It’s very often that too many topics come to mind when I sit down to write this column but I had help last week when I was approached by “Junior” as I walked down Salem Street – “I like your articles in the North End News but why don’t you write something about fish – I’d like to see a good recipe .” It then reminded me of great times at the table, …
These recipes are a classic presentation from the Adriatic. Since it could take 30 minutes for clams and mussels to open on the grill it is easier to steam them open in a pot over high heat and then grill the bodies which have been protected by a slice of prosciutto. …
This is one of the most simple but ancient pasta preparations, served often in Sicily and always at the Christmas Eve feast. It is important to use only the best anchovies – Sicilian anchovies packed in salt or in glass jars with olive oil.
Although this flavorful Sicilian shrimp dish is traditionally made with wild fennel, we can approximate the intense flavor with fresh fennel bulb, fennel seeds and a splash of anisette or Pernod.
Baccala or salt cod is one of the most important Christmas Eve dishes. It has as many variations as there are cities in Sicily. Although basically Sicilian influenced, this dish has close similarities in all the southern regions – Basilicata, Campania, Calabria, and Apulia.