Palermitan Caponata recipe is probably the most worldwide famous Sicilian Caponata. This sweet and sour appetizer had been originally served as side dish, and paired with grilled Mahi Mahi. The Palermitan Caponata recipe is prepared into two different variations: the first one simpler in ingredients, the second enriched with pine nuts, raisin, and roasted almonds. Here the traditional recipe of Palermitan Caponata!
The Caponata Catanese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding of red and yellow bell peppers. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
Spaghetti Aglio e Olio is a traditional Neapolitan dish become a symbol of the Italian cuisine, thanks to its simplicity and deliciousness! This recipe is a poor variation of the classic Linguine with clams and was the only option for who couldn’t afford to buy richer ingredients. Beyond its modest origin, Spaghetti Aglio e Olio is a temptation to try: easy to make and tasty!
The Caponata Agrigentina is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Agrigentina is the adding of Italian sweet peppers, called Peperoni Arramascati in Sicilian dialect. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
The Caponata Messinese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding chopped tomatoes instead of tomatoes puree. The taste of this Caponata results more fresh and simple confronting of the other versions. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
Italian Croccante is one of the things because Italian kids are waiting for December! This simple sweet is so good, and sold at the corner of the streets, along with roasted chestnuts and other candies. The dried fruit is caramelized into a mixture of sugar and honey, then shaped into bars: crunchy and delicious!
Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people. Today, I made the Tuscan variation of Castagnaccio with walnuts, pine nuts, and raisin. This cake is very easy to prepare: just 10 minutes for the batter and 40 minutes in the oven. A classic winter recipe from Italy ready for you: vegan, healthy, and tasty!
I created these squash puffs duchess potatoes style the day after I prepared for the first time my Buttercup squash and blue cheese puree. It has been a great solution to make use of the remaining puree. The result has been so tasty, and often I prepare them as the main recipe, without waiting to have leftovers! This recipe is easy to make, and the puffs are perfect both as an appetizer and as a side dish. A crispy crust with a tender heart!
I love preparing this buttercup squash “pumpkin” puree for my family and friends for Thanksgiving or Christmas, or New Year’s eve! The mild sweetness of the squash is perfectly balanced by the taste of the blue cheese. I particularly like using Gorgonzola, but any semi-soft blue cheese fits good: the only critical thing is the cheese have to easy to melt along with the milk.
Pumpkin gnocchi is a recipe I love to prepare in this season. They are easy to make in advance and freeze, so perfect to plan a dinner even with several people: a feast for friends! I like so much the mild sweetness of these gnocchi and pair them with butter and sage, but also with meat sauces or melted blue cheeses: so yummy!