Fig and almond jam

The fig and almond jam, sweetness riot, is an extraordinary mix of typical Sicilian flavors. To achieve the best I recommend you use fresh almonds and figs. The original recipe for this jam expected to leave the almonds whole and to use figs in their natural texture, but if you prefer a version more velvety for the palate you can pass shelled almonds in a mortar without, of course , doesn't chop too (or you will lose aroma and fragrance) and you can move the figs in a blender or a mixer, before allowing them to macerate with the sugar and the grated rind.

Boil a pot with water and once it reaches the boil remove from heat, pour the almonds and leave to soak for about 10 minutes. After private almonds of peel and dry them. You can skip this step if you decide to use already peeled almonds. Once this phase of preparation, clean the figs with a cloth slightly dampened with water and cut them in half lengthwise. Place them , then , in a bowl, sprinkle with sugar and grated lemon peel, cover with plastic wrap and let them marinate in the fridge for an hour. After this time, pour into a steel casserole heavy and simmer until the sugar begins to caramelize , being careful not to brown too much .

Now add the peeled almonds and stir to mix them evenly to fruit. Pour the Cognac and let evaporate at very moderate heat, stirring constantly . When the jam has reached the ideal consistency, remove it from the pot , transfer into clean jars and, at the end, close them tightly.

The fig and almond jam is ideal for a healthy and nutritious breakfast, but just as delicious to serve a tasty snack to all our friends, including vegetarian , gluten-free and vegan . And if your imagination kitchen will suggest it, you can use this jam for garnish some sweets made ​​at home from you.


For 4 jars 4 dl (13,52 fl oz):

-1 kg/3 lb of little and compact white figs
- 120 grams/4½ oz of shelled almonds (if you don't want to peel them, as recipe prescribes, you can buy almonds yet peeled)
- 700 grams/1 lb 8 oz of caster sugar (or, alternatively, brown sugar, I prefer it)
- 5 tablesppons of Cognac
- 1 grated lemon peel

We recommend for your shopping:
http://cocciudamuri.it/index.php/prodotti-gastronomici/aromi-e-spezie/aromi-per-spaghetti-all-eoliana-100g-82.html

Rice crepes or Sicilian donuts ("Crispeddi i risu" or "Zeppuli")

Rice crepes or Sicilian donuts, called in dialect " crispeddi i risu " or " Zeppuli " ) according to the places where they are cooked , are cakes very easy to make with honey and rice . However in the island there are numerous variations and according to tradition they are prepared during the Christmas period or on the occasion of Father's Day (March 19 ). Economic and tasty, they are a real delight of which are greedy adults and children .

In a large saucepan place the rice, along with the milk, salt and whole peel of an orange . Put the pot on the fire and let cook over low heat , until the rice has fully absorbed the milk (if necessary, add water so that is not too dry rice) . When the rice has completely absorbed the milk and assumed the appearance of an almost overcooked risott, remove the saucepan from heat and let cool for a few minutes. Now, put the rice in a bowl, remove the orange whole peel and add to the mixture sugar , cinnamon, the grated peel of an organge and a lemon, brewer's yeast (diluted with a little of warm water) and, finally, flour. Mix everything gently with a spoon, place over a placemat and let stand for about 2 hours. Take care that the mixture is not too dry, in that case add a little  of milk .



Put a pan with the oil on the fire and let it heat. Meanwhile, pour the rice mixture on a floured cutting board, roll it (the mixture will be higher about 2-3 cm), then cut it with a floured knife, creating little cane long 4-5 cm and thick almost a finger. Work the little cane with hands trying to shape into small cylinders and when the oil is hot start to fry your rice little cane, little by little and over low heat , turning from time to time. Remove them when they are golden , arrange on a plate with paper towels to absorb excess oil , finally put the little cane on another plate. In a saucepan heat the honey in a water bath ( or a few seconds in a microwave oven), when it is well liquid pour abundantly on rice cane . Sprinkle the donuts with icing sugar and serve at the table still warm .


I recommend to accompany zeppuli, simple but exquisite and that win young and old, with a fortified wine such as passito, zibibbo and marsala to exalt the citrus taste of rice crepes.

Doses:

- 1 liter/ Us quart of milk
- 300grams/11 oz of rice
- 200 grams/7 oz of Acacia's honey ( if you find it on commerce,I suggest to use organge blossom honey
- 150 grams/5 oz of 00 flour (or if you prefer cake flour)
- 20 grams/ ¾ oz of brewer's yeast

- 60 grams/ 2½ of granulated sugar
- salt (1 teaspoon)
- cinnamon powder (1 teaspoon)
- 2 orange peel (1 whole, 1 grated)
- 1 grated lemon peel
- extra virgin olive oil (4 tablespoons)
- incing sugar (6 teapoons)

We recommend for your shopping:
http://cocciudamuri.it/index.php/selezionati-da-cocciu-d-amuri/olio-extra-vergine-d-oliva.html