Widespread throughout Sicily, these cookies, ancestors of the panificatus of the Romans, begin to be prepared as early as the feast of the Immaculate Conception and are kept throughout the Christmas period.
Cucciddati are short pastry cookies filled with fig jam, toasted and chopped almonds, orange peel and cinnamon.
They are decorated with an icing prepared with icing sugar and egg white, and covered with rainbow grains, cinnamon or chocolate chips.
Step by Step Recipe: https://eatalianrecipes.com/cucciddati-step-by-step-recipe-of-the-best-sicilian-christmas-fig-cookies/
Cucciddati are short pastry cookies filled with fig jam, toasted and chopped almonds, orange peel and cinnamon.
They are decorated with an icing prepared with icing sugar and egg white, and covered with rainbow grains, cinnamon or chocolate chips.
Step by Step Recipe: https://eatalianrecipes.com/cucciddati-step-by-step-recipe-of-the-best-sicilian-christmas-fig-cookies/
Eatalian Recipes
How to Make CUCCIDDATI FIG COOKIES - Eatalian Recipes
Widespread throughout Sicily, these cookies, ancestors of the panificatus of the Romans, begin to be prepared as early as the feast of the Immaculate Conception and are kept throughout the Christmas period.Cucciddati are short pastry cookies filled with fig…
Spaghetti alla Nerano is a typical recipe of the Sorrento peninsula with strictly fried zucchini, fresh basil and the ever-present provolone cheese which gives the dish an incredible creaminess.
Recipe here: https://eatalianrecipes.com/spaghetti-alla-nerano-recipe-cheese-zucchini-spaghetti/
Recipe here: https://eatalianrecipes.com/spaghetti-alla-nerano-recipe-cheese-zucchini-spaghetti/
Eatalian Recipes
SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI & PROVOLONE CHEESE) - Eatalian Recipes
Spaghetti alla Nerano is a typical recipe of the Sorrento peninsula with strictly fried zucchini, fresh basil and the ever-present provolone cheese which gives the dish an incredible creaminess.
My dear friends, because i live in Italy, help me to invites your friends in my channel. Thank you!!!❤️
CRESCENT SESAME COOKIES
If you want to make great sesame cookies, try these delicious crescents.
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Recipe:
https://eatalianrecipes.com/sicilian-sesame-crescent-cookies-mezzelune-ai-semi-di-sesamo/
If you want to make great sesame cookies, try these delicious crescents.
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Recipe:
https://eatalianrecipes.com/sicilian-sesame-crescent-cookies-mezzelune-ai-semi-di-sesamo/
Eatalian Recipes
SICILIAN SESAME CRESCENT COOKIES (MEZZELUNE AI SEMI DI SESAMO) - Eatalian Recipes
If you want to make great sesame cookies, try these delicious crescents.
LEMON CURD THUMBPRINT COOKIES
Here’s a buttery shortbread Lemon Curd Easy Thumbprint Cookie Recipe for cheerful springtime baking!
Buttery shortbread cookies nest dollops of delicious puckery sweet and tangy lemon curd.
Recipe:
https://eatalianrecipes.com/buttery-lemon-cookies/
Here’s a buttery shortbread Lemon Curd Easy Thumbprint Cookie Recipe for cheerful springtime baking!
Buttery shortbread cookies nest dollops of delicious puckery sweet and tangy lemon curd.
Recipe:
https://eatalianrecipes.com/buttery-lemon-cookies/
Eatalian Recipes
LEMON CURD THUMBPRINT COOKIES - Eatalian Recipes
Here’s a buttery shortbread Lemon Curd Easy Thumbprint Cookie Recipe for cheerful springtime baking!
Spaghetti with zucchini alla Nerano.
All the ingredients in the infobox video.
Full recipe ⬇️⬇️⬇️
https://youtu.be/yuhz3fU71wQ
All the ingredients in the infobox video.
Full recipe ⬇️⬇️⬇️
https://youtu.be/yuhz3fU71wQ
😍🤌LEMON & RICOTTA SFOGLIATELLA🤌😍
I called them Sfogliatelle just because of the pastry, which has the typical fragrance, and because of the ricotta filling which, flavored with lemon, gives these very fast cakes a unique and delicious taste!
Make them again in 5 minutes, even the cream is prepared cold!
