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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
Cialledda Fredda (Bread & Tomato Salad)
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
Lombrichelli with Zucchini & Blossoms
Orecchiette (Recchietelle)
Parmigiana di Zucchine (Zucchini Parmigiana)
Persimmon, Fennel & Pomegranate Salad
Pasta Mollicata (Pasta- with Breadcrumbs)
Pane Cotto e Cicoria (Cooked Bread with Chicory)
Polpettone al Sugo (Filled Meatloaf in Sauce)
Ragu' di Coniglio (Rabbit Ragu')
Stuffed Artichokes
Timballo di Riso e Melanzane (Rice & Eggplant Timballo)


Cakes, Tarts, Biscuits & Sweets

Cassatelle Siciliane
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
Chocolate & Orange Crostoli
Chiacchiere (Crostoli or Sweet Fried Pastry)
Chiacchiere 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 (Chickpea, Chocolate & Vin Cotto filled Morsels)
Pastiera Napoletana (Neapolitan Easter Wheat Pie)
Sanguinacchio Dolce (Italian Blood Pudding)
Savoiardi (Sponge Fingers)
Spiced Plum & Hazelnut Upside-down Cake
Torta Margherita (Gluten Free Sponge 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)
Taralli all'Uovo
Zeppole (Potato Doughnuts)



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

Granita alla Mandorla (Almond Granita)
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

Brioche
Maritozzi (Vegan Sweet Rolls)
Pizzette Montanare (Fried Pizzette)
Rosette di Pane (Rosette Bread Rolls)
Scacce con le Mulinciane (Sicilian Pies with Eggplant)
Scacce Ragusane
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…

Cucina Conversations: Cassatelle Siciliane

Cassatelle are typical Sicilian pastries filled with lemon scented ricotta, and also known as cassateddi in Sicilian dialect.  The name derives from the word cassata, and by adding the diminutive suffix ‘ella’ you get the word cassatella, a smaller individual serving. An assortment of these pastries can be found in different regions of Sicily and are considered traditional deserts for the Carnevale and Easter period. In researching this topic, I become enthralled by the history behind the most complex of cassate from Palermo through to these more simple-to-make pastries from Siracusa, and therefore could not help but share some of its history with you.
Sicily is known as the sweets centre of Italy, and it appears that the most colourful and famous cassatasiciliana in all its glory, is one of the reasons.  It is believed to have originated in Palermo, made with sheep’s milk ricotta – at its richest and herbaceous during Spring; and containing other ingredients prevalent to the area suc…

Cucina Conversations: Rosette di Pane (Rosette Bread Rolls)

Rosette Soffiate, or puffed rosette rolls are probably one of the hardest bread types I have attempted to make.  It has taken me many attempts and still cannot claim that I have achieved the hollow centre being 'the' inherent characteristic of this Italian panino.  This month, our CucinaConversations topic is all about bread, and provides us with an opportunity to learn more about the many bread types found in the different regions of Italy. There are claims that there are over 350 types of bread in Italy, of which many are specific to their regions while others are more widespread and exist based around religious, utilitarian or prepared for celebrations.  

This rosetta roll is ideal and typically used for fillings due to its hollow centre. In the Friuli-Venezia region of Italy, a region which borders Austria, rosette rolls are similar to Austrian bread, and have a soft, compact crumb.  Like those in Austria, they are sprinkled with poppy seeds. Rosette rolls produced in Milan…