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Pesce all’Acqua Pazza

Pesce all’Acqua Pazza

I first had this dish at a small restaurant in Positano on the Amalfi Coast called O’Capurale and was blown away by how flavorful yet light it was. Pesce all’Acqua Pazza means Fish in Crazy Water. Many American interpretations of this dish seem to take this...
Seared Tuna with Sweet and Sour Cipollini Onions

Seared Tuna with Sweet and Sour Cipollini Onions

Whenever possible I like to feature Sicilian inspired dishes here for a couple of reasons. First, my family is Sicilian in origin. Although my parents met here in America, both of their families are from the same town in Sicily, Francavilla di Sicilia. Second, and...
Swordfish Sicilian Style

Swordfish Sicilian Style

This is one of the first recipes my father gave me for The Italian Chef way back in 1999. Back then I wrote: This is my favorite way to have Swordfish. The lemon, oil, garlic and white wine marinade is quick to make and very tasty. Instead of marinating the fish up...
Pan Seared Tuna with Rosemary Oil

Pan Seared Tuna with Rosemary Oil

In 2005 Sandy and I took a two week trip to Italy. We started in Venice and worked our way down through Tuscany, Rome and The Amalfi Coast to Sicily. We were married less than two years at the time and didn’t have children yet, so it was the perfect time in our...
Red Snapper Livornese

Red Snapper Livornese

I started The Italian Chef website in 1999 and Red Snapper Livornese was one of the first recipes I posted. Occasionally, I like to revisit some of the older recipes from the archives, and since this wonderfully pungent dish from Livorno on the coast of Tuscany is the...

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