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Answers: My grandmother used to make braccioli and stuffed rice balls that were out of this world. I never found anything to match her cooking in any restaurant. Molti bacci and grazie to all

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Nothing in a restaurant will ever match Nonna's cooking!

http://www.bestofsicily.com/recipes.htm

http://www.inmamaskitchen.com/FOOD_IS_AR...

http://www.sicilianculture.com/food/reci...

http://italianfood.about.com/od/sicilian...

http://www.sicilianfamilytree.com/recipe...

http://www.allthingssicilian.com/recipes...

http://www.grifasi-sicilia.com/ricettegb...

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Well unfortunatle my nana died before I was able to cook on the stove, she and my anut cooked sooooooooo gooooood and the house was always filled with the aroma of sicily, she made these cookies that were awesome with walnuts,cinnimon, and honey bomb,!!!!!!!!!!!

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don't know if this will help out but i have this lovely recipe called
Sicilian Supper:-
mince
onion
garlic
tomato soup
mushrooms sliced
Philadelphia cheese
Worchestershire sauce
handful of spaghetti

cook mince in a little water with garlic, onion and Worcestershire sauce, when cooked add tomato soup and mushrooms and then add as much Philly cheese as u like the creamier the better, serve with crusty bread and cooked spaghetti.....you will enjoy it

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Ciao bella,
I've been cooking in Italy for years - many of them in Sicily - and can tell you that the only thing Italians put Worcestershire sauce in is a Bloody Mary or MAYBE on a steak. No real Italian would ever put tomato soup & cream cheese on their pasta. Agh, Gross!
There are many Italian cooking sites and some of them have English translations that you should take a look at. there is even a Wiki thing on the rice balls (arancini) which are very Sicilian.
Contrary to popular belief Sicilian cooking is not spicy nor hot. Seasonal veggies are prime material, great things are prepared with fish of all sorts and meat dishes seem to be rather simple. Meals are taken late and unfortunately the after noon siesta is becoming a thing of the past. The wines are strong... not so much as to keep up with the meal but because the grapes are grown under the hot Sicilian sun and therefore have a higher sugar content - thus making a stronger wine. It isn't odd at all to see someone pour a little water in to his glass of home made red wine. Oh, as for red from Sicily - I have recently discovered the "Nero d'Avola". It's been around for ever and has often been used to mix into other wines - even the French wine houses buy it to give body to their wines. Find a bottle of red that is made from this grape and I trust you'll taste a little bit of Sicily with each sip.
GC

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here it is..

Pizza a la Palermitana (Sicilian Pizza)

The Sicilians call this 'sfincione'. It differs from the pizza delivered in familiar flat boxes. This pizza dough is allowed to rise a little before being put in the oven, and has ingredients pressed into it to be discovered within, not on top of the dough.

1/3 cup olive oil
2 cups onion, roughly chopped
1 prepared bread dough
6 anchovy fillets, cut in small pieces
1/3 pound mozzarella cheese, cubed
15 black olives, pitted and halved
1 1/2 cups light tomato sauce
1 cup toasted bread crumbs
1 tablespoon oregano
1 tablespoon olive oil

METHOD

Heat oil in skillet. Add onion and sauté until golden over medium heat.

Oil a cookie sheet or large pizza pan. Spread dough in an even layer in the pan, pushing gently into shape.

Push pieces of anchovy, mozzarella and olive as deep into dough as they will go.

Spread onions in one even layer over dough. Pour tomato sauce over onions. Top with layer of bread crumbs. Sprinkle with oregano.

Allow pizza to sit, covered, for two hours. It will rise to be breadier than the average pizza.

Preheat oven to 425° F.

Bake for 25 - 30 minutes on the middle rack of oven. Sprinkle remaining tablespoon olive oil over pizza before serving.

Yield: One large pizza


Polpette di Tonno (Tuna Meatballs)
A classic dish from the Trapani area of Sicily.

1 pound fresh tuna, skinned, boned, and cut in tiny pieces
2 cups dried bread crumbs from stale Italian bread, crust removed
1/2 cup milk
1/2 tablespoons currant
1/2 tablespoons pine nuts
1 1/2 tablespoons fresh parsely, minced
2 tablespoons grated pecorino cheese
Salt and freshly milled black pepper to taste
1 egg, lightly beaten
Flour for dredging
Olive oil for sauteing
2 cups prepared tomato sauce, heated


Method

Soak breadcrumbs for 5 minutes. Squeeze out excess liquid and mix in with fish. Put in currants, pine nuts, parsley, cheese, salt, pepper and egg. Using clean hands mix together to blend well. Hands do the best job! Clean hands again, and with damp hands roll into balls about 1 1/2 inches in diameter.

Put a little flour in a plate and roll balls in the flour. Be careful that they don't pick up too much flour or they will be gummy.

Fry the fish balls in enough olive oil to not allow fish balls to stick for a few minutes on each side.

Pour over heated tomato sauce and simmer for 10 to 15 minutes.

Serves: 6

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