Suggestions of...Pizzuta
CassAncino - A sweet Sicilian Arancino
Composition
Sweet RICOTTA CHEESE with Candied Fruit
Ingredients
Rice 65% after cooking (Water, rice, salt, saffron;)
Condiment 22%: (RICOTTA CHEESE [cow MILK] 12%, granulated sugar, Candied Fruit [Cubes Macedonia: Fruits and vegetables, Glucose-Fructose Syrup, Sugar, ] 5%, cinnamon);
Batter and Breading 13% (WHEAT FLOUR GRAINS, water, salt, BREADCRUMBS [sicilian durum WHEAT SEMOLINA, water, SOURDOUGH, salt]).
Caponata of Aubergine
Ingredients
pepper q.s. - Eggplant 4 - olive oil q.s. - Green olives 50 grams - 20 grams pine nuts - salt to taste - Sultanas / raisins / sultanas / raisins 20 grams - 1 tablespoon sugar - 1 tablespoon capers in salt - 1 onion - red wine vinegar 1/2 cups - celery hearts 2 - tomato pulp 300 grams -basilico
Proceedings
1) Melanzanze: Wash, dry and cut into cubes; salt and allow to rest for lose water plant. After this time, rinse the eggplant, dry and fry in a pan with hot oil. Drain and set aside.
2) Raisins and Capers: put separately in containers with hot water.
3) Celery, Onion, Tomato: fry the celery in oil Eggplants. Eliminate oil and add the chopped onion and tomato sauce. Cook for 10 minutes. Sprinkle with sugar and sprinkle with vinegar.
4) Add the sauce pine nuts, raisins and capers, drained and dried, and add the olives into rounds. Combine celery and eggplant flavored with basil, mix adjusting with salt and pepper.
5) Cook for 5 minutes. Remove from heat and caponata put in a bowl.
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Tuna tartare and cucumber
Composition
tuna tartare and cucumbers - cucumber, peeled and diced -carote julienne cut - n. 10 vol au vent micro or poker pastry
Ingredients
500 g. - Bluefin tuna
n. 2 - Cucumbers
n. 2 - Carrots
Method: Beat the tuna with a knife until finely chopped and add a bit 'of salt. Peel cucumbers and cut into cubes. Peel and cut the carrots into julienne.
Preparation of the dish
Place the tartare in vol au vent and garnish with cucumber and carrots.
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Sicilian "Cassata"
Ingredients
Ricotta 500 gr - Powdered sugar 300 gr - 150 gr Candied - Dark Chocolate 100 gr - 150 gr Sponge Cake - Vanilla 1 - Rum ½ cups
Preparation of the dish
Slice the cake pan and line the bottom and sides of a baking dish. Mix, after having passed through a sieve, the ricotta with the sugar and vanilla. United 1/2 glass of rum, chocolate and chopped candied fruit into small pieces.
Pour into the pan with the sponge cake and leveled. Cover with another layer of sponge cake.
Put everything in the fridge for an hour, then turn over the cassata on a plate and serve sprinkle the surface with icing sugar.
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