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Oranges with Marsala wine - Arance al Marsala
oranges with marsala wine   Ingredients for 4 servings
6 oranges, 1 cup of marsala wine, 3 1/2 oz peeled almonds, sugar.
Peel the oranges; slice and put into layers in a bowl sprinkle each layer with some sugar. Pour the Marsala wine on top and leave in
fridge for a couple of hours. Servings, sprinkles fruit with a minced of almonds to the moment. Top with the almonds, minced,
before serving.
"Cubbaita" almond sweet - Cubbaita
cubbaita Ingredients for 8 servings
2 pounds of almonds, 2 pound of sugar.
Pour sugar in a large casserole, add almonds and place on minimum heat, stirring with a wooden spoon. As soon as the sugar turns
brown turn out the prepared mixture on a greased marble counter top and spread to a thickness of about 1/8 inch, using half lemon
stuck on a fork or a wellgreased knife. Cool the cubbaita and cut to bits using a greased knife.
Almond "semifreddo" (Italian soft ice cream) - Semifreddo di mandorle
almond emifreddo Ingredients for 8 servings
2 cups of whipping cream, 3 1/2 oz sugar, 7 oz shelled and toasted almonds, 3 eggs, 1/4
teaspoon vanillin, 3 1/2 oz dark chocolate, milk, sugar.
Roughly mince the almonds. Whip up the cream with half of the sugar and the vanillin. Separate the eggs. Beat egg whites stiff with
a pinch of salt. Beat yolks and remainings sugar until smooth. Stir in the almonds. Add the whipped cream and the egg whites and
pour the mixture into a slightly wet plumcake mould. Keep in the freezer to soften at least 10 minutes before serving. In the
meantime melt the chocolate "bain marie" in a saucepan with some milk. Put the sweet on a dish, slice and top with the melted
chocolate. Add the almonds and stir until the sugar coats the almonds. Put on a greased marble board and separate almonds and
let them cool. Mince the almonds and add to the eggs, keeping 4-5 tbps aside for the decorations. Combine the whipped cream and
the eggs. Pour the cream mixture into a mould (or several little moulds) and keep in the freezer for least 8 hours.
Sweet "arancini (rice balls)" - Arancine dolci
sweet arancini Ingredients for 6 servings
14 oz. linguine, 2 green zucchini, 1 glass extra virgin olive oil, parmesan (or pecorino) grated
1 clove of garlic, salt, pepper TT.
In a saucepan combine the milk, the vanillin, the sugar and a pinch of salt; stir in rice as soon as it boils. Cook on moderate flame,
stirring frequently. Cool down and add the chocolate in pieces and the candied fruit. Shape into balls and slightly coat with flour. Dip
into the beaten eggs and into the breadcrumbs and fry in hot oil. Serve the sweets cold. Sprinkle with icing sugar if desired.
Coffee "gelo" - Gelo di caffè
coffee gelo Ingredients for 6-8 servings
2 cups of unsweetened coffee, 14 oz of sugar, 3 oz of starch, 1 tbsp of bitter cocoa, 1 lemon.
To make the cassata the special 25 diameter mould with flaring rims is necessary.

In a saucepan combine the coffee, the sugar, the cocoa and the starch dissolved in 2 cups of water. Mix well and add the lemon
peel. Cook on low flame until thick mixing continually. Pour in small one-potion moulds and cool completely before serving.
Madonie pastry - Sfoglio delle Madonie
madonie pastry Ingredients for 6-8 servings
2 1/2 cups of flour, 7 oz of margarine, 1 1/4 cups of sugar, 1 egg and 1 egg white, 1/2 glass
of marsala wine, 7 oz of tuma cheese, 3 1/2 oz of dark chocolate, 7 oz of ricotta cheese, 7 oz
of candied pumpkin, powdered cinnamon, extra virgin olive oil, salt.
Prepare the pastry with the flour, margarine, sugar, 1 yolk, The Marsala wine and a pinch of salt. As soon as the mixture is well
amalgamated wrap it in some plastic film and keep in the fridge for at least 2 hours. In the meantime mix the grated tuma cheese
with the diced pumpkin, the chocolate in pieces and the egg white neaten stiff; add the sieved ricotta, the remaining sugar and a
pinch of cinnamon and mix well. Roll out the pastry in two sheets. With one cover the bottom and rims of a greased baking pan.
Pour in the filling and bake at 322° F for about 40 minutes. When cooked cool down and serve.
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