YIELD: Makes 8
INGREDIENTS:
1 packet puff pastry
7 oz strained ricotta
3 tbsp of sugar
1 beaten egg
sugar to taste
zest of 1 lemon
1 tbsp semolina flour
egg wash for brushing as needed
METHOD:
1. Start by preparing the filling, take the ricotta in a bowl. Mix in the sugar
2. Add the beaten egg
3. Next add the zest of lemon.
4. Add in the semolina and mix properly to form a smooth paste
5. Lay the puff pastry on a baking tray lined with parchment paper. Cut out circles using a lid or a small bowl.
6. Spoon the filling mixture in the centre of each circle. Fold the circle over the filling.
7. Brush with the egg wash.
8. Bake in a preheated oven for 400 F until light golden brown in colour (about 25 minutes).
Step by Step Recipe:
https://eatalianrecipes.com/how-to-make-lemon-ricotta-sfogliatella/
I called them Sfogliatelle just because of the pastry, which has the typical fragrance, and because of the ricotta filling which, flavored with lemon, gives these very fast cakes a unique and delicious taste!
Make them again in 5 minutes, even the cream is prepared cold!
YIELD: Makes 8
INGREDIENTS:
1 packet puff pastry
7 oz strained ricotta
3 tbsp of sugar
1 beaten egg
sugar to taste
zest of 1 lemon
1 tbsp semolina flour
egg wash for brushing as needed
METHOD:
1. Start by preparing the filling, take the ricotta in a bowl. Mix in the sugar
2. Add the beaten egg
3. Next add the zest of lemon.
4. Add in the semolina and mix properly to form a smooth paste
5. Lay the puff pastry on a baking tray lined with parchment paper. Cut out circles using a lid or a small bowl.
6. Spoon the filling mixture in the centre of each circle. Fold the circle over the filling.
7. Brush with the egg wash.
8. Bake in a preheated oven for 400 F until light golden brown in colour (about 25 minutes).
Step by Step Recipe:
https://eatalianrecipes.com/how-to-make-lemon-ricotta-sfogliatella/
Eatalian Recipes
How to Make LEMON & RICOTTA SFOGLIATELLA - Eatalian Recipes
I called them Sfogliatelle just because of the pastry, which has the typical fragrance, and because of the ricotta filling which, flavored with lemon, gives these very fast cakes a unique and delicious taste!
MINESTRONE: THE KING OF THE ITALIAN SOUPS
Minestrone soup is an Italian classic!
This version is made with celery, chicken stock, pancetta, potato, zucchini, carrots, and Parmigiano Reggiano cheese.
Serves 6 to 8 people
INGREDIENTS
3 oz of pancetta, chopped
1 medium yellow onion, sliced
1 shallot, finely chopped
2 cloves of garlic, finely chopped
2 Tbls of extra virgin olive oil
1 Tbls of butter
2 celery stalks, chopped
3 carrots, cut into chunks
2 zucchini, diced
3 cups of white potatoes, diced
6 fresh basil leaves, shredded
1/4 cup of fresh flat leaf Italian parsley
1 tsp of salt 1 tsp of fresh ground black pepper
5 cups of chicken or vegetable broth
1/2 cup of fresh grated Parmigiano Reggiano cheese
DIRECTIONS:
In a large pot, saute the pancetta, onions, shallot and garlic in the olive oil and butter until the pancetta is slightly crisp.
Stir in the celery, carrots, zucchini, potatoes, basil and parsley.
Season with salt and pepper and cook covered for about 10 to 15 minute stirring on occasion.Add the broth and bring to a boil.
Reduce the heat and simmer for about 30 to 40 minutes.
Transfer soup to a bowl and top with Parmigiano Reggiano cheese.
Step by Step Recipe:
https://eatalianrecipes.com/nonnas-italian-great-minestrone-soup/
Minestrone soup is an Italian classic!
This version is made with celery, chicken stock, pancetta, potato, zucchini, carrots, and Parmigiano Reggiano cheese.
Serves 6 to 8 people
INGREDIENTS
3 oz of pancetta, chopped
1 medium yellow onion, sliced
1 shallot, finely chopped
2 cloves of garlic, finely chopped
2 Tbls of extra virgin olive oil
1 Tbls of butter
2 celery stalks, chopped
3 carrots, cut into chunks
2 zucchini, diced
3 cups of white potatoes, diced
6 fresh basil leaves, shredded
1/4 cup of fresh flat leaf Italian parsley
1 tsp of salt 1 tsp of fresh ground black pepper
5 cups of chicken or vegetable broth
1/2 cup of fresh grated Parmigiano Reggiano cheese
DIRECTIONS:
In a large pot, saute the pancetta, onions, shallot and garlic in the olive oil and butter until the pancetta is slightly crisp.
