Recipes
48 recipes
Agata's Baby Artichokes and Peas
A Sicilian spring braise of baby artichokes and fresh peas in a light broth, versatile enough to spoon over pasta or serve as a side.
Agata's Zucchini al Forno
An easy baked casserole of yellow squash and zucchini layered with Parmigiano and butter for a soft interior and crisp golden top.
Arancini: Rice Balls with Meat Sauce
Golden fried Italian rice balls filled with a savory meat sauce — a classic Sicilian comfort food.
Baked Swordfish Sicilian Style
Swordfish steaks baked with typical Sicilian condimenti — capers, garlic, parsley and breadcrumbs — an easy dish to recreate at home.
Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
Tuscan kale parboiled then braised with garlic and stock — a hearty, meaty-textured green best served with crusty bread.
Braised Pearl Onions
Small pearl onions caramelized in butter and glazed in their own reduced juices — a simple, sweet side for roasted meats.
Brioche di Patate
Savory mashed-potato and cheese domes baked until golden, meant to soak up meat juices alongside a roast.
Butternut Squash Soup
A creamy roasted butternut squash soup with shallots, apple and a splash of apple balsamic vinegar — comforting yet refined enough for a holiday table.
Cassoulet, Italian-Style
A hearty Italian version of the famous French cassoulet, featuring homemade sweet pork sausage, duck leg confit and cannellini beans simmered with lots of onions in homemade beef stock, finished with breadcrumbs to thicken this rib-sticking dish.
Chicken Cacciatore
A rustic braise of browned chicken pieces simmered in white wine and tomatoes with sautéed peppers and mushrooms — Italian 'hunter-style' chicken.
Chicken Parmigiana
Classic breaded chicken breasts fried crisp, layered with marinara and a blend of grated and shredded cheeses, then baked until bubbly and browned.
Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
Whole cipolline onions caramelized then simmered in orange juice and balsamic vinegar until glazed and tender.
Eggplant Caponata
A classic Sicilian sweet-and-sour eggplant relish with tomatoes, olives, capers and raisins, served at room temperature.
Fennel Baked In Cream (Finocchio al Forno)
Fennel baked with milk and Parmigiano Reggiano until creamy and tender, finished with a golden cheese crust.
Fritelle di Melanzane (Eggplant Fritters)
Crispy fried eggplant fritters bound with cheese, herbs and breadcrumbs — good warm or at room temperature.
Garlic Roasted Leg of Lamb
A classic garlic-studded roast leg of lamb, finished with a quick pan sauce from the roasting drippings.
Halibut Fillet on Bed of Vegetables with "Burro Bianco" Sauce
Pan-seared halibut plated over a caramelized vegetable ragù with fingerling potatoes and mushrooms, finished with a rich butter sauce — an elegant, largely make-ahead entrée.
Herb-Roasted Fresh Ham (Butterflied and Rolled)
A de-boned, herb-stuffed fresh ham roast finished with a citrus, spice and honey glaze — a special-occasion centerpiece.
Italian Style Stuffed Veal Roast
A simple, elegant stuffed veal roast for Sunday dinner or company, mostly prepared ahead of time, with a quick pan sauce.
Layered Torta di Patate
A tiered potato "cake" layered with peas, ham and melted Emmenthaler, baked until golden and served in wedges.
Meatballs with White Wine, Lemon & Bay Leaves
Pan-fried veal and pork meatballs braised in white wine with bay leaf, lemon juice and preserved lemon, served warm bathed in their own tangy pan juices.
Mixed Mushroom Sauté
A fast mushroom sauté with shallots, garlic and a splash of sherry — versatile enough to serve alongside meats or spoon over pasta, pizza, or bruschetta.
Pan Seared Branzino
A quick, restaurant-style pan-seared branzino — crisp-skinned and simple, dressed up with whatever bright, seasonal sides you like.
Pancetta Brussels Sprouts
Brussels sprouts blanched then pan-seared with pancetta and garlic, finished in broth for a savory, lightly caramelized side.
Pasta al Cavolfiore (Cauliflower)
A hearty Sicilian baked pasta with mashed cauliflower, anchovies, provolone and olives, finished under a golden breadcrumb crust.
