Welcome to a culinary journey that traverses the rich tapestry of Italian gastronomy, a journey that pays homage to the legacy of a bygone era. In the pages of this cookbook, we invite you to immerse yourself in the heartwarming and timeless recipes that have been lovingly preserved by generations past. I am August Mascari, your guide on this voyage, as we explore the heritage of my Italian-American family and the treasures they shared through their beloved Italian store, Bova Conti.

In a world that seems to spin faster each day, there's something incredibly grounding about the act of preparing and sharing a meal. It's a ritual that connects us not only to our roots but also to the people who came before us. Bova Conti Italian Foods was more than just a place to pick up ingredients; it was a hub of community, a repository of stories, and a testament to the enduring bonds forged over food.

From 1920 to 1960, Bova Conti was a cornerstone of our family's history. Nestled in the Southside of a bustling neighborhood in Indianapolis. Its wooden shelves were adorned with an array of spices, pasta's, and olives, each barrel and jar carrying with it a story of its origin, carefully curated by my grandparents. It wasn't just a grocery store; it was a treasure trove of flavors waiting to be discovered, a portal to the vibrant markets of Italy.

My grandparents, Marie &Tom Mascari, the owners of Bova Conti's Italian Foods, were not only merchants but also keepers of tradition. They instilled the essence of their Sicilian and Italian heritage, infusing every recipe with the warmth and authenticity that epitomize Italian cuisine. The dishes we'll explore in this cookbook are not just recipes; they are whispers of the past, culinary heirlooms passed down through the generations.

As you leaf through the pages you'll encounter a diverse array of recipes that range from the comforting to the sophisticated. From classic lasagna, layered with love and rich red sauce, to the delicate simplicity that tease the palate, pasta dishes that satisfy the soul, and dolci that bring a sweet finale to any meal.

While we honor tradition, we also acknowledge the evolution of cuisine. In today's world, our kitchens are global melting pots, where ingredients from different corners of the world come together to create new and exciting flavors. Throughout this cookbook, you'll find suggestions for incorporating contemporary twists into these cherished recipes – a reflection of how culinary traditions can adapt and flourish in the modern age.

Dear reader, as you embark on this culinary expedition, I invite you to gather your loved ones, share stories of your own family traditions, and create new memories around the table. Whether you're a seasoned chef or a newcomer to the kitchen, these recipes are a bridge to a world where the simple act of preparing and enjoying a meal becomes an ode to the past and a celebration of the present.

Sicilian Red Sauce

Ingredients:

2 cans (64 oz total) of tomato sauce

1/2 - 3/4 cup granulated sugar (adjust to taste)

1/4 - 1/3 cup store-bought pesto

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes ( optional; adjust to preference)

4-6 cloves garlic (2-3 teaspoons minced)

1 teaspoon of salt

Instructions:

In a large sauce pan pour in the two cans of tomato sauce and give it a stir.

Seasoning: Add the garlic, dried oregano, dried basil, red pepper flakes (optional) and salt.

Sweeten the Sauce: Add the granulated sugar and stir well. Start with 1/2 cup of sugar and adjust to your taste preferences. You can add more sugar if needed to taste

Add Pesto: Stir in the store-bought pesto. Begin with 1/4 cup and increase if you desire a stronger pesto flavor.

Simmer: Allow the sauce to simmer on low heat for about 15-20 minutes, stirring occasionally.

After simmering, taste the sauce and adjust the seasoning as needed. You may need to add more sugar, salt, or pesto according to your taste preferences.

Serve: This larger batch of sweet red sauce with pesto can be served over pasta, meat, or vegetables. Top with grated Parmesan cheese and fresh basil for an added touch.

Keep in mind that adjusting ingredient quantities in larger batches can sometimes require some fine-tuning, as flavors can intensify as they cook. Always taste and adjust along the way to achieve the desired flavor like my Nonna used to do.

***For Vodka sauce, use a portion on this red sauce and add Vodka to taste***

Homemade Italian Meatballs

Ingredients:

1 pound ground beef (you can also use a mix of beef, pork, and veal)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

2 large eggs

1 tablespoon garlic powder

1 tablespoon parsley

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Instructions:

Preheat the oven to 325°F.

In a mixing bowl, combine all the ingredients for the meatballs: ground meat, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix the ingredients until well combined.

Shape the mixture into meatballs of your desired size. Traditionally, Italian meatballs are about 1 to 1.5 inches in diam. lightly grease pan and place to place meatballs in. Bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and browned.

Once the meatballs are almost done baking, you can add them to the red sauce and let them simmer for an additional 10-15 minutes to absorb some of the flavors.

Serve the meatballs and sauce over cooked pasta, or as desired. You can also garnish with additional grated Parmesan cheese and fresh parsley.

Italian Homemade Bread

Legendary. People would come from miles around to buy this by the loaf warm. Grandma would bake this 6 days a week.

