TWO way anchovies – Beccafico (anchovy fish cake and fried
500 G of Fillets anchovies with tails
150 g of fresh breadcrumbs
50 g of olive oil
3 tablespoons of freshly chopped parsley
50 g of parmesan cheese
30 g Pine nuts
30 g of Raisins
1 orange juiced
Mix all the following together : breadcrumbs – olive oil -salt and pepper – parsley -parmesan -pine nuts – raisins – 1/2 the amount of the orange juice (taste to balance flavours )
Create a nice soft texture and into a manageable paste with a soft sticky consistency .
Once your anchovies have been filleted , open them up put a bit of the filling and roll them, separate each rolled anchored with a bay leaf . Adding the next time so they are all nicely , tight and close together .
They will go in the open for 10 minutes at 180°c , at half time add the remaining orange juice on top .
Viola Buon Appetite !!
Fried anchovies –
Fresh and cleaned anchovies dusted in semola flour only and friend in a vegatble oil ( we either use sunflower or peanut oil).
Long thin metal skewers . called ferro, a metal spike . . However, a thin wooden skewer works as a substitute are great . .
1/2 kg of semola flour
a table spoon of olive oil
250 ml of water
a large pinch salt
Preparing the pasta
On a clean surface add all the flour and create a well with a hole in the middle .
in the hole gently add the water and with your hand slow mix the flour into water . continue adding the water , from crumbs slowly the dough will start to stick together . add your olive and contuse needing the dough until you get a nice firm dough. This process should take about 10-15 minutes .
let rest for 30-40 minutes
roll the dough into long thin sausages and with your stick you are ready to do roll your busiate .
Technique – your saw It !!!
Cook the busiate in a nice salted boiling water for around 8 – 10 minutes
Tuna -Capers – Olives – Tomatos sauce
250 g of fresh tuna diced
30 g of capers – chopped or use the super small ones whole
30 g of capers
100 g of filleted tomatoes
100 g of passata di tomato
1 glass of white wine
1 onion finely chopped
1 garlic finely chopped
1 bay leaf
swordfish / fillet beef meat involtini
500 gr of fish/ beef fillet will feed 4 people
400 g Breadcrumb & herb mixture ( see below )
Oilve OilSamoriglio: a squeeze of lemon -a large pinch oregano – 50 ml of olive oil – pinch of salt
salt and Pepper
Breadcrumb mixture for the filling of the fillets
400 g of white bread loaf or sliced bread – chopped in a food mixer
4 tables spoons of flat leaf parsley
100 g of Parmesan
1 garlic very thinly chopped
Mix all together and with your and hand rub together all the bread and herbs together , so all the herbs and garlic infuse together.
Putting together your Involtini
Take your fillets and cover in oil that they are coated .
Gently coat each fillet in the breadcrumb mixture .
Gently roll your fillets
Place on your skewer
Place in the oven for 8- 10 minutes at 180 °c
(see photo )
Kg 1 orange pumpkin diced
1 lemon skin and the juice
Cinnamon – 1 teaspoon
1/2 teaspoon Nut meg
Soak the pumpkin in water and the sugar for 6 hours .
Add skin and juice of lemon and all the spices and liquor