Sicilian cooking: typical Sicilian recipes

by Carmelo Sammarco

Book Overview

No Synopsis Available.

• Format: Paperback
• Language: English
• ISBN: 8887663424
• ISBN13: 9788887663426
• Release Date: January 1998
• Publisher: Arnone Editore - Palermo, Pale
• Length: 163 Pages
• Weight: 1.75 lbs.

Customer Reviews

Straight From Palermo

From Arnone Editorie in Palermo comes Sammarco's recipes with true Mediterranean flavor. Over 300 recipes -- classic, authentic, straight-forward food from Sicily (most of these recipes have seven ingredients or less.) Trade paperback with French flaps on glossy paper. Illustrated throughout with photographs taken by Sammarco. TABLE OF CONTENTS HIGHLIGHTS A Look at Sicilian Cooking Starters - Little Rice Balls with Meat - Cardoons in Batter - Mussel Soup - Rabbit-Style Broad Beans - Orange and Herring Salad - Flat-fried Sardines First Courses - Anelletti Pasta with Minced Meat - Sicilin-style Stuffed Cannelloni - Pasta and Cabbage Soup - Pasta with Red Anchovies - Fried Pasta - Pasta with Prawns - Cuttlefish Ink Pasta - Pasta with Swordfish and Mint - Trapani-style Pasta Meat Dishes - Steak in a vinegar and oregano dressing - Sweet and Sour Rabbit - Pork Chops with Black Olives - Stuffed Meat Roll - Chicken Drumsticks - Conca d'oro Escalopes - Meat and Citron Kababs Fish Dishes - Fried Squid - Swordfish in Sauce - Messina-style Swordfish - Palermo-style Swordfish - Goatfish baked in foil - Fish Soup Desserts - Sicilian Cannota Cake - Cannelloni - Iced biscuits - Lent Cakes - Spongecake - St. Joseph's Creampuffs - Spicy biscuits - Triumph of Gluttony