Food and Wine - Donnafugata

Crostone al cacao, brie, lamelle di bottarga e albicocca caramellata

Per preparare il Crostone al cacao, brie, lamette di bottarga e albicocca caramellata, per prima cosa bisogna preparare la pagnotta al cacao: Setaccia la farina e il cacao in una terrina larga e mescola il lievito, disponi la farina a fontana e versa zucchero e tuorlo, amalgama il tutto con…

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Arancino al nero di seppia con baccalà mantecato e acciughe del Cantabrico

Per preparare l’arancino al nero di seppia con baccalà mantecato e acciughe del Cantabrico per prima cosa bisogna far rosolare, in un tegame, il cipollotto fresco con il burro. Successivamente aggiungere il baccalà e il latte, continuando la cottura e mantecando di tanto in tanto fino al completo assorbimento dei…

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Chilled fresh fava bean soup with rosemary croutons

Blanch the fava beans and peel; in a pan, fry the finely chopped onion in a tablespoon of olive oil, add the beans and leave to simmer over low heat for 10 minutes adding a glass of water, salt and pepper. As soon as the fava beans are cooked…

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Mussels au gratin

Remove the silky filaments from the mussels and, holding them under running water, scrub them with a hard brush or scrape them with a knife. Rinse several times, put them without seasoning or water in a pot with a lid and cook over high heat until they all open. Drain,…

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Spaghetti in zucchini and ricotta sauce

Rinse the zucchini, cut off the ends and thinly slice. Heat the oil in a saucepan that can hold the pasta and lightly brown the peeled, lightly crushed cloves of garlic. When the garlic has colored, discard and add the zucchini. Keeping heat high and mixing continuously, fry them until…

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Shrimp flavored with lemon

Peel the shrimp without washing them; flavor them one hour before serving with salt, pepper and chopped parsley. Add the oil and marinate. Five minutes before serving the shrimp, add the lemon juice. Recipe from Salvo La Rosa – Ristorante “La Siciliana” – Catania Wine pairings Antipasto that impresses…

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Green risotto

Shell the peas. Trim the spinach, rinse several times and briefly boil in the water left clinging to the leaves (five minutes is enough). Remove with a skimmer and as soon as the spinach cools, squeeze with your hands and then purée in a blender or masher. Trim the scallions,…

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Bacio di Pantelleria (stuffed fritters)

Blend together the milk, flour and raw egg, getting a fairly liquid batter. Heat a frying pan with the oil and immerse the fritter molds (flower-, butterflyor heart-shaped, with handles), to heat them; immerse each mold in the batter for 3 seconds and then in the boiling oil until the…

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Bronte pistachio gelato

Instructions Lightly toast the pistachios and grind them as finely as possible; add them to the heated milk and leave them to steep for half an hour. Whip the egg-yolks with the sugar until creamy. Add the milk and pistachio mixture and the vanilla. Heat the mixture,…

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Chocolate Muffins

Preheat the oven to 220°C (430°F). Crumble the chocolate and melt it in a double-boiler or microwave oven. When completely melted, remove from the heat and when still warm add the softened butter in pieces, blending to the chocolate with a whip. Break the eggs and put the whites and…

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Stuffed anchovies

Cut the heads off the anchovies and split them, being careful not to tear them. Carefully remove the spine and tail, then rinse off and pat dry. Cut the fillets in oil in half lengthwise. Align the fresh anchovies, their boned parts facing up and on each one place half…

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Spaghetti with prawns and capers

Brown the garlic in hot olive oil and then remove; add the prawns and chili pepper, cook for two minutes, add the brandy and two tablespoons of capers in oil. Sauté all the ingredients for a minute over high heat. Separately, mince the cherry tomatoes and celery leaves. Boil the…

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