Sicilian Potato Salad

6 potatoes

3 lemons

1 onion

garlic powder

salt and pepper

Boil potatoes in salted water

When tender ..peel and cut in large cubes. Slice onion thin.

Place in large bowl.. add salt ..pepper and garlic powder to taste....add the juice of lemons and onion.and mix...add enough olive oil to coat the potatoes....

This is best when done 6-8 hours in advance . The longer it sits the better it is.

Pasta and Peas

3 tab olive oil
1 med onion
2 cloves garlic
1 can peas
1 lb small pasta...elbows,,ditalini..small shells

Slice onion in thin pieces
chop garlic
In a medium skillet saute garlic and onion in olive oil till
onions are soft.
Add 1 can of peas..plus 1 can of water
Simmer with lid on for 30 min.salt and pepper it
With a fork...smash 1/4 of the peas
Cook pasta..drain.but reserve 1 cup of pasta water
Add pasta to the peas and add the cup of reserved water
When serving..top with grated cheese and drizzle of olive oil

Sicilian Omelet

A story has to be told about this recipe!!

On Saturday mornings my grandfather Paul would
take all the leftovers from the week and make this omelet.
He would save everything ,even if it was a piece of lunch meat..a hot dog
some roast beef..pepperoni..sausage etc
He then would add potatoes and eggs ,It is a great memory in my family.My grandfather would call it Tutti Gauza...(everything's in there)

Hope you enjoy !


2 tab of oil
4 potatoes peeled and cut into slices or cubes
4 eggs
2 pieces of cooked sausage
3 hot dogs sliced
4 slices of peperoni
salt ..pepper garlic powder
and anything else you have


Fry potatoes till tender...set aside
In same skillet saute hot dogs...sausage and pepperoni
Add potatoes and simmer all together
season with salt and pepper and garlic powder to taste
Crack the eggs on top..with a fork break the eggs.
Put a lid on till eggs are cooked.
Serve with Italian bread







In skillet add hot dogs....sausage.. pepperoni

STUFFED ARTICHOKES

2 medium artichokes
1 cup flavored breadcrumbs
1/2 cup Parmesan cheese
1 teas garlic powder
1 can chicken broth

To prepare artichokes ..lay on the side and cut 2-3 inches off the top
With a scissor cut all remaining tips off of all leaves.
Remove the yellow coarse leaves from the center.
Gently spread open all leaves and rinse under cold water.
Turn upside down and drain

Mix breadcrumbs and cheese in a bowl.
Salt ..pepper and garlic powder all leaves
Spread each leaf and gently stuff the breadcrumb mixture
down in being careful not to snap the leaf off,
Continue all the way around.Tapping the filling in .
Place both artichokes in a snug fitting pot .
add chicken broth so the liquid comes 3/4 up the sides of artichokes
Cover with lid.
simmer for 45 min. or until the leaves pull off easily
and meat of artichoke is tender,

Tripe

Put the tripe in a big pot of water.

Add one lemon cut in half...boil the hell out of it till it is real tender ...could take up to 1 to 1 1/2 hours or more. The fork must go through it easily.

Take it out and cool for a little while, cut it up in strips ...allowing for shrinking in the sauce.

In another pot dice up two large onions and 5 cloves of garlic...saute in olive oil for 3 min...add one very large can of hunts tomato sauce.

Mangia!

SWISSCHARD STEW

2 BUNCHES OF SWISSCHARD
2 TOMATOES
2 MEDIUM POTATOES

clean swisschard by taking each leaf
and rinsing under cold water.
cut the stems off and chop in 1 inch pieces
boil a pot of water.add 1 teas salt
put swisschard and stems in and keep pressing down till all the
greens are covered.Boil till tender.
Remove from water ..set aside
Cut potatoes in small cubes...boil in the same water till tender.
drain and set aside.
cut tomatoes in small pieces..saute in 1 tab of olive oil for 20 min
Now add cooked swisschard..cooked potatoes into the tomatoes and simmer for 20 min,,add 1 tab of olive oil and some garlic powder..serve with crusty bread for dipping the juice.

Mangia!!

PUNTANESSCA SAUCE

1/2 cup olive oil
2 qts grape tomatoes
1 large onion
3 cloves garlic
1/2 to 3/4 lb kalamata pitted black olives
1 bag baby spinach
1 lb any kind of pasta
cut tomatoes in half ...set aside
chop onion and garlic.
In a 1/2 cup of olive oil..saute onion and garlic
for 5 min.
add cut tomatoes..simmer for 30 min with the lid on
add olives..simmer for 15 min with. the lid on
add spinach..turn it until it is wilted then simmer till tender ..you guessed it ,,lid on!

Cook pasta
when pasta is done remove 1 cup of pasta water and add it to the sauce.
This will break the sauce and thin it out
when serving, plate the pasta and top with desired amount of sauce
top with drizzle of olive oil and grated cheese.

Mangia!!

PASTA WITH ZUCCHINI AND TOMATOES

6 medium zucchini
2 cloves garlic
1 large can diced tomatoes
1/2 lb elbow pasta
saute garlic in 2 tab of olive oil
peel and cut zucchini in cubes
add to pot and cook for 3 min.
add tomatoes with juice and cook with the lid on for 45 min
or until zucchini is tender.
cook pasta and add to pot.

TIP:
If you have a piece of grating cheese that has gotten hard
put it in with the rind while you are cooking the zucchini.
When serving ..top with drizzle of olive oil and grated cheese.

Mangia!