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Food and Wine

Flour dumplings with sausage and fresh tomato
Make a well of the flour on a pastry board. Put the egg and a pinch of salt in the center. Mix together, gradually adding about two cups of water until the dough is soft but quite consistent. Using your hands, roll the dough into long cylinders thick as…
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Shoulder of Black Pigs of the Nebrodi with Bronte pistachios
Remove the shoulder from a suckling black pig of the Nebrodi, weighing no more than 45 kilos. Bone it but leave the shinbone attached. Marinate the shoulder in red wine. Season it with salt and pepper and stuff it with Pecorino cheese, carrots and shelled Bronte pistachios. Tie the shoulder…
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Swordfish with citrus fruit and pistachios
Flour the swordfish steaks. In a slightly buttered pan sauté the garlic and chili pepper. As soon as the garlic browns remove it. Add the floured fish and sauté. Then add the white wine, sultana raisins, wild fennel and minced orange peel. As soon as the wine evaporates add the…
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Albacore tuna with stewed onions
Slice the fish, sprinkle with salt, rinse in salted water and leave to dry. Dust with flour and fry in abundant oil until completely cooked and sprinkle with salt. In the meantime, peel and slice the onions and sauté them in oil with a sprig of mint. Bathe in wine,…
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Pantelleria-style amberjack steaks
Sauté the minced onion in the olive oil, add the seeded and chopped tomatoes and simmer for a few minutes. Add the capers and minced parsley, salt to taste and continue cooking for another 5 minutes. Add the amberjack steaks and cook, turning every so often, for 10 minutes. Recipe…
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Veal with Tuna sauce (vitello tonnato)
Make slits in the meat with a sharp-pointed knife and fill with the anchovy fillets, then bind the meat with kitchen twine so it keeps its shape. Peel and rinse the onion, carrot and celery and coarsely chop. Put the meat in a casserole dish with a heavy bottom, into…
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