I ate a cannoli almost every day in Sicily, they replaced my daily Italian Gelato during this trip. I sampled many different varieties and flavors, meanwhile judging them all and trying to create the optimal combinations for my own. I decided that my favorite flavor combinations were ricotta with chocolate chips, ricotta with pistachio, and ricotta with candied orange, so that is what I decided to make for the dinner.
Seafood is paramount in Catalan cooking! That is why I wanted to serve some whole fish for our Catalan dinner. This simple and beautiful recipe is perfect for a weeknight dinner, but is also impressive enough for any feast! Simply stuff the cleaned, intact fish with a few sprigs of rosemary and encrust them in a mixture of egg whites, salt, bay leaves and thyme. So delicious!
Cranberry is a standard Thanksgiving flavor, so I wanted to make a bit of a nod to it especially since I refused to follow any other aspects of the American tradition. The cranberry is cooked down and paired with some orange juice for a wonderful and complex flavor. I prepare the recipe in a 12 inch deep tart pan, if you are using a standard 9 inch tart pan, simply divide the recipe in half.