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   veal  cut in slices and thinned out .

250 g breadcrumbs and 50 g of parmesan  50 g of pistacchio grounded . ( MIX ALL TOGETHER )
 wooden skewers
 *  Slice your veal   and  Hammer your veal  so its lovely and thin.

* Coat in abundance olive oil  (they should be generously coated ) and a pinch of salt .

 *  Add each  veal  layer  in your breadcrumbs and pistacchio mixture , and coat each side nicely.
* Add a slice of the  provola cheese in the middle with prosciutto ham
* Carefully and neatly roll your veal  slices

* Place 4-5 rolls on your wood skewers

* Warm your oven to 180°c

*  You can grill , oven , fry or bbq . Whats important that you don’t add any more oil , as they sufficiently coated in oil.
Total max 12 minutes (6 minutes each side) 180 °c oven .