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Thumb_19276_Sicilian Caponata Salad

Thumb_19276_Sicilian Caponata Salad

Salting eggplant for this traditional Sicilian dish is unnecessary provided that the eggplants you are using are firm and not too big. Leftover caponata can be used to make microwaved cod Niçoise or soupe au pisto. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21570_Lemon Granita

Thumb_21570_Lemon Granita

This is a light, refreshing, fat-free and simple dessert. Mix it up in advance and put it in the food processor immediately before serving. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_11205_Sicilian Sardine And Broccoli Raab Pasta

Thumb_11205_Sicilian Sardine And Broccoli Raab Pasta

One can of sardines is about 150 calories and 20 grams of protein; it provides 10% of the daily recommended allowance of iron and a whopping 20% of calcium. You can buy sardines in olive oil or in spring water. This recipe was featured in Root Source: Sardine, and comes from Susan of Food Blogga. Read more about the recipe here.

Thumb_11194_Bucatini With Sardines, Fennel And Tomatoes

Thumb_11194_Bucatini With Sardines, Fennel And Tomatoes

This pasta is based on the Sicilian Pasta con le Sarde. Both canned and fresh sardines work here. (We used both.) Bucatini is the classic noodle for this dish, but spaghetti and fettucine are good substitutes.

Thumb_17531_Sicilian Christmas Cookies

Thumb_17531_Sicilian Christmas Cookies

These old-fashioned Sicilian twists, called infasciadedde in Italian, are a Christmas speciality. Read more about this recipe at the Washington Post.

Thumb_4648_Eggplant And Pepper Caponata With Basil

Thumb_4648_Eggplant And Pepper Caponata With Basil

A caponata is a Sicilian relish made of chopped fried vegetables, usually eggplant and peppers, mixed with olives or capers and oil. We roasted these to make the dish a bit lighter but no less tasty.

Thumb_11244_Grilled Sardines

Thumb_11244_Grilled Sardines

It's hard to argue with grilling sardines—probably the first and best method for cooking them. They're great with a squeeze of lemon and a little olive oil alone, but this slightly more involved sauce is worth the effort.