Planeta house it is a Sicilian winery and its cuisine is the story of a family history, of a land and of the many cultural contaminations it holds. A cuisine that blends the refined art of Monsù with peasant culture.
Here is a recipe from the book Sicilia. The kitchen of Casa Planeta written by Elisa Menduni, a journey through one hundred recipes coming mostly from the handwritten notebooks of the Planeta women, from their intimate and humble way of cooking, of noble, menfitana and Sambuca style, with Palermo influences, as well as telling the culture culinary of the five territories in which the estate produces wine and oil (Vittoria, Noto, Etna and Capo Milazzo).

Ingredients for a timbale

For the ricotta pasta
600 g of cottage cheese
80 g of butter
80 g of lard
120 g of sugar
120 g of flour
2 yolks

For the stuffing
400 g pasta
50 g peas
300 g chicken breast g
150 g Nebrodi cooked ham
100 g durelli chicken
100 g cockscombs
800 g meat base
100 g 00 flour
fresh marjoram to taste
vegetable soup
syrah
marsala to taste
10 g butter
50 g extra virgin olive oil

Method

Fry the chicken and the blanched and freshly floured giblets in a pan with a knob of butter and extra virgin olive oil.

Wet first with Syrah, blend and then again with Marsala. Finally continue cooking by adding vegetable broth.

Remove the chicken and cut into very small pieces, pour it into the sauce adding the peas, the marjoram and the ham cut into matches. Cook the pasta very al dente, season it with the chicken sauce and set aside.

Knead the crust ingredients and in a well greased and floured oven pan begin to spread the dough on the walls and bottom of the pan, fill it with the dough and close the timbale with another dough. Bake at 200 degrees for 1 hour.