Italian food, travel & lifestyle
Sometimes a few kind words from an old friend can really validate the work you do. Several weeks ago while on the east coast this is exactly what happened to me. My friend, evidently an avid follower of La Bella Sorella, enthusiastically recalled many of the recipes I have been sharing for the past two years. Her only request – more fig dishes and this is how Cornish Hens with Figs came to fruition.
…
Any dish described as Parmigiana or alla Parmigiana brings music to everyone’s ears. Those layers of eggplant, veal or chicken held together with melted cheese and tasty tomato sauce; almost a savory layer cake to be sliced into squares and served. But it’s summer, is that how you really want to spend your time in the kitchen – never mind the dreaded frying. Summer Zucchini Parmigiana is a fresh seasonal approach to an old classic which delivers bright flavors reminiscent of the parmigiana dishes of your childhood.
…
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.
…
Did a dish ever seem so tempting that you couldn’t wait to eat it? Well, this is where the term Scottadito comes into play; meaning burn the finger. Lamb Chops Scotta Dito originates in Rome where the tasty little chops are often picked up with the hands and nibbled at while still hot.
…
