Chickpea & Spring  vegetable tart x 4 pax

We used a mixture of vegetable but you can really use what you want .

200 g broad beans (just the bean no shell)  – briefly cooked for a few minutes in  salty boiling Walter

200 g fresh peas – briefly cooked for a few minutes in salty boiling Walter

100 g wild asparagus – briefly cooked for a few minutes in salty boiling Walter

100 g of chickpea flour

100 ml of water

salt

Whats great about this recipe , its it use of ingredients and how quick it is .

mix you flour and water and salt into a paste – add whatever vegetables , cheese you want .

place in a mould and fry in frying pan with a bit of olive oil – medium heat – both sides for around 5  minutes each side.

 

Procedure 

Marinate your prawns with  half a lemon and half a orange, a lug olive oil , a pinch of salt and pepper and leave to marinate for 2-3 hours.

Create you orange salad with the fennel  and also leave the oranges to marinate with vinegar, olive oil , salt and pepper to liking .

 

 

PESTO ALLA TRAPANESE x 4 pax

500 g of picadilly tomatoes

2-3 garlic cloves

a large amount of basil

200 g of skinned almonds

150 -200 ml of olive oil ( extra vergine if possibile )

taste for salt and pepper

firstly put all you ingredients in the food mixer without the oil  – mix well and then taste to see how it  doing in salt – at the end add the oil.

DONE .

 

Busiate Pasta 

 

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 table spoon 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.

let rest for 30-40 minutes

roll the dough into long thin  sausages and with your stick you are ready to do roll your busiate .

Technique – your saw It !!!

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

 

sword fish cake x 4 people


Fish Involtini 

consider 250 -300 gr of fish per person .
400 g Breadcrumb & herb mixture ( see below )

Tomatoe fillets – a few

Oil
salt and Pepper
small round  moulds 10 cm diameter we used- greased.

 

Breadcrumb mixture for the filling of the fillets
400 g of white bread loaf or sliced bread – chopped in a food mixer
4 tables spoons of flat leaf parsley
2 table spoons of origano
100 g of Parmesan
1 garlic very thinly chopped
Mix all together and with your and hand  rub  together all the bread and herbs together , so all the herbs and garlic infuse together.

 

Procedure 

You can use any fish or meat that can be sliced into fillets .

layer the mould  with fish -add filling and close.

we fried our fish in a non stick pan to get a nice colour and then in a ventilated oven for around 10 minutes turning them round one . at 180°C .

One top of the involtini , we added a table spoon of  our  samoriglio oil ( table spoon of  oregano  + 1 table spoon of chopped parsley +one table spoon of lemon +  1/2 glass of olive oil a pinch of salt and mix thoroughly every time you use it   ).