Celebrating the Mediterranean lifestyle one delicious dish at a time.
Adapted from a recipe in Bon Appetit, November 2019. Using roasted pumpkin instead of canned pumpkin makes all the difference in the color and flavor of this cheesecake. The combination of cream cheese and mascarpone gives a light creamy texture and provides a nice contrast to the pepita brittle topping. This decadent cheesecake is a …
Nothing says Autumn like apple pie and this rustic crostata is an Italian version. The delicate crust has the surprising addition of Parmesan cheese in honor of my father who always declared, “Apple pie without the cheese is like a kiss without the squeeze!” Hazelnut crumble adds sweetness and crunch. INGREDIENTS For the pastry:1 cup …
Clafoutis are a little bit like a Dutch Baby and are usually sweet made with cherries or other fruit. This savory version pairs the sweetness of fresh cherry tomatoes with thyme, Brie, and Parmesan and is beautiful for a family brunch or light summer dinner. Serve it with a glass of sparkling wine. INGREDIENTS 2 …
You can use any fruit or combination of berries for this frozen treat. For this recipe I used fresh blueberries with lavender for one batch and fresh yellow peaches for the other. The contrast in colors is pretty and the combination of flavors, topped with my favorite Empress gin, is perfection. Serves 4-6 INGREDIENTS 4 …
Mascarpone cheese adds a creamy richness to this cheesecake and the white peaches pair deliciously with the blueberries and balsamic syrup. Serves 10-12 INGREDIENTS For the crust: 1 1/2 cups graham cracker crumbs 1/2 cup ground almonds (almond meal) 1/3 cup sugar 5 tablespoons salted butter, melted For the filling: 2 (8-ounce) packages mascarpone cheese …
This cake is one of the best things I have ever made, and I don’t even care for cake! Traditional Sicilian Cassata Cake calls for candied fruit, ricotta, and sweet Marsala wine. I’ve substituted fresh blueberries and limoncello because that is such a beautiful combination, and the candied lemon slices are a nod to the …
These chickpea fries are delicious with sundried tomato aioli. Traditional panelle are a little thinner and wider served as an appetizer or vegetarian panini filling. In Liguria these fries are called “Panisse.” The long square shape allows for the optimal crispy surface and the perfect accompaniment to the aioli. Serves 4-6 as an appetizer INGREDIENTS …
This appetizer of fried eggplant with peppers, onions, and garlic has been a staple of Sicilian cuisine for centuries; there are as many variations of this dish as their are kitchens in Sicily. I learned to make it from a chef in Ortigia and he was adamant about the proper ingredients. I have modified the …
This classic Italian recipe is perfect for early summer when the zucchini blossoms are abundant. Use the male flowers (the ones with the single stamen covered in pollen); these don’t produce fruit, but just pollinate the female flowers. Serves 8-10 Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com Ingredients about 15 -20 zucchini flowers 500g (1 pound) …
This simple vegetarian pasta is the national dish of Sicily. It probably originated in Catania in the 19th century and is reportedly named after the opera “Norma” by Vincenzo Bellini. It is traditionally served with ricotta salata, an aged, salted ricotta cheese popular in Sicily, but difficult to find in the U.S., pecorino Romano or …