Stir in the celery, carrots, zucchini, potatoes, basil and parsley.
Season with salt and pepper and cook covered for about 10 to 15 minute stirring on occasion.Add the broth and bring to a boil.
Reduce the heat and simmer for about 30 to 40 minutes.
Transfer soup to a bowl and top with Parmigiano Reggiano cheese.
Step by Step Recipe:
https://eatalianrecipes.com/nonnas-italian-great-minestrone-soup/
Eatalian Recipes
MINESTRONE: Enter the Amazing World of Italian Soups! - Eatalian Recipes
Minestrone soup is an Italian classic!This version is made with celery, chicken stock, pancetta, potato, zucchini, carrots, and Parmigiano Reggiano cheese.
Sicilian cannoli cheesecake is a mouthwatering no-bake dessert that is very easy to make.
This dessert combines two desserts the cheesecake and the Sicilian cannoli melting into a delicious and fresh cake.
SICILIAN CANNOLI CHEESECAKE
SERVINGS:6
INGREDIENTS:
6 cannoli shells
10 tbsp of butter
2 cups of sheep's ricotta cheese
1 cup of icing sugar
3/4 cup of chocolate chips
1 2/3 cup of heavy cream
4 tsp of gelatin sheets
DIRECTIONS:
Chop the cannoli shells.
Add the melted butter to the chopped wafers and mix well.
Line a 10 inches springform pan with baking paper and pour the chopped mixture spreading it well on the bottom and leave in the refrigerator for 20 minutes.
Soak the gelatin in a bowl.
With the 'help of a whisk, mix the sugar well with the ricotta cheese.
Add the chocolate chips and mix well.
Squeeze the gelatin and dissolve it in 4 tbsp of hot cream.
Whip the remaining cream.
Add the melted gelatin into the cream and slowly add the whipped cream into the mixture as well.
Take the base out of the refrigerator and add all the mixture into the cake pan, flatten well and refrigerate again for at least 3 hours.
Decorate as desired.
Step by Step Photo Recipe:
https://eatalianrecipes.com/sicilian-cannolo-cheesecake-cheesecake-al-cannolo-siciliano/
This dessert combines two desserts the cheesecake and the Sicilian cannoli melting into a delicious and fresh cake.
SICILIAN CANNOLI CHEESECAKE
SERVINGS:6
INGREDIENTS:
6 cannoli shells
10 tbsp of butter
2 cups of sheep's ricotta cheese
1 cup of icing sugar
3/4 cup of chocolate chips
1 2/3 cup of heavy cream
4 tsp of gelatin sheets
DIRECTIONS:
Chop the cannoli shells.
Add the melted butter to the chopped wafers and mix well.
Line a 10 inches springform pan with baking paper and pour the chopped mixture spreading it well on the bottom and leave in the refrigerator for 20 minutes.
Soak the gelatin in a bowl.
With the 'help of a whisk, mix the sugar well with the ricotta cheese.
Add the chocolate chips and mix well.
Squeeze the gelatin and dissolve it in 4 tbsp of hot cream.
Whip the remaining cream.
Add the melted gelatin into the cream and slowly add the whipped cream into the mixture as well.
Take the base out of the refrigerator and add all the mixture into the cake pan, flatten well and refrigerate again for at least 3 hours.
Decorate as desired.
Step by Step Photo Recipe:
https://eatalianrecipes.com/sicilian-cannolo-cheesecake-cheesecake-al-cannolo-siciliano/
Eatalian Recipes
SICILIAN CANNOLO CHEESECAKE (CHEESECAKE AL CANNOLO SICILIANO) - Eatalian Recipes
Sicilian cannoli cheesecake is a mouthwatering no-bake dessert that is very easy to make.This dessert combines two desserts the cheesecake and the Sicilian cannoli melting into a delicious and fresh cake.
