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https://a816-health.nyc.gov/ABCEatsRestaurants/#!/Search APORI DALLA SICILIA Benvenuti su Piccola Cucina Sapori e prodotti tipici della Sicilia rivivono nei ristoranti by Philip Guardione. Alcune lo…
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11 h 30 - 15 h 40; 16 h 01 - 21 h 55
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Local Expert from Caviar
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Food & Drink Writer
Chef Philip Guardione was raised on the island of Sicily and has devoted his culinary career to bringing the flavors of warm Southern Italy to hungry New Yorkers. This means handmade pastas, beautifully prepared fish, and lovely antipasto, all simply made with attention to the seasons and high-quality ingredients. His maccheroni alla Norma is a wonderful Sunday supper — tubular maccheroni noodles and eggplant in tomato sauce with ricotta cheese. The fusilloni di Gragnano is a signature dish of fusilloni pasta tossed with juicy langoustine scampi, creamy burrata cheese, bright cherry tomatoes, and arugula. But to many, there’s nothing better than bucatini cacio e pepe, a creamy, peppery pasta that makes American macaroni and cheese seem laughable. Mozzarella in carrozza is another dish Italians make so well that it puts the American grilled cheese to shame. After you’ve had fried mozzarella cheese between two slices of bread, why would you eat a regular grilled cheese again? Also, his version of chicken Milanese — cotoletta di pollo alla Milanese — is fantastic, with chicken pounded thin and cooked crispy, served with baked potatoes. For dessert, don’t miss the cannoli alla Siciliana, cannoli filled with sweet ricotta and pistachio. It’s the perfect way to cap off a pasta dinner.
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