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)

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Sicilian Pistachio Cake with Sweet Whipped Ricotta Cream

I buttered a springform pan bottom and sides.

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

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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.

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Then I folded in the pistachio mixture.

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Next I poured it into the springform pan.

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

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

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Then we sprinkled powdered sugar on top.

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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.

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

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The Other Menu Items

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

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

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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.

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

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

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