Okay! At the last minute I found a Sicilian Cooking dictionary online to share!
(As you can see, this blog doesn’t ever feature celebrity chefs deliberately; I have another blog that does and I also haven’t visited it for over a year, so, I shouldn’t even talk about it. Honestly, I have forgotten it’s address; let’s forget I said that. (I have two other WordPress blogs but I am not referring to those and I also haven’t contributed to myself in a while there.)
These recipes were so nicely and professionally handled, of course, I had to include them today. (So in my book today Rachel Ray is an everyday important but ordinary chef!)
Everyone tells me they have never heard of panzerotti made with mortadella and provolone — that is the only way I have ever heard of them; calzones are calzones whatever the size; and furthermore, you can make panzerotti (with mortadella and provolone) fried, the same huge size that you make calzones, except that the shape should be large triangular (and you have to mendicate over the boiling oil fry process not to burn them).
I thought all the recipes on the week’s list on this blog (Plain Chicken, I mean), was excellent and so besides the zucchini squares I posted the entire page.
(Zesty Buffalo Chicken Salad — near the end of the list)
(Chickpea curry in tomato masala gravy; looks delish.)