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Merry Christmas!

I wish you all a Merry Christmas in the company of your loved ones. Today, no recipes, but the photo of my kids with a Santa Claus Special, Grandpa Luigi!
I expect you all! Post the recipe of oranges!
; ; ; Valentina

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Reginette pesto artichoke and pumpkin cake with orange

We're almost there, the final preparations to better organize and buffet lunches. I propose today a light meal and very delicious, especially for those who love the artichokes. I used the most part good, heart, preparing a fragrant pesto that adds fresh pasta and wraps and giving it a velvety pumpkin with its color gives joy to the table.

SERVES 3 PEOPLE

70 grams of semolina flour

30 grams of 00 flour 1 egg

6 fresh artichokes

3 spring onions

Parsley

Basil

Pine

Pumpkin

Grated cheese

Sale

Olive

toasted almonds or walnuts

PROCEDURE

Sift

the two flours, place a fountain, peel an egg and mix with flour, creating a paste that you will stand half an hour. After the interval, rolling dough using the machine and then review the puff pastry for another size queens.

Depriving the outer leaves of artichokes, cut the heart of the artichoke into 4 pieces and soak it in water with lemon to prevent tarnish. Slice the onions and season with olive oil in a pan, add the sliced \u200b\u200bartichoke hearts, parsley and salt. Skip over high heat and deglaze with white wine. Cover and cook by adding little water. Blend artichokes in a blender, adding a handful of pine nuts, basil leaves and olive oil. Make a pumpkin cubes in olive oil and season and cook a few minutes.

Bring to boil salt water, dip the queens, and after a few minutes pulling them up and add to the pesto artichoke adding ladles of broth and pumpkin. Complete the dish with parsley, grated cheese to taste and chopped toasted almonds or walnuts.

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Tree of Sicily

fluffy A sweet and fragrant, ideal for the large breakfast and snack for children. My daughter Giorgia, the lustful, it soaks in the hot chocolate. But I assure you that is so soft that it is unnecessary to add cream inside.

INGREDIENTS 160 grams of self raising flour 2 eggs

160 grams of sugar

80 grams of orange juice

80 grams of oil Corn

1 teaspoon of vanilla extract

grated rind of orange marmalade

freely

granulated sugar

mold tree 26 cm in height

PROCEDURE

the eggs, pour into a bowl and beat well by hand, adding a pinch of salt, a teaspoon of vanilla extract, sugar and grated rind. Pour the orange juice and oil seeds. Mix ingredients well and gradually add the sifted flour. If you do not have self raising flour in the pantry, replace it with an equal weight of flour and add 00 to the end of a half bag of baking powder. Butter the inside of the mold and add bread crumbs, remove the excess.

Pour the batter, not should never reach the edge, but half the height. Cook in preheated oven at 180 degrees for at least static 40-50 minutes. This long cooking time is necessary for the presence of orange juice that gives the dough a lot of moisture. Let the cake cool before uscirla from the mold. Brush with jam a pleasure, I had at home to apricots, and drop over the granulated sugar.

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Biscuits

This year my tree smells like cookies, good food and beautiful to see.

I had lots of fun to prepare, decorating them with colorful glazes. E ' the imagination of everyone who goes free and allows us to give shape and color to a paste, making these small pleasures.

INGREDIENTS FOR COOKIES 35-40

400 grams of flour 00

160 grams of honey

100 grams of sugar

120 gr burrro

1 egg 1 packet of

vanilina

2 teaspoons cocoa

A pinch of salt

1 teaspoon baking

PROCEDURE

Break the butter into the flour, add the vanilla, baking soda and work quickly with your hands. Add sugar, cocoa, honey and egg, mix the dough. The consistency will be sticky, but that's okay. Let the dough rest for a few hours. Council prepared the day before because the mixture becomes dry and can easily cut the biscuits. Flour the work surface well, and leave the dough from the refrigerator a little at a time. Bake cookies in preheated oven at 180 degrees for 10 minutes. Allow to cool and proceed with the decorations as desired.

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So heald shaft: Sicilian almond nougat

I open the Christmas period with "So heddles, a 'special label that will collect the sweet party.

So heddles is a saying in Sicily which indicates, sweet dishes, tasty, good to enjoy a fine meal. The almond nougat is one of those delicacies that never fails in the Christmas table.

INGREDIENTS 300 grams of toasted almonds

250 g sugar

30 grams of honey

PROCEDURE

Toast almonds in leaving the peel oven, turning often. Dissolve the sugar, stirring often, over low heat. Meanwhile oleare with olive oil a wooden rolling pin and a marble top where you will work a product. As soon as the sugar is dissolved add a tablespoon of honey and add the almonds, turn hard and pour everything into the marble floor, taking great care to avoid burns! Thin nougat with a rolling pin and cut it into pieces with a knife immediately.

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prawns and squid stuffed

Today I am pleased to share with you another dish of Sicilian cuisine that includes flavors and color of tradition: the stuffed squid. The basic ingredient of the stuffing and breadcrumbs, the other ingredients Moving vary in different localities of the region. The forthcoming recipe belongs to the recipe of my family.

Serves 2

4 medium-sized squid

4 tablespoons breadcrumbs

1 tablespoon grated cheese horse

Parsley

Fresh cheese

Butter Olive oil

Pistachios

salt

PROCEDURE

dissecting squid, wash and chop the tentacles . Heat olive oil in a pan and add these tentacles, have them cook for few minutes, add salt and turn off the heat. Toast the breadcrumbs in olive oil ever. As soon as you prepare the filling by combining the cold tentacles, breadcrumbs, grated cheese, horse, parsley, pistachios, cubes of cheese (provolone) and butter. Fill the squid with this filling with the help of a spoon and press well so that no air pockets are formed by closing the ends with a toothpick. Season the squid with olive oil, lemon and oregano and cook on the grill turning several times.

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Cataneselle with wild fennel and sardines

The fruits of the earth and sea meet to give us extraordinary flavors and fragrances, which always find when I make this delicious dish of Sicilian cuisine. There are several variations of this recipe. In western Sicily you use a long pasta shape, the pasta. In eastern Sicily prevails the short one.

The typical taste of fennel and that of sardines is enhanced by the sweet taste of raisins and pine nuts, yellow gold, saffron, and the addition of breadcrumbs that completes the dish with a smell wonderful thanks its roasting in olive oil.

SERVES 4

250 g cataneselle

200-300 grams of fresh sardines boned

500 grams of fennel

1 packet saffron

3 onions news

2 tablespoons pine nuts 2 tablespoons

raisins

half a tablespoon of tomato paste

Olive oil Salt

Breadcrumbs

PROCEDURE

Clean the sardines, open a book and bone. Rinse and chop. Carefully wash the fennel, after removing the stalks harder, boil in salted water. Drain, keeping aside the cooking liquid, and chop finely. Chop the onions, and season them in a pan, with plenty of oil oil. Add the sardines, stirring constantly. Combine the pine nuts, raisins, tomato paste and fennel, a pinch of salt and pour a ladle of cooking water, and cook a few minutes, until the liquid evaporates. Bring to boil the water from the fennel, add a sachet of saffron and plunge the pasta. Drain the pasta and finish cooking in the sauce, serving it with toasted bread crumbs with olive oil before.