Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond by Katie Parla

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Rice croquettes filled with meat sauce and mozzarella (Arancine al ragù) (page 33)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Rice dishes; Appetizers / starters; Snacks; Italian

Ingredients: yellow onions; Arborio rice; dry white wine; vegetable broth; saffron threads; unsalted butter; all-purpose flour; eggs; breadcrumbs; carrots; celery; ground beef chuck; dry red wine; canned tomatoes; peas; low-moisture mozzarella cheese; neutral oil of your choice

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Meat sauce (Ragù di carne) (page 34)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Sauces for meat; Cooking ahead; Italian

Ingredients: carrots; celery; yellow onions; ground beef chuck; dry red wine; canned tomatoes; peas

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Seasoned olives (Olive condite) (page 35)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Dressings & marinades; Snacks; Cooking ahead; Italian; Vegetarian; Vegan

Ingredients: dried red pepper flakes; green olives; salted capers; dried oregano

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Venetian spritz (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Cocktails / drinks (with alcohol); Italian

Ingredients: Aperitivo Select; Prosecco; sparkling water; green olives

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Jammy eggs with salted anchovies (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Egg dishes; Snacks; Canapés / hors d'oeuvre; Italian

Ingredients: eggs; salted anchovies; Maldon salt

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Tuna salad tramezzini (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Snacks; Italian

Ingredients: tuna salad; capers; white bread

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Mortadella cubes (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Snacks; Italian

Ingredients: mortadella; pickled pearl onions; toothpicks

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Cicchetti 1 (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Canapés / hors d'oeuvre; Snacks; Italian; Vegetarian

Ingredients: baguette; Gorgonzola cheese; walnuts

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Cicchetti 2 (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Canapés / hors d'oeuvre; Snacks; Italian

Ingredients: baguette bread; roast beef; mozzarella cheese; marinated eggplants; lemons; honey

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Cicchetti 3 (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Canapés / hors d'oeuvre; Snacks; Italian

Ingredients: baguette bread; capocollo; roasted cherry tomatoes; mozzarella cheese

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Cicchetti 4 (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Canapés / hors d'oeuvre; Snacks; Italian; Gluten-free

Ingredients: cooked polenta; baby cuttlefish; toothpicks

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Chickpea fritters (Panelle) (page 39)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Fried doughs; Sandwiches & burgers; Appetizers / starters; Snacks; Cooking ahead; Italian; Vegetarian; Vegan

Ingredients: chickpea flour; flat-leaf parsley; neutral oil of your choice; crusty rolls; lemons

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Sardinian flatbread (Fainè alla Sassarese) (page 39)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Bread & rolls, savory; Cooking ahead; Italian; Vegan

Ingredients: chickpea flour; onions

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Potato, ham, and cheese pie (Gattò di patate) (page 40)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Pies, tarts & pastries; Appetizers / starters; Snacks; Cooking ahead; Italian

Ingredients: potatoes; unsalted butter; breadcrumbs; heavy cream; whole nutmeg; Grana Padano; eggs; cooked ham; provolone cheese

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Aeolian open-faced sandwich (Pane cunzato) (page 41)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Sandwiches & burgers; Lunch; Snacks; Picnics & outdoors; Cooking ahead; Italian

Ingredients: tomatoes; red onions; canned tuna; salted capers; black olives; oregano; rustic bread; ricotta salata cheese

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Poached spleen and lung sandwich (Pane câ meusa) (page 45)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Sandwiches & burgers; Lunch; Snacks; Italian

Ingredients: veal spleens; veal lungs; lemons; bay leaves; black peppercorns; lard; crusty rolls; caciocavallo cheese

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Caramelized onion-filled puff pastry (Cipolline Catanesi) (page 46)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Pies, tarts & pastries; Lunch; Snacks; Italian; Vegetarian

Ingredients: yellow onions; canned tomatoes; frozen puff pastry; mozzarella cheese; black olives; eggs

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Flatbread with tomato, eggs, and pecorino (Pane frattau) (page 49)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Egg dishes; Lunch; Snacks; Italian; Vegetarian

Ingredients: canned tomatoes; vegetable broth; pane carasau; eggs; pecorino Sardo

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Cagliari-style pickled fish with walnuts (Burrida a sa casteddaia) (page 52)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Chutneys, pickles & relishes; Cooking ahead; Italian

Ingredients: dry white wine; bay leaves; black peppercorns; garlic; monkfish fillets; walnuts; monkfish livers

