This is one Italian dessert recipe which, when made at home, will certainly impress your guests, and can be considered the icing on the cake of your Italian Christmas dinner. Like any pastry, getting this part right is the trick, after which you if get over that hurdle, you can fill it with what you damn well like…! Well, not exactly. Cannoli are a traditional Sicilian pastry filled with ricotta, which is also the base of Sicily’s famous cassata dessert.
Ingredients for the shell: 300 grams of sieved flour, 10 grams of caster sugar, half a glass of Marsala fortified wine, a pinch of salt, icing sugar and olive oil. Ingredients for the filling: 500 grams of fresh ricotta, 200 grams of icing sugar, 100 grams of cubed candied fruit, 100 grams of dark chocolate flakes, one tiny packet of vanilla powder (less than a teaspoon), a pinch of powdered cinnamon, milk as needed.
To prepare the shells, you need to place the sifted flour in a little mountain, make a crater and pour in the Marsala. Add the sugar and a pinch of salt, and knead until you get a consistent, almost solid mixture. Form a large ball, wrap in a cloth and leave to rest for two hours. After resting, roll out the pastry to a maximum of four millimetres thick and cut into rectangles of 10 cm down one side. Using a metal cylinder to form the shape, roll each rectangle from one opposite corner to the other to create a hollow shell. Heat the oil in a pan and place each shell in the pan, tossing them until well cooked, and allowing the oil to drain off a little at the end of the cooking.
You’re now ready to fill the cannoli. Create the filling by mixing the ricotta, icing sugar, vanilla, cinnamon, candied fruit, chocolate and a couple of drops of milk together. Fill the canoli and dust with a little icing sugar as a finishing touch. A sweet Marsala is probably the best food-wine match with your canoli.
Photo | Flickr
The classic zabaione dessert is made with marsala, but today we give you a lighter Christmas recipe that can go with traditional Italian desserts like panettone. Ingredients required are: 300 grams of Moscato d’Asti sweet dessert wine, 150 grams of sugar, 50 grams of white rum and six egg yolks.
Beat the egg yolks together with the sugar until you get a light, bubbly texture. Add the moscato and the rum and cook in a bain marie or under steam for 20 minutes, stirring constantly. Serve it warm, either with savoiardi biscuits, or as a topping for your dessert. Obviously the perfect food-wine match is a lovely glass of Moscati d’Asti sweet Italian wine.
Photo | Flickr
If you are one of those wild things that love to dance the night away, this pick me up will make you feel more energetic and cheerful.
Ingredients: 6 egg yolks; 1 litre milk; 800 g sugar; 2 dl Marsala wine; 2 dl alcohol; vanilla.
Preparation: pour the milk in a saucepan, add sugar and vanilla and let it boil for ten minutes. Meanwhile beat the eggs, add warm milk and then pour it into the boiling saucepan. Next add Marsala wine and alcohol. Leave it to cool for a few minutes and then pour the liquid into a bottle and seal tightly.
Let the liquor rest for ten days before use.
Photo | Flickr
The luxury tours are designed to combine culinary tourism of Sicily, with its splendid seaside destinations, beautiful landscapes and rich history.
Lucky tourists will have an Aicon yacht and latest Ferrari models at their disposition, from the California to the Fiorano, or even the F430 Scuderia.
Two Sicily itineraries are available: down the east coast through Taormina and Syracuse, or down the west coast through Cefalu and Marsala, with a stop at Targa Florio. All tours and itineraries are planned with a guide, to choose the best options available.
Source | Il sole24ore.com
The secret’s in the zabaione… In old Italian folklore, the story goes that zabaglione is an aphrodisiac; guaranteed good bedroom performance on the part of your man is the result of an Italian dessert of zabaglione.
So if you’re looking to spice up your after dinner activities, try our recipe of home made zabaglione. The ingredients are extremely simple, although personal touches can be included. Below, we look at the traditional zabaglione recipe.
Ingredients for four people: 80 grams of caster sugar, 80 grams of marsala (fortified Italian wine from Sicily) and four fresh egg yolks.