Ingredients:

2 tablespoons of unsalted butter
2 tablespoons of sugar
2 teaspoons of salt
2 cups of scalded whole milk (heat milk in a pan to just short of boiling point for scalded milk)

Combine ingredients in a large bowl, add 1/2 cup of luke warm water, an additional teaspoon of sugar, 2 cakes (or packets of yeast)

Add 3-4 cups of all purpose flour to get the desired consistency

Use a little olive oil to grease the ball of dough, let rise until it doubles in size (about 25 min)

Knead dough and let rise again.

Divide into 2 balls, let it set fo 10 min.

Make into loafs and let it rise again.

Bake in a pre-heated oven 375 deg. for 50-60 minutes.

Lasagna

Ingredients:

lasagna noodles, cooked and drained

1 1/2 pound ground beef or Italian sausage or a mixture

2 cups RED SAUCE

2 cups ricotta cheese

1 egg

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves, chopped optional

Salt and black pepper, to taste

1 teaspoon garlic powder

Instructions:

In a skillet, cook ground meat, seasoned with salt, pepper and garlic powder until browned. Drain excess fat.

Stir in red sauce and simmer for a few minutes.

In a bowl, mix ricotta cheese, egg, chopped basil, salt, and black pepper.

Preheat oven to (375°F).

In a baking dish, layer noodles, meat sauce, ricotta mixture, and mozzarella cheese. Repeat the layers.

Sprinkle grated Parmesan cheese on top.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.

Let it rest for a few minutes before serving.

Fettuccine Alfredo

Ingredients:

16oz fettuccine pasta

2 cups heavy cream

1 cup unsalted butter

1 cup grated Parmesan cheese

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

Cook fettuccine pasta in salted boiling water until al dente. Drain and set aside.

In a saucepan, melt butter over medium heat. Add heavy cream and bring to a gentle simmer.

Stir in grated Parmesan cheese until the sauce is smooth and creamy.

Season with salt and black pepper to taste.

Toss cooked fettuccine in the Alfredo sauce until well coated.

Garnish with chopped fresh parsley and additional grated Parmesan cheese before serving.

Eggplant Parmesan (Melanzane alla Parmigiana)

Ingredients:

2 large eggplants, sliced

Salt

Olive oil, for frying

2 cups marinara sauce (red sauce)

1/3 pound mozzarella cheese, sliced

1 cup grated Parmesan cheese

Fresh basil leaves

Black pepper, to taste

Instructions:

Slice the eggplant

Sprinkle eggplant slices with salt on both sides and let them sit for about 30 minutes to remove any bitterness. Rinse and pat dry.

Heat olive oil in a skillet and fry eggplant slices until golden on both sides. Drain on paper towels.

Preheat the oven to 350f

In a baking dish, spread a thin layer of marinara sauce.

Add a layer of fried eggplant slices, followed by slices of mozzarella, grated Parmesan, and torn basil leaves. Season with black pepper.

Repeat the layers and finish with a layer of sauce and cheese on top.

Bake until cheese is melted and bubbly, about 20-25 minutes.

Garnish with additional basil leaves before serving.

Pasta alla Norma Recipe

Ingredients:

16oz pasta (penne, spaghetti, or rigatoni)

1 large eggplant

28 oz (800g) canned crushed tomatoes

1 small onion, finely chopped

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (adjust to taste)

1/2 teaspoon dried oregano

1/4 cup extra-virgin olive oil

Salt and pepper, to taste

Fresh basil leaves, torn, for garnish

Parmesan cheese, grated, for topping

Instructions:

Start by preparing the eggplant. Cut it into 1/2-inch thick slices and sprinkle each slice with salt. Place the slices in a colander and let them sit for about 30 minutes to release any bitterness and excess moisture. After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.

In a large skillet,  medium heat, about 2 tablespoons of olive oil. Add the eggplant slices and cook until they are golden brown on both sides and tender. Remove the eggplant from the skillet and set aside on a plate lined with paper towels.

In the same skillet, add the remaining olive oil and sauté the chopped onion until it becomes translucent. Add the minced garlic and red pepper flakes, and cook for another minute.

Pour in the canned crushed tomatoes and dried oregano. Season with salt and pepper to taste. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.

Once the tomato sauce is ready, add the cooked pasta to the skillet and toss to coat the pasta with the sauce.

To serve, place the sauced pasta on plates. Top each portion with the cooked eggplant slices. Garnish with torn basil leaves and a generous sprinkle of grated ricotta salata cheese.

Serve the Pasta alla Norma immediately, while it's still warm.

Remember, cooking is a creative process, so feel free to adjust the ingredients and measurements to your liking.

