Category Archives: Recipes

Pomodoro, in Italian means golden apple, is tomato. Tomatoes are one of the main ingredients in Italian cuisine. Fresh tomatoes are seen everywhere from appetizer to primo and secondo. The insalata di Pomodoro is something just simply heavenly tasty. In Sicily, where the tomatoes grow under the beautiful sun, insalata di pomodoro is a perfect light lunch for summer every day. Who would get tired of this sophisticated but easy-to-make dish,

Time to prepare: 10 mins
Serving: 4 persons

Ingredients:
Tomato (Cuore di Bue, riccio) 500g
Red onion 100g
Virzi Extra virgin olive oil
Salt & pepper
Garlic 1 clove minced
Oregano 1 teaspoon

1. Wash and cut the tomato (Cuore di Bue, riccio) into wedges
2. Wash, peel and slice the red onion
3. Dress the tomato and onion with abundant extra virgin olive oil, half a teaspoon salt, a sprinkle of pepper, a clove of minced garlic, 1 teaspoon of oregano and mix well
5. Serve with bread

Buon Appetito

Haricot vert, in Italian, fagiolino is a very popular summer bean for salad, stewed and sauteed dishes. It is often mistaken as vegetables but in reality, it is legume which is fairly high in fiber (about 3 percent). Among the vitamins, on the other hand, there are those of types A, C and K, with a considerable supply of folic acid. Among the minerals, however, these foods are rich in iron, magnesium, manganese, calcium and potassium, very important for the basic well-being of our body. With fresh lemon juice, extra virgin olive oil, oregano and salt & pepper, the simple haricot vert will be transformed into a thumb-licking healthy summer dish- Insalata di fagiolini

Time to prepare: 10 mins
Cooking time: 15 mins
Serving: 4 persons

Ingredients:
500 g Haricot vert
Lemon juice from 1 medium lemon
Salt & black pepper
Virzi Extra virgin olive oil
Oregano

1. Cut the ends of haricot vert and wash them
2. Put 1 glass of water (250ml) to the pot and cook the haricot vert for 15 mins or until they are soft
3. Drain the water and let the haricot vert cool down
4. Dress them with lemon juice, salt & pepper, extra virgin olive oil and oregano
5. Ready to serve as side dish

Buon Appetito

Carbonara is one of the most famous pasta in the world. Have you thought of adding a twist to its recipe? Instead of putting in onion, put some fresh garlic cloves. But make sure you have the fresh garlic, the juiciness makes a difference! If you are garlic lover, you can’t miss this recipe.

Time to prepare: 15 mins
Cooking: 10 mins
Portion: 4 persons

Ingredients:
Spaghetti 320g (80g each)
Fresh garlic 6 medium cloves with the green
Guanciale 150g
Eggs 4
Formaggio di capra 50g
Salt
Black pepper
Extra virgin olive oil

1. Boil a pot of water for the spaghetti
2. Slice fresh garlic and the guanciale and fry them in a pan for 10 mins
3. Put a spoon of salt and the spaghetti into the boiling water to cook for 10 mins
4. Beat the eggs in a large bowl and mix the formaggio di capra
5. Put the cooked (Al dente) spaghetti into the pan with guanciale and turn off the fire
6. Pour the egg formaggio mixture into the pan of spaghetti and mix well
7. Serve with more formaggio

Buon appetito!

Frittata, Italian omelet, is a classical save-the-day secondo. There are many versions of frittata. The best is always the one with ingredients in season. During this period, early summer, what is better than making frittata di asparagi?! Biting into the spongy frittata, occasionally bursting with sweet and crunchy asparagus, Che buono! (How Yummy!)

Let’s try this recipe recommended by MariaRosa, who grows our Sicilian asparagus!

Time to prepare: 10 mins
Cooking: 20 mins
Portion: 4 persons

Ingredients;
Asparagus 250g
Half an onion
Eggs 6
Formaggio di capra 50g
Salt
Black pepper
Extra virgin olive oil

1. Clean and dice the onion, stir-fry with extra virgin olive oil
2. Clean the asparagus, cut them into halves, peel and dice the bottom part
3. Add the asparagus into the pan for a quick stir
4. Beat 6 eggs in a bowl with salt and pepper
5. Add the formaggio di capra into the egg batter
6. Add the egg mixture into the pan
7. Pan-fry for 10 mins or until one side is golden and flip to the other side
8. Serve with more formaggio

Buon appetito!

Time to prepare: 20 mins
Serving: 4 persons

Mandarin originated in Asia, precisely India travelled through China where it picked up the name ‘mandarin” and made its way to Sicily. This once exotic fruit has become a household phenomenon and there is also a creative way to consume. This recipe is a great combination of the classical Sicilian household ingredients which can be made with ease. Sicilian mandarin, Sicilian pistachio and dark chocolate, yum!

Ingredients:
1 kg of mandarin (around 80 slices)
250 g dark chocolate
50 g of pistachio

1. Peel the mandarin
2. Melt the dark chocolate in double boiler with low heat until smooth
3. Dip the mandarin slice into the melted chocolate and lay on the baking paper
4. Sprinkle the chopped pistachio
5. Let the chocolate set and enjoy

Buon Appetito

Time to prepare: 15 mins
Cooking time: 20 mins
Serving: 4 person

Radicchio is called Italian chicory, a winter vegetable which belongs to the family of chicory, but often mistaken as red cabbage. A vegetable uncommon but very healthy, has the highest level of vitamin K and rich in antioxidants. This vegetable can be eaten raw in salad, as topping for pizza or with pasta. Pasta al radicchio is a very classical Italian dish which has a number of variations, with the main protagonist remaining as radicchio.

Ingredients:
380 g maccheroncini
400 g radicchio
Half an onion
150 g cream (panna)
100 g Girgentana goat cheese
Salt
Extra virgin olive oil

1. Clean and chop an onion
2. Put some Extra virgin olive oil and stir fry the onion with a medium heat for 10 mins
3. Clean and chop the radicchio
4. Add the radicchio to the onion and cook until the radicchio is soft
5. Boil a pot of water for the pasta
6. Put the maccheroncini to boil for 8 minutes until al dente
7. Drain the pasta and mix it with the maccheroncini
8. Add the Girgentana goat cheese and cream (panna) to the pasta
9. Serve with more grated Girgentana goat cheese

Buon Appetito

Time to prepare: 5 mins
Cooking time: 5 mins
Serving: 4 persons

Christmas and New year are the best times to pamper ourselves with chocolate. Christmas is not Christmas without indulgence of good chocolate. This year, we have prepared something super simple but exceptionally delicious. Orange is a winter fruit, to pair with chocolate is not only seasonal but lip-smacking. Pamper your family and friends with this genuine homemade treat!

Ingredients:
200g Dark chocolate (50%)
6 teaspoons Dried blood orange

1. Put the dark chocolate block into a bowl for double boiling in order to melt the chocolate.
2. Blend the dried blood orange (how fine the result is depends on the personal preference)
3. Mix 2 teaspoons of dried blood orange powder and melted dark chocolate.
4. Place the chocolate paste on a non-stick surface.
5. Let the chocolate to set again and serve

Buon Appetito