Pasta al Pomodoro Crudo
A no-cook Sicilian tomato sauce of marinated cherry tomatoes, garlic, scallion and basil in olive oil, tossed with pasta and ricotta salata.
Pasta e Piselli
Orecchiette or cavatelli tossed with fresh peas, prosciutto, mushrooms and sautéed onion in a light stock-based sauce.
Pasta with Zucchini and Shrimp
A quick sauté of diced zucchini, tomatoes and shrimp with garlic, optional chile, and basil, tossed with pasta.
Penne with Dandelion Greens, White Beans & Pancetta
Penne tossed with slow-cooked navy beans and garlic-and-pancetta wilted dandelion greens, for a hearty, slightly bitter spring dish.
Pesto Rubbed Chicken with Panzanella
A whole chicken rubbed under the skin with pesto and roasted, served over a broiler-charred bread and tomato panzanella tossed in a garlic-lemon vinaigrette.
Polpettine al Limone (Sicilian Meatballs)
Grilled Sicilian beef meatballs pressed between bay leaves for a piney aroma, then served in a fresh lemon-olive oil dressing — a summery antipasto or light supper.
Quick Zuppa di Pesce
A hearty Italian seafood stew — shrimp, calamari, clams, mussels and monkfish in a tomato-lobster broth — ladled over toasted ciabatta and ready in about half an hour.
Roast Rack of Lamb with Flageolet Beans (for Two)
A date-night rack of lamb, seared then oven-roasted with rosemary, plated alongside a quick sauté of flageolet beans, tomato and basil.
Roast Wild Striped Bass Fillet with Fregola and Vegetable Ragout
Herb-roasted wild striped bass fillets served over a savory Sardinian fregola and vegetable ragù brightened with roasted garlic and greens.
Roasted Bone-In Pork Loin
A bone-in pork rib roast rubbed with garlic and fresh herbs, seared and slow-roasted, then finished with a simple stock-based pan sauce.
Roasted Shallots
Halved shallots roasted in olive oil until tender and browned — a simple side for meat, poultry or pasta.
Salmon Sauté on Bed of Basmati Rice
Pan-seared salmon fillets set on basmati rice with a colorful spring vegetable and morel mushroom medley — a light dish you can largely prep the day before.
Scafata
A rustic Italian vegetable stew of peas, fava beans, zucchini, romaine and mint, slow-cooked until tender.
Sea Scallops Poached in Pink Broth
Sea scallops gently poached in a rustic sparkling-wine, tomato and mushroom broth — a quick, French-inspired dish that should be served the moment it's ready.
Sicilian Stuffed Roasted Peppers
Roasted orange bell pepper slices wrapped around a tuna, olive and pine nut filling, served chilled or at room temperature.
Stuffed Artichokes
Whole artichokes packed with a garlicky breadcrumb, cheese and pine nut stuffing, then simmered in wine and lemon until tender.
Stuffed Squash
Yellow squash halves filled with a rice, escarole and herb mixture, topped with ricotta salata for a Mediterranean-style appetizer.
Summer Veal Stew
A light, make-ahead veal stew braised in white wine with parsnips, carrots and potatoes, brightened at the end with lemon zest and fresh herbs — good for a crowd.
Sweet Peas with Prosciutto
Sweet peas quickly sautéed with crisped prosciutto and onions for a simple, savory vegetable side.
Swordfish with Mint, Capers & Lemon Salsa
Grilled or pan-seared swordfish steaks topped with a bright, make-ahead mint, caper and lemon salsa — an easy, high-impact dish for entertaining.
Three Cheese Chicken Cutlet Parmigiano
Breaded chicken cutlets fried until golden, simmered in meat sauce, and topped with mozzarella, Fontina and Parmigiano — a dressed-up take on chicken parmesan.
Tomato and Ricotta Crostini
Toasted bread slices topped with a seasoned tomato mixture and creamy ricotta, baked until warm through — an easy appetizer-style side.
Whole Roasted Fish with Fresh Herbs
A whole herb-stuffed fish (branzino, snapper or similar), roasted until tender — showcasing the extra flavor and succulence that comes from cooking on the bone.
