SIMPLY SICILIAN: SICILIAN/ITALIAN COOKING MADE EASY
2014
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FEBRUARY/MARCH, 2014

SPAGHETTI CON ACCIUCHE
Spaghetti with Anchovies

1 lb. spaghetti
1/2 cup olive oil
1 clove garlic 
12 filets of anchovy
1/2 cup grated Parmesan cheese
Salt and Pepper

Fry garlic in hot oil about 3 minutes or until brown.  The remove garlic.  Cut anchovies in 1/2 inch pieces and add to hot oil; cook for 2 minutes; stir constantly.  Add a little pepper.
Cook spaghetti about 20 minutes or until tender in rapidly boiling salted water.  Drain; arrange on individual heated plates.  Pour sauce over spaghetti.  Top with grated Parmesan cheese.  Use salt very sparingly since anchovies are very salty.
Serves 4 to 6



The following recipe is a traditional St. Joseph's Day dish. Served on March 19th.

SPAGHETTI E FINOCCHIO SICILIANA
Spaghetti with Fennel Sicilian

1 lb. spaghetti
1 lb. thin fresh finocchio
4 tbs. olive oil
1 chopped onion
1 cup cold water
1 lb. canned sardines, drained
1 1/2 ) cups toasted bread crumbs
1 tbs. pine nuts
1 tbs. seedless raisins (optional
Salt and Pepper to taste.

Clean the finocchio.  Cook in 1 qrt. of boiling salted water about 15 minutes or until tender.  Drain; cut into half inch pieces.
Cook onion in olive oil, in saucepan, about 3 minutes or until golden brown; add sardines; saute 10 minutes, stirring frequently to prevent burning; add finocchio, raisins, and pine nuts; add cup of cold water, salt and pepper; simmer slowly for about 10 minutes.  The fish may break up during this process.
Cook spaghetti about about 7 - 10  minutes until al dente in rapidly boiling salted water.  Drain; put in deep dish; add half of finocchio mixture to the spaghetti; sprinkle with half of the toasted bread crumbs. Mix. Serve on individual plates. Top with remaining bread crumbs and more finocchio mixture.  No Cheese Is Used.
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