Food and Wine - Donnafugata

Spaghetti in Lipari pesto sauce

Immerse the tomatoes in boiling water for a few seconds then rinse under cold water, peel and remove the seeds. Put the almonds, pine nuts, walnuts, peeled garlic clove and a piece of chili pepper in the mixer and blend until the mixture is uniform and finely ground. Stop the…

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Aubergine (eggplant) soufflé

For the soufflè Cut the aubergines in half and bake in the oven at 200°C (400°F) for 20 minutes. Peel the aubergines and blend the pulp in the mixer with the grated breadcrumbs, raw egg, grated Parmesan cheese, basil leaves and salt and pepper. Coat small soufflé molds…

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Octopus salad

Remove the eyes, bladder and beak from the octopus. Rinse and cook in already boiling water (from 15 to 25 minutes, depending on the size of the octopus) then let cool in its cooking water. Drain and cut into strips about half an inch wide; season with the lemon juice,…

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Red prawn, orange and tuna bottarga salad

Peel and devein the prawns and blanch in salted water for not more than a minute. Peel off the oranges, cut them into slices and put five slices on each plates. Place a bottarga slice on each piece of orange and then a prawn, topping each with shallot rounds.

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Frittelle di fave (Fava bean fritters)

Instructions Boil the fava beans in salted water for 10 minutes, drain and remove the outer membrane. Sauté the shallots in butter and oil, then add the fava beans and continue sautéing for a few minutes. Cover with vegetable broth and cook over high heat until the liquid…

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Herbed roast pork

For the marinade, pour the wine in a bowl, add the tablespoon of oil, sliced onion, crumbled bay leaves, thyme and peppercorns. Mix and add the meat, cover the bowl and let marinate in the refrigerator for about 12 hours, turning the meat every so often. When ready to cook,…

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Stuffed calamari

Rinse and gut the calamari, keeping the heads. Sauté 2 cloves of garlic in 3 tablespoons of olive oil. Add the finely chopped tentacles and heads and quickly sauté. Remove from the heat and complete the mixture with the grated breadcrumbs, black pepper to taste, minced capers and olives, raisins,…

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Raw calamari ribbons on “fasulina ca’vuccuzza nivura”

Cut the calamari into narrow ribbons, rinse in sparkling water and dry. Peel the tomatoes. Finely julienne the onion, fry lightly in oil, add the anchovy extract, tomato paste, oregano and then whisk. Blanch the string beans and cool with water and ice, then fry lightly with garlic, add…

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Noto almond blancmange

Instructions Finely grind 125 g (4 oz) of Noto almonds. Warm 300 ml (1 and 1/4 cups) of water, add the sugar and wheat starch and soak the ground almonds in this mixture. After about half an hour pour the mixture into a linen cloth and squeeze several…

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Summertime turkey scaloppine

Thinly slice the turkey into pieces about the size of your palm and lightly pound to even thickness. Heat the butter and olive oil until frothy, sauté the garlic, then lightly flour the turkey slices and fry them over high heat, a few at a time, two minutes per side.

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Spaghetti in swordfish and vegetable ragout

Dice the zucchini, aubergine and tomatoes into small cubes. Stew the artichoke hearts for a few minutes until soft. Boil the broccoli in salted water, cool and divide into florets. Sauté the shallot and garlic in 4 to 5 tablespoons of olive oil; add the aubergine and then the zucchini…

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Pumpkin risotto

Remove the skin, seeds and filaments from the pumpkin and thinly slice. Heat the oil in a casserole and, over moderate heat, sauté the minced onion. Add the pumpkin slices, season with salt, pepper and a pinch of grated nutmeg and sauté for a few minutes over high heat, stirring…

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