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Sicilian home cooking

 

Our food is made of typical Sicilian dishes prepared with products strictly from our farm!

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italiano

 

Some recipes:
CAPONATA OF MELANZANE
Ingredients: 1 kg of eggplant, 600 g of stalks of celery, 500 grams of tomatoes for sauce, 200 g of Olives in brine pitted, 60 grams of pine nuts, 2 large onions, 3 fists of desalinated capers, 50g sugar, 1 / 2 cup of vinegar, a few leaves of basil, olive oil to taste extra virgin olive oil, coarse salt to taste
Preparation: wash, clean and cut the eggplants into cubes, arrange in a colander with salt to lose the bitterness leaving to stand for not less than one hour. Cut the stalks of celery and boil them in pot of salted water, then drain, dry and fry in olive oil over low heat. Gently fry in olive oil sliced onions together, when dried, capers desalting, the pine nuts and olives pitted, making it all sauté for another 10 minutes. Add the tomatoes into small pieces and cook for about 20 minutes a lively fire. Meanwhile rinse and drain the eggplant, dry and fry in olive oil in a large frying pan. When the eggplants are very brown, add the celery stalks, the mixture with the tomatoes and mix well all over low heat. Then sprinkle the ingredients in a pan with sugar and add the vinegar, even cooking on a moderate flame until the smell of vinegar will be blurred. At this point your caponata is ready: leave to cool and serve cold with basil leaves and whole Break.

PEPERONATA
Ingredients: 4 peppers, 400 gr of tomatoes, 100 of green olives, onion, olive oil to taste, salt and pepper
Preparation: wash the peppers, clean and cut them in big pieces. Scald the tomatoes in boiling water, peel, cut in small pieces removing the seeds. In a pan make brown clay in oil a large sliced onion, and peppers together. Have them wilt a little and add the tomatoes, pitted olives, salt, pepper and let cook over a low heat and cover pan for about 30 minutes. Serving the peperonata cold even in the same container for cooking.

CANNOLI SICILIANI
Ingredients: 150 gr of flour, 15 g of cocoa powder, 20g butter, 1 egg, 270 gr sugar, 1 tablespoon of Marsala, 1 tablespoon rice, 1 cup of milk, 500 grams of fresh ricotta, pumpkin, small pieces of chocolate, pistachios, scorzette orange, sugar, olive oil extra
Preparation: prepare the dough for the "peel" Mix the flour, cocoa, 20 grams of butter, the egg, sugar and add the tablespoon of Marsala. Take a homogeneous mixture that you stand an hour. After that, rol out and make squares of 12 cm, wrap diagonally around pipes tin. Wet the ends and press them to join. Then fry in abundant oil. As soon as the bark will be golden, let it dry and cool, before removing the tubes with great care. Fill with ricotta mashed and combined with starch, clotted in a glass of milk, the sugar, with chunks of pistachio, pumpkin and chocolate. Decorate each cannolo with peels of candied orange and sprinkled with icing sugar.


caponata


peperonata


cannoli siciliani

 

 
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