Bolognese Sauce (Ragù alla Bolognese)

Ingredients:

1/2 pound ground beef

1/2 pound ground pork

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, (1-2 teaspoon minced garlic)

1 can (14 oz) crushed tomatoes

1/2 cup dry white or red wine

1/2 cup whole milk

Salt and pepper to taste

Olive oil

Instructions:

Sauté onion, carrots, and celery in olive oil. Add ground beef and pork and brown. Add garlic, tomatoes, wine, and milk. Simmer for several hours until thickened. Serve with your favorite pasta.

Linguine with Clam Sauce (Linguine con Vongole)
A Classic

Ingredients:

16 oz linguine

1 pound fresh clams, scrubbed or canned baby clams

2 cloves garlic, minced

Red pepper flakes (optional)

Fresh parsley, chopped

Dry white wine

Olive oil

Salt and pepper to taste

Instructions:

Cook linguine until al dente. In a pan, sauté garlic and red pepper flakes in olive oil. Add clams and a splash of white wine. Cover and steam until the clams open. Toss cooked linguine with the clam sauce. Garnish with chopped parsley.

Stuffed Bell Peppers (Peperoni Ripieni)

Ingredients:

4-6 Bell peppers (various colors)

1 lb Ground beef or pork

2 cups Cooked rice

Small Onion, chopped

3 teaspoons minced garlic

Red Sauce (from earlier recipe)

Fresh parsley, chopped

1/2 cup Grated Parmesan cheese

Salt and pepper to taste

Instructions:

Cut the tops off bell peppers and remove seeds. Sauté onion and garlic. Add ground meat  until brown. Mix in cooked rice, chopped parsley, tomato sauce, and some grated Parmesan. Stuff the peppers with the mixture. Bake until the peppers are tender and the filling is cooked through. Enjoy!

Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

1/2 cup Marsala wine

1/2 cup chicken broth

1/4 cup heavy cream

1 lb Mushrooms, sliced

Olive oil

Salt and pepper to taste

Instructions:

Dredge chicken breasts in flour and brown them in olive oil. Remove from the pan. Sauté mushrooms until browned. Add Marsala wine, chicken broth, and cream. Simmer until the sauce thickens. Return the chicken to the pan and cook until heated through. Garnish with chopped parsley. Serve over pasta!

Pesto Pasta

Ingredients:

12 oz pasta (such as spaghetti or penne)

Fresh basil leaves

1/2 cup Pine nuts

1/2 cup Grated Parmesan cheese

2 teaspoons minced garlic

1/4 cup Extra-virgin olive oil

Salt and pepper to taste

Instructions:

Blend basil, pine nuts, grated Parmesan, garlic, and olive oil until smooth in a blender. Cook pasta until al dente. Toss with the pesto sauce. Season with salt and pepper. A simple and vibrant dish.

Arancini di Riso
This is a recipe that is extensive but worth it!

Ingredients:

For the Rice:

2 cups Arborio rice

4 cups chicken or vegetable broth

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

Salt and pepper to taste

For the Filling:

1 cup  (meat sauce) - can use beef, pork, or a combination

1/2 cup mozzarella cheese, diced

1/4 cup frozen peas (optional)

Vegetable oil for frying

For the Coating:

2 cups breadcrumbs

3 large eggs, beaten

Salt and pepper to taste

Instructions:

Prepare the Rice: In a large saucepan, bring the broth to a simmer. In another large pot, heat a bit of olive oil, then add the Arborio rice. Toast the rice for a couple of minutes until translucent. Pour in the white wine and let it evaporate. Begin adding the simmering broth, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente. Remove from heat, stir in the grated Parmesan cheese, and season with salt and pepper. Allow the rice to cool.

Form the Rice Balls: Take a small handful of cooked rice and flatten it in your palm. Place a teaspoon of ragù, a piece of mozzarella, and a few peas (if using) in the center. Fold the rice around the filling to form a ball, sealing it well. Repeat with the remaining rice and filling.

Coat the Arancini: Roll each rice ball in beaten egg, then coat it thoroughly with breadcrumbs. Ensure they are well coated and hold their shape.

Fry the Arancini: In a deep pot, heat vegetable oil to about 350°F (175°C). Carefully add a few arancini at a time and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve the Arancini di Riso warm as a delightful appetizer or snack.

Arancini di Riso are a true Sicilian treat, packed with flavor and texture.

Caponata Recipe (Classic Sicilian Relish)

Ingredients:

1 large eggplant, cubed

1 onion, chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1/2 cup green olives, pitted and chopped

2 tablespoons capers, rinsed and drained

3 tablespoons red wine vinegar

2 tablespoons sugar

1 can (14 oz) crushed tomatoes

1/4 cup pine nuts, toasted

Olive oil for cooking

Salt and pepper to taste

Fresh basil leaves, torn, for garnish

Instructions:

Prep the Eggplant: Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. This helps remove excess moisture and bitterness. After 30 minutes, rinse the eggplant thoroughly and pat it dry with paper towels.

Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the chopped celery and red bell pepper, and cook for a few minutes until they begin to soften.

Cook the Eggplant: Push the vegetables to the side of the skillet and add a bit more olive oil if needed. Add the eggplant cubes and cook until they're golden brown and tender.

Add Tomatoes and Flavors: Pour in the crushed tomatoes, green olives, and capers. Stir everything together. In a small bowl, mix the red wine vinegar and sugar until the sugar is dissolved. Pour this mixture over the vegetables.

Simmer and Season: Reduce the heat to low and let the mixture simmer for about 15-20 minutes, allowing the flavors to meld. Taste and adjust the seasoning with salt and pepper as needed.

Toast Pine Nuts: While the caponata simmers, toast the pine nuts in a dry skillet over medium heat until they're lightly golden. Keep an eye on them, as they can burn quickly.

Finish and Garnish: Once the caponata is cooked to your liking, stir in the toasted pine nuts. Remove from heat and let it cool slightly. Just before serving, garnish with torn fresh basil leaves.

Serve: Caponata can be served warm, at room temperature, or even cold. It's often enjoyed as a spread on crostini, a topping for grilled bread, or as a side dish.

Caponata offers a delightful balance of flavors and textures, making it a wonderful addition to any meal!

Sicilian Eggplant Caponata Bruschetta

Ingredients:

Sliced Italian bread or baguette

Caponata (from the earlier recipe)

Fresh basil leaves

Extra-virgin olive oil

Instructions:

Toast bread slices. Top with caponata. Drizzle with olive oil and garnish with torn basil leaves.

Pasta with Swordfish (Pasta con il Pesce Spada)

Ingredients:

12 oz pasta (spaghetti or bucatini)

1 lb swordfish fillet, cubed

1 can (14 oz) diced tomatoes

1/2 cup white wine

1 onion, chopped

2 cloves garlic, minced

Fresh parsley, chopped

Red pepper flakes (optional)

Olive oil

Salt and pepper to taste

Instructions:

Sauté onion and garlic in olive oil. Add swordfish and cook until lightly browned. Pour in wine, let it evaporate. Add diced tomatoes, parsley, and red pepper flakes. Simmer. Serve over cooked pasta.

Sicilian Stuffed Calamari (Calamari Ripieni)

Ingredients:

8-10 cleaned squid tubes

1 cup breadcrumbs

1/4 cup grated Pecorino cheese

2 cloves garlic, minced

Fresh parsley, chopped

1 egg

Olive oil

Salt and pepper to taste

Instructions:

Mix breadcrumbs, Pecorino, garlic, parsley, egg, olive oil, salt, and pepper. Stuff squid tubes with the mixture, securing with toothpicks. Sauté stuffed squid in olive oil until golden and cooked through.

Pasta with Anchovies and Bread Crumbs (Pasta con le Alici e Mollica)

Ingredients:

12 oz pasta (spaghetti or linguine)

6-8 anchovy fillets, chopped

1/2 cup breadcrumbs

2 cloves garlic, minced

Fresh parsley, chopped

Olive oil

Red pepper flakes (optional)

Salt and pepper to taste

Instructions:

Sauté garlic and red pepper flakes in olive oil. Add chopped anchovies and cook until they dissolve. Add breadcrumbs and cook until toasted. Toss cooked pasta with the breadcrumb mixture. Garnish with parsley.

Pasta with Pistachio Pesto (Pasta al Pesto di Pistacchio)

Ingredients:

12 oz pasta (linguine or penne)

1 cup shelled pistachios

1/2 cup grated Parmesan cheese

Fresh parsley, chopped

1/4 cup extra-virgin olive oil

Salt and pepper to taste

Instructions:

Blend pistachios, Parmesan, parsley, olive oil, salt, and pepper until you have a coarse pesto. Toss cooked pasta with the pistachio pesto.

Sicilian Pesto Trapanese

Ingredients:

2 cups cherry tomatoes

1/2 cup almonds, toasted

1/4 cup grated Pecorino cheese

Fresh basil leaves

1-2 cloves garlic

Olive oil

Salt and pepper to taste

12 oz pasta (penne or spaghetti)

Instructions:

Blend cherry tomatoes, toasted almonds, Pecorino, basil, garlic, olive oil, salt, and pepper until smooth in a blender.
Toss cooked pasta with the pesto.

Sicilian Sardine Pasta (Pasta con le Sarde)

Ingredients:

12 oz bucatini or spaghetti

1 can (4.4 oz) sardines in olive oil

1/2 cup breadcrumbs

1/2 cup fennel bulb, thinly sliced

1/4 cup raisins, soaked in warm water

1/4 cup pine nuts, toasted

Saffron threads (optional)

Olive oil

Salt and pepper to taste

Instructions:

Cook pasta according to package instructions. In a skillet, sauté fennel in olive oil until softened. Add sardines, breaking them into pieces. Add saffron (if using) and raisins. Toss in cooked pasta. Top with breadcrumbs and toasted pine nuts.

