Ingredients x 4 perople:
tomato sauce -
salt and pepper
2 cloves of garlic
tortiglioni or pennette or grated salted ricotta spaghetti.
1 Dice three beautiful aubergines, place them in a colander, add salt and let them rest for an hour.
2 Dry them and fry them in hot oil. Prepare the sauce: sauté two cloves of garlic in the oil in a saucepan, add the tomato sauce, flavor it with a few basil leaves, salt and pepper and let it go on a moderate heat for about ten minutes.
3 Boil the pasta in plenty of boiling salted water. Drain it al dente, season with the tomato sauce, pour into the dishes and complete with the aubergines and a good dose of grated salted ricotta.
Eight excellent quality anchovies, bone, rinse and clean from the salt. Cut them into small pieces, about 1 - 2 cm. Place them on a plate and sprinkle with excellent extra virgin olive oil, the juice of half a tangerine and half a lemon, the rind of half a lemon and a little bit (according to the level of spiciness) of fresh spicy chilli cut into fine slices.
Let it marinate for about ten minutes and eat with Sicilian bread croutons (with sesame seeds) put through the grill and made hot and crunchy.
1 teaspoon bitter cocoa
1 tbsp marsala
1 egg white
500g sheep's cottage cheese
150g caster sugar
1/2 sachet of vanillin
50g dark chocolate flakes 50g diced pumpkin (optional) icing sugar
1 Knead the flour with the lard, 1 tablespoon of sugar, cocoa, Marsala and a salt intake, adding the necessary water, until you get a consistent paste.
2 Wrap it in cling film and place in the fridge for half an hour. After this time, roll out the dough in a not too thin pastry and make oval shapes; then wrap them around the appropriate aluminum cannelli, overlapping the sides and sealing them with beaten egg white.
3 Fry the zest in plenty of hot oil; drain them and place them on kitchen paper to lose the oil, taking off the cannelli only when they are completely cold.
4 Mix the sifted ricotta with the sugar, a pinch of vanillin and a pinch of salt; then, incorporate the chocolate and, if you like, the pumpkin.
5 A few minutes before serving, fill the zest with the prapoven cream and solve the cannoli with the icing sugar.
Lunch time: 1 hour
Cooking time: 5 minutes
Pour the mixture into a pot and, over medium heat, bring to a boil without ever stop mixing. This is very important otherwise the mixture of chickpeas will stick to the pot and will no longer be usable. When it has reached the boil, add the finely chopped parsley and continue to cook for about ten minutes or until it thickens like a mashed potato.
Spread the dough still hot on two baking plates, level the layer well until it reaches the thickness of 2 cm and let it cool. Once cold and then solid, cut out some 9 cm discs using a dough cup or alternatively cut out as many rectangles. In a large saucepan heat plenty of peanut oil and fry the Panelle a little at a time until browned then drain it on paper and serve hot.
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