we used 24 anchoives to make 12 beccafico cakes
The anchoives need to be without any middle bones and clean , opened in half and with tails left on .
400 g of fresh breadcrumbs
salt & pepper
1 1/2 organge juice
50 g Raisins
30 g pine nuts
100 g Parmesan
2 eggs – beat
500 g of Stale breadcrumbs
* In a bowl , mix together : fresh breadcrumbs , orange juice , raisins, pine nuts , parmesan , salt and pepper . mix together so they make a nice soft consistency .
First take your anchovies and place a table spoon of the breadcrumb mixture and squash it between the two anchovies, forming a sandwich.
Once you have completed all of your anchovies , cover them with the beaten egg and then cover them with the breadcrumbs.
fry your beccafico cakes in sunflower oil until nice and crispy .
MACCHERONI ALLA NORMA
Pasta for 4 -6 people
Long thin metal skewers . called ferro, a metal spike . . However, a thin wooden skewer works as a substitute too.
1/2 kg of semola flour
a lug of olive oil
250 ml of water
a large pinch salt
** Preparing Lasagna Recipe Pasta – Use instead the 00 flour and one egg to 100 grams of flour.
Preparing the pasta
On a clean surface add all the flour and add the pinch of salt . With your hands create 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 , until you get a nice firm dough. kneed the dough together , stretching it for about 10 minutes
now cover the dough and let it rest for minimum an hour .( we did not do this , make if you have time its best ).
Once the pasta has rested , we can start making the maccheroni .
Cut small pieces of the pasta dough and place the skewer on top .
The trick, so to speak, is to apply enough pressure on the piece of dough so that it flattens and spreads around the ferro as you roll it, but not so much as to make it stick to the ferro. At the end of the process, you want to be able to slide the maccheroni from the ferro without misshaping it (if that happens, you can always re-roll the dough and try again).
Cook the maccheroni in salted boiling water once they start to float up on top , the pasta is ready .
500 g of Piccadilly tomatoes – briefly boiled and skinned and cut in quarters (we squeezed the seeds out )
3 garlic gloves
A large lug of good quality extra virgin olive oil
large quantity of Basil leaves
Procedure : In a pan , place you tomatoes and keep on a medium heat for around 45 minutes , the tomatoes will loose their water and then the sauce will start to thicken and dry up , continuously giving them a sqaush with a fork . Add 2 teaspoons of salt
Once its the right consistency , turn off the heat , add the basil and the 3 garlic cloves and the olive oil . (you can remove the garlic before you use the tomato sauce ) .
Your sauce is done.
Involtini di sword fish with lemon x 4
400 g of sliced hammered down sword fish –
1 lemon grated
200 g of Fresh breadcrumbs
Parsley finely chopped
salt and pepper
100 g of Parmesan cheese grated
Mix the breadcrumbs with parsley and parmesan.
On your sword fish add a large lug of olive oil and mix well , add the grated lemon and salt and pepper . Mix well
Take each piece of sword fish and roll into the breadcrumb mixture , rolling it tightly making sure there is breadcrumbs in the middle and give a final gentle squeeze . Put each involtino on the wooden skewer , max 4-5 pieces per skewer.
Mandarinetto or Limoncello
15 mandarins or Lemon skins infused in 1 liter of 95 % alcohol for 2 weeks
add 1,200 liters of water with 200 gr of sugar
bottle and store for 1 month .
Violà your liqueur is ready !