CiboDOC on Instagram: "Il gateau di patate alla siciliana, che va fortissimo nella città di Palermo (dove viene chiamato spesso Grattò), è un buonissimo secondo piatto. Le patate schiacciate, morbide e setose, vengono insaporite con sale, pepe, uova e formaggi. Lo sformato ospita al centro una farcia gustosissima fatta di ragù di carne e provola filante. Una perfetta ricetta di riciclo, specie se abbiamo ragù in avanzo dalla preparazione di arancini o pasta al forno! INGREDIENTI PER UNA TORTIERA DI 25 CM Per il ragù 250 g di carne trita (suino e vitello) mezza cipolla 1 carota piccola 1 costa di sedano tenera 450 g di passata di pomodoro 200 g di piselli mezzo bicchiere di vino rosso 1 foglia di alloro sale, pepe e olio di oliva Per il gateau 1,5 kg di patate 2 uova 60 g di burro 60 g di
Drammi Lievitati on Instagram: "🌾Le mafalde sono un pane di semola tipico della Sicilia, tra le sue particolarità spicca la forma caratteristica e la copertura in sesamo🌾 Ricetta per 4 mafalde: • 400g semola rimacinata di grano duro • 230g acqua • 30g olio extravergine d'oliva • 8g sale • 6g lievito di birra fresco • sesamo bianco per la copertura Procedimento: Mescolare grossolanamente tutta la semola, l'acqua con all'interno il lievito sciolto e l'olio. Fare riposare per circa 30 minuti, aggiungere il sale e impastare fino a che l'impasto non diventa liscio, se fate fatica fate riposare 15 minuti e poi riprendete a impastare. Mettete a lievitare in un luogo caldo fino al raddoppio. Successivamente dividete l'impasto in 4 parti, allungate ognuna di queste fino ad ottenere un ser
Ecco come si realizzano le vere arancine fatte a casa | Oggi è Santa Lucia e cosi come la tradizione vuole, Antonella e Ilenia stanno preparando in casa le vere arancine proprio come gliele ha insegnate a fare... | By Il | Facebook
Ecco come si realizzano le vere arancine fatte a casa | Oggi è Santa Lucia e cosi come la tradizione vuole, Antonella e Ilenia stanno preparando in casa le vere arancine proprio come gliele ha insegnate a fare... | By Il | Facebook
835K views · 8.4K reactions | Me lo avete chiesto!Episodio 129🍝Pasta c'anciova e muddica atturrata🤤ingredienti x2:220g pasta mezza cipolla tritata6 acciughe15g pinoli20g uvetta ammollata 100g concentrato di pomodoro 30g pane grattugiato olio evo q.b.sale q.b.prezzemolo q.b.Buon Appetito!🍴You asked me for it!Episode 129 🍝Pasta with anchovies and toasted breadcrumbs 🤤Ingredients for 2 servings:- 220g pasta- Half a chopped onion- 6 anchovies- 15g pine nuts- 20g soaked raisins- 100g tomato paste- 30g breadcrumbs- Extra virgin olive oil to taste- Salt to taste- Parsley to tasteEnjoy your meal! 🍴...#pasta #acciughe #pane #pinoli #uvetta #primipiatti #sebastianfitarau #chef #ilgustodellasemplicità | Sebastian Fitarau | Facebook
835K views · 8.4K reactions | Me lo avete chiesto!Episodio 129🍝Pasta c'anciova e muddica atturrata🤤ingredienti x2:220g pasta mezza cipolla tritata6 acciughe15g pinoli20g uvetta ammollata 100g concentrato di pomodoro 30g pane grattugiato olio evo q.b.sale q.b.prezzemolo q.b.Buon Appetito!🍴You asked me for it!Episode 129 🍝Pasta with anchovies and toasted breadcrumbs 🤤Ingredients for 2 servings:- 220g pasta- Half a chopped onion- 6 anchovies- 15g pine nuts- 20g soaked raisins- 100g tomato paste- 30g breadcrumbs- Extra virgin olive oil to taste- Salt to taste- Parsley to tasteEnjoy your meal! 🍴...#pasta #acciughe #pane #pinoli #uvetta #primipiatti #sebastianfitarau #chef #ilgustodellasemplicità | Sebastian Fitarau | Facebook
1.3M views · 1K comments | lo spiedino palermitano | Amici mi trovo a Palermo da Sfizi e Delizie, punto di riferimento per gli amanti del mangiare bene e con gusto. Oggi vi faremo vedere come si realizza... | By Il mio viaggio in Sicilia | Friends from my trip to Sicily today I am in Palermo at Sfizi e Delizie here we will show you how the Palermo skewer is made go Giuseppe bye Giuseppe how are you all well? How is the work going ? Everything is alright what does the skewer consist of if we try to summarize it so cut brioche as you can see yes I put a meat rag ù and breaded ok only in Palermo it can be Giuseppe or someone else but I have been to certain parts of Sicily and not I done seen it So we can say that it’s a real delicacy of all Palermo after cutting the brioche into these simple rectangles Giuseppe now it’s time to insert the meat rag ù. So look so she took a piece of brioche she cut