LaBellaSorella

Italian food, travel & lifestyle

Sicilian Swordfish “Meatballs” – Polpette di Pesce Spada

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Sicilian Swordfish Polpette | labellasorella.com

Swordfish in Sicily is at its absolute finest, tables at the outdoor markets display large rounds of whole swordfish with the head complete with sword set proudly alongside, cut to order this is about a fresh as it gets.  Whether it be crudo, grilled, stuffed, or polpette the fresh flavor of the sea prevails. Fresh swordfish is actually quite neutral in flavor and lends itself to the ingredients of the island.  A late night dinner in Palermo at Il Ghiottone Raffinato we sampled the most exquisite swordfish polpette, the chef was polite yet firm about not giving away any of his secretes.  Sicilian Swordfish “Meatballs” is an attempt to capture a food memory from that special evening.

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Bruschetta with Burrata, Anchovy & Pistachio

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My visits to Italy are inspirational, especially with respect to food.  After countless trips up and down the peninsula, one thing always rings true – a few simple ingredients of the highest quality are always the best.  On one of our last nights in Rome we had dinner at Armando al Pantheon, a landmark in central Rome where we experienced the essence of Cucina Romana starting with a straightforward bruschetta topped with stracciatella, anchovy and a few pistachios.  This was something I knew I had to recreate for my readers and so it began.
 Bruschetta with Buratta, Anchovy & Pistachio inspired by Armando al Pantheon, Roma | labellasorella.com
Stracciatella is a fresh white cheese made of buffalo milk, composed of small shreds generally produced in the provinces of Lazio and Campania.  The creamy texture and milky flavor of freshly made Stracciatella is absolutely heavenly.  A mixture of cream & Stracciatella creates the filling for Burrata, more well known to those of us in the United States.  Both Stracciatella and Burrata should be consumed promptly, actually within a day or so of production to enjoy the true essence of this very special cheeses.  Unfortunately, stateside this is generally impossible resulting in a product, although appreciated by many cannot compare to what is had in Italy – so, we do the best we can.

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Peperonata in the Style of A16

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Peperonata in the style of A16 | labellasorella.com

Peperonata, that combination of peppers and onions often with just a tang of acidity, once typical of Southern Italian cuisine has become a staple in many Italian homes.  Peperonata has been described as a stew of red peppers of sorts, but I think of it more as a condiment.  An uncomplicated dish based on red peppers, Pepperonata can be served with roasted meats or chicken, a topping for bruschetta, alongside a frittata, or as a sauce for pasta.

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Anchovy Deviled Eggs – Uova Ripiene con Acciughe

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Deviled Eggs with Anchovy, an Italian inspired appetizer, perfect with a pre-dinner drink | labellasorella.comI’ve always thought that Deviled Eggs really don’t get the respect they deserve: so often associated with homespun church supper style gatherings.  Anchovy Deviled Eggs is an Italian inspired variation, perfect with an early evening aperitivo like Lo Spritz.  Oh it’s nothing like those sad looking mayonnaise ladened eggs many of us grew up loathing.  Deviled Eggs with Anchovies are vibrant with a subtle scent of lemon which perfectly balances the briny capers and salty anchovy; surprising even the most ardent anchovy objectors…. 

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