Preparation time 15 minutes
Roman-Jewish Fried Artichokes
Chef: Viviana Marrocoli These delicious crispy artichokes are a fine example of the Roman-Jewish mastery of deep frying. Serves:...
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Preparation time 70 minutes
EGGPLANT ROLLATINI
Chef: Peter Boos Preheat oven to 200°c. Slice eggplant lengthwise roughly 1/4 in thick (0.6cm) Salt both sides and...
Preparation time 90 minutes
PEAR TARTE TATIN
Chef: Peter Boos Difficulty: easy Preparation time: 90 minutes Serves: 8 Preparation Preheat oven to 200C. Wash pears and towel...
Preparation time 50 minutes
ZUCCHINI CAKE
Chef: Peter Boos Difficulty: easy Preparation time: 50 minutes Serves: 10 Preparation Combine the dry ingredients together. Combine the...
Preparation time 40 minutes
RISOTTO WITH ARTICHOKES AND SICILIAN BLOOD ORANGES PGI
Chef: Sarah Bua A fresh and tasty risotto that tantalises the palate. Difficulty: moderate Cost: low Preparation time: 40...
Preparation time 10 minutes
SICILIAN BLOOD ORANGES PGI SALAD WITH SEARED FENNEL
Chef: Sarah Bua A fresh salad with a strong and appealing flavour. Difficulty: easy Cost: low Preparation time: 10...
Preparation time 5 minutes
BRUSCHETTA WITH BEEFSTEAK (CUORE DI BUE) TOMATO, CAPER AND ALMOND PESTO AND OREGANO FROM PANTELLERIA
Chef: Alessandro Frassica A plunge into the Mediterranean, in this case Sicily, with all the typical flavours of our South....
Preparation time 3 minutes
BRUSCHETTA WITH MOZZARELLA DI BUFALA DOP FROM CAMPANIA, ANCHOVY FILLETS FROM CETARA AMALFI LEMON ZEST
Chef: Alessandro Frassica This simple dish is nonetheless delicious, with the unusual contrasting combination of mozzarella and anchovies, overall resulting...
Preparation time 30 minutes
PAESTUM ARTICHOKE PDO CHIP AND GUACAMOLE
Chef: Andrea Moio A great Sunday classic, revisited in a modern way, the accompanying sauce is a guacamole that...
Preparation time 20 minutes + 20 minutes rest
TARTARE OF PRAWNS WITH BRAISED ETNA PRICKLY PEAR PDO SAUCE
Chef: Sarah Bua Difficulty: easy Cost: moderate Preparation time: 20 minutes + 20 minutes rest Serves: 2 Method Peel...
Preparation time 30 minutes
SICILIAN ETNA PRICLY PEAR PDO RISOTTO
Chef: Sarah Bua Difficulty: moderate Cost: low Preparation time: 30 minutes Serves: 2 Method Put the vegetable stock in a...
Preparation time 15 minutes
BOUQUET DI CRUDITES IN A WATERMELON PUREE
Chef: Marco Scarallo A fresh, imaginative, and colourful dish, perfect for an aperitif, that will amaze your guests. Difficulty:...