SIMPLY SICILIAN: SICILIAN/ITALIAN COOKING MADE EASY
2014
GIVE THE GIFT THAT KEEPS ON GIVING
FREE RECIPE DOWNLOADS
NEW COOKBOOKS ON KINDLE ...   MY FAVORITE SICILIAN / ITALIAN RECIPES, and TAKE ME BACK TO MAMA'S HOUSE (a collection of Italian desserts)

VIDEO LIBRARY OF RECIPES FOR SIMPLY SICILIAN: SICILIAN/ITALIAN COOKING MADE EASY

 

Pasta Al Forno (Baked pasta)

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POLLO AL CAPPERI E LIMONE (Chicken with capers and lemone)

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Pasta e Fagioli (Pasta with beans)

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Mama Toni's Sicilian Meatballs

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Braciolini

(Stuffed Meat Rolls)

1- one pound package thin sliced round steak
4 hard boiled eggs, sliced
1/2 cup seasoned Italian bread crumbs
1/2 cup grated Parmesan or Pecorino cheese
6 large sage leaves or 12 small 
1 small bunch of Italian Parsely
extra virgin olive oil
Kosher Salt
Fresh ground black pepper
Kitchen Twine or Large toothpicks

Cut and arrange 6 pieces of round steak. Place on each piece some breadcrumbs, a couple slices of hard boiled egg, cheese,1 large or 2 small sage leaves, a couple sprigs of parsley, salt and pepper to taste, a drizzle of olive oil. Roll up tucking the ends in and secure with twine or with the toothpicks.
Heat 2 tablespoons of olive oil in a skillet. Brown the rolls on all sides. Add to the tomato sauce. Bring to a light boil and reduce to simmer for 20 minutes.
Serve with the pasta of your choice.


Tomato Sauce

1 large can of crushed tomatoes, 
1 medium onion, sliced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon dry oregano
1/4 cup fresh basil leaves, roughly chopped
1/3 cup white wine
Kosher salt to taste

In a large saucepan, saute the garlic and onion until soft; add the pepper flakes and cook for 1 minute; add the tomatoes, oregano, salt and wine. Stir, bring to a boil and reduce to simmer for 20 minutes, add the basil and cook for another 10 minutes. 

 
LENTIL & ORZO SOUP

1 cup lentils
1 cup orzo pasta
3 ounces pancetta, diced
2 celery stalks, diced
2 carrots, diced
1 medium red onion, diced
1 tablespoon olive oil
1 tablespoon tomato paste
4 cups vegetable stock
4 cups water
1/4 tsp. red pepper flakes
Salt to taste ( I use Kosher salt)

In a 3 1/2 - 4 quart stock pot heat the olive oil; add the pancetta and brown; add the celery, onion, and carrots, salt and pepper flakes; saute until soft about 5 minutes; add the tomato paste; stir and cook for 1 minute; add the vegetable stock, water and lentils; bring to a boil and reduce to simmer for 20 minutes or until the lentils are al dente; bring back to a boil and add the orzo. Taste for salt; cook for approximately 7 minutes until the orzo is tender.
You may need to add more liquid.
Makes about 2 quarts of soup.











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