Italy's Finest Home Cooked Sicilian Cuisine

Italian Sicilian Step by Step Cooking Recipes Made Simple

           Broshole Italian and Sicilian

You will Need:

One Deep Frying or Saute Pan any large pan with high sides and a lid

Thin sliced (about 1/4 inch) Steaks. Sirloin prefered but you can use Flank. How much is up to you but choose by the piece's and not the pound. Most measure about 8 inches by 4 inches and remember you can always pound them out a bit. Let's work with four.

Half a Pound of Prosciutto
Cup of Grated Cheese, Parmesan or Romano will do fine
Half a Cup of Fresh Chopped Parsley
Garlic Powder
Onion Powder
Fresh Ground Pepper
Salt if you choose but not really needed with the Proscuitto and Cheese
Olive oil to swirl in pan
Half Cup of Raisins.......For the Sicilian Broshole!
Your's, or mine, Prepared gravy. Enough for about 2 inches in the pan.
String...Don't forget the string

Lay out your steaks and pound if you like.

Sprinkle with Pepper,Parsley,Garlic and Onion Powders and Salt (optional)

Sprinkle with your Choice of Cheese

Cover each Steak with Prosciutto

Add Raisin's to two of the Steaks for the Sicilian version

Now roll each Steak as you would see a Jelly Roll. You can roll from the short or long side where rolling from the short side will give you a thicker Broshole then from the long side.

Tie off the ends first with your string sealing in the seasonings. Add a few more strings to the middle. You want a nice frim roll.

Swirl in your pan or pot some Olve OIl and set to medium high heat. Add your Broshole and sear only. You dont want to cook the Broshole, just lock in the juices. Remove from pan. Do not drain pan.

Add your gravy to the pan, cover and allow to come to a low-medium simmer

Add your Broshole to the pan. Set to low simmer and cook for 2 hours or more. The longer and lower the more tender. Turn Broshole every so often.

Use the remaining gravy on Pasta if you like. Infused with the Broshole flavor it makes a flavorable topping.


Calzone's From Scratch


Here is what you will need:

1 large mixing bowl
1-2 large baking pans or 1-16 inch in diameter pizza pan each calzone will be about 12 inches long so keep that in mind

16 ounces Whole Milk Mozzarella Cheese shreaded or diced small room temperture
16 ounces Whole Milk Ricotta Cheese room temperture
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
1 Teaspoon Parsley Flakes
1 Teaspoon Oregano
1 Beaten Egg White
Corn meal

In your mixing bowl put all of the above ingredients, except the egg and corn meal, and mix well. I dont suggest using a electric mixer since we don want to change the texture too much. A common mistake.

Dough Note: If you bought your dough allow it to rise once and become room temperture.then cut in half.
If using my fresh made dough cut in half after the second rise.

Preheat your oven to 360 degrees

On a floured surface take 1/2 of your dough and shape into a thin circle as you would a pizza to about a 12 inch diameter. Repeat with the other half of dough Working each until they no longer try to shrink. Let them sit about 5 minutes or so.

Divide your Cheese mixture into two equal portions and add one portion to one side of each of your dough circles.

Coat the edges of your dough with the beated egg mix and gently fold the empty side of your dough over the mix to meet the opposite edges. Crimp the edges with your fingers as if you were rolling a piece of papper to seal.

Sprinkle your baking pan or pans with corn meal and gently place you Calzones on them. I use two flippers.

Coat the Calzone's with the rest of the eggs mix and bake at 360 degrees for 35 minutes or until browned.

Remove from oven and let sit for several minutes before serving


Clarified Butter and Garlic Butter Sauce

Garlic Butter Sauce


Since you will be simmering your Garlic in Butter to make this sauce I'm going to suggest Clarified Butter. It is simple to make and you would be halfway through the process anyway. To explain Clarified Butter in simple term would be to say that the butter you buy contains several different ingredients to create mainly...bulk. We are going to eliminate this "bulk" and you will have a very tasty almost pure...butter.

You will need:


1 1 Quart sauce pan

4 Sticks of butter, I prefer unsalted since we can always add. You will lose about 25% of this butter after the clarification process is complete.

1 Bowl or other vessel you will use to drain the clarified butter into

1 Piece of cheese clothe or a fine mesh sifter to pour your butter through

3 to 4 Cloves of fresh minced garlic or you can use garlic powder.

The Process:


In you sauce pan add all the butter and melt it down on low heat. This whole process is done on low heat.

As the butter heats you will see the separation of the milk solids rise to the top and some will settle on the bottom. Skim these solids off the top until no more forms and you can see the bottom of your pan

Have your bowl with the cheese cloth over it or your mesh sifter ready.

Remove you sauce pan from the heat and pour the butter through you sifter or cheese cloth.

What is left is Clarified Butter and it can be stored in your refrigerator.


Garlic Butter Sauce:


Simply sauté you minced garlic in your clarified butter crushing the garlic with you fork until liquefied. Add a bit of Parsley and salt to taste if you desire. Serve hot.


Home Made Italian Seasoned Bread Crumbs


Healthy, fresh and tasty!

What you need:

A Blender with chop or pulse setting

2 Cups of chopped hard white or Italian bread. If your bread is still soft just cube it and bake at 260 degree's for about 20 minutes or until crispy.

1/2 to 1 Cup of Parmesan Cheese purchased off the shelf since it must be dry. Fresh grated cheese will be too moist.
1 Teaspoon Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Oregano Flakes
1/2 Teaspoon Ground Pepper
2 Tablespoons Parsley Flakes

Note: When you blend these ingredients YOU will decide the texture you prefer.

Put your chopped dry bread in blender and pulse a few times or chop a few seconds

Add all your ingredients and half the grated cheese

Pulse a few time and taste. Add more Parmesan Cheese to your taste

Finally pulse to your desired texture

Keep refrigerated in containers or plastic bags as this has NO added preservatives. Will last about 2 months.


                  Fried Cauliflower Siciliano

1 Pasta Pot for Boiling or Steaming
1 Large Frying Skillet
1 Large Fresh Head of Cauliflower or 1 Large Bag of Frozen Cauliflower Florets defrosted

Italian Seasoned Bread Crumbs

2 Beaten Eggs
1/2 Teaspoon Salt
1 Teaspoon Fresh Ground Pepper
Grated Cheese of your Choice
1 Cup Olive Oil

Prepare Fresh Cauliflower: Cut and discard the stem then cut the florets apart leaving about ½ inch of the stalk to each floret. Cut large florets in half and leave the small florets as they are.

Steam or boil your florets until just tender but not soft. Remove from steam or water and let air dry several minutes.

Frozen Cauliflower need only be defrosted and boiled until tender. Let air dry.

Heat your Olive Oil over medium heat.

Add your Salt and Pepper to your Beaten Eggs and whisk together.

Coat your Florets in your Egg then coat in your Bread Crumbs.

Fry your Florets until golden brown on all sides.

Remove from Oil and drain on a paper towel.

Serve as a side dish topped with your Grated Cheese


Watery Lazagna or Calzones?

Here is why!

Ricotta  Cheese has a vey high moisture content. To resolve this you should always drain your Ricotta through Cheese Clothe or a Strainer in your refrigerator  several hours before using or better yet the day before. Place a plate on top of the Riccotta to help push the moisture out.

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