Sicilian Cookery with Christine Hickman @ Las Cosas

Yesterday, I attended a class on Sicilian cookery at Las Cosas with Christine Hickman. It was a smaller class so essentially each person got to work on a single dish and then helped someone else if they finished early. I picked the dessert and it took the longest to complete due to baking time. The Involtini di Pesce Spada (Swordfish Rolls) was my favorite item.

Class Description: Today Christine Hickman takes us to Sicily to explore more classic Italian dishes. Add these authentic recipes to your repertoire including: Eggplant Fritters & Fried Olives, Corkscrew Pasta with Trapanese Pesto, Involtini-Pesce Spada (Swordfish Rolls), Sicilian Citrus & Ricotta Salata Salad, and for dessert, Sicilian Pistachio Cake with Sweet Whipped Ricotta. Molto bene! (Hands-On)


Sicilian Pistachio Cake with Sweet Whipped Ricotta Cream

I buttered a springform pan bottom and sides.


The pistachios had already been ground. I added the cornstarch and baking powder, mixed that together, and set it aside.


Next I worked on the wet ingredients. I beat the eggs with an electric mixer. Then I added the sugar in four portions. Finally, I added the triple sec. I kept beating until it became thicker. The directions said “as thick as soft whipped cream” but I never achieved that consistency.


Then I folded in the pistachio mixture.


Next I poured it into the springform pan.


It went into the oven for almost one hour at 275˚F.


We used a knife to separate it from the sides of the pan and then got it out of the pan.


Then we sprinkled powdered sugar on top.


While the cake was baking, I made the sweet whipped ricotta cream. This was drained ricotta, sugar, vanilla extract, lemon zest, and lemon juice whipped in the food processor.


We sliced the cake and served it with the cream on top.


The Other Menu Items

Eggplant Fritters – eggplant, salt, olive oil, eggs, Parmesan cheese, breadcrumbs, Italian parsley, thyme, black pepper, flour, and smoked mozzarella cheese.


Fried Black Olives – black olives, vinegar, garlic, oregano, and olive oil.


Corkscrew Pasta with Trapanese Pesto – cherry tomatoes, almonds, basil, Parmesan cheese, olive oil, golden raisins, capers, crushed red pepper flakes, anchovy filets, garlic, pepperoncini, salt, and black pepper.


Involtini di Pesce Spada – breadcrumbs, garlic, parsley, capers, lemon juice, salt, black pepper, swordfish, olive oil, and Provolone cheese.


Sicilian Citrus Salad – shallot, red wine vinegar, black pepper, salt, orange, grapefruit, olives, pistachios, ricotta salata, olive oil, and parsley.


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