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 …

Continue reading Wild fennel fritters – Sfingi i finocchiu sarbàggiu

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 …

Continue reading Pasta with Mussels & tomato | Spaghetti ca cozzuli in rossu