Last week-end I prepared this dish for a lovely dinner with great friends. It is one of those dishes that many people prefer to avoid because they find the colour of squid ink unappealing. I like the sharp shining black in my dish and love the taste. It was a little risky for a dinner party, but my friends enjoyed it too and the company was so nice that we simply did not care about "a black smile";)!
Posted on Tuesday 27th of September 2011 under Recipes
Big storm today, lots of rain and a sudden temperature drop. Automn is here and I decided it was time for my pears, vanilla and Sicilian almonds cake.
Enojy it for breakfast with a good "caffe e latte" or a vanilla flavoured black tea.
100 g finely grounded toasted almonds with the peal on
120 g sugar + 2 tablespoons (to sprinkle over the cake before baking)
1 teaspoon baking powder for cakes
60 ml milk
1 paste of one vanilla pod
From Rome's style pasta Cacio e Pepe to loveSicily's ragusano cheese and chilli pepper version.
To welcome the new "vendemmia" (grape harvest season) I worked on a cake of mine, a 100% cocoa and Frappato wine cake, and developed a new recipe for individual small, muffins like cake with a heart of "drank" grapes.
I chose red grapes produced in Mazzarrone, cleaned them, cut them in half and removed the seeds. Then I soaked them in Nero d'Avola passito wine for a couple of hours in the fridge.
Sicilian summer recipes include some healthy hot soups. One of the main ingredients for some of these is a long shaped kind of courgette that we simply call cucuzza. We also use "tinniruma" (tenerumi), cucuzza's greens, in summer recipes.
You can find it in markets and even in supermarkets, but this time I got it from Angelo's father in law who has a passion for gardening and made a fantastic vegetable garden to produce organic vegetables for its family.