do you guys have any good authentic italian/sicilian recepies. our family is all sicilian, and i want to see what other people think of italian food. so yes, go into your cook books and draw out your best italian recipies.your fingers are aching to tell me them

well. i can make a MEAN Tirimisu. (I was born in Legnano Italy, I moved to the states when I was four but I brought this recipe with me Tirimisu. 16 oz Mascarponi 1/2-1 cup Sugar 8 egg yolks 4 egg whites 2 Cups of Espresso 2-4 Tablespoons of Amaretto Package of lady fingers. Cocoa powder (optional) Bread baking pan First brew the coffee and mix the amaretto with it in a pan. Second mix mascarponi, egg yolks, and sugar in a bowl. In a seperate bowl beat the egg whites until stiff. mix with mascarponi mixture. open lady fingers and dip into the coffee mixture until half soaked through, for a dryer Tirimisu, and fully soaked for a wetter version. place in a row on the bottom of pan. Pour the mascarponi mixture in a medium layer on top. sprinkle with cocoa powder. repeat until pan is full. it should end with mascarponi on top. place in refridgerator over night. I have a good recipe for Spaghetti sauce too, i dont have time to type that all out right now but if you want it you can email me at Mkeverest1@yahoo.com

http://www.italianfoodforever.com/ Enjoy!

Here are a few good sites, you will find ALOT of recipes there! http://www.inmamaskitchen.com/FOOD_IS_ART/sicilian_recipes.html http://www.bestofsicily.com/recipes.htm

Courtney, you are gonna love for this. Its so delicious and oh so simple!: SALTINBOCCA (Jump into your mouth) Get yourself a pound (or depending on how many guests you have) of good quality pork cutlets. Have the butcher slice them thin, as if to make Milanesse. pound them to thin them a bit more. Sprinkle with S and P on both sides. Have some washed sage leaves,fresh is better, some prosciutto and a bunch of parmegiano shavings and some olive oil. Dust the cutlets with flour, put a slice of prosciutto, a sage leave and a bit of the parmigiano inside and roll them up, securing them with a toothpick. Heat up a frying pan and some olive oil and fry the rolls until golden brown. Serve them hot. They dissappear form the plate. Hence the name.

Here is one that is easy. Its called Papagallo. Shopping List: Penne Pasta, one lemon, Premade Alfredo Sauce, Premade Marinara sauce, Chicken Breast, and Italian Sausage. Fill a pot half full of water. Add 1tsp of salt, and 1/4 cup of oil to the water. Squeze the lemon juice into the water. Bring to a boil, and add the pasta. When pasta is done, drain pasta. In a frying pan, cook the chicken and sausage until well done. In a large saute pan, add equal amounts of the marinara and alfredo sauce. It is best to make your own sauces, but it is a real pain in the rear. (If you do make your own, use a light cream for the alfredo) Then add the chicken and sausage. Once the sauce is hot, add the pasta. Your done.

Spedini alla Romana 4 slices of white bread 4 slices of prosciutto 4 slices of mozzarella cheese flour for dredging 2 large eggs beaten vegetable oil 4 anchovy filets 2 tablespoons of butter Serves 2 1. Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread and then place another slice of bread on top. 2. Trim the crusts, cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciuto. 3. Dredge each spedini in flour then dip in egg, covering all sides. 4. Heat remaining 1/4 cup of olive oil in large saute pan over medium heat. Heat about 3 inches of vegetable oil in a large saute pan over high heat. 5. Place spedini in pan and fry on both sides until brown. 6. Place spedini in serving plates and remove the toothpicks. 7. Melt 2 tablespoons of butter in a sauté pan over medium heat. 8. Add anchovy filets and sautee until anchovies are heated through. 9. Pour anchovy sauce over spedini and serve.