Watermelon Ice (Granita di Cocomero) This is a Sicilian recipe which I have simplified for my taste. The same in gelatin form is called "Gelo!" Ingredients 2 pounds watermelon, peeled, seeded, & cubed 1-1/2 cups water 1/2 cup sugar 1/2 cup mini-chocolate chips Heat sugar and water together until the sugar melts (simple syrup). Cool. Purée the watermelon in a blender. Add the sugar syrup. (At this point, it's called Aqua di Sandia in Mexico.) Put it into a metal pan in the freezer. After 1 hour, scrape with the tines of a fork. Let sit and scrape again after another hour. It should be firm enough to serve. Scrape it a final time before serving and stir in the chocolate chip "seeds!" If you want to make it ahead of time, let it sit out of the freezer to soften a little; it's easier to scrape. Another trick is to freeze it overnight in ice cube trays and then purée in a blender. You can also use an ice cream machine. It works with melon, almond, fresh berries, lemon, Campari and soda, orange, and coffee. For breakfast, Sicilians like coffee granita with whipped cream on top. Try it at Gelateria Carabé in Florence. Click here to send this recipe to a friend!

Sugo di Carne The meat sauce for the lasagna for La Notte di San Lorenzo is called sugo in Florence and is mostly beef and very little tomato sauce. Tomatoes were introduced into Italian cooking after the discovery of the new world. For a more authentic version, use red wine in place of the tomato sauce. I call this version Sugo di Vino! 1/2 pound ground sirloin 12 ounce can Italian plum tomatoes 1 onion 1 carrot 1 celery stalk 1/2 cup red wine Extra virgin olive oil Salt Finely chop the carrot, onion, and celery. This combination in Florence is called soffritto, and is used frequently as a base for sauces and soups. Place in a pot and sautè in extra virgin olive oil until it starts to almost burn. This trick will make it taste like Mamma made it! It sweetens the carrots and onions and gives the sauce a really special flavor. Take your time and do this step slowly. Add the ground sirlion , raise the heat, and stir until browned. Splash with wine and let the wine evaporate. Add the tomatoes. Salt to taste. Lower the heat and let cook for 45 minutes, stirring occassionally. If the sauce seems too dry, add some of the water from the pasta you are cooking. Cook the pasta in salted water until al dente. This means that the center is cooked, not raw. Drain the pasta not too dry, and then put it back in the pan. Add the pasta sauce and stir to let the sauce flavor the pasta. You can also add some grated Parmesan cheese into the pan. Serve extra Parmesan on the side! NEW! Garmugia Watermelon Sorbetto RECIPES Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!