Description
«A crumbly chocolate, with a grainy texture, which represents the tradition of a country»
Red shrimp
«Before there was chocolate in Modica, now we have created Modica chocolate»
Pierpaolo Ruta – Antica Dolceria Bonajuto
The year was 1911. At the International Agricultural and Industrial Exposition in Rome, Don Ciccio Bonajuto receives the gold medal that seems to crown the commitment of a lifetime in the production of chocolate. Yet we are only at the beginning of a long story, begun from grandfather in 1880, and which continues to disseminate sweetness at every step. From Francesco Ignazio to Federico, from Federico to Francesco, from father to son, and then again Carmelo Ruta, Franco Ruta and his nephew Pierpaolo, in a family plot that coherently continues the story and which has made the Baroque vertigo of Modica a great little capital of chocolate with the longest-lived artisan workshop in Sicily. in 2008 theAntica Dolceria Bonajuto it has been included by Eurispes among the 100 Italian excellences of taste, cited and appreciated by sector magazines and critics from all over the world.
Verrine of rice cream with peaches and chocolate
A sumptuous dessert for a special occasion that will amaze you with its taste and beauty. Delicious but at the same time light, ideal for snacks with friends or to conclude a meal.
Ingredients for people 4
- Spaghettoni (Benedetto Cavalieri) 300 gr
- 8/10 Drained dried tomatoes
- Peeled almonds 50 gr
- Oregano to taste
- 1 handful of wholemeal taralli (Danieli)
- 1 clove of garlic
- 1 chilli
- 3 spoons of pitted Bitetto termite olives (Contadini)
- Organic extra virgin olive oil (Tamia)
- Sale
Preparation
- Blend the olives with the dried tomatoes, almonds, oregano and plenty of oil until you get a full-bodied pesto, adjust with salt if necessary.
- Reduce the taralli into crumbs and set aside.
- Crush the garlic clove and fry in a large pan with oil and chilli pepper.
- In the meantime cook the spaghettoni al dente, drain them keeping aside a little of the cooking water and transfer them to the pan with the garlic.
- Sauté, add the prepared Mediterranean pesto and a little cooking water to mix.
- Finish with a generous sprinkling of taralli crumbs and serve
Average nutritional values per 100 gr
Storage:
Ingredients
Nutritional information
| Average values | For 100g |
|---|---|
|
Energy
|
na kcal
nd KJ
|
|
Grassi
of which saturates
|
nd g
nd g
|
|
Fiber
|
nd g
|
|
Carbohydrates
of which sugars
|
nd g
nd g
|
|
Protein
|
nd g
|
|
Sale
|
nd g
|