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Fried whole eggplant (Melanzane a quaglia) (page 55)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Appetizers / starters; Snacks; Italian; Vegetarian; Vegan

Ingredients: eggplants; neutral oil of your choice; flat-leaf parsley

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Pasta with eggplant and ricotta salata (Pasta alla Norma) (page 59)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian; Vegetarian

Ingredients: eggplants; basil; canned tomatoes; paccheri pasta; ricotta salata cheese

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Pesto (page 60)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Sauces, general; Italian; Vegetarian

Ingredients: herbs of your choice; nuts of your choice; aged cheese

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Pesto from the Aeolian Islands (Pesto Eoliano) (page 62)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Pasta, doughs & sauces; Main course; Appetizers / starters; Italian; Vegetarian

Ingredients: Roma tomatoes; raw pistachio nuts; salted capers; basil; pasta

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Pesto from Trapani (Pasta cu l'agghia) (page 62)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian; Vegetarian

Ingredients: Roma tomatoes; basil; blanched almonds; garlic; pecorino cheese; busiate pasta

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Pistachio pasta (Pesto di pistacchi) (page 63)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla
Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian; Vegetarian

Ingredients: raw pistachio nuts; basil; mint; caciocavallo cheese; pasta

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

Ricotta and mint ravioli with tomato sauce (Ravioli panteschi al sugo povero)
- Tinala523 on March 20, 2023
  
  I made only the sugo, to go with the culurgiones. Very simple and light.
Sardinian potato and cheese dumplings with butter, sage, and candied orange peel (Culurgiones con burro e salvia)
- Tinala523 on March 18, 2023
  
  Delicious and so simple. Did not overpower the culurgiones. (Did not use the orange peel)
Sardinian-style potato and pecorino pasta parcels (Culurgiones)
- Tinala523 on March 18, 2023
  
  Katie included a zoom class on these if you purchased her book and they are tricky to make. Filling was tasty because of all that cheese. Butter sage sauce was a lovely compliment.

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Reviews about this book

ISBN 10 8986997606
ISBN 13 9798986997605
Published Mar 07 2023
Format Hardcover
Page Count 256
Language English
Countries Italy
Publisher Parla Publishing

Publishers Text

85 authentic recipes and 120 stunning photographs from the sunbaked beaches, coastal villages, and rolling hillsides of Sicily, Sardinia, and beyond.

Other cookbooks by this author

Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond

Member Rating

Average rating of 4.5 by 4 people

Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond by Katie Parla

Rice croquettes filled with meat sauce and mozzarella (Arancine al ragù) (page 33)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Meat sauce (Ragù di carne) (page 34)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Seasoned olives (Olive condite) (page 35)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Venetian spritz (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Jammy eggs with salted anchovies (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Tuna salad tramezzini (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Mortadella cubes (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Cicchetti 1 (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Cicchetti 2 (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Cicchetti 3 (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Cicchetti 4 (page 36)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Chickpea fritters (Panelle) (page 39)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Sardinian flatbread (Fainè alla Sassarese) (page 39)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Potato, ham, and cheese pie (Gattò di patate) (page 40)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Aeolian open-faced sandwich (Pane cunzato) (page 41)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Poached spleen and lung sandwich (Pane câ meusa) (page 45)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Caramelized onion-filled puff pastry (Cipolline Catanesi) (page 46)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Flatbread with tomato, eggs, and pecorino (Pane frattau) (page 49)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Cagliari-style pickled fish with walnuts (Burrida a sa casteddaia) (page 52)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Fried whole eggplant (Melanzane a quaglia) (page 55)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Pasta with eggplant and ricotta salata (Pasta alla Norma) (page 59)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Pesto (page 60)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Pesto from the Aeolian Islands (Pesto Eoliano) (page 62)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Pesto from Trapani (Pasta cu l'agghia) (page 62)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Pistachio pasta (Pesto di pistacchi) (page 63)

from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond Food of the Italian Islands by Katie Parla

Notes about this book

Notes about Recipes in this book

Ricotta and mint ravioli with tomato sauce (Ravioli panteschi al sugo povero)

Tinala523 on March 20, 2023

Sardinian potato and cheese dumplings with butter, sage, and candied orange peel (Culurgiones con burro e salvia)

Tinala523 on March 18, 2023

Sardinian-style potato and pecorino pasta parcels (Culurgiones)

Tinala523 on March 18, 2023

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

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