Swordfish Involtini (Involtini di Pesce Spada)

Ingredients:

4 swordfish steaks

1/2 cup breadcrumbs

1/4 cup grated Pecorino cheese

1/4 cup fresh parsley, chopped

1 lemon, zest and juice

Olive oil

Salt and pepper to taste

Instructions:

Mix breadcrumbs, Pecorino, parsley, lemon zest, olive oil, salt, and pepper. Roll the mixture inside swordfish steaks and secure with toothpicks. Drizzle with lemon juice and olive oil. Grill or sauté until cooked through.

Sicilian Ricotta Gnocchi

Ingredients:

2 cups ricotta cheese

1 cup grated Pecorino cheese

2 large eggs

2 cups all-purpose flour

Salt and pepper to taste

Red sauce for serving

Instructions:

Mix ricotta, Pecorino, eggs, flour, salt, and pepper until a dough forms. Divide the dough into portions and roll into ropes. Cut into bite-sized pieces. Boil in salted water until they float. Serve with red sauce.

Risotto alla Milanese

Ingredients:

1 1/2 cups Arborio rice

4 cups chicken or vegetable broth

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

1 small onion, finely chopped

2 tablespoons butter

A pinch of saffron threads (optional)

Salt and pepper to taste

Instructions:

Sauté chopped onion in butter until translucent. Add Arborio rice and toast slightly. Pour in white wine and let it evaporate. Dissolve saffron in a bit of warm broth and add to the rice. Gradually add the remaining broth, stirring until the rice is creamy and al dente. Stir in Parmesan cheese, salt, and pepper.

Osso Buco

Ingredients:

4 veal shanks

1/2 cup all-purpose flour

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic or (2  teaspoons  minced)

1 cup dry white wine

1 can (14 oz) diced tomatoes

1 cup chicken or beef broth

Fresh parsley, chopped

Grated lemon zest

Olive oil

Salt and pepper to taste

Instructions:

Dredge veal shanks in flour and brown them in olive oil. Remove from the pan. In the same pan, sauté onion, carrots, celery, and garlic. Pour in white wine and let it reduce. Add diced tomatoes and broth. Return veal shanks to the pan. Cover and simmer until the meat is tender. Serve with gremolata (parsley, lemon zest, and garlic) on top.

Gnocchi

Ingredients:

2 pounds potatoes (peeled)

1 1/2 cups all-purpose flour

1 egg

Salt

Instructions:

Boil and mash the potatoes while still hot. Let them cool slightly. Mix in the egg and salt. Gradually add flour and knead until a soft dough forms. Divide into portions and roll into ropes. Cut into bite-sized pieces. Press with a fork to create ridges. Boil in salted water until they float. Serve red sauce.

Pasta Carbonara

Ingredients:

12 oz spaghetti

4 ounces pancetta or guanciale or bacon, diced

2 large eggs

1 cup grated Pecorino Romano cheese

Freshly ground black pepper

Salt

Instructions:

Cook pasta in salted water until al dente. In a pan, sauté pancetta or guanciale or bacon until crispy. Beat eggs, grated cheese, and black pepper in a bowl. Drain pasta and quickly toss it in the pan with the pancetta. Remove from heat and add the egg mixture, tossing quickly to coat the pasta.

Ravioli with Sage Butter Sauce

Ingredients:

Fresh or frozen ravioli

1/2 cup unsalted butter

Fresh sage leaves

Grated Parmesan cheese

Salt and pepper to taste

Instructions:

Cook ravioli in boiling salted water until they float. In a separate pan, melt butter over medium heat until it foams and turns brown. Add sage leaves and let them crisp up. Add cooked ravioli to the pan, tossing to coat with the sage butter. Season with salt and pepper. Serve with grated Parmesan cheese.

Ricotta and Spinach Stuffed Shells

Ingredients:

Large pasta shells

2 cups ricotta cheese

2 cups Spinach, cooked and chopped

Grated Parmesan cheese

Egg

Red Sauce (from earlier recipe)

Mozzarella cheese, shredded

Fresh basil leaves

Salt and pepper to taste

Instructions:

Cook pasta shells until al dente. In a bowl, mix ricotta, chopped spinach, grated Parmesan, egg, salt, and pepper. Stuff the cooked shells with the mixture. Spread red sauce in a baking dish. Place stuffed shells on top. Sprinkle with mozzarella. Bake until cheese is melted and bubbly. Garnish with fresh basil.

Orecchiette with Broccoli Rabe and Sausage
Broccoli rabe is a green sold at most grocery stores..

