Cazzilli (Fried Potato Croquettes)

1 kilo (2 pounds) Potatoes
1 sprig Parsley, chopped
1 tsp Fennel Seed
Vegetable Oil
Salt & Pepper, to taste
3 Eggs

Boil the potatoes in salted water, peel, mash, and then pass through a vegetable mill. Put the potato puree into a bowl, add salt, pepper, parsley and fennel. Mix in the egg yolks, one at a time. Grease the palm of one hand with a little oil and shape the croquettes into little cylinders. Deep fry to golden brown in hot oil. Drain and serve immediately.

Pasta Fritta (Fried Pasta)

400 g (16 oz) spaghetti
300g (12 oz) fresh tomato sauce
2 dl (6 fl oz) olive oil

The characteristic of this dish comes from the fact that the spaghetti is cooked before hand, tossed with the tomato sauce, then cooled and finally fried in oil. A fantastic way to use left over pasta.

The secret is to let the spaghetti form a crust while it fries.




One of many recipes from our trip to Sicily. Very tasty!

Cannoli

800g (32oz) flour
150g (6oz) lard or oil
4 eggs
1 dl (3 fl oz) Muscatel or white wine
75g (3 oz) sugar
pinch Vanilla
pinch Salt
ricotta cream (12 oz recotta, 6 oz sugar, vanilla - mix and rest 12 hours, add chocolate drops)
candied orange peels, or cherries

Put the flour onto a work surface, making a hollow in the middle and place the oil, sugar, wine and eggs into it. Mix together kneading well until a firm dough forms. Leave to rest, about 1 hour.

Roll dough out so it is very thin, and cut out circles of 10cm (4 inches). Roll circles around 12cm (5 inch) tubes of tin or reed, which has been greased. In a large, deep pan fry the dough circles until golden. Remove and let cool.

When circles are cooled, remove the tubes. Fill with the ricotta cream mixture, dust with confectioner's sugar and garnish with candied orange peel or cherries.

*You can coat the inside of the tubes with melted chocolate before filling if desired.*