Food and Drink
A Sicilian welcome to summer: Swordfish and Almond Orecchiette
Posted on Monday 22nd of June 2009 under Food and Drink | Recipes
loveSicily welcomes summer with a swordfish and almond delicious pasta.
Sautè a clove of garlic in extra virgin olive oil, add the swordfish cubes with fresh mint leaves and chilly. When the fish cubes are golden brown, add cherry tomatoes and keep tossing for another 3-4 minutes.
Cook the fresh past 'al dente', when ready add it to the swordfish sauce and sautè for 2 more minutes.
Sprinkle with a mixture of crushed toasted almonds, toasted bread crumbs and chopped parsley. Drizzle top quality extra virgin olive oil on top, serve and enjoy...summer!
Pork fillet with salinae salt-chocolate in salt crust
Posted on Friday 19th of June 2009 under Food and Drink | Recipes
I thought that to complement the launching of the new website I could present my latest creation Pork fillet with salinae-chocolate in salt crust.
The idea came about a year ago while enjoying one of Antica Dolceria Bonajuto latest creations Salinae, Modica's typical chocolate flavoured with Mozia sea salt.
Easter Chocolate and Champagne Rabbit/Chicken
Posted on Monday 13th of April 2009 under Food and Drink | Recipes
This year my suggestion for a Sicilian Easter lunch is one of my favorite recipes, chocolate and champaign rabbit or, for those who prefer not to cook rabbit, chicken.
It is a great recipe, easy to make and, usually, very successful with guests.
As with all recipes, there are many variations of Sicilian rabbit/chicken with chocolate, but the one you find below is my own version which I perfected over the years. My secret ingredient? Prosecco (Champaign)!
Ingredients:
6 Chicken ties (or 1 rabbit cut into portions)
500 ml Prosecco Italiano or Champaign
1 onion
1 tbsp sugar
Friday eating habits during Lent in Sicily
Posted on Thursday 12th of March 2009 under Festivities | Food and Drink | General
In the Christian tradition, Lent is the forty days period of the liturgical year which leads up to Easter devoted to fasting and prayer.
Nowadays, the Lent traditions have lost the central role they use to have in the past in spite of the fact that a significant number of people still participates into church activities and especially to the friday afternoon Via Crucis.
Carnival Timballi with pork sauce
Posted on Tuesday 24th of February 2009 under Food and Drink
Today is Martedì Grasso, the last day of Carnival Celebrations and a rich menu for lunch is absolutely a must.