Ingredients:

12 oz orecchiette pasta

1 lb Broccoli rabe, chopped

1 lb Italian sausage, crumbled

Garlic, minced 2 teaspoons

Red pepper flakes (optional)

Grated Pecorino Romano cheese

Olive oil

Salt and pepper to taste

Instructions:

Cook orecchiette until al dente. Blanch chopped broccoli rabe in boiling water, then sauté with olive oil and garlic. In a separate pan, brown crumbled Italian sausage. Combine the cooked pasta, broccoli rabe, and sausage. Season with red pepper flakes, grated Pecorino Romano, salt, and pepper.

Baked Ziti

Ingredients:

12 oz ziti or penne pasta

1/2 cup Ricotta cheese

1/2 cup Grated mozzarella cheese

1/4 cup Grated Parmesan cheese

Red Sauce

Fresh basil leaves

Olive oil

Salt and pepper to taste

Instructions:

Cook pasta until al dente. Mix cooked pasta with ricotta, grated mozzarella, and grated Parmesan. Spread some red sauce in a baking dish. Add a layer of the pasta mixture. Top with more sauce and grated mozzarella. Bake until cheese is melted and bubbly. Garnish with fresh basil.

Rigatoni alla Amatriciana

Ingredients:

16oz rigatoni pasta

half pound guanciale or pancetta or bacon, diced

1 small onion, chopped

1 can (400g) San Marzano tomatoes, crushed

1/2 cup Pecorino Romano cheese, grated

Red pepper flakes, to taste

Salt and black pepper

Instructions:

Cook rigatoni in salted boiling water until al dente. Reserve a cup of pasta water before draining.

In a skillet, cook guanciale or pancetta or bacon until crispy. Add chopped onion and sauté until translucent.

Add crushed tomatoes and red pepper flakes. Simmer for about 10-15 minutes.

Toss cooked pasta in the sauce, adding reserved pasta water as needed.

Mix in Pecorino Romano cheese, season with salt and black pepper, and serve.

Salads and Soups

Sicilian Orange Salad (Insalata di Arance)

Ingredients:

4-5 oranges, peeled and sliced

1 small red onion, thinly sliced

Black olives, pitted and halved

Fresh mint leaves, torn

Extra-virgin olive oil

Salt and pepper to taste

Instructions:

Arrange the orange slices on a serving platter. Scatter red onion slices and black olives over the oranges. Drizzle with olive oil, sprinkle with torn mint leaves, and season with salt and pepper.

Italian Wedding Soup

Ingredients:

1/2 pound ground beef or a mixture of beef and pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

Salt and pepper to taste

8 cups chicken broth

1 cup small pasta (such as orzo or acini di pepe)

Baby spinach leaves

Fresh parsley, chopped

Grated Parmesan cheese for serving

Instructions:

Mix ground meat, breadcrumbs, grated Parmesan, egg, salt, and pepper. Form into small meatballs. In a pot, bring chicken broth to a simmer. Add meatballs and pasta. Cook until meatballs are cooked through and pasta is tender. Add baby spinach leaves and chopped parsley. Serve with grated Parmesan on top.

Minestrone Soup

Ingredients:

1 cup mixed vegetables (carrots, celery, zucchini, beans, etc.), chopped

1 onion, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

1/2 cup small pasta

6 cups vegetable or chicken broth

Fresh basil and parsley, chopped

Parmesan cheese (rind, if available)

Olive oil

Salt and pepper to taste

Instructions:

Sauté onion, garlic, and mixed vegetables in olive oil. Add diced tomatoes and broth. Bring to a simmer. Add pasta and cook until tender. Stir in chopped basil and parsley. Season with salt and pepper. Serve with grated Parmesan.

Tuscan Ribollita Soup

Ingredients:

1 can (14 oz) cannellini beans, drained and rinsed

1/2 cup diced pancetta or bacon

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

4 cups vegetable or chicken broth

Stale bread, torn into pieces

Kale or Swiss chard, chopped

Olive oil

Salt and pepper to taste

Instructions:

Sauté pancetta or bacon until crispy. Add onion, carrots, celery, and garlic. Cook until softened. Add diced tomatoes, cannellini beans, and broth. Simmer for about 20 minutes. Add kale or Swiss chard and torn bread pieces. Simmer until the bread breaks down and the soup thickens. Drizzle with olive oil before serving.

Caprese Salad

Ingredients:

Fresh mozzarella cheese, sliced

Ripe tomatoes, sliced

Fresh basil leaves

Extra-virgin olive oil

Balsamic vinegar (optional)

Salt and pepper to taste

Instructions:

Alternate slices of mozzarella and tomato on a plate. Tuck basil leaves in between. Drizzle with olive oil and balsamic vinegar if using. Season with salt and pepper. A true taste of summer.

