Sicilian Summer Recipes

Sicilian Potato Salad with Olive Oil, Capers, and Oregano

Sicilian Potato Salad with Olive Oil, Capers, and Oregano

2 lbs. small heirloom potatoes, cut into 1” pieces
¼ cup Caravaglio Capers, rinsed and drained
1 Tablespoon Italian oregano
1 small red onion, cut in half, and then into thin half-moon wedges
2 tablespoons of Balsamic Vinegar
½ cup Sicilian extra virgin olive oil
Ravida Sea Salt to taste
Freshly ground black pepper to taste

*Try Zisola, Olio Verde, Titone DOP, Ravida, Santisi, or Villa Zottopera Bio

1) Place the cut potatoes and 1T salt in a 3 qt saucepan and cover with cold water. Over high heat, bring to a boil, reduce heat to medium and simmer just until the potatoes are tender. Immediately remove the potatoes from the heat and drain in a colander. Rinse the potatoes under cold running water for 1 minute. Allow to drain well; Place potatoes on a kitchen towel to absorb the extra moisture.

2) In a large bowl, place the cooled potatoes, capers, oregano, and onion. In a small bowl mix vinegar a large pinch of salt, a few grinds of pepper. Using a whisk, slowly add the olive oil. Add the dressing to the potatoes and toss to coat. Season with additional salt and pepper. Allow to sit for 1 hour before serving.

Serves 6

Pistachio Ricotta Puffs
Pistachio Ricotta Puffs -- easier than Cannoli!

This is a recipe crafted by necessity. The filling is magical in Cannoli, but we had no Cannoli Shells, and no time to make them. These mini pastry shells are available in in the freezer aisle at the grocery store.

Pepperidge Farm Puff Pastry Cups (pkg of 24)
2 oz semi-sweet chocolate squares
Crema di Pistachio DOP Bronte
Whole Milk Ricotta

Bake puffs according to package directions. While puffs are baking, grate 1 Tablespoon of chocolate and set aside. Chop or break remaining chocolate in 24 small pieces to fit in the center of each small cup.

Remove puffs from oven. Working with puffs on the baking sheet, push centers in, and insert a piece of chocolate while puffs are still hot. Let cool 10 minutes before filling.

In a bowl stir together 1/2-3/4 cups each of Crema di Pistacchio and Ricotta. Gently spoon mixture into the pastry cups. Dust tops with grated chocolate. Place on a decorative serving platter.

Best kept at room temperature and served within 2-3 hours. If refrigerated, place on a warmed platter 20 minutes before serving.