In a “Taste of Sicily”, we travel to Palermo, Sicily where you will learn how to make some of my favorite dishes during this time of the year. We will make “Panelle”- chickpea flour fritters, as served on the streets of Palermo. For our first course, we will make pasta with cauliflower flavored with saffron, raisins and pine nuts, followed with grilled pork rolls skewered with onion and bay leaves and caponata made with fresh artichokes. We will end the meal with a traditional dessert made in Palermo during the month of March for St. Joseph day (March 19th). Cream puffs filled with fresh ricotta cream.
Panelle (Chickpea flour fritters)
Pasta con Broccoli Arriminati (Pasta with cauliflower, raisins, pine nuts and saffron)
Spiedini di Maiale (Grilled Pork rolls skewered with onion and bay leaves)
Caponata di Carciofi (Sweet and Sour Artichokes stew)
Sfince di San Giuseppe (Cream puffs filled with ricotta cream)