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Rice in Corona

When we were kids n ur Aunt Clara, under intense lobbying, he was often forced to cook our favorite dish: "Rice in Corona." The reason why this recipe was at the top of our rankings were different, the name first of all, but especially the word "crown" that in our imagination of little girls could not relate "to the Crown of the Queen." It was, therefore, the dish made for the two royal princesses ... us. Besides the name, a key role was played also by the simple style, delicate and nutritious food: a dish of rice with cheese and ham.
between fantasy and tastes of children today we offer this great recipe that "forces" to do the invitations for lunch or dinner that is ... to make the "crown" in fact need a ring mold, so you have to use a lot of rice to share with your guests, adults or children who are ...

we propose them with a small addition: a sauce of saffron, which gives it a truly exceptional taste!

Ingredients
1kg of rice arborio
200g grated parmesan
150g Charterhouse
150g of cheese Spread
100g butter 400g cooked ham
sliced \u200b\u200b without preservatives

For the sauce: 400g pecorino
semi
200-250g semi-skimmed milk
a saffron
black pepper powder

First buttered cake pan for a thoroughly and line with slices of ham. Put the rice in boiling salted water and pull out about 5 minutes before cooking is recommended. Drain and place back in pot, add butter, two cheeses and parmesan cheese. Mix everything carefully and if you find you that the ingredients are not dissolved completely, put on the fire a low heat. We suggest, however, to set aside a cup of cooking water to prevent the mixture is too sticky, though not always necessary.
Pour the rice into the pan, level with spatula and let stand at room temperature for about 15-20 minutes.

semi Cut the cheese finely, put it in a saucepan, cover with milk and heated the sauce over very low heat. Stir occasionally with a wooden spoon until the cheese has melted, add the saffron and black pepper powder, emulsified using a fullatore immersion. Cook over low heat until the mixture has thickened, and the consistency should be that of a sauce.
Turn out the rice in the crown and served piping hot with the sauce ...

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Chatter ... A Carnival

We love to follow the culinary traditions that accompany the parties and, since it is Carnival time, we decided to prepare those delicious sweet and very simple in Sicily called Chatter. It seems that the rumors, frappe, lies, rags - the name changes depending on the region in which they are cooked - arise from rapid economic needs and it is said, in fact, it was necessary to meet the multitude of people, who poured into the streets during the Carnival, with food that manages to combine good taste with low cost and speed in preparation . In Sicily, we often hear people say: "Christmas is already dopu carnalivaru" or "after Christmas is already Carnival ", probably because some time ago, the carnival began just after Christmas. Today, generally coincides with the period before the spring.

are different" The Carnivals "that are celebrated in Sicily, those most known are those of Acireale (province of Catania) and Sciacca (Agrigento province), but the province of Palermo in the representation of "Il Mastro di Campo" Mezzojuso and 30 days of the carnival in Termini Imerese with the grand finale of the fire of "Nanna and Grandpa \\" are not absolutely not.
Giuseppe Pitre, Palermo scholar of folklore and author of "The Library of traditions Sicilian folk ", published in 25 volumes between 1871 and 1913 describes the" Nannu of Carnalivari " " And 'the personification of the Carnival the main form, maximum, the object of all joys, all sorrows , of the fake moaning, the mad fury of those who are carefree and discharge heads. Find the faith of his baptism is as difficult as finding the source of use obliterated, but without doubt transformed and mystified as he descends from a line of mythical antiquity of Greece and Rome. Ordinarily it is imagined and represented as a puppet of old rags, awkward and cheerful, dressed from head to foot with a lot of cap, collar and tie, waistcoat, pants and shoes on his feet. It sits on a chair with hands crossed belly that leads you around. Most commonly it is a form living on a cart, a donkey, a ladder, chair, must be accompanied and supervised by the populace behind cries, screams, whistles. Pitrè also states that the "Nanna" is a 'invention back without any foundation in Sicily ...

Ingredients 500g flour
"0" (or "00" if you prefer)
1 whole egg
1 and 1 / 2 coffee cup of sugar
1 and 1 / 2 cup of milk coffee
1 and 1 / 2 cup of coffee cointreau (or liqueur of your choice )
1 and 1 / 2 tablespoon extra virgin olive oil
a pinch of salt
lemon zest
icing sugar to taste

Combine together the flour, sugar and salt and mix thoroughly all ingredients. Put the mixture on a board giving the shape of a volcano with a hole in the middle, add the egg, previously beaten with a fork, milk, liqueur and lemon zest. Mix the ingredients vigorously from time to time adding the extra virgin olive oil, until a smooth ball of dough, not sticky. Roll out the dough with a rolling pin; this step is especially hard because the dough, being very elastic and tends to go back but do not give up ... just needs a bit of strength in his arms!
You will be able to have a very thin pastry also quite clear, because the thinner your dough will be more brittle and the talk will swell during cooking . Made, therefore, the rectangular strips (we used a washer cutter teeth, so that the edges of rumors have come buffed) need to do to stand for about 30 minutes.

Heat peanut oil and when hot, soak up the chatter, you'll notice that it will create the bubble inflated, so not too many cuocetene together. When they are golden, take them out and put them to dry on absorbent paper towels, let cool and sprinkle with powdered sugar.

more than "chat" ... you will not hear a pin drop!