RISOTTO WITH MINT PESTO AND ‘FILETTI DI SGOMBRO’ (x2) Ingredients: 160 gr risotto rice A small carrot Half onion Fresh herbs (rosemary, oregano, thyme) 1 garlic cloves 30 gr fresh mint 30 gr almonds, cut in small pieces Zest of a lime Olive oil ‘Filetti di sgombro’ - Mackerel Filets Salt and pepper Use a blender to make the pesto. Mix the mint, the almonds, the zest of the lime and half of its juice, and a good amount of olive oil. Blend until all the ingredients are incorporated, add more oil to make it smoother. In a small pot, add half onion, the carrot, the fresh herbs and the ga ..read more

Have you ever heard of Sicilian Arancini?  One of the most famous Sicilian street food items, are available everyday in the store. Prepared with rice, bread crumbs outside. Then fried and delicious both hot or cold.  And the flavors?  The classic pointy one, with ragu. Then you will find them with Pistachio Pesto, sometimes with spinach or with butter and ham. Burro e prosciutto, the white version. And in the round shape. For the ones who do not love tomato sauce in them. Would you like to order more for your special event, for your work or private? No problem!  We can arra ..read more

CAPPELLETTI FILLED WITH SPICY SAUSAGE AND SUN DRIED TOMATOES CREAM  Ingredients (double the doses to serve 2 people): 100 gr semola flour 50 gr water 5 gr olive oil Half spicy sausage Chives 5 sun dried tomatoes 1 egg white Pepper 1 slice of ginger Fresh thyme 1 spoon of butter Fresh thyme In a bowl, mix the flour with the water. Use your hands and mix until the water is all absorbed, then add the oil. Start kneading the dough, first in the bowl, then on your counter. Continue until soft and smooth, then cover it and let it rest for about 30 minutes. Cut the spicy sausage in thin sli ..read more

VEGAN PANCAKES WITH ‘SALTED CARAMEL AND PEANUTS’ (X2)   Ingredients: 130 gr AP flour 130 gr whole grain flour 325 gr almond milk 6 gr baking powde 4 gr salt 2 spoons sugar 3 full spoons of ‘Salted caramel and peanuts’ Fresh fruit   To prepare the batter, mix first the flours with the baking powder and the salt. Add the sugar and the milk. Finally the ‘Salted caramel and peanuts’. Use a whisk to get a nice and smooth batter. Cover and let it rest in the fridge for half an hour. Warm up a non-stick pan (or brush some oil on it) and pour 2 spoons of the pancake batter. Cook every pan ..read more

CROSTINO WITH LEEK CREAM, POACHED EGG AND GRILLED ARTICHOKES  Ingredients: - 1 slice of good bread - Half leek - 1 spoon of turmeric - 1egg - 2 Grilled artichokes - Black sesame - Lemon zest - Yoghurt - Olive oil, salt, pepper Slice the leek and add it to a small pot with a spoon of olive oil. Cook on low heat for 5 minutes, then add the turmeric powder and a little bit of water. Keep cooking until all the water is absorbed and the leek is cooked all the way through. Add some pepper and a spoon of yoghurt. Use a blender to get a nice and creamy spread. Keep aside. Cut the artichokes in q ..read more

ROSEMARY PANNA COTTA, WITH RED FRUIT SICILIAN COOKIES AND BLUEBERRY JAM (x3) Ingredients: 250 ml cream (I used oat) 4 gr gelatine 40 gr sugar Fresh rosemary Lemon  6 red fruit Sicilian cookies 20 gr butter, melted 100 gr fresh or frozen blueberries 30 gr sugar Chop the cookies in very small pieces. Melt the butter and mix it with the cookies. Divide the mix into three little pots, cover and refrigerate it for 30 minutes.  In the meantime, soak the gelatine in cold water for 10 to 15 minutes. Add the cream to a pot, add some fresh rosemary and some lemon peel and bring it to a bo ..read more

LEMONGRASS RISOTTO WITH PEANUTS AND LICORICE EXTRA VIRGIN OLIVE OIL  Ingredients: 80 gr risotto rice 1 lemongrass stalk Fresh dill Salt and pepper or 1 teaspoon of ‘Sea salt with 4 peppers’ Peel of a lemon 2 spoons of roasted peanuts 3 spoons of grated Parmigiano Liquorice extra virgin olive oil 1 teaspoon of butter Start preparing the fresh stock. Cut 1 stalk of lemongrass in pieces and add it to a pot. Add 1 teaspoon of ‘Sea salt with 4 peppers’ and some lemon peel. Add half a liter of water and bring it to a boil. Once boiling, cover the pot with a lid and turn down the heat to a ..read more

ALMOND CREAM & COFFEE SOFT CAKE Ingredients: (I used a 15cm tin, double the recipe for a bigger cake) : - 1egg - 50 gr white or brown sugar - 43 gr sunflower oil - 43 gr water - 85 gr AP flour - 6 gr baking soda - 20 gr brewed coffee - 2 tsp ‘Crema con mandorle siciliane’ Whisk the flour together with the baking soda, mix until well incorporated. Divide the batter in two parts. To one half, add the coffee and the almond cream. Mix it in. Pour a part of the white batter in the tin, then a part of the coffee batter. Continue until the batters are finished. Bake the cake at 180 degrees for 3 ..read more

TARTELETTES WITH GUANCIALE, WHITE BEANS AND ARUGULA CREAM (X4)   Ingredients: 100 gr all purpose flour 50 gr butter, cold and cut in small cubes 25 ml cold water 1 slice of guanciale 4 spoons of pre-cooked white beans 30 gr arugula 2 spoons of yoghurt A pinch of salt 1 spoon of olive oil   Instructions: In a bowl mix the flour and the cold butter using your hands. Add a pinch of salt and the water. Start kneading the dough, first in the bowl and then on your counter. When it looks homogeneous, wrap it in cling film and let it rest in the fridge for 30 minutes. In the meantime, cut ..read more

INGREDIENTS - 1 puff pastry sheet - Fresh Soft Pecorino - Cipolla in agrodolce - Pepper - EVOO INSTRUCTIONS 1. Preheat the oven at 200 2. Line the puff pastry and cut into 12 squares 3. Cover the muffin tins in EVOO and spread it over the sides 4. Take each of the puff pastry squares and out the inside the muffin tins 5. With a fork, pinch each puss pastry square 4 to 5 times 6. Cook in the oven for 6 minutes 7. Remove from the oven and add the Pecorino Romano slices and cook for an additional 5 minutes (until the cheese is melted and the puff pastry golden) 8. Now add on top a tsp of c ..read more