Pasticcerie, pastry shops, also referred to as Catlisch (a name inherited from the Swiss), are a grand tradition in Palermo. The city was greatly influenced by the French and Swiss in their pastry-making. When I am in Sicily, cannoli and desserts made with citrus are my favorites. In Palermo, I always enjoy desserts and a great cup of espresso at my dear friend’s pastry place, Pepino Stancanpiana’s Catlisch. My Sicilian chef at Felidia, Fortunato Nicotra, makes an elegant version of this, Sicily’s favorite dolce, with deep-fried disks of cannoli pastry stacked high with layers of ricotta cream in between. I like to fry squares of pastry in a skillet—no deep-fryer needed—and build a crispy, creamy cannoli napoleon. In Sicily, cannoli filling is made with sheep’s-milk ricotta, which has a distinctive flavor that can’t be matched by ordinary processed ricotta. Fresh cow’s-milk ricotta, which is widely available now, is what I use. Be sure to drain it well, sweeten lightly, mix with chopped bitter chocolate, candied orange, and toasted almonds for real Sicilian cannoli and add a touch of Grand Marnier for additional flavor.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.