Panzanella Salad

Ingredients:

2-3 cups Stale Italian bread, cubed

Ripe tomatoes, cubed

Cucumber, sliced

Red onion, thinly sliced

Basil leaves, torn

Red wine vinegar

Extra-virgin olive oil

Salt and pepper to taste

Instructions:

Combine bread cubes, tomatoes, cucumber, onion, and torn basil in a bowl. Drizzle with red wine vinegar and olive oil. Season with salt and pepper. Let it sit for a bit to let the flavors meld.

Sicilian Fennel Salad (Insalata di Finocchio)

Ingredients:

2 fennel bulbs, thinly sliced

2 Oranges, peeled and sliced

Black olives, pitted

Fresh mint leaves, torn

Olive oil

Salt and pepper to taste

Instructions:

Combine fennel slices, orange slices, and black olives in a bowl. Drizzle with olive oil, sprinkle with torn mint leaves, and season with salt and pepper.

Focaccia Bread

Ingredients:

4 cups all-purpose flour

1 packet active dry yeast

1 1/2 cups warm water

1/4 cup extra-virgin olive oil

Fresh rosemary

Coarse sea salt

Instructions:

Mix yeast and warm water. Add flour and olive oil. Knead until smooth. Let the dough rise until doubled. Press the dough into a baking sheet. Let it rise again. Press your fingers into the dough to create dimples. Drizzle with olive oil, sprinkle with rosemary and sea salt. Bake until golden.

Tuscan Ribollita Soup

Ingredients:

1 can (14 oz) cannellini beans, drained and rinsed

1/2 cup diced pancetta or bacon

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

4 cups vegetable or chicken broth

Stale bread, torn into pieces

Kale or Swiss chard, chopped

Olive oil

Salt and pepper to taste

Instructions:

Sauté pancetta or bacon until crispy. Add onion, carrots, celery, and garlic. Cook until softened. Add diced tomatoes, cannellini beans, and broth. Simmer for about 20 minutes. Add kale or Swiss chard and torn bread pieces. Simmer until the bread breaks down and the soup thickens. Drizzle with olive oil before serving.

Italian Wedding Soup

Ingredients:

1/2 pound ground beef or a mixture of beef and pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

Salt and pepper to taste

8 cups chicken broth

1 cup small pasta (such as orzo or acini di pepe)

Baby spinach leaves

Fresh parsley, chopped

Grated Parmesan cheese for serving

Instructions:

Mix ground meat, breadcrumbs, grated Parmesan, egg, salt, and pepper. Form into small meatballs. In a pot, bring chicken broth to a simmer. Add meatballs and pasta. Cook until meatballs are cooked through and pasta is tender. Add baby spinach leaves and chopped parsley. Serve with grated Parmesan on top.

Tuscan Ribollita Soup

Ingredients:

1 can (14 oz) cannellini beans, drained and rinsed

1/2 cup diced pancetta or bacon

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

4 cups vegetable or chicken broth

Stale bread, torn into pieces

Kale or Swiss chard, chopped

Olive oil

Salt and pepper to taste

Instructions:

Sauté pancetta or bacon until crispy. Add onion, carrots, celery, and garlic. Cook until softened. Add diced tomatoes, cannellini beans, and broth. Simmer for about 20 minutes. Add kale or Swiss chard and torn bread pieces. Simmer until the bread breaks down and the soup thickens. Drizzle with olive oil before serving.

Deserts

Sicilian Almond Cookies (Biscotti di Mandorla)

Ingredients:

2 cups almond flour

3/4 cup granulated sugar

2 large egg whites

1/2 teaspoon almond extract

Powdered sugar (for dusting)

Instructions:

Mix almond flour and granulated sugar. In a separate bowl, beat egg whites until frothy, then fold in almond extract. Combine both mixtures. Scoop spoonfuls onto baking sheets. Bake at 325°F (165°C) for about 15 minutes or until golden. Dust with powdered sugar.

Sicilian Ricotta Cannoli

Ingredients:

8 cannoli shells store bought, easiest

1 1/2 cups ricotta cheese

1/2 cup powdered sugar

1/4 teaspoon cinnamon

Chocolate chips or candied fruit (optional)

Powdered sugar for dusting

Instructions:

Mix ricotta, powdered sugar, and cinnamon until creamy. Fold in chocolate chips or candied fruit if desired. Fill cannoli shells with the ricotta mixture. Dust with powdered sugar before serving.

Sicilian Cassata Cake

Ingredients:

1 sponge cake layer (store-bought or homemade)

1 1/2 cups ricotta cheese

1/2 cup powdered sugar

Candied fruit, chopped

Dark chocolate chips

Marzipan (optional)

Icing sugar for dusting

Instructions:

Mix ricotta and powdered sugar until smooth. Fold in candied fruit and chocolate chips. Layer ricotta mixture and sponge cake in a cake ring. Refrigerate. Once set, remove the ring, dust with icing sugar, and decorate with marzipan if desired.

