Meat

Meat Loaf (Polpettone – Bruciulune) Since I can remember, my Aunt Francesca, who lived in our home, was in charge of all the food shopping. Every day she would spend part of the afternoon shopping… 

Cuttlefish Black Sauce (Salsa col Nero delle Seppie – Sarsa cu Nivuru ) The cuttlefish black sauce is prepared all over Sicily and in particular in the Oriental part of the Island, where this recipe… 

Chuck-shoulder Steak Sfincione Style (A.K.A. Pizzaiola) ( Carne Brasata con Salsa Sfincione – Carni a Sfinciuni ) Carne a sfinciune is a Palermitano dish with excellent taste. It is easy to prepare, few ingredients are needed and the majority… 

Steak Palermo Style ( Carne alla Palermitana – Carni ‘Mpanata ) This is a traditional Palermo’s dish, consisting of breaded thinly sliced beef, which is first marinated and then quickly broiled, grilled or cooked in… 

Stewed Lamb with Potatoes ( Agnello in Umido con Patate – Agneddu Aggrassatu chi Patati ) Milk-fed lamb is a traditional Easter dish. In Palermo, the white and tender meat of the agnello, the lamb, is prepared… 

Flank Steak in Lemon-Wine Sauce with Capers & Olives ( Bistecca al Vino e Limone con Capperi e Olive – Carni cu Limiuni e Vinu e chi Chiappareddi e Alivi ) This recipe was offered… 

Rabbit with Tomato Sauce ( Coniglio con Salsa di Pomodori – Conighiu a Ragu’ ) The white and tender meat of the rabbit combines well with tomato sauce, and it is a very well accepted… 

Braised Rabbit with Olives, Capers, Vinaigrette Sauce ( Conigli Brasati con Capperi ed Olive all’Aceto – Conighiu Stimpiratu a Siracusana ) Wild and domestic rabbits are abundant in the province of Syracuse and they are… 

Stuffed Eye Round – Abbuttunatu (Girello Ripieno – Lucertu Abbuttunatu ) The eye of the round is a boneless cut of meat that looks like tenderloin and although it is tastier, it is rather tough…