Chatgris Press

Angelina’s Favorite Recipes—A Personal Collection of Sicilian Style Italian Recipes. 1987, ISBN-13: 978-0-9619750-0-5 (ISBN-10: 0-9619750-0-8), 110 pages, 6" x 9", comb binding soft cover $8.95

Angelina Mannuccia Mitchell

This unique and rare collection of authentic Italian recipes specifically focuses on the Northeast region of Sicily. Angelina Mannuccia Mitchell has preserved this distinctive style of cuisine while providing local alternatives to region-specific ingredients. This private collection is beautifully illustrated by an art and history instructor from Barcelona, Sicily, and includes recipes from other areas of the island as well as from Italy.

Review: “. . . a superbly presented collection of mouth watering ethnic recipes. . . . offers welcome additions to any menu for daily family dining, as well as special celebratory occasions.” —James A. Cox, Editor-in-Chief, The Midwest Book Review

Contents

1 Antipasti

Includes hot and cold antipasti using such ingredients as shrimp, artichokes, cauliflower, eggplant, and zucchini.

2 Soups (Zuppe)

Includes recipes for rice and green pea soup, chick pea soup, and a number of minestrones.

3 Pasta

Pasta dishes include fettuccine, lasagna, manicotti, risotto, and casseroles with such ingredients as artichoke, spinach, chicken, eggplant, asparagus, seafood, rice, bacon, garlic, and mushrooms.

4 Meat (Carne)

Dishes include meat loaf, meatballs, beef rolls, glazed eye of round, shish ke babs, and beef and veal stews.

5 Poultry (Pollame)

Includes chicken soup, baked chicken, lemon chicken, brandied chicken, breaded chicken, and chicken shish ke babs.

6 Fish (Pesce)

Includes grilled fish, fish soup, and other baked, broiled, fried, stewed, and stuffed dishes using sardines, swordfish, shrimp, squid, and clams.

7 Vegetables (Verdure)

Includes artichoke, eggplant, broccoli, cauliflower, cabbage, spinach, zucchini, squash, pea, green bean, potato, asparagus, and pepper dishes prepared in a variety of ways.

8 Sauces (Salse)

Sauce recipes include those prepared with oregano, capers, spinach, egg, and tomato as well as with a variety of herbs.

9 Desserts and Espresso (Dolci E Espresso)

Recipes include trifles, custards, cakes, frostings, toppings, tortes, tarts, puddings, and cannoli. Other recipes include ice coffee, lemon and strawberry ices, sorbets, and zabayon.

10 Bread (Pane)

Bread recipes include Italian Bread, Whole Wheat Bread, Easter Bread, and Big Bread.

Angelina Mannuccia Mitchell moved from Barcelona, Sicily to Thibodaux, Louisiana in 1946. An avid cook, she has collected family recipes over the years as well as during her frequent trips to her hometown in Sicily. She shares these recipes by teaching cooking classes at Nicholls State University and in Angelina’s Favorite Recipes.

From the Author

“One interesting observation that anybody can make while traveling in Sicily is that her inhabitants, no matter what their profession, their age, or their geographical position, know how to appreciate the art of eating. And when dinnertime arrives, the Sicilians are still able to set aside a generous portion of time to enjoy what is for them one of the most celebrated events of the day.

“Another observation that can be made is that every region on this island has its original style of cooking, and the same dishes and rich sauces taste different when served in various zones.

“It is my purpose in this collection of recipes to try to preserve the style of cooking of one of these regions, the northeast region of this island, the home I left as a war bride in 1946.

“These recipes have been selected from my personal collection, which I started many years ago, and to which I have constantly added, especially during my frequent visits to my native country.

“The majority of these recipes are traditional to this region of Sicily. Some are from other zones of the island and from Italy. Over many years these recipes have been adapted to the culinary style of the northeast region of Sicily.”

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