Sicilian Ricotta Cake (Torta di Ricotta)

Ingredients:

2 cups ricotta cheese

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1/2 cup all-purpose flour

1 teaspoon baking powder

Confectioners' sugar for dusting

Instructions:

Mix ricotta, sugar, eggs, vanilla, and lemon zest until smooth. Fold in flour and baking powder. Pour into a greased baking dish. Bake at 350°F (175°C) for about 40-45 minutes or until set. Dust with confectioners' sugar before serving.

Sicilian Orange Cake (Torta all'Arancia)

Ingredients:

3 oranges

1 cup granulated sugar

4 large eggs

1/2 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

Powdered sugar for dusting

Instructions:

Boil oranges for about 1 hour. Blend oranges (with peel) into a puree. Mix orange puree, sugar, eggs, and vegetable oil. Fold in flour and baking powder. Pour into a greased cake pan. Bake at 350°F (175°C) for about 40-45 minutes or until a toothpick comes out clean. Dust with powdered sugar.

Sicilian Lemon Cookies (Anginetti)

Ingredients:

2 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

Zest of 2 lemons

2 teaspoons baking powder

Pinch of salt

Confectioners' sugar for dusting

Instructions:

Mix flour, sugar, butter, eggs, lemon zest, baking powder, and salt until a dough forms. Roll dough into small balls. Bake at 350°F (175°C) for about 10-12 minutes or until edges are lightly golden. Dust with confectioners' sugar.

Sicilian Fig and Prosciutto Crostini

Ingredients:

Sliced Italian bread or baguette

Fresh figs, sliced

Prosciutto slices

Fresh ricotta cheese

Honey

Fresh thyme leaves

Instructions:

Toast bread slices. Spread a layer of ricotta on each slice. Top with fig slices and prosciutto. Drizzle with honey and garnish with fresh thyme leaves.

Tiramisu

Ingredients:

6 egg yolks

3/4 cup granulated sugar

1 cup mascarpone cheese

1 1/2 cups heavy cream

1 teaspoon vanilla extract

Ladyfinger cookies (savoiardi)

Espresso coffee, cooled

Unsweetened cocoa powder

Instructions:

Beat egg yolks and sugar until creamy. Add mascarpone and mix until smooth. In a separate bowl, whip heavy cream and vanilla until stiff peaks form. Fold whipped cream into the mascarpone

Panna Cotta

Ingredients:

2 cups heavy cream

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 1/4 teaspoons gelatin powder

3 tablespoons cold water

Instructions:

Bloom gelatin in cold water. Heat cream and sugar until steaming but not boiling. Remove from heat and stir in the bloomed gelatin until dissolved. Stir in vanilla extract. Pour into molds or glasses. Refrigerate until set, usually about 4 hours or overnight.

mixture. Dip ladyfinger cookies in espresso and layer them in a dish. Spread a layer of mascarpone mixture. Repeat layers. Dust with cocoa powder. Refrigerate before serving.

Cannoli

Ingredients:

Cannoli shells (store-bought or homemade)

Ricotta cheese

Powdered sugar

Chocolate chips

Candied fruit (optional)

Chopped pistachios

Instructions:

Mix ricotta, powdered sugar, chocolate chips, and candied fruit if using. Fill the cannoli shells with the mixture. Dip the ends in chopped pistachios. A delightful Italian dessert.

Tiramisu Gelato

Ingredients:

2 cups heavy cream

1 cup whole milk

1 cup granulated sugar

4 large egg yolks

1/4 cup coffee liqueur (such as Kahlúa)

1/2 cup mascarpone cheese

Ladyfinger cookies (savoiardi), chopped

Unsweetened cocoa powder

Instructions:

Heat cream and milk until steaming. In a separate bowl, whisk egg yolks and sugar until pale. Gradually whisk the hot cream mixture into the yolks. Pour the mixture back into the saucepan and cook over low heat until it thickens. Remove from heat and stir in coffee liqueur and mascarpone until smooth. Chill the mixture. Freeze in an ice cream maker according to the manufacturer's instructions. In the last few minutes of churning, add chopped ladyfinger cookies. Freeze until firm. Dust with cocoa powder before serving.

Pistachio Gelato

Ingredients:

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/2 cup unsalted pistachios, shelled and toasted

1/2 teaspoon almond extract (optional)

Green food coloring (optional)

Chopped pistachios for garnish

Instructions:

Blend pistachios with a bit of milk until smooth in a blender. Heat the remaining milk, cream, and sugar until sugar is dissolved and the mixture is steaming. Stir in the pistachio paste. Add almond extract and food coloring if using. Chill the mixture. Freeze in an ice cream maker according to the manufacturer's instructions. Garnish with chopped pistachios before serving.