• 1/2 liter of milk (or almond milk)
• 2 tbsp of sugar
• 1 vanilla bean cut into pieces
• 4 tbsp of pastry flour
• cinnamon powder

Heat up 1 / 2 liter of milk with 2 tablespoons of sugar and a vanilla bean, cut into pieces. When sugar has melted, add 4 tablespoons of flour, stirring constantly with a whisk.

As soon as it thickens, pulls away from heat, pour into individual bowls or in a container only, previously wet with water and allow to cool.

Once firm, tips, sprinkle with a little of cinnamon and serve.

Makes 6 servings:

• 8 blood oranges
• 2 green onions
• extra virgin olive oil
• salt
• pinch of chili pepper
• pinch of oregano

Peel and cut the oranges into small chunks into a salad bowl.

Add the cut green onions, pinch of salt, chili pepper, and mix all together.

Add the olive oil and a pinch of oregano.

It is refreshing and healthy.

• 1 kg of potatoes
• 80 g of butter
• 3 egg yolks
• 2 egg whites
• 80 g of salami
• 80 g of cooked ham
• 100 g of parmesan cheese
• 250 g of provola and mozzarella cheese
• salt & pepper
• breadcrumbs
• suet
• parsley

Boil the potatoes, remove the peel and mash.

Add the butter, Parmesan cheese, egg yolks, the egg whites, crumbled salami and ham, parsley, salt and pepper. Mix everything well.

Grease with lard (suet) a saucepan, sprinkle the breadcrumbs and put between two layers of cream of potato the mozzarella into pieces and the provola cheese.

With a wooden spoon lined surface smooth. Bake at high heat and remove when golden.

The Gatò should be served cold.

• 300 grams of rice
• 1 liter of milk
• 20 grams yeast
• 60 grams of granulated sugar
• 150 grams of flour for cakes
• A teaspoon of cinnamon powder
• Grated rind of one orange and one lemon
• A teaspoon of table salt
• Peanut oil for frying
• 200 grams orange blossom honey
• Icing sugar as needed

Cook the rice with the milk to a gentle flame, adjusting with salt, until the milk will be completely absorbed. Continue cooking, adding hot water if necessary, little by little. When cooked, the rice must be a kind of almost overcooked risotto.

Remove from heat and, after cooling down for about five minutes, add the flour, sugar, cinnamon, grated orange and lemon peel and baking powder diluted in moderately hot water.

Mix all ingredients in a way that is well absorbed, then cover with plastic wrap and put the mixture to rest in a warm place for about two hours.

Once the rice is leavened spread it on a cutting board dusted with flour, to a thickness of about 2-3 cm. With a floured knife, remove the sticks and (always helping you with a knife or floured hands) shape into a cylinder. Then slide the croquettes in hot oil obtained.

Once they are golden brown and drain on absorbent kitchen paper to deposit them. Then transfer it to a serving dish.

Heat the honey in the microwave, for a few seconds and when softened, sprinkle abundantly over the rice crepes.

Finally sprinkle with icing sugar and, if you like, cinnamon.

For four persons:

• 6 ripe tomatoes
• 50 g of shelled almonds
• 15-20 fresh basil leaves
• 1 or 2 cloves of garlic
• extra virgin olive oil
• salt and pepper

Put in a mortar the garlic, salt and the basil: rotating the pestle, crushing and pounding the ingredients along the walls. Add the oil gradually until the sauce becomes creamy.

Grind the almonds that have been skinned make them into mush, and then mix it with the pesto. All this is finally, to be mixed with the pulp of the finely chopped tomatoes (peeled), then joining the other two tablespoons of olive oil. (Do not mix all together!)

Put the sauce in the fridge while cooking the pasta, drain it without adding cold water, and mix everything in a large bowl, adding a few tablespoons of grated pecorino.

Makes 6 servings

• 800gr. fresh broad beans
• 1 medium onion onion
• 4 tbsp of extra virgin olive oil
• 2 tomatoes chopped
• 4 fresh basil leafs
• 1 stock of celery
• salt and pepper (red pepper if you prefer)

In a large pan place 3/4 liter of water the broad beans, add the finely chopped onion, the chopped tomatoes, celery, and salt to taste. Bring to a boil and then cook slowly with the lid on it until the beans are soft and start opening.

Add water as they cook if needed. At this point add freshly ground black pepper and put in the blender.

Serve with home made bread (toasted) and add the basil cut in pieces, garnish with fine olive oil.

• 500 g strawberries
• 100 g sugar
• 1 egg white

Wash strawberries, leaving them for several minutes under running water, then remove stems and battered shares. Put them in a blender and strain through a sieve to retain the small seeds.

Pour sugar into a saucepan with 2 tablespoons water and bring to a boil. Let simmer for a few minutes and let cool.

Mix sugar syrup with the puree of strawberries.

Mount the egg white until and add continuing to whisk, a spoon of granulated sugar. Gently add it to the preparation of strawberries, stirring with a whisk, mixing by hand.

Pour into a bowl, cover and store in freezer for 3 hours.

The cassata siciliana consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling similar to cannoli cream. It is covered with a shell of marzipan, pink and green pastel colored icing, and decorative designs. The cassata is finally topped with candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily.

Makes 6 servings:

• 5 eggs
• 240 gr. granulated vanilla sugar
• 450 ml of fresh cream
• 180 gr. almonds with skin
• 1 pinch of salt
• 100 grams icing sugar

In a saucepan, place the almonds with 2 tablespoons of water and 100 grams of sugar. Cook over high heat, stirring with a wooden spoon until the sugar has become a clear caramel.

Pour the mixture onto a sheet of waxed paper and let cool. When the brittle has cooled, chop coarsely.

Whip the yolks to a cream with the remaining granulated sugar. Add the chopped crispy.

Whip the fresh ice cold milk cream with the icing sugar and add to the mixture.

Whisk the egg whites with a pinch of salt until stiff and incorporate into gently to the mixture.

Pour into a mold for plum cake. Cover with plastic wrap and place the almond Parfait in freezer for at least 24 hours.

Serve with chocolate sauce.