and I'm back after 2 wonderful weeks in Pantelleria ... the volcanic island of silence, from the wild and intense colors and strong flavors
Also this year, I found wonderful people and experienced unforgettable emotions!
I would like to dedicate this post to Ninni and Silvia Rose of the winds ... 2 beautiful people with invite people in their simplicity and their dammuso together a wonderful evening the royal table and eat good!
here is some photos of the delicacies enjoyed by them
fresh marinated mackerel
sea urchins
spaghetti with ammogghiu
recipe:
Chop the tomatoes that have already stripped in boiling water in a mortar, crush garlic with salt, basil, almonds and mint to create a creamy sauce and mix it with tomato sauce by adding olive oil, salt and pepper. When of pasta you can add a dash of oregano.
and finally kisses Pantelleria ... these were made by Fortunato, a special little man!
kisses Pantelleria:
(recipe taken from the internet)
Whip the egg yolks with 2 tablespoons granulated sugar; incorporate the flour, milk and egg whites with a pinch of salt. In a separate bowl mix the ricotta with sifted remaining sugar and chocolate. Roll out the dough and cut into disks of 6 cm. in diameter, deep fry in hot oil and place them on kitchen paper to miss the excess grease. Stuff the pods, two by two with the ricotta and sprinkle with powdered sugar kisses.
Variation: if you have the specific tool
waffle round, set up a softer batter with 2 eggs, 3 cups milk, 2 tablespoons of sugar, 250 gr. of flour and a pinch of salt. Dip the iron into the hot oil to heat it up, pass it into the batter and immediately plunge in oil, keeping it submerged until the mixture is not clotted, dorandosi evenly. Detached, then the wafer from the tool and let lose the grease on paper towels, and finally, farcitele two by two with the cream cheese.
Whip the egg yolks with 2 tablespoons granulated sugar; incorporate the flour, milk and egg whites with a pinch of salt. In a separate bowl mix the ricotta with sifted remaining sugar and chocolate. Roll out the dough and cut into disks of 6 cm. in diameter, deep fry in hot oil and place them on kitchen paper to miss the excess grease. Stuff the pods, two by two with the ricotta and sprinkle with powdered sugar kisses.
Variation: if you have the specific tool
waffle round, set up a softer batter with 2 eggs, 3 cups milk, 2 tablespoons of sugar, 250 gr. of flour and a pinch of salt. Dip the iron into the hot oil to heat it up, pass it into the batter and immediately plunge in oil, keeping it submerged until the mixture is not clotted, dorandosi evenly. Detached, then the wafer from the tool and let lose the grease on paper towels, and finally, farcitele two by two with the cream cheese.
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