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

 Falso Magro – Sicilian meat loaf x 4 persone 

400 g – sliced lonza- so  4 pieces 100 g each pork pounded sliced meat
150 g minced pork – ( to create our mince we mx this with 50 g parmesan – 1 egg – salt and pepper )
1 boiled egg cut in quarters
50 g Caciocavolo cheese or any nice firm matured cheese (not too strong )
1 Carrot- sliced in thin sticks
Parsley a handful of nice Italian parsley
50 g Mortadella- cut in slices or small cubes
a bit of 00 flour

Sauce 

1 tin of tomatoes – (unless you want to do a fresh tomato sauce see below recipes ** )
1 Onion- chopped
100 g peas
Basil
Peas

 

In a large saucepan fry your onions in olive oil and add the can of tomatoes (unless you are doing fresh sauce )
add salt and basil and let stew .
Add after 40 mintues and let stew for another 20 mins.

Preparing your falsomagro rolls

layer the pork slices on a surface and add – a bit (not too much )  of meat mince – a piece of  egg – 1 carrot –  1 pice of cheese – 1 piece of carrot – 1 parsley

roll together and if you have difficulties in closing use a wooden skewer to close tightly .

after you have done all of them , brush them with some flour 00

Pan fry them gently in olive oil and afterwards add them to the tomato sauce for 20 mins

FINISHED – serve with potatoes or rice .

**

To make your fresh tomato sauce 

2 shallot onions chopped in quarters

2 Tbs basil finely chopped

400 g of Piccadilly tomatoes – cut in half 

  • Place in a frying pan the tbs olive oil. onions, basil and start frying at low -medium heat for  10 minutes. 
  • Add the tomatoes and rock salt .
  • Cover your saucepan and leave for half 20-30 minutes on low / medium heat
  • Once the tomatoes are lovely and soft and not too watery , turn off the heat. 
  • Purify your sauce , using the emulix (food mill)  getting rid of the vegetables and skins, leaving just the tomato sauce.