Cannoli
- Sheep’s milk ricotta (drained at least
- one night in the fridge) 500gr
- ’00 Flour 45gr
- Pork Lard or butter 12/14
- Vinegar 2 tbsp
- Cinnamon
- Marsala 2 tbsp
- Icing sugar 250gr
- Cocoa powder
- Eggs
- Chocolate chips
For the dough: Mix the …
Baccalà Sfincione
- Desalted baccalà (salt Cod)
- Onion
- Olive oil
- Breadcrumbs and aged caciocavallo
- Fresh caciocavallo
- Anchovies
- Tomato pulp
Boil a fillet of desalted baccalà (salt Cod) in water for few minutes Put It on a plate and when Is cold enough to …
Ricotta Cheese Cuddureddi
- 40 g of flour
- 25 g of sugar
- 1\2 egg
- 150 g of ricotta cheese
- sunflower oil
- cinnamon
Mix the flour with the egg, ricotta and sugar. Roll the dough, the two ends of which should be joined together, to …
Anchovies Fishballs
- 200 g of anchovies
- 2 tbsp dry bread crumbs
- 5 g dried raisins
- 5 g pine nuts
- 25 g of grated caciocavallo cheese
- 1 egg
- basil leaves parsley
- 250 ml of tomato puree flour to coat the meatballs
- olive oil
Caponata
- 1 kg eggplant, cut into small cubes
- 1 bunch of celery, cut into bite-sized pieces
- 1 large onion, thinly sliced
- 250g of tomatoes
- A handful of capers
- A handful of pine nuts
- 250g of green olives
- Sugar and vinegar
The …
Meatballs With Tomato Sauce
- 100 g minced meat
- Slice of mortadella
- Breadcrumbs
- Grated seasoned caciocavallo cheese
- Parsley
- Fresh caciocavallo cheese
- Slices of bread
- Milk
- 2 tablespoons of egg
- Salt and pepper
- 2 tbsp of olive oil
- 1/2 onion
- Tomato salsa
Meatballs
In a fairly …
Pasta Alla Norma
- 100 g of pasta
- 1/2 Large Eggplant
- 2 tbsp of olive oil
- 1/2 onion
- Tomato salsa
- Salted ricotta
- Basil
First step is to remove the excess bitter liquid from the eggplant by sprinking eggplant slices and placing them in a …
Homemade Pasta
- Flour 90 gr: 1/3 durumwheat
- 1 larg Egg
- 2/3 ’00 flour
- a teaspoon of olive oil
- a pinch of salt
Make a dimple in the flour and break 1 large egg into it, add a teaspoon of olive oil, salt …
Arancin*: The Orange of Discord
The arancina/o, a Sicilian culinary icon, is more than just a deep-fried rice ball. Its history is as rich and complex as the island itself, intertwined with the cultural influences that have shaped Sicilian cuisine.
While the …
A Timeless Italian Treat
Biancomangiare, a delicate Italian dessert, boasts a rich history that stretches back centuries. Its name, literally translating to “white-eater,” hints at its pure, unadulterated ingredients and its place in medieval culinary traditions.
Originating in the medieval period, biancomangiare …
