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Our kitchen is very much appreciated for its typical and genuine products.
Vegetables most grown in our garden are the foundation
of our appetizers: caponata, parmesan, pepper, double
crust vegetable stuffed pizza
(cudduruni),
one of our specialties.
Our fresh pasta is made with durum wheat flour and fresh
eggs (including "cavateddi,
caserecci, torciglioni)
cooked
the Roccadia way, with Mediterranean pesto, made with
chopped almonds and a bit of herbs.
The meat and dairy
products
are chosen with care from local producers to enhance our
typical Mediterranean cuisine.
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| SOME RECIPES |
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Cudduruni: the
essential ingredient is the pasta of leavened dough
that is kneaded well. Using a rolling pin, half of
the dough is rolled out to approximately the size
and shape of the pan.
The flattened dough should be placed on a greased baking
pan and ready for broccoli (preferably black), fried onion
already heated and cut into small pieces, a little tomato
concentrate, chunks of anchovy, slices of cheese, deseeded
black olives, a little salt, pepper and oil. The other half
of the dough is used to cover all of the ingredients of the
cuddurini. With the use of a fork, the top of the dough is
pricked in several places, and the edges are interwoven to
prevent it from opening in the oven while cooking.
According to the seasons and the taste, the broccoli can
be substituted with other vegetables such as spinach, which,
however, should be washed, drained and cut into pieces.
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cassateddi di Pasqua (Easter Cassateddi): with
the use of the hands, knead well 1 kg of flour, 150
gr. sugar, 100 gr. of lard, a little teaspoon of
salt and a little water until you get a fairly firm
dough. Allow it to stand for about an hour. In the
meantime, prepare the filling. Put in a bowl about
700 gr Ricotta, 200 gr. sugar, one or two eggs, and
a good pinch of cinnamon. Mix them well together
for a few minutes with a wooden spoon. Then with
a rolling pin, spread the dough into a rather thin
sheet from which you cut disks of about 10 cm. in
diameter. In the middle of each disk, put two spoonfuls
of the filling. Cover with another dough of cut disk.
Raise the edges and pinch all around. Cross two strips
of dough so as to obtain a kind of queen scallop
appearance. Place on greased pans. Cook the cassateddi
in the oven at moderate heat. As soon as they turn
golden brown, remove from the oven. Cool before serving.
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Meatballs
between the leaves of lemon (or laurel): knead
well a mixture of breadcrumbs, chopped meat, the
caciocavallo cheese
(or parmesan), egg, salt, pepper and finely chopped
parsley (or basil). Form small balls. Place
one between two leaves of lemon (or laurel) after
having been previously brushed with oil.
Cook on low heat, preferably in a grill on charcoal
fire, until the leaves are smoky and the meatballs
are already cooked.
Serve hot.
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Farm Holiday Tenuta di Roccadia - Contrada
Roccadia
96013 Carlentini (Syracuse) - SICILY
Phone/Fax: 095.990362 - 7846745 - P.IVA 00879900892
