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Oranges with
Marsala wine - Arance al Marsala |
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Ingredients
for 4 servings
6 oranges,
1 cup of marsala wine,
3 1/2 oz peeled almonds,
sugar. |
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Preparation
Peel the oranges; slice and put into layers in a bowl sprinkle
each layer with some sugar.
Pour the Marsala wine on top and leave in
fridge for a couple
of hours.
Servings, sprinkles fruit with a minced of almonds to the
moment. Top with the almonds, minced,
before serving.
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"Cubbaita"
almond sweet - Cubbaita |
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Ingredients
for 8 servings
2 pounds of almonds,
2 pound of sugar. |
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Preparation
Pour sugar in a large casserole, add almonds and place on minimum heat, stirring with a wooden spoon. As soon as the sugar turns
brown turn out the prepared mixture on a greased marble counter top and spread to a thickness of about 1/8 inch, using half lemon
stuck on a fork or a wellgreased knife.
Cool the cubbaita and cut to bits using a greased knife.
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Almond "semifreddo" (Italian soft ice cream)
- Semifreddo di mandorle |
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Ingredients
for 8 servings
2 cups of whipping cream,
3 1/2 oz sugar,
7 oz shelled and toasted almonds,
3 eggs,
1/4
teaspoon vanillin,
3 1/2 oz dark chocolate,
milk,
sugar. |
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Preparation
Roughly mince the almonds. Whip up the cream with half of
the sugar and the vanillin. Separate the eggs. Beat egg whites
stiff with
a pinch of salt. Beat yolks and remainings sugar
until smooth. Stir in the almonds. Add the whipped cream
and the egg whites and
pour the mixture into a slightly wet
plumcake mould. Keep in the freezer to soften at least 10
minutes before serving. In the
meantime melt the chocolate "bain
marie" in a saucepan with some milk. Put the sweet on
a dish, slice and top with the melted
chocolate.
Add the almonds and stir until the sugar coats the almonds.
Put on a greased marble board and separate almonds and
let
them cool. Mince the almonds and add to the eggs, keeping 4-5
tbps aside for the decorations. Combine the whipped cream and
the eggs. Pour the cream mixture into a mould (or several little
moulds) and keep in the freezer for least 8 hours.
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Sweet
"arancini (rice balls)" - Arancine dolci |
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Ingredients
for 6 servings
14 oz. linguine,
2 green zucchini,
1 glass extra virgin olive oil,
parmesan (or pecorino) grated
1 clove of garlic,
salt, pepper TT. |
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Preparation
In a saucepan combine the milk, the vanillin, the sugar
and a pinch of salt; stir in rice as soon as it boils. Cook
on moderate flame,
stirring frequently. Cool down and add
the chocolate in pieces and the candied fruit.
Shape into balls and slightly coat with flour. Dip
into the
beaten eggs and into the breadcrumbs and fry in hot oil.
Serve the sweets cold. Sprinkle with icing sugar if desired.
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Coffee
"gelo" - Gelo di caffè |
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Ingredients
for 6-8 servings
2 cups of unsweetened coffee,
14 oz of sugar,
3 oz of starch,
1 tbsp of bitter cocoa,
1 lemon. |
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To make the
cassata the special 25 diameter mould with flaring rims is necessary.
Preparation
In a saucepan combine the coffee, the sugar, the cocoa and
the starch dissolved in 2 cups of water. Mix well and add
the lemon
peel. Cook on low flame until thick mixing continually.
Pour in small one-potion moulds and cool completely before
serving.
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Madonie pastry - Sfoglio
delle Madonie |
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Ingredients for
6-8 servings
2 1/2 cups of flour,
7 oz of margarine,
1 1/4 cups of sugar,
1 egg and 1 egg white,
1/2 glass
of marsala wine,
7 oz of tuma cheese,
3 1/2 oz of dark chocolate,
7 oz of ricotta cheese,
7 oz
of candied pumpkin,
powdered cinnamon,
extra virgin olive oil,
salt. |
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Preparation
Prepare the pastry with the flour, margarine, sugar, 1 yolk,
The Marsala wine and a pinch of salt. As soon as the mixture
is well
amalgamated wrap it in some plastic film and keep
in the fridge for at least 2 hours. In the meantime mix the
grated tuma cheese
with the diced pumpkin, the chocolate
in pieces and the egg white neaten stiff; add the sieved
ricotta, the remaining sugar and a
pinch of cinnamon and
mix well.
Roll out the pastry in two sheets. With one cover the bottom
and rims of a greased baking pan.
Pour in the filling and
bake at 322° F for about 40 minutes. When cooked cool
down and serve.
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