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Showing only recipes by “Wanda Tornabene.”

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Farfalle with Sweet Green Peas and Prosciutto Cotto

We used to grow our own peas here at Gangivecchio, back when there was someone to shell them. But times have changed. Now we have a small...

by Wanda Tornabene and Giovanna Tornabene


Fiery Spaghetti with Anchovies, Olives, and Capers i...

The meeting of anchovies, black olives, and peppers is a classic of the Sicilian kitchen. We always use capers packed in salt. If you rin...

by Wanda Tornabene and Giovanna Tornabene


Bavette with Pistachio Pesto and Shrimp

I had this in a restaurant in Selinunte, a small seaside town in western Sicily famous for its enormous Greek temples. I love to visit hi...

by Wanda Tornabene and Giovanna Tornabene


Maria’s Sedanini with Salmon, Fennel, and Rosemary

I love salmon. It is one of my favorite fish, and I think that the taste of salmon with wild fennel is perfect. Maria is my auntie, my ma...

by Wanda Tornabene and Giovanna Tornabene


Bucato with a Carnival of Sweet Peppers

This pasta is as beautiful to look at as it is to eat. I tried this recipe for the first time with our coauthor, Carolina. It was a happy...

by Wanda Tornabene and Giovanna Tornabene

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Pappardelle with Asparagus, Walnuts, and Speck

If you find fresh fava beans at the market, they are great instead of or in addition to asparagus in this dish. We are not used to steami...

by Wanda Tornabene and Giovanna Tornabene


Sicily’s Famous Spaghetti with Eggplant and Ricotta ...

This spaghetti, named for the famous Sicilian opera Norma, is a classic. It was first made for the famous composer Vincenzo Bellini to re...

by Wanda Tornabene and Giovanna Tornabene


Fresh Tomato Sauce

Fresh tomato sauce is the base of much of our cooking. In the summertime, when we harvest tomatoes from our garden, we hire a woman here ...

by Wanda Tornabene and Giovanna Tornabene


Borlotti Bean and Pasta Soup

My mother’s pasta e fagiole is the best I’ve ever tasted, because she’s able to make the beans creamy. Her secrets are that she soaks the...

by Wanda Tornabene and Giovanna Tornabene


Classic Baked Lasagne

Lasagne was born in the north of Italy—Emilia, to be precise—but today it is a national dish. In the past, we always made the pasta by ha...

by Wanda Tornabene and Giovanna Tornabene


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