The 2010 LoveSicily Christmas recipe is my Ravioli with Piacentino cheese, Walnuts and Pasta amara (100% cocoa) served with a sage and butter sauce.
Produced with whole pasteurised sheep milk, it is flavoured not only with saffron but also black peppercorns.
I can assure you that combined with walnuts and a bitter touch of pasta amara (100% cocoa) as in my recipe, you get delicate yet flavorful tasting ravioli, perfectly enhanced by the simple sage and butter sauce.
After a full immersion into Modica's chocolate and its Chocobarocco festival, today I decided to prepare something special with yet some more chocolate I had made few days ago for the occasion: vanilla chocolate stuffed persimmons with amaretto crumble.
I know, the idea of a stuffed fruit sounds very 80sh, but the taste is great and it is enough I refer to it as a "vintage recipe" , and I am back into the reign of cool cooking;)!
Few weeks ago, a nice family Sunday in the woods around Noto Antica offered a fantastic ingredient for a great risotto: wild saffron.
The fields were blooming with wild crocus and I could not resist the temptation to pick my own saffron. So the whole family helped me out and we brought back home a nice bunch of beautiful purple-blue flowers hiding the tasty golden stems.
The work in the kitchen was easy, I took the stems out and made a simple saffron risotto, prepared using butter, white onion, spumante and, obviously, the saffron stems.
For many years "Patacchi" (Jerusalem artichokes), now known with the more elegant name of "topinambur", were a mysterious ingredient to me. I knew they existed, but neither my grandmothers nor other people in the family ever cooked with them.
I remember negative remarks and suspect it reminded them of war times, it was a "poor" ingredient and simply rather not use them. I do not even remember cook books or magazine mentioning topinambur during the 1980s or the 1990s, they were simply a "non-fashionable" ingredient.
I think Mediterranean cuisine would not be the same without falafel, panelle, farinata, humus and the fantastic soups you can make with chickpeas.
The creamy soup I made few days ago is really simple, a great meal for a cold evening.
I got gr 500 locally grown chickpeas coming from the Frigintini area, just outside Modica, and placed them in a bowl to soften overnight, covered with water and a pinch of baking soda.