This recipe is adapted from La Cucina Italiana magazine (Italian version; September 2020). olive oil to oil the pan4 eggs1 1/2 cups sugar (300 grams)2/3 cup butter (150 grams), soften3 1/4 cups flour (400 grams)1 tablespoon baking powder1/2 cup milk1/2 cup rum3 pounds apple, peeled and thinly sliced1 teaspoon vanilla2 teaspoons cinnamonjuice of 1 lemon … Continue reading Torta di Mele della Nonna (Grandma’s Apple Cake)
This recipe is adapted from "Plenty More" by Yotam Ottolenghi. This is the perfect dish to make as a main vegetarian course with a green salad or as part of a brunch menu. It is very attractive and delicious. I substitute the flour in the recipe for almond meal/flour. I also omit some ingredients I … Continue reading Cauliflower Cake
Adapted from Emily Luchetti’s Fearless Baker, 2011; makes about 30 cookies 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature1 cup brown sugar, packed1/2 cup granulated sugar1 large egg1 teaspoon vanilla extract3 cups old-fashioned oats (not quick-cooking or steel-cut)1 cup All-purpose flour1 teaspoon baking soda1/2 teaspoon kosher salt2 tablespoon whole milk1/2 cup dried apricots1/2 cup walnuts Cream … Continue reading Chewy Oatmeal Cookies
3 eggs1 1/2 cup brown sugar1/2 cup extra virgin olive oilZest and juice of 1 orange300 grams carrots, about 6 (medium size)1 1/2 cup walnuts, grounded1 1/2 cup flour2 teaspoon baking powder Preheat the oven to 350 F. Line and oil a 9 inch cake pan with parchment paper. You can use olive oil for … Continue reading Torta di Carote (Italian Carrot Cake)
While most orange cakes are flavored with the zest or the juice of the citrus fruit, nothing goes to waste in this Sicilian version. The whole orange is processed into a puree and then added to the batter. The resulting cake is very moist and fragrant, and it has an intense citrus flavor. Enjoy! 2 … Continue reading Pan d’Arancio (Sicilian Orange Cake)
Serves 20 1 small head cauliflower (1 3/4 pounds), cut into short 1/2-inch-wide floretsSalt and pepper, to taste1 cup flour1 teaspoon baking powder1 egg1 cup sparkling water1 tablespoon parsley, choppedOlive oil for deep frying (or a mixture of olive and canola oils) Cook cauliflower in a 4- to 5-quart pot of simmering salted water, uncovered, … Continue reading Cauliflower Fritters
Adapted from "Oh, Sweet Basil" blog. I was looking for a good recipe to use fresh cranberries and this recipe inspired me. It looked very festive. I made some changes to adapt it to my taste. Since I didn't have sour cream I substitute it for 3/4 cup of whole milk. I also reduced the … Continue reading Cranberry Bundt Cake
2 cups of whole almonds toasted1 ½ cups flour½ cup sugar3/4 cup honey1 cup candied orange peels2 cups raisins½ cup dried apricots2 teaspoon cinnamon¼ teaspoon cloves¼ teaspoon nutmeg½ teaspoon gingerpinch salt¼ teaspoon ground coriander½ cup water Preheat oven to 325°F. Line a baking pan with parchment paper. Whisk together flour, spices and salt in a … Continue reading Panforte (Tuscan Confection)
1 3/4 cup water1 tablespoon active dry yeast 2 teaspoons salt 3 1/2 cups unbleached, Bread flour (King Arthur)1/4 cup extra virgin olive oil, plus extra for the pan1 teaspoon sea salt 1 cup (200 g) raisins1 glass Vin Santo or another dessert wine1 pound seedless black grapes3 tablespoon brown sugar Warm 1/3 cup of … Continue reading Schiacciata all’uva (Grape Harvest Focaccia)
Caponata is a sweet and sour eggplant relish that represent the intensity of flavors of the southern Italian region. It combines eggplants with onions, tomatoes, olives, capers, sweet balsamic vinegar and pine nuts. Similar combination of flavors shows in many other recipes in Sicily. Every family in Sicily have their own version of caponata. Some … Continue reading Caponata (Eggplant Relish)
