Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp lemon juice water 1/2 cup P.D.O. Valli Trapanesi FOR THE RICOTTA FILLING: 400 g ricotta cheese 200 g granulated sugar
Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50 g almonds a handful of desalted capers 150 ml tomato sauce 1 tbsp sugar 2 tbsp vinegar table salt
Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g breadcrumbs 25 g raisins chopped parsley to taste 25 g pine nuts 2 anchovy fillets in oil 15 g sugar
Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal salad thyme lemon salt P.D.O. Valli Trapanesi oil PREPARATION Remove the skin and backbone from the swordfish steak. Sprinkle with
Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp lemon juice water 1/2 cup P.D.O. Valli Trapanesi FOR THE RICOTTA FILLING: 400 g ricotta cheese 200 g granulated sugar
Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50 g almonds a handful of desalted capers 150 ml tomato sauce 1 tbsp sugar 2 tbsp vinegar table salt
Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g breadcrumbs 25 g raisins chopped parsley to taste 25 g pine nuts 2 anchovy fillets in oil 15 g sugar
Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal salad thyme lemon salt P.D.O. Valli Trapanesi oil PREPARATION Remove the skin and backbone from the swordfish steak. Sprinkle with
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