The Italians were onto something with sformato, a creamy egg and vegetable dish that is elegant and yet homey, plus irresistible in flavor and texture. Most traditionally, sformato (pronounced sfohr-MAH-toh, coming from the Latin word for “form”) is a vegetable flan prepared in large ring mold or individual molds. But this dish doesn’t have to […]
Spinach Arancini
April 13, 2022 · by
Rice laced with spinach and cheese and fried—spinach arancini bring home a delightful taste of Sicily. That’s where I first tried this version of deep fried risotto balls a couple of years ago when we visited to explore some of my Sicilian roots. The treat—shaped as big as oranges, ovals, or pears in the case […]
Spicy Stuffed Artichokes
May 13, 2021 · by
Although the most famous Jewish-Italian artichoke dish might be the deep-fried Carciofi alla Giudia (Artichokes Jewish-style), Italian Jews enjoyed artichokes many ways. It helps that they got a head start on other Italians by warmly embracing the petal-packed thistle buds after the vegetable was likely introduced to Sicily by Arab conquerors. One of the ways […]
Hanukkah Fritters (Frittelle di Hanukkah) with Figs and Sambuca Honey
December 7, 2016 · by
Like a doughnut, but better. These fritters are less fussy to make, wonderfully chewy and flavorful—and they have a Jewish-Italian connection that I love. Plus, most fittingly for when holidays overlap, in Italy, similar versions are enjoyed for both Hanukkah and Christmas celebrations. Below you will find an article I wrote in 2016, and after that, some […]