NUVOLE (RICOTTA & MILK CREAM BRIOCHES)
Fiocchi di Neve or Nuvole are small, round-shaped brioches with a soft, snow-white filling of milk cream and ricotta cheese flavored with vanilla, a recipe developed on the taste of the original version of the renowned snowflakes from the Poppella pastry shop in Naples' Rione Sanità, which invented the recipe that has now become famous and imitated in so many other pastry shops in the Neapolitan capital.
YIELD: Makes 8 to 10
INGREDIENTS:
1 cup all purpose flour
1/8 cup butter
8 tsp milk
1 egg
2 tbsp of sugar
1 tsp of active dry yeast
pinch salt
For The Filling:
1/2 cup of milk
1/4 cup sugar
2 1/2 tbsp all purpose flour
1/2 cup of ricotta cheese
7 tbsp heavy cream
1/2 tsp vanilla bean paste or vanilla extract
DIRECTIONS:
1. to activate the yeast, dissolve it in warm milk along with the sugar. Set aside for a few minutes.
2. Beat the egg. Set aside.
3. Sieve the flour with the salt. Make a well in the center of the flour. Add the milk and egg mixture. With the help of a whisk, bring the mixture together. Add the butter cut into cubes.
4. Knead into a smooth dough. Place in a bowl dusted with flour. Cover and leave to rest for 2 hours.
5. Divide into equal pieces, form into balls. Place on a baking tray lined with greaseproof paper. leave to rest for another 2 hours.
6. Bake in a preheated oven at 350 F for 15 to 20 minutes or until golden brown and puffed up.
7. Prepare the filling: Combine the sugar with the flour in a saucepan on low heat.
Add the milk and vanilla. Start whisking until the mixture is thick enough to coat the back of a spoon with a glossy appearance. Cover with a cling film and leave to cool.
8. Whip the heavy cream until it is light and fluffy. Combine the ricotta with the milk cream .Fold in the whipped cream with the help of a spatula.
9. Fill in a piping bag fitted with a piping nozzle.
Refrigerate until needed.
Once the buns have cooled, fill with the refrigerated cream prepared earlier. Dust with icing sugar before serving.
Step by Step Recipe:
https://eatalianrecipes.com/nuvole-milk-cream-ricotta-brioche/
Fiocchi di Neve or Nuvole are small, round-shaped brioches with a soft, snow-white filling of milk cream and ricotta cheese flavored with vanilla, a recipe developed on the taste of the original version of the renowned snowflakes from the Poppella pastry shop in Naples' Rione Sanità, which invented the recipe that has now become famous and imitated in so many other pastry shops in the Neapolitan capital.
YIELD: Makes 8 to 10
INGREDIENTS:
1 cup all purpose flour
1/8 cup butter
8 tsp milk
1 egg
2 tbsp of sugar
1 tsp of active dry yeast
pinch salt
For The Filling:
1/2 cup of milk
1/4 cup sugar
2 1/2 tbsp all purpose flour
1/2 cup of ricotta cheese
7 tbsp heavy cream
1/2 tsp vanilla bean paste or vanilla extract
DIRECTIONS:
1. to activate the yeast, dissolve it in warm milk along with the sugar. Set aside for a few minutes.
2. Beat the egg. Set aside.
3. Sieve the flour with the salt. Make a well in the center of the flour. Add the milk and egg mixture. With the help of a whisk, bring the mixture together. Add the butter cut into cubes.
4. Knead into a smooth dough. Place in a bowl dusted with flour. Cover and leave to rest for 2 hours.
5. Divide into equal pieces, form into balls. Place on a baking tray lined with greaseproof paper. leave to rest for another 2 hours.
6. Bake in a preheated oven at 350 F for 15 to 20 minutes or until golden brown and puffed up.
7. Prepare the filling: Combine the sugar with the flour in a saucepan on low heat.
Add the milk and vanilla. Start whisking until the mixture is thick enough to coat the back of a spoon with a glossy appearance. Cover with a cling film and leave to cool.
8. Whip the heavy cream until it is light and fluffy. Combine the ricotta with the milk cream .Fold in the whipped cream with the help of a spatula.
9. Fill in a piping bag fitted with a piping nozzle.
Refrigerate until needed.
Once the buns have cooled, fill with the refrigerated cream prepared earlier. Dust with icing sugar before serving.
