beccafico -tuna,caperandolivepasta -involtino swordfish- dessert

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
Bay leaves




Procedure :

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).



Busiate Pasta 

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
Olive oil
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
wooden skewers

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 )


Confettura di  zucca 🎃  – Pumpkin Marmelade 

Kg 1  orange pumpkin diced 
G.350 sugar 
1 lemon skin and the juice 
Cinnamon  – 1 teaspoon 
1/2 teaspoon Nut meg 
60 ML  Amaretto liquor 

Soak the pumpkin in water and the sugar for 6 hours .
Add skin  and juice of lemon and all the spices and liquor 
Cook for at least an hour . 
Place into sterilised jars 






prawns orange and fennel -busiate zucchini – involtini grouper/ amberjack

Cooked  Nasa prawns with Orange & fennel  Salad x 4 people

300 g of  prawns –
boil with shells on – we cooked them in boiling water with lemon and 2 bays leafs and took them out  after 1  minute (don’t cook them more than 1 minute ) – place them immediately in ice afterwards and they are ready to peel. 
Dress the prawns right till the end with half a lemon – a table spoon of oil and pinch of salt . 

4-5 Oranges – peeled and cut into segments avoiding the skin and all the white part 
1 fennel Bulb sliced julienne, include the bottom heart of the fennel , discard the fennel leaves .
1 table spoons of red wine vinegar
A lug extra virgin Olive oil
Salt and pepper to your liking 


we dressed the fennel with the red wine vinegar and  olive oil , pinch of salt.

Dish your plate on the bottom with the fennel  and then add the  orange segments  and a few prawns  on top.



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Zucchini pesto – with mint and almonds x 4 people 

  • 2 zucchini cut in half and sliced to about less than 1 cm width.
  • 1 clove garlic- finely chopped
  • 3  tablespoons almond
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh mint leave
  • salt & pepper to taste
  • 2-4 tablespoons extra virgin olive oil (depends how thick you want your pesto)

In a pan add oil and garlic and let fry for a few minutes keeping on it . Make sure theres enough oil that there are no dry patches in the pan .

Add zucchini a soften and a few basil leaves

after 10 minutes put  this in a food mixer -add almond – mint – oil and salt and pepper

Viola done !!