Heart of Artichoke said with marinated red mazzara prawns -lemon and olive oil dressing x 4 pax 

* 3 artichokes heart –
* 100 g of M
arinated Prawns or cooked .This is personal . 
For marinating the prawns use a mixture of lemon and orange juice  – adding the  zest of one lemon or lime 
* Dressing – one lemon and olive oil , salt and pepper. 
Procedure
* Clean your prawns and leave them to marinate in the orange and lemon juices for however much y0u wish . The prawns will cook within an hour . Add a pinch of salt and pepper .
* Artichokes julienne sliced and   put  in water with lemon , so it stops oxidising and does not get brown  .
Boil them in hot boiling  water with one lemon for 5-8 minutes . Try and remember you want the artichokes to be al dente !!
Once ready , drain and  leave to  one side.
dress your artichokes with lemon , salt pepper and olive oil .
Place your prawns on top.


Maccheroni di Casa Sicilian sausage ,wild fennel & tomato . 

Ingredients for the Pasta for 4 -6 people 

Long thin metal skewers  .  called ferro, a metal spike . . However, a thin wooden skewer works as a substitute too.

800  g  of semola flour

a lug of olive oil

1o0 ml of water- adding it gently you may need more 

a large pinch salt

Ingredients for the pasta sauce 

1/2 Half red onion – finely chopped

300 g of sausage without the skin

100 g of chopped wild fennel (best substitute would be fresh dill )

6-10 fennel seed and fresh fennel

500 gr of Blanched  & chopped Piccadilly tomatoes (you can use Campari Tomatoes or Roma)

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

 

Preparing the pasta Sauce 

In a frying pan add a large lug of olive oil , add the onions and large handful of basil, 

add the sausage meat , wild fennel leaves , and tomatoes. 

Let stew and taste to season.

Once you have drained your pasta , add to the pan of sauce and gently amalgamate together with a large handful of fresh basil leaves and parmesan.

 

IMG_6183Involtini di chicken – 

400 g of sliced hammered down  chicken
1 lemon grated zest
300 g of Fresh breadcrumbs
Parsley finely chopped-basil finely chopped ( You can use any herbs you wish )
salt and pepper
100 g of Parmesan cheese grated

Mix the breadcrumbs with the herbs and parmesan.

 

Place a layer of the chicken and add the oil , salt and a bit of the grated zest. Continue to do this for each layer .

Take one piece of your chicken layer  and roll into the breadcrumb mixture , covering each side  , rolling it tightly making sure there is  a bit of breadcrumbs in the middle and give a final gentle squeeze .

Put each involtino on the wooden skewer , max 4-5 pieces per skewer.

you can pan fry /  oven or barbecue grill .

In the oven at 18’°c for 10 min each side.