Dried tuna with sweet and sour vegetables and Avola almond rain Ingredients for 4 people: 520g of fresh tuna fillet, 300g red and yellow peppers, 300g zucchini, 200g of carrots, 200g aubergine, 200g red onion, 200g of pachino, 200g peeled almonds, 3 tablespoons of sugar, red vinegar q.b. mint leaves, salt and pepper of the whirlpool, extra virgin olive oil. Method: Take the tuna and cut it into cubes, take all the vegetables that you have washed previously and cut them into cubes and put them aside. Cut the onion into julienne strips and put it in a pan with a little oil and let it dry. First add the carrots and cook for a few minutes, repeat the same operation with peppers, zucchini, eggplant and pachino cut in half and adjusted with salt and pepper, this procedure is to give each vegetable its cooking. Once the vegetables are cooked, add the tuna and cook it for 3 minutes. At this point we add the sugar with the vinegar and mix well to get the sweet and sour and perfume with fresh mint and finishing with toasted almonds. The recipe was created by Chef Giuseppe Argentino for the Pro Loco…

White stewed octopus inzolia on crushed potato pate d.o.p. of Syracuse Spending for 4 peopleOctopus 900g, two cloves of garlic, 50g shallot, parsley, lt 1 white wine inzolia, 300g potato d.o.p., a pinch of fresh oregano, extra virgin olive oil 80ml, a tomato to garnish, salt and pepper of the whirl q.b. Method:Clean the octopus and cut into pieces of about 3 cm, in a saucepan put the garlic and the chopped shallot with extra virgin olive oil. Start to brown immediately after add the octopus let it brown for 7/8 minutes and add the wine to cover the octopus, season with salt and pepper and cover tightly with a lid and cook for about 40 minutes. Five minutes before finishing cooking, sprinkle finely chopped parsley on the octopus.Cook the potatoes in water or steamed with the skin, pay attention to the cooking that they are not too cooked must be to the point. After removing them from the skin, place them in a bowl and crush them with a fork and season a pinch of oregano with extra virgin olive oil to flavor them salt and pepper to taste. Definition of the dish:Take a deep dish, place a small…

Cinnamon spicy ricotta terrina with Bronte pistachios and lemon sauce Spending for 4 people:400g of sheep's ricotta, 100g of granulated sugar, 60g of pistachio nuts, 10g of ground cinnamon, 15g of fish glue (gelatine), 120g of mixed candied fruit for garnish, 1 bowl to give the rectangular shape to the dessert.For the lemon sauce: 250cl whole milk, 60g egg yolk, 60g granulated sugar, 10g cornstarch, 1 sachet of vanillin, the juice of 2 lemons. Method:Put the ricotta in a robot with cinnamon and sugar, run the robot and let it run for 3-4 minutes until the ricotta becomes creamy. Put it in a bowl, put the fish glue in cold water to soften it, then put the pistachio grain to toast in the oven for 5 minutes at 200 ° after letting it cool. Add the pistachios to the ricotta and mix, take the gelatine squeeze it and melt it in a bain-marie, just melt it into the ricotta and mix well. Pour into the bowl and put in the fridge for 4 hours so that it becomes firm. For the lemon sauce:Put a saucepan with lemon juice on the stove and reduce to 50% and let it cool. Put…

Cassoletta of sweet and sour rabbit bites Spending for 4 people:1,200kg of boned rabbit legs, 1 red onion, 3 celery stalks, 20 pickled green olives, 60g of small desalinated capers, 400g of tomato pulp, extra virgin olive oil, 100cc of red wine vinegar, 1 tablespoon of sugar, salt and pepper of the whirlpool to taste Method:Cut the rabbit legs into small pieces, wash and dry them. In a non-stick pan pour extra virgin olive oil and brown the rabbit well until golden brown on each side, remove from the pan and put it aside. In another pan, put a little oil and, when cold, add the julienne-shaped onion and the diced celery. Let them stew, stirring often and adding a little warm water if necessary, add the desalted capers, the olives and the tomato pulp. Cook for 5 minutes and place in a bowl. Put the pieces of rabbit in the pan and pour over the sauce, add salt and pepper and add a glass of hot water and cook covered over medium heat for about half an hour. Mix the vinegar with the sugar in a glass until it is lightly sliced. When the rabbit is cooked, raise the…

Swordfish rolls with pine nuts, raisins and Mediterranean flavors Spending for 4 people:480g swordfish fillet, 50g pine nuts, 50g raisins, 150cc moscato di noto, 150g of breadcrumbs, 400g of spinach, 2 sprigs of thyme, 2 marjoram sprigs, 1 sprig of oregano, 8 mint leaves, lemon zest untreated, extra virgin olive oil, salt and pepper of the whirl q. b. Method:Wash the fish and dry it with absorbent paper. Obtained from the swordfish 8 slices of 60g each and beat them with the beat meat (protect with a sheet of film), so as to flatten well. Soak the raisins in a bowl with Muscat for 20 '. Heat a non-stick frying pan and toast the pine nuts (they must have a golden color). Put the grated bread in a bowl, the toasted pine nuts, the finely chopped aromatic herbs, the grated lemon zest, a pinch of salt and pepper, mix together, pour a little oil and mix well. Arrange the slices of sword stretched out side by side, distributed in the center of each about 40g of the prepared filling, roll them on themselves, forming 8 rolls, and close them with a toothpick. Transfer the rolls into a baking sheet covered…

Turbante of fresh pasta filled with ricotta mousse with tuna bottarga on cherry tomatoes coulis. Ingredients for 4 people:For fresh pasta: 200g of 00 flour, 200g of durum wheat flour, 2 egg yolks, 1 whole egg, a pinch of salt.320g of cow's milk ricotta, 120g of tuna bottarga, a sprig of mint, 80g of onion, 80g of carrot, 80g of celery, 500g of Pachino tomatoes i.g.p. 50g of tomato paste, extra virgin olive oil, vegetable stock q.b. salt and pepper of the whirlpool. Method:Mix the fresh pasta as you do traditionally, let it rest by wrapping it in a kitchen film for an hour. Meanwhile prepare the tomato coulis. In a saucepan, place the onion, celery and carrot, cut into cubes with a drizzle of extra virgin olive oil and brown. Add the tomatoes cut in two that you have washed before. Cook for five minutes over low heat, add the tomato paste and let it season for a few minutes, add the broth to cover the salt and pepper tomatoes and cook. After you take a hand blender, blend the tomatoes and pass them with a colander to obtain a fine sauce. Prepare the ricotta mousse, putting it to…