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Torta al cioccolato

Chocolate cake, good at anytime of the day!

200 g fine quality dark chocolate 60-70% cocoa 100 g sugar 100 g butter 3 eggs spring press baking tin 24 cm diameter

Break the chocolate into small pieces. Melt in a bain maria (glass bowl over a pan of boiling water) until soft. Add butter and blend to a smooth texture. Beat the eggs yolks together with the sugar and blend in the melted chocolate stirring from top to bottom. Fold in the egg whites. Pour into a greased baking tin. Cook at 180c for 25 minutes.

Marmallata di Pomodori e Cipolli


Tomato and Onion Chutney - A delicious condiment served with local cheeses... and a much appreciated house gift.

1 kg Tropea Onions 1 kg Ripe round tomatoes 1 kg Sugar

Chop the tomatoes and onions finely. Cook together for approx 1 hour in a thick bottom pan until the onions are soft and translucent. Slowly stir in the sugar making sure that it has all melted and leave to simmer for another hour. However do keep an eye on it from time to time, adding a drop of water if necessary.

Biscotti
Cookies, biscuits call them what you will, they are delicious all the same and a wonderful pick me up for morning coffee, afternoon tea... or dessert

500 g flour 150 g sugar 200g chocolate drops or currants 80 g pine nuts 2 ml vino santo 2 ml olive oil small packet of baking powder

Mix in all the ingredients and knead well. Form into small rounded balls. Place on a greased baking tray. Cook at 180c for circa 15-20 minutes until golden brown... but not burnt!