- 1 fennel, sliced thin lengthwise
- 1 head of lettuce
- 1 pink grapefruit
- 8 green or black olives to taste
Wash the lettuce, peel the grapefruit and cut into thin slices and then into wedges.
In a ceramic bowl, arrange first for the lettuce leaves, fennel, grapefruit and olives.
Prepare a light vinaigrette or other dressing to taste and mix well.
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- Pasta with Prawns & Pistachio Pesto
- Rigatoni al Funghi
- Spaghetti alla Glassa
- Pasta with Artichokes
- Pasta with Anchovies and Toasted Bread Crumbs
- Spaghetti with Tuna and Cherry Tomatoes
- Spaghetti with Clams
- Pasta with Pesto from Trapani
- Pasta alla Norma
- Pasta with Fried Zucchini, Tomatoes and Bacon
- Spaghetti with Prawns
- Pasta con le Sarde alla Siciliana (Sicilian Pasta with Sardines)
- Sicilian Pasta alla Norma
- Calamari Fritti
- Broccoli “drowned” in wine
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- Parmigiana di Melanzane (Eggplant Parmesan)
- Sage and Red Onion Frittata
- Frittata con Salsiccia e Patate (Omelette with Sausage & Potatoes)
- Frittata di Zucchine e Mozzarella
- Caciocavallo Ragusano Fritto
- Tomini di Capra al Finocchio (Goat Tomini Fennel Cheese)
- Melenzane Impanate (Breaded Eggplant)
- Pomodori Ripieni (Stuffed Tomatoes)
- Olive alla Stimpirata
- Fettine alla Pizzaiola
- Veal Scaloppini in Marsala Wine with Mushrooms
- Sicilian Stuffed Squid
- Merluzzo alla Siciliana (Cod Sicilian Style)
- Swordfish Rolls (Involtini di Pesce Spada)
- Squid and Cuttlefish from Syracusa
- Agnello al Rosmarino (Rosemary Leg of Lamb)
- Turkey Breast Roast with Peppers
- Swordfish with Capers
- Involtini di Carne alla Siciliana (Sicilian Meat Rolls)
- Involtini alla Messinese (Meat Rolls Messina Style)