These glorious meatballs are one of the most successful dishes you can make when you have to cook for many and you would like to have something that you can prepare in advance and just wam up before serving. I like using them as a “cicchetto” as well, just a couple on a small plate to…
This delicious raw sauce comes from western Sicily. It might be far less famous than its brother from Genova but I often prefer it to it because of its freshness. Normally it goes with a pasta called “busiate trapanesi”, a kind of twisted spaghetti, but you can surely use regular or “alla chitarra” spaghetti. I learnt this recipe…