Orange Salad- pepato & olives  x 4 people 

4-5 Oranges – peeled and cut into segments avoiding the skin
1 table spoons of red wine vinegar  
A lug extra virgin Olive oil 
Salt and pepper to your liking
1 finely sliced fennel
1 Finely sliced spring onion
50 g of Peccorino or Peppato
10 black olives 

 

IMG_4770MACCHERONI 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 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 .

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).

It helps to flour the skewer often. I have two of them at hand: while I am using one, the other is inside the flour bag. When the first one becomes a bit sticky, I put it in the flour and take up the other.

Cook the maccheroni in salted boiling water for around 8 – 10 minutes

IMG_4559

INVOLTINI DI PORK 

400 g of  pork cut in slices and thinned out and coated in Olive oil

 250 g breadcrumbs : ( 8 slices of white bread grated into crumbs – pinch of salt and pepper – pinch of oregano – 20 g parmesan – hand full parsley and a hand full basil finely chopped  )