Italy's Finest Home Cooked Sicilian Cuisine

Italian Sicilian Step by Step Cooking Recipes Made Simple

                Chicken and Mushrooms Alfredo


3 Skinless and Boneless Chicken Breasts

1 Pound of Sliced Mushrooms

1 Pound of Fettuccine or Penne works well also

1 ½ Cups of Grated Parmesan Cheese more if you like, adjust to your taste

2 Cups of Heavy Cream

6 Tablespoons of Unsalted Butter

½ Teaspoon Salt

½ Teaspoon Pepper

1 Pasta Pot for boiling Pasta

1 Large Skillet with high sides Use a second Pasta Size Pot if you have one

Start your Pasta Water to boil and add your Salt to Pot

Add 3 Tablespoons of Butter to your other Pan or Pot on medium heat then add your mushrooms, cook until dark and tenders, remove from pot, set aside

Add More Butter if needed and cook your Chicken Breasts on both sides until they change color but dont cook through. Remove from heat and slice into strips or cubes. Your Choice. Set aside.

Now add your Heavy Cream, Grated Cheese and Remaining Butter and bring to a simmer at Medium Low heat. Stiring.

You water should be boiling by now so add your Pasta

When you see this mixtue is Hot add your Chicken and Mushrooms and cook until the Chicken is cooked through. Taste the sauce and add Salt, Pepper or more Parmesan to your taste.

If you feel this sauce is too thick add a bit of the Pasta Water to it.

Drain your Pasta and add it to the Sauce Pan or Drain it, put it back in the pot you boiled it in and pour the sauce over it. Mix well. Transfer to a large bowl or serving platter, sprinkle more Grated Cheese on top and serve.


           Linguini with Ricotta and Garlic Sauce

What you will need:

1 Pasta pot for boiling
1 Large sauce pan

16 ounces of Whole milk Ricotta cheese
6 cloves of fresh minced garlic
1/2 cup butter softened
1/2 Teaspoon Salt
1 Teaspoon Fresh ground pepper
1 Tablespoon Fresh chopped Parsley or dry Parsley flakes
Olive Oil

Boil your water for your pasta and add a bit of salt

Add a few swirls of Olive Oil to your sauce pan and heat on medium

Add your Linguini or Spaghetti to the boiling water

Saute your Garlic until soft then add your butter, salt and pepper

Stir until hot

Now add your Ricotta Cheese. Stir and heat to a simmer for a few minutes

Last add your Parsley and Stir to a simmer

By now your Pasta should be done. Drain well.

Pour your Ricotta and Garlic sauce over the pasta. Sprinkle with your favorite grated cheese and serve

We garnish the top with a few fresh Parsley sprigs

          Spaghetti Aglio e Olie (Garlic and Oil)

you will need:

1 Pasta Pot
1 Large Skillit

1 Pound of Spaghetti or Linguini
1 to 1 1/2 Cups Olive Oil
1/2 Cup Fine Chopped Fresh Parsley
1/2 Teaspoon Salt
1 Teaspoon Salt for your Pasta Water
1 Tablespoon Fresh Ground Pepper
5 Nice size Garlic Cloves sliced thin or chopped

Here we go!

Boil your water in the Pasta Pot and add 1 Teaspoon Salt

Heat your Olive OIl at Low- Medium Heat......dont add anything yet

When you Pasta water has boiled add your Pasta

Now add your Garlic to your Olive OIl, allow to soften a bit and crush with your fork and simmer for about 2 minutes.

Add your Salt and Pepper and simmer low.

Just before you are ready to drain your Pasta add all that Fine Chopped Parsley.

Drain your Pasta and add it to the Aglio e Olio. Toss well to coat your Pasta and top with your favorite Grated Cheese. Garnish with a few sprigs of Fresh Raw Parsley and serve Immediately!

Immediately because the Pasta absorbs the Aglio e Olio!

                           Baked Ziti Ricotta

This Recipe will earn the respect of your Mother in Law!

Here's what you will need:

1 Mixing Bowl
1 Pasta Pot
1 Casserole Dish 9x13 will do

2 Cups Prepared Italian Gravy...............I hope you made it from my other Lens and froze some like I suggested!
1 Box Ziti Pasta
1 Pound Ricotta Cheese Whole Milk Preferred
1 Pound Mozzarella Cheese Whole Milk Of Course Diced or Shredded
1/4 Cup Grated Parmesan Cheese
1 Tablespoon Parsley
1 Teaspoon Salt
1 Teaspoon Pepper

Warm your Gravy so it pours easily

Boil and cook your Ziti al dente (firm)

In a bowl Mix your Ricotta Cheese, Salt, Pepper, Parsley Flakes and 1/2 of your diced or grated Mozzarella Cheese MIx well.

Remove and drain your Ziti al dente and pour it all into your caserole dish

Add your Ricotta Cheese Mix and stir in thoroughly while the pasta is still hot

Now pour in your gravy and top with the remaining Mozzarella Cheese and Parmesan Cheese

Cover with foil and bake for about 20 minutes at 350 degrees or until cheese is melted

Serve in the same Casserole Dish

                            Pasta and Eggs

You will need:

1 Large Sauce Pan about 2 quarts will do


2 Large beaten eggs
1 Quart of Chicken Broth or Chicken Bouillon Cubes in 1 Quart of Water
1 Box of Small Pasta. Ditalini, Orzo, Acini de Pepe etc.etc.
½ Teaspoon Salt
½ Teaspoon Parsley Flakes
Grated Cheese to top.

Here we go:

Bring your Chicken Broth to a rolling boil

Add your Pasta and Salt and boil as suggested on the box

When there is about 2 minutes left for the Pasta to finish pour your Beaten Eggs through a fork and into the Pasta. Add your parsley and stir well to mix the egg into the Pasta

Serve in bowls topped with 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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