This recipe comes from Chef Paolo’s wife Frances who is an excellent cook in her own right. The crepes can be made a few days ahead of time and kept refrigerated. Serves 6 For the crepes: 8 eggs 1 cup milk 1 cup water 2 cups flour makes 24 to 30 crepes For the filling:…
Pasta with Peas, very basic, very quick to prepare and very good. I do not know of an Italian that does not enjoy this dish. Serves 4 1 package of frozen fresh peas 1/4 cup olive oil 1/2 large onion chopped. 1/4 cup of marinara sauce 1 pound of datali pasta or small shells Bring…
From Urban Italian: Simple Recipes and True Stories from a Life in Food (Bloomsbury USA, 2008) For years, I thought Sicilian Pesto was some weird, made-up American sun-dried-tomato abomination. It wasn’t until my first trip to Sicily that I discovered that pesto alla Siciliano was actually Italian–and more to the point, that there was a reason to…
From Gelato!: Italian Ice Creams, Sorbetti, and Granite by Pamela Sheldon Johns (Ten Speed Press, 2008)Hardcore coffee-lovers can intensify the flavor of this coffee gelato by doubling the amount of ground coffee. It is essential to grind the coffee fresh and as fine as possible to extract the most flavor. Makes 1-1/2 quarts; serves 6 2…
From The Silver SpoonThe Silver Spoon (Phaidon Press Ltd, 2005) Serves 4 4 squid, cleaned 1 fresh flat-leaf parsley sprig, plus extra to garnish 1/2 garlic clove 1 cup bread crumbs olive oil, for drizzling and brushing salt and pepper lemon wedges, to garnish Preheat the broiler to hot. Chop the squid tentacles with the parsley and…
From Jamie’s Italy (Hyperion, 2006) This is a fantastic dish from southern Italy that’s eaten as a warm vegetable side dish or a cold antipasto. Sicilians are really proud that it’s made with produce from their island. All the different methods of making it are more or less the same – the thing that makes it special,…
Baked Ziti is a classic Italian-American comfort food with layers of tender pasta, rich marinara, and melted cheese that comes out of the oven bubbling and irresistible. It’s perfect for feeding a crowd or making ahead for a busy weeknight. Updated on January 26, 2026 I still remember, years ago, my wife and I had…
When it comes to pizza just about everybody in America has strong feelings about who makes the best (well at least everybody in New York, where I grew up). Some people tend to get very passionate about this issue. Whenever our friend Jason tells my cousin Sal that he likes Frank Pepe’s Pizza in New…
A16 is an acclaimed restaurant in San Francisco, inspired by the food from the Campania region in southern Italy. It is named after the highway that runs through Campania connecting Naples to Puglia. A16: Food and Wine, a cookbook by A16’s executive chef and Wine Director, Nate Applemen and Shelly Lindgren respectively, is an excellent…
From Seafood alla Siciliana: Recipes and Stories from a Living Tradition (Lake Isle Press, 2009) A fish from Northern Waters, salmon appeared in Sicilian markets only in the aftermath of globalization. It is a convenient and delicious option for American cooks, however, and takes very well to Sicilian flavors. Seasoned couscous goes well with this dish. Serves…