Step by Step Recipe:
https://eatalianrecipes.com/nuvole-milk-cream-ricotta-brioche/
Eatalian Recipes
NUVOLE OR FIOCCHI DI NEVE : MILK CREAM & RICOTTA FLUFFY BRIOCHES - Eatalian Recipes
Fiocchi di Neve or Nuvole are small, round-shaped briochine with a soft, snow-white filling of milk cream and ricotta cheese flavored with vanilla
Ricotta cigarettes are a delicious and easy-to-make dessert of Sicilian origin.
The waffles are made with a mixture of egg whites, butter, powdered sugar and flour.
Once cooked for a very few minutes in the oven, the wafers, after being turned upside down, are rolled around a thin cylinder (metal, wooden, etc.),so that they take the shape of a cigarette.
Finally, they are filled with a ricotta cream.
Waffle cigarettes are also called surprise or zufoli.
MAKES: about 10 cigarettes
INGREDIENTS:
1 cup of egg whites
1 cup of powdered sugar
3/4 cup of butter (soft)
1/4 cup of cornstarch (or Maizena)
1 1/4 cups of all purpose flour
FOR THE RICOTTA CREAM:2 cups of sheep's ricotta cheese
3/4 cup of granulated sugar
DIRECTIONS:
To prepare sweet cigarettes with ricotta cheese Sicilian recipe, start by preparing the ricotta cheese cream.
Mix the ricotta cheese with the sugar,using electric whips to obtain a smooth and glossy cream.
Cover and leave in the refrigerator until needed.
Now prepare the wafers,whip the egg whites at room temperature,and add the powdered sugar a little at a time,get a well-stiff meringue.
Cream the butter,it should be very soft and add it little by little to the meringue.
Also combine the flour and cornstarch,but they should be sifted first.
Transfer everything to the refrigerator for 1 hour before starting the baking.
Decide on the type of baking in the oven or on a griddle.
Create 4 inches squares on baking paper and bake for 8 min at 350 F ,in the oven they should not be turned,in the griddle yes after 5 Minutes, roll them quickly around a stick the size of a pencil.
Be careful not to burn yourself.
Transfer the cream to a pastry bag with a narrow, smooth nozzle and fill the cigarettes.
Sprinkle with powdered sugar and serve.
STEP BY STEP PHOTO RECIPE:
https://eatalianrecipes.com/sicilian-sweet-ricotta-cream-waffle-cigarettes/
The waffles are made with a mixture of egg whites, butter, powdered sugar and flour.
Once cooked for a very few minutes in the oven, the wafers, after being turned upside down, are rolled around a thin cylinder (metal, wooden, etc.),so that they take the shape of a cigarette.
Finally, they are filled with a ricotta cream.
Waffle cigarettes are also called surprise or zufoli.
MAKES: about 10 cigarettes
INGREDIENTS:
1 cup of egg whites
1 cup of powdered sugar
3/4 cup of butter (soft)
1/4 cup of cornstarch (or Maizena)
1 1/4 cups of all purpose flour
FOR THE RICOTTA CREAM:2 cups of sheep's ricotta cheese
3/4 cup of granulated sugar
DIRECTIONS:
To prepare sweet cigarettes with ricotta cheese Sicilian recipe, start by preparing the ricotta cheese cream.
Mix the ricotta cheese with the sugar,using electric whips to obtain a smooth and glossy cream.
Cover and leave in the refrigerator until needed.
Now prepare the wafers,whip the egg whites at room temperature,and add the powdered sugar a little at a time,get a well-stiff meringue.
Cream the butter,it should be very soft and add it little by little to the meringue.
Also combine the flour and cornstarch,but they should be sifted first.
Transfer everything to the refrigerator for 1 hour before starting the baking.
Decide on the type of baking in the oven or on a griddle.
Create 4 inches squares on baking paper and bake for 8 min at 350 F ,in the oven they should not be turned,in the griddle yes after 5 Minutes, roll them quickly around a stick the size of a pencil.
Be careful not to burn yourself.
Transfer the cream to a pastry bag with a narrow, smooth nozzle and fill the cigarettes.
Sprinkle with powdered sugar and serve.
STEP BY STEP PHOTO RECIPE:
https://eatalianrecipes.com/sicilian-sweet-ricotta-cream-waffle-cigarettes/
Eatalian Recipes
Sicilian Sweet Ricotta Cream Waffle "Cigarettes" - Eatalian Recipes
Ricotta cigarettes are a delicious and easy-to-make dessert of Sicilian origin.The waffles are made with a mixture of egg whites, butter, powdered sugar and flour.