sweet mascarpone cream

Ingredients:

500 ml milk
50 grams of starch cake
2 tablespoons sugar
1 tablespoon cinnamon
1 vanilla bean
1 teaspoon of orange powder
250 g mascarpone
about 20 amaretti
Procedure:
put milk in a saucepan, disperse the starch and add sugar, cinnamon, orange powder, the vanilla bean cut in half for long. Bring to a boil over low heat, stirring constantly with a wooden spoon, until it thickens. Pour the cream into a container, remove the vanilla bean and let cool, then place in refrigerator a couple of hours. When chilled and firm, mix the dough with a wire whip (or by hand with a whisk), add the mascarpone and whisk until a smooth cream. Crushed amaretti and pour in cream (keeping a little aside) and mix them with a spatula. When everything is well mixed pour the mixture into a cup. Crumble over the remaining amaretti.

zabaglione cream with ladyfingers

Ingredients:

4 egg yolks

100 gr sugar

250 g mascarpone

8 tablespoons Marsala

ladyfingers

4 tablespoons brandy

cocoa

Procedure:

Add the sugar to yolks and beat until you get a cream smooth and homogeneous, add the Marsala and cook in bain-marie until it is assembled well. Add the mascarpone and mix thoroughly. Prepare bowls in a base of sponge soaked in water and a little brandy and cover everything with zabaglione cream. Refrigerate for at least 5 hours (preferably prepare it the morning for the evening). Just before serving sprinkle with cocoa.

Panna cotta with wild berries

Ingredients:

150 gr sugar
1 vanilla bean
500 g of fresh cream
6 gr of isinglass
100 g of berries

Procedure:

first dissolve the isinglass in water for 10 minutes,then pour the cream in a saucepan,add sugar andvanilla cuted in half. Bring to a boil over low heat, stirring constantly. Just reaches a boil, remove the vanilla and put the fish glue and mix a couple of minuts.put panna cotta in molds and refrigerate for at least 4 / 5 hours. (better to prepare it the night before for the next day). To garnish with berries,put the panna cotta in a dish and pour over the berries melted in a saucepan with 1 tablespoon of sugar. (After the syrup has cooled)

Cuccìa ( english)

A bit of history:

The cuccìa is the traditional dessert of the feast of Saint Lucia and its preparation is almost a ritual in the Sicilian family.
It is said that many centuries ago in Sicily there was a long famine and people died of hunger. People then prayed to ask God's help and the day of Saint Lucia, December 13, arrived at the port of Palermo, a shipload of grain.
The grain was immediately released and people were so hungry, not to lose more time to grind and turn it into flour, then into bread or pasta, cook it as it was.
Since then, in token of gratitude on the day of Saint Lucia, considered the architect of the miracle, do not eat bread and pasta, but "Cuccìa" from the verb "Cucciari" derived from "còcciu" what small grain.
Exactly the cuccìa but seasoned with various creams or milk or cheese is the traditional dish on this day. The same day, just because you do not eat pasta and bread, are prepared croquettes and flaky rice, cazzilli, the fritters, in short ... ... ............ as usual from a fact religious ends with a phenomenal binge.



Ingredients:

500 g wheat
1 lt milk
6 tablespoons sugar
100 grams of starch cake
100 grams of dark chocolate drops
3 tablespoons ground cinnamon

Procedure:

To eat the kennel on the day of Santa Lucia, we must begin the preparation 2 days before. Wash the wheat, put it in a pan and cover with water. Let stand at least an entire day (I do one day before). When you need to cook the corn, add water to the pan (at least 4 inches above the level of grain), and cook over low heat for 3 hours, turn off and let stand for at least 4 hours. Drain the corn well and add cold milk (leaving a little aside to dissolve the starch), sugar, cinnamon and starch dissolved in a cup with milk and set aside. Put it on low heat and begin stirring until it thickens. Allow to cool and add the chocolate drops.