- Dough:

1 kg of 00 flour
7 eggs
400 gr of sugar
400 gr of lard
15 gr of potassium bitartrate
10 gr of bicarbonate of soda
2 packets of vanilla
Grated lemon peel

- Stuffing:

350 gr of grape jam
Mandarin peel, finely chopped

- Icing for decoration:

1 egg white
200 gr of icing sugar
A teaspoon of lemon juice

Pasticciotti from Pantelleria

Coat stencils with a disk of dough, fill the cavity with a little of jam mixed with citrus peel and close with another disk of dough.

Bake at 180 degrees for 15 minutes.

Prepare the icing and pour it over the warm pasticciotti.

- Dough:

350 gr of flour
50 gr of butter
1 egg
1 tablespoon of sugar
Grated orange peel (1 orange)
Chopped lemon peel (1/2 lemon)
1 pinch of salt

- Stuffing:

350 gr of ricotta cheese
160 gr of sugar
120 gr of dark chocolate
Icing sugar
1 pinch of ground cinnamon
Vegetable oil for frying

Cassateddri recipe filled with ricotta

Preparation:

- Dough

Sift the flour with sugar and salt, add the egg and softened butter at room temperature, then work all the ingredients together.

Add the citrus fruit peel and a little of cold water to soften the dough and when you obtain a compact and soft loaf let it rest for about 30 minutes on the lowest shelf of the refrigerator.

- Stuffing:

Sift the ricotta cheese in a small bowl with chocolate pieces and sugar.

- Passed the resting time for the dough:

Remove it from the refrigerator and roll out with a rolling pin to obtain a sheet of pastry.

Cut many discs and  put in the middle of everyone a spoonful of stuffing. Then close each disc in half,  sealing  accurately the edges with your fingers.

- In a frying pan:

Cook the cassateddri in vegetable oil until they become golden and with a uniform appearance.

Put them on paper towels to remove excess oil, and sprinkle sugar on togheter with  cinnamon.

1 kg of 00 flour
150 gr of lard
100 gr of sugar
2 egg yolks
A cup of coffee or passito from Pantelleria
1 kg of ricotta cheese
600 gr of sugar
10 gr of cinnamon
50 gr of dark chocolate chips
1 packet of vanilla
1 l of vegetable oil

Ravioli stuffed with ricotta

Preparation:

Knead the flour with the egg yolks, coffee or passito, lard and 100 gr of sugar.

Sieve the ricotta cheese and add 400 gr of sugar, vanilla and chocolate chips.

Roll out the dough into thin sheets and divide into squares of 8 cm.

Add within them a teaspoon of ricotta cheese, refold on themselves and cut at semicircle with a pastry cutter, sealing the edges.

Fry the ravioli in boiling oil until they become golden in color, put them in a tray and sprinkle with 100 gr of caster sugar mixed with cinnamon.

1 onion
Basil
50 gr of capers in salt from Pantelleria
4 small courgettes
4 ripe tomatoes
A pinch of oregano
Salt
Pepper
4 tablespoons of extra virgin olive oil
50 gr of matured cheese
4 eggs

Sciakisciuka

Preparation:

Grease a pan with oil, add the chopped onion and put on the fire.

Add the tomatoes cut into pieces and seedless, courgettes cut into small cubes and cook over low heat, stirring occasionally.

When the courgettes are almost cooked add the cheese cut into small cubes and eggs.

Finish cooking and serve.

500 gr of fresh peas (in some variants peas can be replaced or supplemented in part by the same amount of potatoes or courgettes)
1 onion
5 tomatoes
A sprig of basil
4 eggs
2 tablespoons of extra virgin olive oil
Salt
Chilli

Typical recipes from Pantelleria

Preparation:

Brown the chopped onion in oil, add tomatoes cut into pieces and after a few minutes a liter of water.

Add peas and/or potatoes and/or courgettes into slices. After about 10 minutes add the eggs without shell and cook for another 8 minutes, adding if necessary, other water.

Season with salt and pepper and serve.

Ingredients:

1 Sponge Cake
Almond paste

Ingredients for the stuffing:
Cinnamon
100 gr of dark chocolate chips
100 gr of candied fruit into cubes
50 gr of peeled pistachios
800 gr of ricotta cheese (with sheep’s milk)
3 tablespoons of rum
2 packets of vanillin
500 gr of icing sugar

Ingredients for the icing:
Water
Icing sugar

To decorate:
Whole mixed candied fruit

Preparation:

Make a Sponge cake and let it cool. Iit would be better to prepare it a day before so that you can cut without crumble too much. (Look at the Sponge cake recipe. )

Strain the fresh ricotta cheese, with a wooden spoon, incorporate the icing sugar, vanilla, cinnamon and rum liqueur. Work the mixture until you obtain a smooth and soft creamy.
Now add to the cream the chocolate chips, pistachios and candied fruit cut into small cubes.

Prepare the almond paste of green color.  (Look at almond paste recipe)

Cut the sponge cake horizontally, making four disks.

Coat a high-sided pan with greaseproof paper, and put a first disc of sponge cake on the bottom; coat even the sides with pieces of sponge cake and green almond paste, cutting them of the same size and alternating them (for the sponge cake use one of the four slices that you previously cut). Use the cheese cream or apricot jelly as adhesive on the greaseproof paper.

Pour into the pan half of ricotta cream then cover with another slice of sponge cake. Repeat the operation with the other remaining cream and close with the last slice of sponge cake.
Put the mold in the refrigerator.

When the cake will be cold remove from the refrigerator, remove it from the mold, overturning on a plate and cover it entirely with a white icing prepared by combining water with the icing sugar and mixing until you get a thick but runny consistency.

Let the icing harden and decorate the Cassata with candied fruit.

200 ml of water
1 packet of vanillin
Food colorings
200 gr of sugar
200 gr of almond flour

Almond paste

Preparation:

Put in a pan 200 gr of sugar and 200 ml of water. Bring to a boil and as soon as the sugar will begin to spin, remove the saucepan from heat.

Incorporate 200 gr of almond flour, green food coloring and 1 packet of vanillin.

Stir to form a smooth mixture and then pour on a wet marble table.

Soon as the marzipan has cooled, knead it until it becomes smooth and compact.

125 gr of  icing sugar
125 gr of  almond flour
1 egg white
Few drops of almonds flavoring

Marzipan desserts

Preparation:

Take a bowl and put inside all ingredients, mixing all before with a spoon and then by hand.

Once you have a homogeneous mixture, continue to work the marzipan on a surface dusted with icing sugar until you reach the softness and flexibility that you need.

Add food colourings if you want giving shape and color to your marzipan desserts. In this case add other icing sugar to maintain the consistence.

You can create any shape with this paste. Usually the favourite shapes are those of fruits.

1 kg of tuna slices
3 cloves of garlic
A posy of mint
½ glass of vinegar
Oil
Salt
Pepper

Tuna with garlic

Preparation:

Fry lightly the tuna slices in a pan with oil and set aside.

In the remaining oil, fry lightly the garlic into small pieces with the vinegar. Pour it over the slices of tuna that you have prepared in the serving dish and season with salt and pepper.

Garnish with mint leaves and serve cold.

0.5 l of almond milk
350 gr of water
200 gr of sugar

Sicilian almond sorbet

Preparation:

Prepare the syrup, mixing sugar and water. Boil for several minutes, then let it become cold, taking care that sugar is completely diluted.
When the syrup is cold, add it to the almond milk and store in freezer, where it will remain until the liquid freezes.
It is necessary that from time to time, you mix the liquid to avoid crystallization.