Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:
Here is Carnival! Like every year it’s celebrated with pancakes or sweets, here I present the typical dessert that my grandmother made during Carnival, especially when there were so many people: The cicerchiata of Abruzzo. The Neapolitans Know this, for them it is called struffoli that they made on Christmas, while the Abruzzi calls cicerchiata, balls like chickpeas ( cicerchie ) assembled with honey.
I enjoyed it so much hat all the family help me, even my baby that funny making little balls , that’s a joy, every ball she was licking the whole hand … ahahahha that go well!
it’s nice because you can do various shapes, my grandmother often made donut and the recipe is easy because the grandmother’s recipes are all measured spoon, here cicerchiata of our family tradition:
Ciaooo! How are you getting? Here it’s always raining … uff!
Talking about food, today I cooked a receipe of my mom’s family: The omelette with turnip greens.
My grandmother, in Abruzzo, often made this and It was often cooked by my aunts now. My grandmother had lots of peaks that grew in the garden. I remember my aunt told me that she always put it in the middle of the sandwich and eat at lunch in the factory, when she still lived in Torino di Sangro, the birthplace of my mother.
Omelet with turnip tops recipe from family tradition. Handed down from mother Abruzzo
Ricetta: Second Course
1 bunch of turnip tops
60 g of grated cheese
parsley as much as necessary
salt as much as necessary
extra virgin olive oil
1 clove of garlic
Wash the tops and remove the outer leaves.
Cut them into pieces.
In a pan fry with a little oil a clove of garlic
Combine the tops, a little salt and cook for a half hour, adding water if necessary.
Beat the eggs with the cheese, parsley and a pinch of salt, pour the mixture over the vegetables and cook for 5 minutes, then flip it over and cook another 5
minutes on the other side.
Well … how my aunt did, I put it a slice a sandwich in the sandwitch.
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