Appetizers

Stuffed Mushrooms (Funghi Ripieni) This is the recipe for the stuffed mushrooms we prepared at our restaurant, Joe’s of Avenue U. It was my wife who suggested we use the inside of fresh bread instead… 

Antipasti with Olives (Antipasti di Olive) Olives are produced all over Sicily. In fact, Sicily produces such a large amount of olives that it accounts for over 80% of the olive oil manufactured in Italy.… 

Artichokes Viddanedda (Carciofi alla Contadina – Cacocciuli a Viddanedda) Carciofi alla Contadina is a different and delicious appetizer, a compliment to any meal as a side dish or a main course for a vegetarian. At… 

Miniature Rice Ball Appetizer (Arancine Mignon) Arancine is derived from the Italian word for orange, or arancia. This preparation will make approximately 25 visually and gastronomically appealing miniature rice balls. Yield25 miniature rice balls Ingredients… 

Crispeddi Fritters Salty or Sweet (with Anchovies and Cheese or with Ricotta Cream) (Frittelle con Alici e Formaggio o con Crema di Ricotta – Crispeddi ) Crispeddi are made stuffed with anchovies or ricotta. In… 

Fried Bread ( Pane Fritto – Pani Frittu) In the western part of Sicily, the leftover bread is mostly transformed into grated bread and used for stuffing, as a filler to increase the volume of… 

Bruschetta (Bruschetta – Pani Cunzatu) Making bruschetta is an easy undertaking. The bruschetta is sliced Italian bread rubbed with fresh garlic, drizzled with olive oil, sprinkled with salt, placed on an oven rack and toasted until golden and lightly… 

Vegetables in Vinegar Giardiniera – Sutt’acitu The Giardiniera is made of pickled vegetables; the pickling makes it possible to preserve vegetables in season when they are abundant and conserve them for some time. It is… 

Bruschetta – Pani Cunzatu Making bruschetta is an easy undertaking. The bruschetta is sliced Italian bread rubbed with fresh garlic, drizzled with olive oil, sprinkled with salt, placed on an oven rack and toasted until golden and lightly crispy. The…