Che bello! 
Grazie, piacere mio.
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Counting down the days to our Sicily trip 
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Lucky you 
! Enjoy…how can you not!
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Sicilian vanilla gelato made with whole milk, sugar, vanilla and cornstarch. This has an oven roasted rhubarb raspberry compote as a accompaniment to the gelato.
From “Pomp and Sustance”, Mary Taylor Simeti. I’ve been making this gelato, along with her chocolate version off and on for 15 years or so. It always pleases ourselves and our guests. I just made a pistachio version and will churn tomorrow.
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Amazing looking!
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Beauty. What function does the cornstarch serve in the recipe?
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In lieu of eggs basically. It makes a thick pudding , chill and then churn. When you are in Sicily , you are bound to find this style in a gelateria.
ETA 101 cookbooks has a version of this online .
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Aha! Instead of eggs. That makes perfect sense.
As for the gelato in Sicily, I won’t be asking many questions while there… just dig in 
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But…inquiring minds??
Not with my mouth full…
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Correction on the book title, it is “Pomp and Sustenance “, Mary Taylor Simeti
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SE Sicilians add carrots and other random veg (like fennel & peppers) to their caponata.
That’s alright. I love caponata almost any which way (save for the pesce di spada version).
Pacchero con pistacchio e pesce di spada. Heaven.
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Local shrimp with random vegetable sides in Ortigia.
Fantastic sammich with mortadella, burrata & pistachio pesto on crusty, floffy sesame loaf.
Sicilian green mandarin lemonade. So refresh!
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Adapted from Mangia Bedda
Eggs filled with mortadella, ricotta and pistachios-
Sicilian style eggs, an easy to do version , done in the processor . The yolks, mortadella and ricotta (s/p) are processed with pistachios until relatively smooth. I retained the pistachios until the first three ingredients were well mixed, then added the pistachios and pulse chopped to desired consistency. The next time I intend to give the mixture a shot of hot sauce.
These were enjoyed by family members and are a definite do again when I have both mortadella and ricotta at hand. A nice addition to a summer lunch or with an apertivo.
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Wow, that’s def a deviled eggs version I’d have never dreamed of!
Mangia Bedda did the dreaming…good ricotta is a must, mine happened to be homemade, imported mortadella . IMO , needs a shot of hot sauce.
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Almost anything can be improved with a shot of hot sauce. Deviled eggs for sure!
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I just remembered that I make a spuma with half mortadella, half ricotta and a hit of grated Parmesan . Top it with pistachios and use it with crostini. I think I’ll add some Parmesan to the egg filling.
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Yer killing me 
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