Chicken Marsala (Pollo alla Marsala)
This dish was made famous with the growing Marsala wine industry during the nineteenth century. Veal Marsala probably originated among western Sicily's English families. Real Sicilian Marsala is the only wine we recommend for use in preparing Chicken Marsala.

Ingredients: Two large chicken breasts sliced into thin pieces (an equal quantity of turkey breast or lean veal may be substituted), one bottle of ruby or dark amber Marsala wine (either dry or sweet according to preference), whole or white flour, refined olive oil for cooking, 50 grams of capers, juice of one large lemon, two tablespoons coarsely chopped fresh parsley, salt, pepper.

Preparation: Over medium heat, warm several tablespoons of olive oil in a large pan for a few seconds, being careful not to burn the oil. Generously coat chicken pieces with flour and place in pan, turning occasionally. Sprinkle with salt and pepper. Add juice of one lemon. When the chicken is essentially cooked, carefully pour a half bottle of Marsala wine over it, stirring the mixture gently. Allow alcohol to evaporate as sauce thickens. This may take about two minutes. Add the parsley when it's almost done. If you prefer a thicker sauce, add a little flour. Add capers last or sprinkle them over the chicken as a garnish. Serves four to six.

Red Mullet in Onion Sauce (Triglie di Scoglio)
In Sicilian waters, the best mullet is caught in the Spring. This dish, famous in Sicily's seaside communities, was a favorite of the aristocracy, with which it is strongly identified. The link is probably due to the rarity of good mullet during certain seasons. The use of cane sugar (introduced into Sicily by the Saracens) and onions in this way is essentially a North African touch the Sicilians call cipollata.

Ingredients: Two red mullets (about 250 grams each), 200 grams of sliced white or yellow onions, whole grain or white flour, quarter cup of white wine vinegar (a good varietal vinegar is best), quarter cup of strong white Sicilian wine (Grecanico, Zibibbo or Insolia), 50 grams of white sugar or refined (crystallized) brown sugar, two tablespoons of finely chopped fresh parsley, refined olive oil (for frying), virgin olive oil (to sauté onions), two eggs (well beaten), salt, mild white pepper.

Preparation: Clean the mullets but leave the heads attached. Liberally coat the fish with flour, dip them in the beaten eggs, and dredge them in flour again. Fry the mullets in refined olive oil over medium heat, turning as necessary, until fully cooked. (Do so carefully; olive oil has a very low burning point.) Remove mullets from pan and drain oil by placing fish on absorbent paper. Discard frying oil. Very slowly sauté onions in virgin olive oil in a separate pan. When cooked, add the wine and vinegar. Add sugar and stir mixture. When sugar begins to thicken or crystallize, add salt and pepper to taste. Remove pan from heat. Add parsley. Add cooked mullets, or place fish on a plate and pour sauce over it. Serve with a large slice of lemon. Traditionalists believe this dish is best served slightly chilled or at room temperature. (This makes it ideal if your dinner guests arrive late, after you've cooked the mullets). Serves two.

Rabbit Amandine (Coniglio con Salsa di Mandorle)
Once favored among Sicily's aristocratic hunting set, roasted rabbit isn't as popular as it once was. Then again, neither is hunting, but today's farm-raised rabbit is no match for wild rabbit or hare, which has the unique taste of wild game. In Sicily, some rabbit or poultry is fed a traditional diet rather than commercial feed, and this "raspante" meat has a slightly gamier flavour.

Ingredients: 1 large rabbit quartered (a skinless quartered chicken may be substituted if your sensibilities don't favor eating rabbit), one-half bottle (about two cups) dry Sicilian white wine such as Zibibbo, Grecanico or Insolia, a sprig of fresh laurel (bay leaves), a sprig of fresh rosemary, a few small leaves of sage, 100 grams of shelled toasted blanched ("white") almonds, 50 grams of pine nuts, 50 grams white or golden raisins, 1 white or yellow onion, 2 anchovy fillets (may be canned), 50 grams capers, 2 tablespoons low-alcohol almond extract (the kind used in baking), extra virgin olive oil, white pepper, salt.

Preparation: If it's not already quartered, cut the rabbit (or chicken) into pieces. Remove the herb leaves from the stalks. If you're preparing this recipe with rabbit, marinade the meat in the white wine with the rosemary, bay leaves and sage for 3-4 hours before cooking. Then chop the onion into thin slices and place it in the bottom of a roasting pan with a tablespoon of olive oil. Add the rabbit and other ingredients, including the wine and herbs. Roast the rabbit in the oven for an hour or more as you would roast a chicken, occasionally basting it with the wine and oil mixture. The rabbit should be covered during half of the baking time, and turned over when it is about half cooked. Add wine if necessary if the liquid sauce seems as if it will evaporate. Meanwhile, chop the almonds and pine nuts into a fine granular consistency, almost powdery if possible. Chop the anchovy fillets into a paste. In a mixing bowl, thoroughly combine the almond-pine nut mixture with the anchovy paste, almond extract, the juice of one lemon, the capers and raisins. When the rabbit is completely cooked, remove it from the oven and quickly stir in this combined paste before serving, adding a little olive oil and water if it seems too liquid. You may wish to remove the bay leaves. Salt and pepper lightly to taste. Italian arborio rice, prepared as risotto, makes a nice complement to Rabbit Amandine.

Zabaglione (Egg Nog)
This is the the Sicilian version of this traditional winter drink usually made with rum or strong brandy. Marsala, as this fortified wine similar to Port exists today, evolved in the early years of the nineteenth century. Nowadays, zabaglione is usually served cold, but this drink can also be served warm. It goes well with cookies. Egg nog itself has English origins, and it was the English who developed the Marsala wine industry in Sicily.

Ingredients: 3 cups of whole milk, one-half cup heavy cooking cream, 5 large egg yolks, 1 whole egg, 6 tablespoons refined white sugar, 14 tablespoons or one-half cup of sweet Marsala wine (we prefer it aged ruby or dark amber), nutmeg.

Preparation: Beat the sugar into the eggs, then adding milk and cream for a smooth mixture, whisking constantly. Whisk the Marsala into the mixture, adding a pinch of nutmeg to taste. Heat for 4-5 minutes over a very low flame in a double boiler, whisking occasionally, being careful not to cook the eggs. Continue to beat the mixture occasionally, increasing the volume slightly so that it is creamy. Here's an alternate preparation method we prefer: Chill the ingredients before preparation. After whisking the Marsala into the mixture, eliminate the heating phase and simply whip up the ingredients in a blender. This can be served cool or, if you prefer, heated just before serving.