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Kevin, The first time I saw this recipe being prepared I was taken aback when my friend got two anchovy fillets and crushed and mashed them. Since then I have used anchovy essence rather than open a can which is what I could get until we moved to Malta. Another variation we meet in Bologna was...

Richard, As I said the first time I had this dish I was convinced that it must have some cream in it. And when it was explained to me I was concerned about the use of eggs that way. Now, after using this recipe and technique for many years I have not used cream in this kind of recipe for ages...

Richard, Appreciate your idea of making it easier, but if you have the time it is worth the effort. There is a great blend of flavors with it. I can remember my surprise the first time I had this dish. I found it much more interesting and flavorful.

Pasta from Sicily. Because of the quality of bacon I read about in the forum I thought this might go well in the pork section. Local Sicilian version of Carbonara (sometimes known as ten ingredient pasta) Very rich. Usually only made for special occasions. Ingredients- About 100gms. of...

Kevin, Hope you have success. The lemons here are very juicy with a quite thin skin. Even when you plant a non-maltese variety they very quickly (because of the climate here) develop the same nature as the local ones. Of course the lemons are not waxed. Hope you can get something similar...

Hi Jim, I know that some recipes do include the lemon juice but the one above came from an italian family who ran their own pizza place in southern Italy. After trying their lemoncello and finding it better than all the recipes I tried before I have stuck with it. I only use the top layer of...

Try this Ginger and Honey Ice Cream I have been making ice cream for a while and having always liked ginger and honey had made separately honey ice cream and a ginger ice cream. One day had a scoop of both on the plate and thought they really went well together. After more experimenting came...

Hi Jim, The pure spirit I got in Italy is 95% by volume. You are then adding roughly just over two liters of water and sugar so you should be about 30% by volume. I am not sure what that would be proof but 70% proof sounds about right. I do know that it can be a little exciting if you don't...

This is with no doubt my favorite cake out of all the cakes my wife makes. It is too good to keep just for myself. Ingredients 5 pieces preserved stem ginger in syrup, chopped 2 tablespoons ginger syrup (from jar of stem ginger in syrup) (In the US I am not sure if you call it stem ginger or...

Dumb me. It should have said 3 pints of warm water stir with sugar until clear. I will go back and edit the original. Thanks Jim

Got back from the south of Italy a couple of months ago. Have been making my own Lemoncello for a number of years using vodka and it has been OK. Using juice and skin plus different combo's of water, sugar, etc. While on vacation there called in a small pizza place near the toe of Italy one...