Featured Cookbook

ORDER/INFO

1. Antipasti

2. Gangivecchio's Sweet-and-Sour Meatballs (Polpettine in Agrodolce di Gangivecchio)

3. Spaghetti Omelette with Capers and Black Olives (Frittata di Spaghetti con Capperi e Olive Nere)

4. Bruschetta with Swordfish and Mint (Bruschetta con Pesce Spada e Menta)

5. Concetta's Eggplant (Melanzane di Concetta)

Book Description

Wanda and Giovanna Tornabene run a restaurant in Gangivecchio, their 600-year-old family home in Sicily. This is their second cookbook, and it focuses on home cooking, Sicilian style. Italians are well known for their generous hospitality, and the Tornabene women are great ambassadors. Through dozens of personal stories, some funny, some sad, they invite you into their home to sit at their kitchen table while they reminisce, gossip, educate, and feed you some of the most enjoyable comfort food

... (more)

Sicilian Home Cooking: Family Recipes from Gangivecchio

Authors: Wanda Tornabene, Giovanna Tornabene, Michele Evans

Date:

ISBN: 037540399X

Publisher: Knopf

Hardcover

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Servings: 6

• 1 pound cooked spaghetti, coarsely chopped

• 4 large eggs

• 1/2 cup pitted and chopped black olives

• 1 small onion, chopped

• 1 tablespoon capers, rinsed and patted dry

• 1 tablespoon freshly chopped Italian parsley

• G cup freshly grated Parmesan cheese

• 6 tablespoons olive oil

1. Put the chopped spaghetti into a large bowl. In another bowl beat the eggs with the olives, onion, capers, parsley, and cheese. Pour mixture over the spaghetti and combine well.

2. Heat 3 tablespoons of the oil in a 10-inch nonstick frying pan with curved sides. Pour the spaghetti mixture into the pan and flatten top evenly. Cook over medium heat until the bottom is golden brown.

3. Carefully invert the frittata onto a flat lid or plate. Slide back into the pan, browned side up. Add remaining 3 tablespoons of oil to the side of the pan. Cook until other side is golden brown.

4. Cut into wedges and serve immediately.

More From This Book:

1. Antipasti

2. Gangivecchio's Sweet-and-Sour Meatballs (Polpettine in Agrodolce di Gangivecchio)

3. Spaghetti Omelette with Capers and Black Olives (Frittata di Spaghetti con Capperi e Olive Nere)

4. Bruschetta with Swordfish and Mint (Bruschetta con Pesce Spada e Menta)

5. Concetta's Eggplant (Melanzane di Concetta)

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