Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
October 26, 2016
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Beef Tongue in Sweet and Sour Sauce
Lingua all’Agrodolce
(Variety Meats)
Braised beef tongue in the Sicilian Baroque style of sweet and sour
posted: 01/27/2010

Breaded and Marinated Sirloin Steak, Grilled Sicilian-style
Bistecca "'Mpanata" alla Griglia
Grilled sirloin steak in the Sicilian style of marinated and breaded
posted: 12/12/2006

Breaded Grilled Sirloin Steak, Palermo-style
Bistecca "Mpanato" alla Palermitana
Grilled bread crumb-coated sirloin steak
posted: 12/12/2006

Broiled Shark with Pesto Trapanese
Palombo con Pesto Trapanese
Broiled shark with a pesto made of tomatoes, garlic, almonds, and basil and garnished with black and green olives
posted: 12/29/2006

Sweet ricotta cheese stuffed pastry tubes
posted: 07/01/2011

(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Sicilian antipasto relish of fried eggplants, tomatoes, celery, onion, and olives
posted: 01/10/2007

Carrots with Marsala
Caramelized carrots in Marsala wine
posted: 01/03/2007

Coffee Ice
Granita di Caffé
Coffee granita
posted: 10/25/2007

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008

Eggplant Ceviche
Mulinciana a Schibecci
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Eggplant fried in olive oil and preserved in tomatoes, onions, mint, and vinegar
posted: 01/10/2007






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Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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