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 .



Marinated anchovies x 6 people

600 g of anchovies –  heads off – deboned and tails off .
place in a  bowl and cover with white wine vinegar for 1 hour- Drain

Add your anchovies to a bowl and add the following :
1 large heavy spoon parsley  finely chopped
1 mild chilly finely chopped
1 juice of lemon
a pinch of salt
a large 2  spoon fulls  of Olive Oil



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 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 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.

We can start making the maccheroni .

roll the dough into long  sausages , with a diameter of about 2  cm ,  and cut your maccheroni into small pieces (this decides the size of each maccheroni )  .

Technique – place one piece of the dough onto the middle of the skewer – rolls gently with your hands and slide off .

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

*** if you want to make lasagna / tagliatelle / ravioli etc … use one egg to for every 100 g of flour and your pasta dough will be great .


Maccheroni alla Carrettiera for 6 people 

1 kilo of tomatoes Piccadilly- take the smal part of the head off and discard  and chop the tomato  into 8 parts .
1 – 2 (depending on how strong they are ) garlic finely sliced , taking out the middle part of the  garlic (which we call the soul of the garlic ) and finely chop into slices .
1 red soft onion finely chopped
a very large handful of basil finely chopped
1/2 fresh red chilly – finely chopped
Olive oil

Add a nice amount of  oil to your large saucepan and first add your garlic , after a  around 40 seconds  add the onion and get them nicely and soft , after a 5-8 minutes add the chopped chillies .

after 1 minute add the tomatoes and keep simmering for 30-40 minutes . you don’t want the tomatoes too crushed like a sauce but still nicely cooked.

add salt I use around 2 large tables spoons  and taste to liking . then add  all your basil and take off heat .

Once you have boiled and cooked your pasta (take a minute before fully cooked ) and then add to the sauce and leave on heat for 2- 4 minutes so that the pasta absorbs all the sauce and gets nice and dense . Add 4-5 tables of good olive oil .




400 g of sliced sword fish  or ( veal – pork – chicken  – turkey ) – important that they are thin slices more or less 5x 5 cm   – hammered
Provola cheese in small slices- this can be personal – (chopped sun dried tomatoes- herbs – soft/hard  cheeses- hams ) . 
1 lemon grated zest 
300 g of Fresh breadcrumbs
100 g of Parmesan cheese grated
Parsley finely chopped
salt and pepper
Take each piece of  hammered veal  and roll into the breadcrumb mixture ,  place a piece of cheese or ham (whatever your filling is )  and  tightly roll them  Put each involtino on the wooden skewer , max 4-5 pieces per skewer.
* we placed them in the oven for  10-15 min at 180 °c –
You can grill them , fry them or bake them . just remember 5 – 9 min each side.