The typical cake of Messina

Preparation: 1 hour ca.

Ingredients for 4-6 persons

To arrange the flour to Fontana and to pour to the center egg egg yolks, the butter to pezzetti and working the paste. After that the compound will have become compact and homogenous to make a cylindrical cord often a finger and to cut it tronchetti long to 2-3 cm. to fry them therefore in abundant warm oil and as soon as they will be it gilds to you well sgocciolarli and to dry them on absorbent sheet from kitchen, to divide them on two plates and to form two pyramids. To melt the sugar to veil with the juice of average lemon adding some water spoon until when the compound will become cremoso but not too much liquid adding scorzette of lemon, eventually to halve the doses of the water adding a liqueur. The compound will be poured on the pyramid trying to distribute it on the surface so as to to join all the pezzetti. We will have obtained the pignolata white woman. For the pignolata one to the chocolate it is necessary to re-unite the ingredients (chocolate fusing, sugar, cinnamon and vaniglia) in a small pot and to make to cook in a bain-marie them until obtaining a dense cream that it will be poured uniform on the other pyramid. The two plates go use together. The pignolata black white woman and in only plate, a Pò of preparation can itself however be made and shrewdness in more.

Advised wine: Malvasia di Lipari

THE SICILIAN CASSATA

Ingredients x 4 persons

Preparation: 2 hours ca.

To arrange the Pan of Spain and to divide it in three discs, to soak the three parts with one syrup made with water, sugar and vermouth.

To prepare the real paste with the flour of almonds, the sugar and the water adding of green coloring and to work until obtaining a soft paste that it will be spread with the mattarello and will cut in long rectangular parts how much the height of the stamp. Foderare with these rectangles the inner edges of the stamp to alternate them with rectangles of pan of Spain using one of three discs. On the bottom to arrange the pan of Spain and to pour the annealed cream to you of that it will have been previously prepared (last for the sieve and worked with the sugar, flavored with the added one of vaniglia and pezzetti of chocolate and yields candita. To cover with the other disc of pan of Spain and leaving to rest for some minuteren. Rivoltare the stamp on one guantiera to pasticciere and pour you over the glassa prepare melt, to fire low, the sugar to veil with the add of water until to obtain one syrup white man transparent. The glassa it goes poured cold over the cassata one that guarnirà putting over candita fruit cut to us pezzetti. To put to the coolness for some hour before serving.

SICILIAN CANNOLI

Ingredients for the paste of the cannoli:

Preparation: 4 hours ca.

The sicialian pastry shop, also thanks to this typical, famous cake all over the world, confirmation the region title it leader in the field. The SICIALIAN CANNOLI, me are granted, represent the " infinite dolcezza " of this sublime how much travagliata earth.

To paste the flour with the butter, the egg, the sugar, the cacao melted in the red wine and a pizzico of knows them. The paste will have to turn out homogenous, therefore, to leave to rest for approximately an hour. To smooth the paste with the mattarello until obtaining one leaf through thin, to cut square of approximately 10/12 cm. and to wrap on the cilindretti in the sense of the diagonal making to combaciare the borders and making one light pressure with the bathed finger. To fry cilindretti in abundant the hot oil using of a tegame from the high edges, not as soon as they will be gilds to drain and to make to you to cool. While it goes prepared the filling that demands a meticulous cure for the working of the annealed one that it goes stirred (to use of a spoon of wood) with the sugar to veil, the latte cinnamon and some drop of. The cream will have to turn out soft and dense at the same time beyond that homogenous naturally. One will join, to this point, the zuccata one and the chocolate one cuts to you to dadetti. They will become unstrung then delicately from cilindretti the cannoli that, with the aid of a teaspoon, will be filled up of cream. Guarnire, finally, with pieces of candita orange the external surface of the cream. To dust the cannoli with sugar to veil.