- Pottery Classes
- Picking Time

- Recipes
Polpettone ripieno
Caponata di melanzane
Anelletti a forno
Pasta con le sarde
Panelle e crocchè
Broccoli in pastella
Sfincione siciliano
Macco di fave
Collorelle di ricotta




400 gr. of anelletti (kind of pasta)
200 gr. of meat minced of young beef
200 gr. of meat minced of pig
100 gr. of grated pecorino cheese
300 gr. of peas
1 onion and 1 clove of garlic
150 gr. of cooked ham to slices
50 gr. of tomato paste
1 eggplant
salt and pepper.


Saute half onion in oil to low fire. Add the peas and stir all. Add the chopped parsley, the garlic that will be eliminated. Add two glasses of water and let it cook. In the meantime make the ragout. Brown the meat with the other half onion. Add the tomato paste and some glass of water, salty and bake for an hour to low fire and add water every so often. Cut to slices the eggplant, and fry it in a pan. When it is ready put it in a shallow with a sheet of blotting paper in order to eliminate the superfluous oil. Cook the anelletti in a large pot boiling salted water until al dente. Drain and than toss the spaghetti with the ragout. To coat an heat-resistant pan with butter and dredge it with bread crumbs, and place in it the eggplant. Make a layer of anelletti, with the ragout, with the ham and the peas. Repeat. Dredge with grated pecorino. Bake in a preheated oven for twenty minutes. Cool cake completely before serving.