Aeolian Recipes

Sfinci di Cucuzza
(Pumpkin Doughnuts)

Ingredients:

• 1/2 kg pumpkin, seeds removed
• pinch of salt
• 20g yeast
• 1 2/3 cups plain flour or whatever is required
• 1/2  cup of sultanas or raisins
• 1 tablespoon of finely chopped rosemary
• vegetable oil for frying
• cinnamon sugar for dusting or vinocotto or golden syrup

Cudduri di Pasqua
(Easter Bread Rings with Coloured Eggs)

Ingredients:

• 2 eggs (plus 6 more coloured but still raw. Do not use hard boiled eggs)
• 2 tablespoons butter
• 2/3 cup milk
• 3 cups good quality all purpose flour (bread flour is better if you have it)
• 1/4 cup sugar
• 1 teaspoon sea salt
• 2 1/2 tea spoons dry yeast
• 1 cup icing sugar
• 4 table spoons milk
• 1 teaspoon vanilla
• coloured sprinkles for decoration (optional)

Try this easy traditional Aeolian recipe this Easter for you and your family to enjoy.

Spaghetti con Pomodoro, Zucchini e Melenzane
(Spaghetti with Tomato, Zucchini and Eggplant)

Ingredients:

• 6 Medium size eggplants
• 3 medium zucchini
•  3 cloves of garlic, chopped
• 1 medium brown onion, chopped
• 1 kg plum ripe tomatoes, (or 3 cans peeled tomatoes)
• 10 basil leaves, shredded
• 500g spaghetti or linguini
• ½ cup grated pecorino or romano cheese
• salt and freshly ground black pepper for taste
•  vegetable oil for frying.
• chilli flakes (Optional)

Spaghetti Marinara with White Wine Sauce

Ingredients:

• 500g spaghetti
• salt and black pepper to taste, chilli flakes optional
• 5 cloves of garlic diced
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 125ml dry white wine
• 500g marinara seafood mix
• 4 tablespoons chopped continental parsley