From the genius of Alessandro Enriquez in collaboration with chef Favaloro, here is a delicious recipe for your Christmas!
Loving good food and traditions, revisiting them with creativity and passion: this is the magic formula of Alessandro Enriquez. And don't be misled by his great dedication to Italian cuisine, he is neither a chef nor a restaurateur, but an explosive visionary creator who loves to mix his Sicilian origins with the aesthetics of beauty – and good!
Alessandro Enriquez is a stylist with a journalistic past in love with his Sicily, but not only. He took us to the States for Thanksgiving and to Argentina for the day of Tango through special menus designed with great professionals in the sector to which he added all his effervescent artistic exuberance. And also for the holiday season, Alessandro Enriquez has done one of the things he does best: find a prepared partner and create a new idea!
Like a gourmet Santa Claus, the irreverent designer has taken up the tradition of the cuccìa together with that of the arancina, letting himself be guided by the skilled hands of chef Vincenzo Favaloro from Palermo. Together they thought of an exclusive dessert washed down with Pop Caffè and Marsala. What a gift, thank you!
Cuccia Arancine and Modica Chocolate PGI with Pop Coffee and Marsala reduction
Recipe by Alessandro Enriquez and chef Vincenzo Favaloro from Palermo
Boil the rice and wheat, lightly salting the water and once drained, mix it still hot with the fine sugar, so that the starches give the rice and sugar a compact consistency.
Roll out the rice to cool and compact it, in the meantime add abundant Ciomod Modica PGI chocolate chips to the classic cuccià (ricotta and wheat).
Take the cooled rice and wheat back and proceed by creating a hollow in the palm of your hand to be stuffed with a spoonful of cream and close with a commensurate amount of rice to form a ball the size of an average orange. (does not have to be as big as salty arancini)
Pass the arancine in a mixture of water, flour and eggs and then in the breadcrumbs. Fry in hot seed oil.
Once fried, serve them on a plate open in half, decorating them with ricotta cream and some candied fruit. Last but not least insert a pump in which you have inserted a correct Pop coffee with some Marsala to dose as desired.
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