Pasta cu vruòcculi ‘rriminati – Pasta with Cauliflower

Cauliflower is a funny thing. Many people claim to hate it and yet when it’s cooked properly I have yet to have anyone refuse to eat it. It’s available year-round nearly everywhere and it appears almost universally in the world’s cuisines. Even so, when I cook it, I get excited about it - maybe because …

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Wild fennel fritters – Sfingi i finocchiu sarbàggiu

In the few reliable English-language Sicilian cookbooks, wild fennel plays an outsized, borderline mythic role. It’s understandable why: it’s fleeting and found only in certain places. Among the diaspora it’s a big deal, because a) it has an absolutely unique flavor b) it’s tied to arguably the most iconic dish in the Sicilian canon (bucatini …

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Pasta with Mussels & tomato | Spaghetti ca cozzuli in rossu

Mussels – people love ‘em or they hate ‘em. In my experience, there’s a direct correlation between the two previously mentioned groups and people who grew up near the ocean and people who didn’t. Mussels don’t last. They don’t freeze beautifully. They look seriously weird before they are cleaned. But there is nothing quite as …

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