Recipe: Pasta con le Vongole
“Pasta con le Vongole Veraci” might be my favorite pasta dish when I’m on the coast of Italy. These small vongole (clams) are sometimes hard to find but the most flavorful.
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Showing posts filed under: Sicily and the Aeolians Clear
Sicilian chocolate and… caper ice cream?!?
On both our trips to Sicily in the Spring and Sicily and the Aeolian Islands in the Fall, we have the opportunity to prepare dishes using traditional Sicilian ingredients, including an expectedly delicious twist on ice cream – with salty, pungent capers.
Recipe: Patate al Limone, Authentic and Aeolian
During our Culinary Adventure to Sicily and the Aeolians: The Island of Salina, we had the privilege to cook alongside one of the Aeolian Islands’ most revered chefs, Michele Caruso, chef-owner of the magnificent Hotel Signum
Zuppa di Pesce Panaresca
Zuppa di Pesce? si..but also Risotto Pescatore Ingredients: 1 kilo of fresh prawns 3 fresh squid 1/2 kilo of vongole verace (clams) 2 red mullet a few cherry tomatoes 1 can of cherry tomatoes, peeled olive oil 4 cloves of garlic, chopped white wine a bunch of parsley, chopped fine …