Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.
About Toni Lydecker
Toni Lydecker is a journalist and cookbook author whose specialty is regional Italian cooking. Her articles on food and culinary travel have appeared in Wine Enthusiast, Cooking Light, Fine Cooking, Health, Plate, Executive Traveler, and The Washington Post. Lydecker is the author of Serves One, Seafood Siciliana, and her most recent cookbook, Piatto Unico. @tonilydecker
Warm Panini with Taleggio, Grilled Radicchio, and Speck
This panini isn’t for those whose preferences run towards the mild or bland. Full of ingredients that are loved for their outstanding taste, it all works together brilliantly here.
Saffron Pasta Salad with Tuna
Anyone who thinks Sicilian men don’t cook should meet Giuseppe Scarlata, a native who likes to create dishes alla fantasia.
Mahi Mahi Stewed with Cherry Tomatoes and Capers
For this Sicilian dish, mahi mahi is stewed with tomatoes, onions, olives, and seasoned with briny capers. The mahi mahi becomes infused with tomato flavor.