Google translation of http://www.linosa.biz/annunci.html


                                      Pietanze linosane...  edited by Lia Cavallaro 

Cernia to the furnace - for 4 persons: Cernia al forno 
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4 slices of cernia, 5 medium potatoes, 1 onion, 10 pomodorini mature, 2 leaves of basil, origano, oil, know them and pepper. 

Preparation: To slice potatoes and to carefully lay down them on the teglia; to put the slices of cernia on potatoes; 
to salt to add the pomodorini chips to you; cut onion fine; and to flavor with origano; pepper; little of oil and impanare. 


Zuppa of fish - for 4 persons: Zuppa di pesce
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1 kg of fish of scoglio mixed, 6 pomodorini mature, 4 medium potatoes, onion, garlic, prezzemolo, oil, know them, pepper. 

Preparation: To clean up the fish; to soffriggere the garlic and the onion cuts to you fine; to add potatoes cut in the two 
and tomatoes and to soffriggere all; to add the water until covering potatoes; to half baking of potatoes to add the fish; 
to fine baking to cospargere the pietanza with prezzemolo tritato. 


Zuppa of lenticchie - For 4 persons: Zuppa di lenticchie
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500g of lenticchie, 8 pomodorini mature, a sedano stem, 1 medium onion, 1 medium potato, 1 small zucchina, 1 carrot, oil, 
knows them, chili pepper. 

Preparation: To cut dadini to the verdure and to put all in one comprised pot the lenticchie; to cover of water; to salt; 
to add a chili pepper and to fine baking to add an oil thread; (to stir with a wood spoon). 


Cake of the grandmother Torta della nonna
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500g of flour 00, 200g of sugar, 200g of strutto, 4 eggs, 2 bustine of I leaven for cakies, 1 rind of grattugiato lemon, 
latte a lot sufficient to, 100g of grape passes. 

Preparation: Softened the grape passes in lukewarm water, to melt the strutto in a tegamino; to put in one cup: flour, 
sugar, I leaven, grape, rind of grattugiato lemon, strutto melted, and to paste adding latte the a lot sufficient to in 
order to obtain a enough soft paste; to strizzare the grape passes and to add it in the paste; to amalgamate well; then 
to put all in one teglia greased of oil and flour; put into an oven to 200° for half hour. The cake can also farcita with 
marmellata just piacimento. 

       
 
edited by Cinzia Bonadonna 

Pasticciotti 
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500g of flour 00, 400g strutto, 500g sugar, 8 eggs, 10g cremon tartar, 10g bicarbonate, lemon, grape passes or marmellata. 

Preparation: To amalgamate all the ingredients in one tureen until forming a homogenous paste. To grease the stampini 
(for giving one likeable shape) with the strutto; to fill up them with the produced paste and put into an oven it. 

 

Riminati 
~~~~~~~~
250g sugar, 250g strutto, ammonia, 500g rimacinato flour 00 + 500g, fichi sminuzzati buckets, water, orange, nail of garofano,
almonds, sesame, cinnamon. 

Preparation: To bubble the fichi buckets in equal parts; to pass them in the hard sandstone and to add: water, sugar, orange,
nail of garofano, almonds, sesame and cinnamon. In order to obtain the paste to stir: sugar, strutto, ammonia and the flours;
to the end to form the paste in equal parts and farcir them with the paste of the fichi and to roll up them. 

 

Mustazzoli 
~~~~~~~~~~
Milled Vinicotto, fichi and stir to you with the water, flour, sugar, sesame, leaven bertolini, cinnamon, orange, 
nail of garofano. 

Preparation: Miscelare the vinicotto with the milled fichi and to paste all with the rest of the ingredients. 
Finally, to form the paste in rettangolini thick and leaving to cool them.