A sunny city

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The cuisine in Palermo is a typically poor cuisine, but very rich in calories. Protagonists are the less valuable parts of animals, which in other parts of Italy are eliminated and not eaten, together with the chickpea flour. This is the ingredient from which you obtain the famous so-called Panelle, to eat hot with lemon. The “street food”, still widely distributed, perfectly represents the tastes of Palermo’s citizens. The spleen sandwich is the king of the fast food in Palermo and one of the citizens favorite foods. It is consumed hot and stuffed with slivers of Caciocavallo and slices of veal spleen fried in the lard. The culture and the Arab tradition can be find too. Candies like the Cassata and the Frutta Martorana. Do not forget the Palermo version of Pizza: the so-called Sfincione.



Ingredients: 400 gr of rice; 1 litre of tomato sauce; Vegetable broth; 1 egg; 1 dose of saffron; grated parmesan; 100 gr of peas; 200 grams of cheese cut into cubes (mozzarella or provola); minced meat to taste; 1 lt frying Oil; Oil and salt to taste

Preparation: Boil the rice in the vegetable broth, and the peas in abundant salted water. Prepare the sauce. Once the rice is cooked, drain and mix with the saffron, egg and parmesan. Take the cooled rice and get some half-small oranges, and in the heart of each of them put some meat sauce, a piece of mozzarella and some peas. Close them. Now pass them first in the flour, in the egg and finally in the breadcrumbs, and fry with seed oil.



Ingredients: For the sponge cake: 6 blended eggs; 300 gr of flour for cakes ; 250 gr of sugar; a sachet and a half of baker’s yeast; half a glass of milk.

For the ricotta cream: 500 gr. of fresh ricotta; 300 gr. of sugar; 50 gr of candied pumpkin; 100 gr. of dark chocolate gr. 100;  half sachet of vanilla.

For the royal pasta: 200 gr. of almond flour; 200 gr. of sugar; 100 gr. of water; green candy colour; 400 gr. of candied fruit.

Preparation: Before starting, pick up a cylinder-shaped mould, essential for the good outcome of the cassata. For the sponge cake blend the eggs, mix in the sugar then the yeast and finally the flour. Work well and add the milk to soften the mixture. Pour into a buttered baking tin, at the bottom of which you will put a sheet of wax paper. Switch to hot oven and as soon as you see fit, lower the flame and let cook for about 15 minutes. Prepare the ricotta cream and a ball of royal pasta, colored with green. Flatten the royal pasta with rolling pin with a thickness of about half a centimeter and cut them to rectangles of the height of the mould and about 4 centimeters wide. Line the inner edges of the mould alternating the rectangles of real dough with rectangles of the same size as sponge cake. At the bottom of the mould place part of the sponge cake cut  leaf shaped about one finger high, soaked in a syrup made with water, sugar and half a glass of Marsala. Pour in the mould the ricotta cream topped with chocolate and pumpkin and cover with the remaining sponge cake soaked in syrup. Let it dry and turn on the serving plate. Garnish the Cassata with candied fruit and candied pumpkin strips. To obtain a better aesthetic effect is  can pour on the cake a glass of sugar, before putting the fruit. This will give to the candy a light white cover.

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