Ricetta siciliana: tonno a sfincione
Il tonno a sfincione è un piatto tradizionale della cucina palermitana. È uno dei tantissimi modi, molto gradevole, per preparare il tonno fresco.
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Anasini Biscotti di mandorle all’anice
I biscotti anasini sono dei biscotti di mandorla all’anice, cosi come i biscotti alle mandorle, assieme ai tetù (o Catalani), frutta di martorana, pupaccena e frutta secca di ogni tipo, vanno ad arricchire il tradizionale “cannistru”
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Shrimps and pumpkin flowers spaghetti
The recipe we are proposing you is a combining of sea and earth products. The taste of this course is very refined and extremely delicate. The pumpkin flowers are used in cooking in order to soften the taste of courses whose ingredients have a strong taste like fish….
Cuttlefish ink Linguine
Those who have never tasted the first courses seasoned with “cuttlefish ink”, for sure they will turn up their noses just thinking about eating this black like the coal sauce. But if you just win the initial mistrust and taste a forkful of cuttlefish ink pasta, you will forget about all of the fears and doubts and you’ll get lost into that typical “see flavor” that this course offers….
Anchovies meat sauce Pennette
The anchovies are perhaps the most known species of blue fish, it is really common in the kitchens of all the world. As a matter of fact you can find this fish almost in all of the seas. A characteristic common to all the species called “blue fish” is the great nutritional value and the remarkable contribution in good fats, Omega 3 and Omega 6, their tasty meat offers. Another quality of the blue fish is that of having a reasonable purchasing price and therefore it is frequently used in the daily diets, all to the good of health.
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