Sicilian-Tuna-Sauce-finish-with-script_thumb.jpg

Recipe of the Month May: Bucatini with Sicilian Tuna Sauce

  Bucatini al Tonno e Capperi Buon giorno! Sicily is known for so many dishes and several can make the claim of “ signature dish”. BUCATINI WITH SICILIAN TUNA SAUCE or “Bucatini al Tonna e Capperi” is one of them. Many who came from Sicilian kitchens will remember this Tuna Sauce made from canned tuna. CANNED? Yes – the authentic dish is prepared with canned tuna packed in … Read More...

Sausage-Roll-finish-with-script.jpg

Loretta’s Sausage Roll

Buon giorno! Saturday night was always pizza night at the Calabrisi’s in our little kitchen in Binghamton, NY. The expectation was comforting. We knew some form of pizza was coming, but were never sure exactly what my mother, Loretta, had in mind. On some of these pizza nights, we had a special kind of pizza in the form of a roll – LORETTA’S SAUSAGE ROLL! She always used my father’s … Read More...

Couscous-Salad-finish-2-with-script_thumb.jpg

Sicilian Couscous Salad

Buon giorno! Couscous – Italian?? Really? Yes and yes! In Sicily, it is called Cuscusu. This SICILIAN COUSCOUS SALAD  is certainly something you may find in Sicily. You will definitely find it on the Northern coast in Trapani where they often serve it with assorted fish. How does this happen? In my cooking classes, we talk quite a bit about the influences of history and conquerors of … Read More...

Orzo-finish_thumb.jpg

Orzo with Campari Tomatoes

Buon giorno! Sometimes the simplest things just hit the mark. ORZO WITH CAMPARI TOMATOES is one of those simple sides that is great with everything. It is appropriate with so many meat and fish meals, is attractive on your table, and never gets old. Is it just plain old pasta with tomatoes? NO! Orzo is a lovely “rice like” pasta without the graininess. It cooks quickly and holds its … Read More...

Chicken-agrodolce-finish-1-with-script.jpg

Chicken Agrodolce With Pappardelle

A Rabbit That Clucks - Buon giorno! Trick question: when is a rabbit not a rabbit – but.. a chicken? It is when you enjoy the delectable CHICKEN AGRODOLCE WITH PAPPARDELLE. A signature dish of some regions of Italy - coniglio all'agrodolce - is made with rabbit and prepared in several different ways. The rabbit hops a path to tables in Piemonte in the North, the hills of … Read More...

Radicchio-finish-1-with-script_thumb.jpg

Braised Radicchio

Redicchio Brasato Buon giorno! Northern Italians have their favorite veggies, and Radicchio is one of them. They grill it and serve it in salads. They also use it frequently in polenta dishes and in their risottos. BRAISED RADICCHIO or Redicchio Bresato  is a Northern Italian preparation featuring this beautiful ruby vegetable, on its own, with some classic Northern ingredients. It … Read More...

Spiedini-alla-Romana-finish-1-with-script_thumb.jpg

Spiedini alla Romana

Crostini alla Provatura Buon giorno! Spiedini?? What? But there is no meat! Lesson: Spiedini refers to  the skewers and can relate to different types. SPIEDINI ALLA ROMANA is an extraordinary and memorable form of kebabs or skewers made of bread, cheese, and topped with a dreamy light anchovy sauce. Anchovy ? Before you run from the room screaming , those of you who have an … Read More...

Rack-of-Lamb-6-with-script.jpg

Pistachio and Herb Crusted Rack of Lamb

Buon giorno! With Italians, Easter is all about the lamb…unless you are a Calabrisi…Then it’s all about the lamb or the goat! That’s kind of the way it was growing up. We never knew quite what the main course would be until almost the last minute. But we always knew it would be lamb or goat. The reason for all the suspense was that my father, Attilio – the “high priest of the church … Read More...

Baked-Rigs-Finish-with-script_thumb.jpg

April: Baked Rigatoni with Lamb Sauce

Buon giorno! Italians are known for their endless baked pasta ideas. It seems like everyone has one or more. This one is a little different as the sauce is made with ground lamb instead of pork, sausage, or meatballs. What’s the difference? Let’s look closely at this recipe for BAKED RIGATONI WITH LAMB SAUCE to find out. Begin with the lamb: Italians eat a lot of lamb especially in … Read More...

Duchessa-finish-with-script.jpg

Tagliatelle Della Duchessa

Buon giorno! In my next life, I want to come back as an Italian “duchessa”. They seem to have all the fun. They have dishes named for them that are rich and memorable. TAGLIATELLE DELLA DUCHESSA from the region of Emilia-Romagna is one of them. There are too many of these “duchessas” to list, but one of note, Maria Luigia d’Austria, the duchess of Parma and Piacenza is said to have … Read More...