Marinated anchovies x 6 people
600 g of anchovies – heads off – deboned and tails off .
place in a bowl and cover with white wine vinegar for 1 hour- Drain
Add your anchovies to a bowl and add the following :
1 large heavy spoon parsley finely chopped
1 mild chilly finely chopped
1 juice of lemon
a pinch of salt
a large 2 spoon fulls of Olive Oil
600 g of fresh tuna cut in fillets and then we diced and chopped it up.
10 g Chopped Mint
10 g of chopped Onion chives
10 g chopped Capers
1 nice lug of Extra virgin olive oil
1 lemon juice
CAPONATA serves 4-6 people
Numerous local variations of caponatas exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, olives and cappers.
Our Caponata which we need together .
1 onions – roughly chopped
6-10 celery stciesk – chopped in large slices (include leaves ) and boiled for 10 minutes in boiling water
100 g of tomato sauce (see below)
4 eggplants – chopped in cubes of around 2cm diameter
4 peppers.- chopped in squares of 2 cm diameter
2 teaspoons of sugar
3 tables spoons of vinegar ( we used nero’dcvola red wine or any red Wine vinegar is fine).
20 g pine nuts
20 g raisins
handful of basil chopped
Preparing the eggplants
Take most of the skin off with a peeler and cut 3 the aubergines into cubes of around 2-3 cms .
If you are using the Turco Varies eggplant – drain : Add a generous amount of salt to all the eggplant and place in a drainer and let them drain for around 1.30 -2 hours . (This will take all the bitterness out and water from the eggplant , meaning they will absorb less fat ) .
** If you are using the Viola Variety eggplant (round and purple ) You can immediately Cut, dice and fry in sun flower or peanut oil.
Preparing the base of the Caponata
in a frying plan add a large lug of olive oil and add the onions and pepper and gently fry for at least 40 minutes , adding a few table spoons of water once and while so it stays nice and soft .
The caponata is done.
MACCHERONI ALLA CARRIETTERIA 4 pax
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 lug of olive oil
250 ml of water
a large pinch salt
Preparing the pasta
On a clean surface add all the flour and add the pinch of salt and olive oil . 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 10-15 minutes.
We can start making the maccheroni .
roll the dough into long sausages , with a diameter of about 2 cm , and cut your maccheroni into small pieces (this decides the size of each maccheroni ) .
Technique – place one piece of the dough onto the middle of the skewer – rolls gently with your hands and slide off .
Cook the maccheroni in salted boiling water for around 8 – 10 minutes
*** if you want to make lasagna / tagliatelle / ravioli etc … use one egg to for every 100 g of flour and your pasta dough will be great .
Maccheroni alla Carrettiera for 6 people
1 kilo of tomatoes Piccadilly- take the smal part of the head off and discard and chop the tomato into 8 parts .
1 – 2 (depending on how strong they are ) garlic finely sliced , taking out the middle part of the garlic (which we call the soul of the garlic ) and finely chop into slices .
1 red soft onion finely chopped
a very large handful of basil finely chopped
1/2 fresh red chilly – finely chopped
Add a nice amount of oil to your large saucepan and first add your garlic , after a around 40 seconds add the onion and get them nicely and soft , after a 5-8 minutes add the chopped chillies .
after 1 minute add the tomatoes and keep simmering for 30-40 minutes . you don’t want the tomatoes too crushed like a sauce but still nicely cooked.
add salt I use around 2 large tables spoons and taste to liking . then add all your basil and take off heat .
Once you have boiled and cooked your pasta (take a minute before fully cooked ) and then add to the sauce and leave on heat for 2- 4 minutes so that the pasta absorbs all the sauce and gets nice and dense . Add 4-5 tables of good olive oil .
INVOLTINI WITH LEMON X 4
400 g of sliced sword fish or ( veal – pork – chicken – turkey ) – important that they are thin slices more or less 5x 5 cm – hammered
300 g of Fresh breadcrumbs
100 g of Parmesan cheese grated
Parsley finely chopped
salt and pepper
** (mix all the above)
Place swordfish in a large plate and add a pinch of salt and plenty if olive oil, so that each fillet is coated in oil and salt .
Sprinkle over each fillet the breadcrumbs mixture and roll neatly. put onto wood skewer and add half a bay leaf and continue process.
Put each involtino on the wooden skewer , max 4-5 pieces per skewer.
* we placed them in the oven for 10-15 min at 180 °c –
You can grill them , fry them or bake them . just remember 5 – 9 min each side.
TEMPURA for the flower of zucchini x 4 people
300 g of semola flour
300 ml of Beer or sparkling water or both.
pinch of salt
whisk all together – put in fridge and let cool before use.