Food and Drink
Posted on Friday 18th of March 2011 under Food and Drink
Quite often, recipes for chocolate cakes include cocoa powder as the main choco-ingredient for cakes or biscuits. I have always been fascinated by the fact that we take pure cocoa, cocoa liquor or cocoa mass, we press it to remove over three quarters of its cocoa butter and turn it into a fine powder which then we need to mix with other butter to make our cakes. It does not make any sense to me. And the proof that you do not need that is in my new way of making chocolate cakes.
I love Siracusa and its historical centre: the island of Ortigia. The amazing combination of Greek ruins and Baroque buildings, the narrow little streets of the old Jewish quarter (the Giudecca area), the strong lines of the Norman Maniace Castle and its waters, both the salty waters of the Jonian sea and the fresh spring water of the famous Arethusa Fountain with its papyrus bush, are a continous source of inspiration. My Mediterranean fish in papyrus parcel recipe is a simple tribute to the this wonderful city.
This morning, I made this recipe for breakfast and considering how successful it was with my family, I decided to share the recipe with you.
250 g flour
1/4 l milk
100 g young Caciocavallo Ragusano DOP Cheese
50 g mature Caciocavallo Ragusano Cheese finely grated
50 g of butter plus a little to brush the molds
1/2 tablespoon sugar
1 tablespoon baking powder
Sift the flour with baking powder and mix it in with salt and sugar.
Last week, we went to the BIT in Milan, an international fair dedicated to tourism, little I knew that I was going to end up taking a cooking lesson myself.
I was invited to the Puglia dedicated area for an "orecchiette pasta lesson".
As you can probably notice from the smile on my face, I had so much fun! Zia Nunzia, the lady who was teaching the class kept telling me "perfetto!" and believe me it was such a relief!
There is no winter in Sicily without a trip to mount Etna to enjoy nature on the volcano slopes, its snow, its woods and the excellent food you can get at the local trattorie and osterie in the paesi etnei.
As you can see from the picture, the weather was great, warm and sunny, the view spectacular as usual and the food excellent.
We started the day with a beautiful cappuccino and took the funicular up to 2500 mt above sea level and had lots of fun. Smoke was rising from the active crater and every so often as the wind blew towards us we could smell the sulphur in the air.