Giafar is the name of the new Sicilian seasoning with fennel. It is said that the gates of Palermo, on the shores of the lake Favara Maredolce embracing the eponymous castle, at the foot of Mount Gryphon, the Arab emir Giafar had prepared for his hungry troops improvised a dish made with local wild fennel . Long centuries have passed since then and has become a delicious fennel sauce unmistakable aroma, typical of Sicilian cuisine.

This sauce made with wild fennel Sicily draws its origins from an intuition of ‘Emir Giafar during the Arab rule in Sicily. It ‘s ideal to flavor couscous, Tabule, soups and vegetable soups. Perfect to give more flavor to sauces, meat sauces, meat and fish. For use as a base for pasta with sardines.

Ingredients

Preparation: Cut the eggplants in half lengthwise. And then cut slits in the pult in a crisscross pattern. Slightly salt and drizzle with oil being careful that the oil penetrates the carved pulp, then add 2 sardines on each eggplant half and bake at 200°C (392°F) for about 10 minutes. Add 250 g (1 cup) cherry tomato sauce and bake again for other 10 minutes at 180°C (356°F). Pass under the grill for 5 minutes. In a bowl pour the pesto sauce and mix with the remaining tomato sauce and oil and leave to rest. Once the eggplants are baked, take out of the oven and serve warm with the emulsified pesto sauce on the side.
Maura Baldari – Rome

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Alessandro Agosta – Rome

16 very thin slices of veal meat
250 g (8.8 oz) breadcrumbs
50 g (1.8 oz) grated pecorino cheese
100 g (3.6 oz) fresh primosale cheese
2 tablespoons of sultanas
2 tablespoons of pine seeds
2 onions
80 g (2.8 oz) Contorno tomato pulp
1 bunch of parsley
bay leaves
extra virgin olive oil
salt and pepper.

Preparation

Mince a quarter of an onion and sauté with a drizzle of oil. Add half the breadcrumbs and slightly toast while stirring. Let it cool and put in a bowl. Add the tomato pulp, the diced primosale cheese, the pecorino cheese, the raisins, the pine seeds, the minced parsley leaves, salt and pepper and stir. If necessary moisten with a drizzle or 2 of oil. Roll out the meat on a table, put the filling over each slice, then roll. Coat with oil and then with breadcrumbs. At this point, thread them on wooden skewers alternating with onion wedges and bay leaves. Place in an oiled oven pan and bake for 20 minutes at 190° C (374°F).

Alessia Cuccia Trapani

2 cans of peaches in syrup “Contorno”,
250 g (8.8 oz) flour
160 g (5.6 oz) sugar
150 g (5.2 oz) butter
100 g (3.5 oz) amarettos
100 g (3.5 oz) bitter chocolate
2 tablespoons of unsweetened cocoa powder
3 eggs
1 lemon
1 packet of baking powder
1 packet of vanilla sugar
1 tablespoon amaretto liqueur
1 teaspoon of vanilla extract

Preparation

Preheat the oven at 240° C (464° F). Drain the peaches and keep the syrup. Keep some peach halves for the final decoration, and dice the rest. In a springform pan, pour 100 g (3.5 oz) sugar and 70 g (2.5 oz) of diced butter and place in the oven, over a cookie pan so to collect any caramel dripping. As soon as the sugar caramelizes, remove the pan from the oven and add the peaches, sprinkle with vanilla extract, place in the oven at 210° C (410°F) and bake for 5 minutes, then remove from the oven. Crush the amarettos and sprinkle over the caramelized peaches. Prepare the batter. In a bowl, mix the flour with the baking powder, the remaining sugar, the unsweetened cocoa powder, the vanilla sugar and the grated lemon zest. Add the eggs, the remaining liquefied butter, the amaretto liqueur and 1 dl (1/2 cup) of peach syrup. Mix with an electric mixer until the batter is smooth and homogeneous. Pour in the baking pan and bake at 200°C (392°F) for 25 – 30 minutes. When the cake is baked, let it rest for 15 minutes before turning the cake out on the platter. With a peeler, carve out chocolate curls from the chocolate at room temperature. Decorate the cake when completely cold. Decorate with an amaretto and the remaining peaches, chill until serving.

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Peach halves in syrup.

Ingredients

Peach, water, sugar, glucose syrup, fructose. Acidity stabilizer: citric acid

Packaging

820 g (30 oz) can  drained weight 480g (16,9 oz)