spaghetti”…) Recipe from the kitchen of SicilianFoodLovers Serves 4 Ingredients 1 pound spaghetti 2 tablespoons salt 5 tablespoons extra-virgin olive oil 2 dried chilies, crumbled, or ½ teaspoon chili flakes 4 garlic cloves, chopped 1 tablespoon minced Italian parsley (optional, but I like […]Continue Reading... No Comments.
Antonio and I always thought that we would be parents that would get a babysitter and go out all the time. After having our baby arrived reality has set in. Trustworthy babysitters are hard to find, they are expensive and, above all, babies grow up too fast and we do not want miss anything. So we […]Continue Reading... No Comments.
Cannoli Recipe from the kitchen of SicilianFood Lovers Yummy … you need the authentic CANNOLI recipe – “There are several secrets for making authentic Sicilian cannoli” (my grandmother was used to say!) “Use fresh ricotta made from sheep’s milk” – ricotta goes off very quickly, so buy only the freshest cheese and make your recipe […]Continue Reading... No Comments.