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Sea Scallops Poached in Pink Broth

This dish is our version of a French "Mariniere" preparation, but uses sparkling wine instead of white wine as a poaching broth with the addition of mushrooms and tomatoes. The result is more rustic, but also yields a more textured, richly-flavored broth to spoon around the scallops (and to sop up with crusty bread). It may be less elegant than the classic Parisian version, but it is definitely better suited to relaxed dining at home.

The prep time for this dish is about 20 minutes and the scallops turn opaque within 2 minutes, so be ready to serve immediately. read more...

Swordfish with Mint, Capers & Lemon Salsa

You can make the lively, piquant salsa for this dish a day ahead, and simply cook the swordfish once company arrives. There couldn't be an easier preparation for a dinner party. Swordfish is abundant in the waters around Sicily and predominates in the island's cuisine. If you have access to a gas grill, you will get the best results. It makes the perfect char markings across the steaks and infuses them with a delicate, smokiness. You can also cook these steaks on a cast iron, ridged pan for a similar look. The juice won't taste as smoky-sweet, but the salsa is there to kick up the flavor. read more...

Whole Roasted Fish with Fresh Herbs

Here is a light seafood dish for anyone who enjoys settling into a whole fish, like Branzino, head, bones and all. Connoisseurs know that a great deal of flavor is imparted from the skeleton of the fish and the cartilage along the bones. Once you try it a few times, you will become expert at deconstructing the body so you end up with truly boneless fillets. They will be more tender and succulent than you could have ever imagined.
You can adapt this recipe to Red Snapper, Black Sea Bass, Branzino, Striped Bass, Orata or any fish around 2-3 pounds in weight. The herb selection is only limited by availability and by your own personal taste. We prefer a combination of tarragon, thyme, a little sage and rosemary. Cooking times will vary slightly according to the weight of the fish and the intensity of your oven. Be sure to check your fish once you can smell it cooking, because that usually means it is ready. You never, ever want to overcook a whole fish. There is no greater sacril read more...

Agata's Baby Artichokes and Peas

This quintessential Spring dish is served in Sicily as a "minestra", which means a thick soup. Though not technically a soup at all, there is quite a bit of broth at the bottom of the skillet when the dish is done. In my hometown, my family would add small chunks of toasted peasant bread to the mix and eat it with a spoon. The preparation is adaptable, however. If you prefer to serve it as a side for roast lamb, ham or veal, you can simply increase the heat during the last minute or two of cooking to evaporate the juices. You can also leave all the juice intact and pour it as a sauce over cooked pasta or Basmati rice. What stays the same in all adaptations is the "green" flavor of Spring in every bite. read more...

Agata's Zucchini al Forno

Here is an easy baked zucchini dish that is the height of simplicity. I make it often at home because it requires little effort and because my family love it. This dish has a great cheesy, soft consistency perfectly contrasted with a nicely browned crisp top layer. read more...

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