Food
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In this magazine you can find Sicilian recipes, seasonal menus, gastronomic events and much more.
Heat the broth, and when it starts to boil, pour in the rice and the saffron and continue to cook on a moderate heat until the rice has absorbed all the liquid and is cooked (if necessary, add a little more broth). Season the rice with parmesan cheese and butter and let cool completely (you can prepare the rice the day before, store it in the fridge and finish preparing the next day).
Put the egg whites in a bowl with 70 grams of sugar and a pinch of salt. Whip until stiff with an electric mixer.
Melt the sugar on the fire with little water until it reaches a temperature of 108/110 degrees. Add this sugar syrup to the egg whites always whipping, little by little.
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