Simple Sicilian cooking

November 15, 2011

The trouble with two people of Sicilian descent cohabiting is that the entire household believes that the best meal has these ingredients.

Garlic, onions, red, orange and yellow peppers all sliced thin and sauteed till limp and tender go well in red sauce, frittati, scrambled eggs or just over pasta with a little grated cheese and pepper. It’s the way my mother cooked and her mother before her.

And then just about everything goes in a red sauce, including asparagus and Brussels sprouts. (Not my mother’s way, but my twist.) Sometimes I’ll stir in a few heaping spoonfuls of fresh ricotta. For meat eaters, hot Italian sausage or chicken.
No salad needed with this beauty; it’s all in the red sauce. We do make another nod to good health by using whole grain pastas.

If you can smell the garlic from down the street, it’s a Sicilian kitchen. What delicious smells emanate from your kitchen?

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