A Faviata du Lardarolu
This delicious, hearty soup is the perfect Winter warmer, and incredibly easy to make.
200g of bacon
500g of sausages
500g of Cavolicelli
200g of wild fennel
1 chopped onion
1 sprig of mint
Pepper to taste
Place the beans in a large pot.
Add the bacon, sausage, cavolicelli, wild fennel, chopped onion, sprig of mint and a generous pinch of pepper.
Cook for around 1 hour on low heat with the lid on.
Serve with cubed bread.
Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from “cannulicchi”, no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily, in Piana degli Albanesi.
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 cup mini chocolate chip[s or coarsely grated chocolate
6 tablespoons mixed candied peel
Mini chocolate chips or chopped pistachios
Mix the ricotta with the rest of the filling ingredients.
Chill in the refrigerator for at least 30 minutes.
Fill each cannoli shell carefully and sprinkle with a little extra powdered sugar if desired.
Decorate ends of cannoli if desired with mini chocolate chips or chopped pistachios.
Chill until ready to serve.
1 Part Limon San Pellegrino
2 Parts Prosecco
Fresh Mint & Lemon to Taste
Best of all, it’s super easy. Here’s how its done…
2 Parts Aperol
1 Part Soda Water
Slice of Orange
175g caster sugar
300ml double cream
1 tablespoon vanilla extract
24 sponge fingers
Icing sugar, to dust
Add egg yolks and the sugar, whisk until pale, creamy and doubled in volume.
Remove from the heat and whisk for another 1 minute until cool.
In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy.
Fold the mixture into the creamy yolks.
Submerge half the sponge fingers into the Marsala and position over the bottom of a serving dish.
Cover the fingers with half of the creamy mixture, then top with most of the raspberries.
Repeat the layers, then finish by dotting over the remaining raspberries.
Cover and chill for at least 2 hours.
Dust the tiramisu with icing sugar just before serving.