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Sicily by Pamela Sheldon JohnsSicily
by Pamela Sheldon Johns
Phaidon Press,
March 2013
Hardcover - 272 pages

Sicily is a culinary journey through an island that is unique among the many regions of Italy. Each chapter examines one of Sicily's provinces, with Pamela Sheldon Johns' fascinating narrative texts examining the key produce and ingredients that are found in each area, such as pasta with sardines from Palermo, and couscous from Trapani, interwoven with the recipes from the classic Italian Silver Spoon cookbook series.

"Think of Sicily as more of a travelogue, albeit one peppered with 50 recipes... This is the sort of cookbook where the full-page photograph alone of those sarde a beccafico could turn a sardine hater into a lover." -LA Weekly

"Sicilian cuisine seems simple, with a splash of Marsala on the veal, a caponata on toast, couscous with seafood and a decorative cassata. But, as the new handsome Sicily explains, the island offers distinctive regional cuisines based on local products... And once you sizzle the veal Marsala from Trapani, you'll commit the straight forward recipe to memory and serve it often." -The New York Times


Veal scallops with Marsala (Scaloppine di Vitello al Marsala)FROM THE BOOK
Scaloppine di Vitello al Marsala
Veal scallops with Marsala

1 pound veal scallops (ask your butcher to slice thin and lightly pound)
Some all-purpose flour for dusting
6 tablespoons unsalted butter
Salt to taste
1 2/3 cups dry Marsala
2 tablespoons chopped flat-leaf parsley for garnish

Dust the veal with the flour, shaking off the excess. In a large pan, melt the butter and heat until lightly golden. Add the veal and cook over high heat for 5 minutes on each side. Season with salt, remove from the pan and set aside on a warm plate. Add the Marsala to the hot pan to deglaze, scraping up the cooked bits from the side and bottom of the pan. Reduce until thickened, then spoon over the veal. Sprinkle with the parsley, and serve at once.

Photo credit: Edward Park


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