ето някои много интересни идеи
CANNOLI SICILIANI
Cannoli Shells:
2 cups flour (457g), plus extra for dusting if needed
2 tablespoons cocoa powder (28g)
a pinch of salt
2 tablespoons margarine (28g)
1/4 cup water (58ml)
1/2 cup white wine (118ml)
extra virgin olive oil, for deep-frying
cannoli molds (tubes for shaping shells during frying)
Cannoli Filling:
1 1/2 lb fresh sheep's milk ricotta cheese (680g)
1 cup sugar (228g)
1 cup bitter sweet chocolate, grated (228g)
candied fruit, finely sliced and icing sugar to decorate
To start your Cannoli Siciliani:
To make shells, mix together the dry ingredients and cut in margarine until evenly blended. Then gradually work in water and wine to form a compact dough. Cover with plastic wrap and let rest at room temperature for an hour. Roll out dough, on a lightly floured surface, to 1/8 inch thickness. Cut out 5 inch wide circles and cover. Re-roll scrap dough to form more circles.
Heat oil to 350® F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse, a few at a time, into the hot oil and fry until golden and crisp. Drain on paper towels, let cool and remove the molds from the cannoli.
To make filling, whip up ricotta and sugar until creamy. Add chocolate. Mix thoroughly. Using a piping bag, pipe filling into each shell, starting at the middle and working out towards each end. Garnish ends of each cannoli with candied fruit and dust the cannoli with icing sugar.
Yield: 4 servings
PASTA ALLA NORMA
1 lb penne rigate pasta (450g)
4 tablespoons extra virgin olive oil (59ml), plus extra for deep-frying eggplant
1/2 white onion, chopped
14 oz tin peeled plum tomatoes (400g)
salt and freshly ground black pepper, to season
1 medium-sized eggplant, cubed
fresh basil leaves, torn
ricotta salata cheese, freshly grated for sprinkling
To start your Pasta alla Norma:
Cook the penne in a pot of boiling salted water. Stir to prevent from sticking together. While pasta is cooking, make the sauce.
In a saucepan heat up 4 tablespoons of olive oil.
Gently sautí onions until tender, then add plum tomatoes and liquid from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
Add salt and pepper. Cook for a few minutes until the sauce has thickened.
In another pan, fry the eggplant until golden and drain on a paper towel to remove excess oil.
Drain the pasta approximately 2 minutes before the ‰al dente stage and add to the saucepan.
Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata.
Mix together well in the saucepan so that the pasta and the sauce are well amalgamated.Ö Be careful not to overcook the pasta.
Plate, sprinkle extra ricotta salata on top and serve immediately.
Per 4 persone
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