#biscari

Ornate Staircase, Palazzo Biscari

Doorway, Palazzo Biscari

Palazzo Biscari

Sabato vi aspetto in una fantastica cornice ad Acate nel Piazzale antistante il Castello dei Principi di Biscari. #livemusic #lucasallemilive #acate #biscari (presso Castello dei Principi di Biscari) https://www.instagram.com/p/Cidd-J0DokO/?igshid=NGJjMDIxMWI=

Acate. Antiche feste religiose di Biscari. was originally published on ITALREPORT

Begin by preparing the pastry. Work the butter together with the sugar and egg, then add the flour and knead it together to form a ball. Wrap the dough in cling film and put it in the fridge for a few hours.For the filling, boil the rice in plenty of boiling water, with a pinch of salt. 12 minutes should be long enough - read the packaging instructions. Drain it and put it in a bowl with the grated chocolate, sugar, vin santo and a beaten egg. Add the raisins which were previously soaked in water and drained, the candied citrus cut into thin strips and the pine nuts. Finish off with the cinnamon and vanilla seeds. Grease and flour a 20 cm (7,87 inches) round cake tin with a removable bottom. Take the dough out of the fridge, roll it out with a rolling pin and a little flour and cover the base of the tin, leaving at least 4 cm (1,5 inches) at the sides. Fill the pastry with the filling and decorate the sides with the famous ‘bischeri’ design, similar to a guitar tuning head, cutting the dough diagonally before folding it in on itself. With the leftover dough decorate the top with the classic pastry strips to create a diamond shape design. Heat the oven to 180°C (350°F - gas mark 4 ) and bake the pastry for around 30/35 minutes until the pastry crust is golden. Leave it to completely cool before cutting it. ++++++++++++++++ coktail Manhattan _ 1/3 di vermouth , 2/3 di whisky rye / bourbon , 2 spruzzi di angostura >  agitare con cubetti di ghiaccio nel mixer , servire in calice con una ciliegia .

Palazzo Biscari, Catania, Italy

Palazzo Biscari,Catania