COD FILLET SICILIAN STYLE

Second course

1 lb of cod fillets
11 oz of peeled tomatoes
1 cup of green olives, roughly chopped
1/2 cup of capers
2 cloves of garlic
3 tbsp of parsley, chopped
2 eggs
white flour
oil, salt and pepper

Defrost the fish (if frozen) and wipe it with paper towels to dry it.
Put eggs, sal and pepper in a bowl and beat them; put the fish in the flour, shaking the excess, and place it in the eggs.
Prepare the tomato sauce: put the peeled tomatoes in a pot and add olives, garlic, capers, salt (and 1 tsp of hot peppers flakes if you like).
Warm up the oil in a skillet and start frying the fish, few pieces at a time; once finished, place the fish on a plate and keep warm.
Serve the fish warm, covered with the sauce and sprinkled with parsley. Serves 4.

You can use any kind of thin fish fillets (cod, tilapia, etc.).

RISOTTO WITH PECORINO TOSCANO

First course

1 1/2 cup of Arborio or Carnaroli rice
1/2 cup of parmigiano reggiano, grated
1/2 cup of pecorino Toscano, diced
5 tbsp of olive oil
2 shallots, chopped
1/2 cup of white wine
parsley and rosemary, chopped
salt and pepper
4 cups of vegetable stock (at least)


Put the vegetable stock in a pot to a boil.
Put the olive oil in a big skillet and worm it; add the shallot (if you can't find it, you can use 1/2 onion) and cook it for 3-4 minutes. When it becomes golden, add the rice and mix for a couple of minutes, then add the wine too, let it evaporate and start cooking the rice with the boiling vegetable stock. Start with a cup of it and then add some more every time the previous stock has been absorbed, always stirring to prevent sticking.
After 14-15 minutes (the total cooking time is 18-20 minutes) add the erbs and then the pecorino Toscano. When you remove the risotto from heat, add the parmigiano, mix and serve.

ITALIAN CHOCOLATE CAKE

Dessert

3 eggs
5 1/2 oz sugar
5 1/2 oz flour
5 1/2 oz dark chocolate
3 tbsp baking powder
2 oz butter
1/2 cup milk

Preheat oven at 375.
Melt chocolate with milk and butter (you can do it in the microwave).
Wisk eggs with sugar for about 5 minutes and then add flour and all other ingredients (be sure that the mix of milk, chocolate and butter is cool), mixing well.
Put the mix in a cake pan, buttered and floured.
Cook in the oven for about 40 minutes.

You can also stuff it with cream.

STUFFED BOILED EGGS

Appetizer

8 eggs (medium/large)
1 can of Tuna in olive oil
4 anchovies fillets
1/4 cup of salted capers
2 tbsp of parsley, chopped

Put the eggs in cold water and bring to boil, then cook for 8-10 minutes depending on the size.
Drain the tuna from the oil but keep the oil too, separate. Rinse the capers from salt.
When the eggs are done, drain them from the hot water and cool them under cold water. Cut them in half and let them cool completely. Carefully remove the yolk.
Blend together yolk, tuna, anchovies and capers. If it is too thick, you can add a little of the tuna oil (or mayo if you like it) and mix well to create a smooth cream.
Use this cream to fill the eggs. Sprinkle with parsley and put in the fridge for around 1 hour. You could also mix the parsley in the tuna cream.

Adding some wine vinegar to the water when you cook the eggs will prevent the exit of the albumen during the cooking.

SALMON PICCATA

Entree - second course

8 oz Salmon fillet
1 tbsp salted capers, rinsed
3 tbsp lemon juice
2 tbsp extravigin olive oil
2 tbsp butter
white flour, salt and pepper

Take away the skin from the salmon and pass it in the flour so that all sides are dusted with it.
Put a skillet over high heat with oil and sautee the salmon until all sides are golden and crisp.
Throw away the excess of oil and add butter, lemon juice, capers, salt, pepper and 3 tbsp of water, cover the skillet with a lid and cook on low heat for 8-9 minutes (cooking time depends on salmon thickness).
Serve immediately.
This recipe serves 1.

PASTA AND CHICKPEAS WITH SAVOY CABBAGE

First course - Full meal

9 oz Pasta (short is better)
12 oz boiled chickpeas
3/4 lb savoy cabbage, shredded
4 tbsp olive oil
1/2 medium onion, thinly sliced
3 tsp chives, chopped
1/4 tbsp hot red peppers flakes (optional)
1 clove of garlic (optional)

In a skillet warm 2 tbsp olive oil, add onions and sautee until soft (3-4 minutes), add cabbage and cook until soft too (3-4 more minutes), set aside.
Meanwhile bring a large pot of water to boil.
With a blender, puree half of the chickpeas, if desired, you can add the garlic (whole or chopped); set aside.
When the water boils, add salt and pasta; when it's "al dente", drain it and put it in the skillet over medium heat, add all the chickpeas (both pureed mand whole ones), drizzle with pepper flakes and mix well for a couple minutes, the time to get everything warm.
Divide into single serving bowls, drizzle with chives and 1 tsp olive oil each.

You can use canned chickpeas if you prefer, just remember to drain and rinse them in order to wash away the excess of salt.
If you don't find the savoy cabbage, you can use the green one.

RICE FRITTERS

Dessert

11 oz Rice
2 cups milk
2 cups water
1 orange
3 oz sugar
3 oz flour
1 lemon peel
1 tsp salt
2 tbsp liqueur (optional)
oil to fry

In a big pot put water, milk, sugar and salt and bring to a boil; cook the rice in it for 30 minutes at least. Set aside to cool.
Once it is at room temperature, add flour, the grated peel of both lemon and orange, the liqueur and the squeezed orange juice.
Mix well to combine all ingredients, it should look still liquid but thick.
Put a deep skillet with oil over high heat (when the oil is really hot, you can lower the heat to medium-high).
Try with only one fritter at the beginning, if it "melts" you need to add a little more flour and try again; when you reach your optimum consistency, fry them 6-8 each time, drain and put them over paper towel to absorb the extra oil.
Serve cold or slightly warm, dusted with sugar (or cocoa powder if you like it).