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    198 Recipes

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    Recipe #416871

    Farsumagru o Braciolone Farsumagru: This is perhaps the most celebrated Sicilian meat dish; it draws its name -- farsumagru translates roughly as nonlenten -- because it contains an amazing wealth of ingredients. In Sicily farsumagru is the name given to stuffed and rolled beef. In other parts of Italy, it is called braciola. This is the farsumagru, the undisputed King of Sicilian meat dishes Recipe provided by Adriana from

    Recipe #156206

    Recipe #121697

    A Sicilian street food. Courtesy of Giada.

    Recipe #365991

    A great antipasta.

    Recipe #121539

    Be sure to choose large, deep green artichokes that are heavy for their size and with firm leaves that are fairly tighly closed. Avoid artichokes with split or ragged leaves.

    Recipe #121390

    We usually have this on Christmas Eve

    Recipe #201618

    courtesy Rao’s Restaurant

    Recipe #405568

    Rigatoni al Forno con Salsiccia e Funghi

    Recipe #447347

    Tilapia is relatively inexpensive.

    Recipe #299449

    Ziti al Forno Con Carne di Maiale e Salsiccia

    Recipe #438084

    Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo (though you could use other hearty red wines, e.g. Chianti, Brunello, or Taurasi), to come out right. Save it for a special occasion, and you'll be quite pleased with the results.

    Recipe #399422

    Recipe #131142

    A surprisingly tasty Tuscan use of leftover bread is Panzanella. Essential to the tastiness of it is top quality extra virgin olive oil, good red wine vinegar, the bread and of course flavorful tomatoes. Usually associated with Tuscany, but is popular in Umbria as well. This is one of many versions. Panzanella can be prepared ahead of time and refrigerated for several hours or taken on picnics. Remove from refrigerator an hour or so before serving. Panzanella is an Italian bread and tomato salad made with garlic, basil, parsley, olive oil, and vinegar.

    Recipe #121394

    No dish could be more authentic or Sicilian than this. Both bucatini and eggplant are synonymous with Sicily, and the use of breadcrumbs is yet another characteristic of the Sicilian cuisine. This recipe from

    Recipe #213085

    The classic sauce for bucatini is all'amatriciana, a sauce that's commonly associated with Lazio and Rome though the town it's named for, Amatrice, is just over the border into Abruzzo. See Recipe #39630

    Recipe #178678

    An easy quick dish as long as you have some sage leaves. Serve with your favorite pasta. Add 1 cup of the hot water, from the pasta-cooking pot to the ingredients

    Recipe #494879

    We have this on Christmas Eve.

    Recipe #149063

    Optional: Grated chocolate, for dipping the ends of the cannolli in. 4 Tbsp. of finely chopped candied fruit or chocolate chips/small chunks

    Recipe #121436

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