up a while ago now she's putting the ragu and now another ragu Another pe di ragu and then brioche. A real skewer here he is. Look guys, look how good Giuseppe is. Smooth and delicious guys. A real reference point for Palermo gastronomy. For more than twenty years it has become a real reference if you want to taste some excellent prices Giuseppe. How long have you been here? Me for five years friends of my trip to Sicily we have just finished the first phase of the construction of the Palermo skewer and now Giuseppe what are you doing let's pass the kiss okay the besciamella with what what you have put in method d is she a kisser? Milk okay flour, flavor and pepper doesn’t heat. Okay go Spalma Giuseppe, go go show our friends how good you are. Go Spalma and after you spread the bacon on our skewer, now Giuseppe, it's time to put the bread on, right? Yes yes away with the breadcrumbs go Giuseppe Abundant see how good he is a brush on top so compact Giuseppe the moment has come that we talked about a while ago. It's the most complicated moment maybe what does it consist of Can you explain? Yes, we have to put baking paper under it, otherwise it hangs with another tray and we turn it. One, two, three go Giuseppe, turn the skewer properly. Successful experiment and now I think we have to put I have learned pan Are we there? Yes yes Perfect We have cooked everything now I think I understand Yes. Now it's time to cut because later it will be time to fry. But before you fry Giuseppe, you’re taking another step. What does this consist of? Water and flour Water and flour Okay. And why are you making this move Is this made to fry the crisp Again? So two times go guys and again pan grata And we are ready for the frying three, two, one, away with the Palermo spirit fry Giuseppe how is it? What are we ? How many more minutes? A few more minutes our skewers are almost ready is it true Giuseppe Or perfect down Yes very perfect look at the color you notice from the color right? That the cooking is fine okay and here they are our Palermo skewers made today by sfizi and delicacies made by our Giuseppe now all we can do is taste them the Palermo feets are ready please friends and Giuseppe advised us to tasting the skewer at its best a few minutes so that it cools down a bit and then we take advantage of it to take a walk inside the bar where there is everything look at the guys from the salumi they produce to the desserts and look at the color alchemy there is in this your shop window. Look guys so many delicacies And here we are we arrived in the new Restaurant area where there is also a gluten free area and now all we can do is try our Palermo skewer Guys here we are I wanted to show you the inside p It rhymes to taste it so let’s go and see if we split it in two there you go can you see? The meat rag ùu that we’ve used slightly goes with the brioche. Here you see how it turned out guys I can’t wait to taste it Let’s try it shall we? Let's see how this is. Yet another bite, let's see what you guys say? See you in Sicily but especially in Palermo at Sfizi and delicacies to eat this beautiful Palermo skewer see you in Sicily.
1.3M views · 1K comments | lo spiedino palermitano | Amici mi trovo a Palermo da Sfizi e Delizie, punto di riferimento per gli amanti del mangiare bene e con gusto. Oggi vi faremo vedere come si realizza... | By Il mio viaggio in Sicilia | Friends from my trip to Sicily today I am in Palermo at Sfizi e Delizie here we will show you how the Palermo skewer is made go Giuseppe bye Giuseppe how are you all well? How is the work going ? Everything is alright what does the skewer consist of if we try to summarize it so cut brioche as you can see yes I put a meat rag ù and breaded ok only in Palermo it can be Giuseppe or someone else but I have been to certain parts of Sicily and not I done seen it So we can say that it’s a real delicacy of all Palermo after cutting the brioche into these simple
Authentic Sicilian Cassata Cake Recipe
Explore the rich and delightful world of Sicilian desserts with this traditional Cassata Cake recipe. A perfect blend of sweetened ricotta and dark chocolate, encased in a soft short-crust pastry, this cake is a true representation of Sicilian culinary art. Ideal for Easter celebrations or as a special treat, this recipe offers both classic and gluten-free options.
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