Lets cook some Sicilan

The cooking school is situated in a new extension of the farmhouse and is a long narrow room with loads of glass facing the winter sun, taking notes as the design would work in Tassie!
So the cook start first we make almond milk as we are getting the desert ready first.

Almonds are big in Sicily.
Put the freshly crushed almond in to a linen cloth and with the warmth of your hands work it to release the oils from the nuts into cold water and until you have a white liquid.
You can tell when it is enough when you start to see around the edges a thickening and for the sake of a better works an oils slick!

To the almond add sugar to make a sweet almond mink, add a little something like corn flour but this was from the wheat (still trying to work that one out) add lemon rind bring to a slow heat and stir until thick (optional vanilla) which I think would have made the finished desert better, so not to my taste, but the Sicilians love it, 
I'm more a savoury boy anyway.



Put the sweet glue! into cute little moulds that have had a coating of water so as to not stick, cool in the cooler and turn out on to a dish.
I think that you should use your own imagination! add some spices and these could be cracker deserts and served with fresh fruit and slithered almonds would add to the texture base.

Then we make the pasta, so for my regular blog reader we all over that...
It's the old 1 egg to 100 grams flour trick, down here unlike southern parts of Italy the egg pasta reappears.
Review my old blogs to see pasta making details!

Made a beautiful rich tomato sauce for the ravioli.



The tomato paste is a super rich intense paste that takes several days in the sun to make, (again our mission to see how that is done)so as we don't have several days, here's one of teacher made earlier, and notice the small jar it is cloves, so some of the spices are starting to creep in from Africa and Morocco. 

So Ravioli done and eaten, desert ... well not a fan!