BECCAFICO 

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- (any white loaf or  sliced white standard bread is great )
100 g Parmesan ( the proportions are always 3/4 bread and 1/4 parmesan )
1 1/2 organge juice
50 g Raisins
30 g pine nuts

2 eggs with a  pinch of salt  – beaten  together
500 g of  dried  breadcrumbs ( any bread that can be dried in the oven and then food processed is perfect  ) .

Beccafico procedure 

* 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 as we did in the class 

1/2 kg  of semola flour

2 large  tables of  olive oil

250 ml of water (the water  proportion to flour is always half ) 

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

We can start making the maccheroni .

Cut small pieces of the pasta dough first roll into sausage dough and then cut into pieces ( like small gnocchi )  .

Take your skewer and a piece of the dough, pinch it to the skewer)  and gently roll it in-between your hands .

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

Once they come afloat they are ready .- taste and see before .

Tomato sauce & Aubergines 

3 Aubergines – Peeled and sliced in 50 mm slices – fried gently in vegetable oil (we used peanut oil)

500 g of Piccadilly tomatoes  – briefly boiled and skinned and cut in quarters  (we can keep the seeds as they are not bitter)

2-3  garlic gloves

2-3 large spoonfuls of good quality extra virgin olive oil

Procedure : In a pan , place you tomatoes and keep on a medium heat for around 30 -45  minutes , the tomatoes will loose their water and then the sauce will start to thicken and dry up. Every 5.10 minutes with a fork , crush them .

After 35  mins Add 2 teaspoons of salt.

Once its the right consistency , so not a lot of water left  , turn off the heat , add the basil and the 2 garlic cloves  and the oilve oil . (you can remove the garlic before you use the tomato sauce ) .

Your sauce is done.

INVOLTINI

400 g of sliced hammered down sword fish  ( remember it can be done with anything , veal,chicken,pork etc)
1 lemon grated
300 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.

you can Grill in a non stick pan (without any oil ) – you can place in the oven for 10-12 minutes 180 °c  – you can barbecue (yum ) !

 

TEMPURA for the flower of zucchini x 4 people 

300 g of semola flour
1 egg
300 ml of Beer or sparkling water of both
pinch of salt

whisk all together – put in fridge an