Cooking class 20th September Speranza


we used 24 anchovies to make 12 beccafico cakes

The anchovies need to be without any middle bones and clean , opened in half and with tails left on .
400 g of fresh breadcrumbs
salt & pepper
1 1/2 orange juice
50 g Raisins
30 g pine nuts
100 g Parmesan
2 eggs – beat
500 g of Stale breadcrumbs

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 hard stale breadcrumbs. 

fry your beccafico cakes in sunflower oil until nice and crispy and golden .


1 Red Onion – cut finely julienne

2 Peppers – preferably mixed colours – finely sliced in long .

50 g of Black Olives – deseeded and sliced

6 Salted Anchovy fillets

5 San Marzano tomatoes – Blanched , deseeded and diced.

Grated Pecorino

Basil – plenty

Olive oil

Pasta Ingredients  for 4 -6 people

Long thin metal skewers  .  called ferro, a metal spike . . However, a thin wooden skewer works as a substitute too.

1/2 kg  of semola flour

a lug of olive oil

250 ml of water

a large pinch salt

** Preparing Lasagna Recipe Pasta – Use instead the 00 flour and one egg to 100 grams of flour. 

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 .( we did not do this , make if you have time its best ). 

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).

Cook the maccheroni in salted boiling water once they start to float up  on top , the pasta is ready . 

Preparing Siracusana Sauce 

In a large frying pan add your olive oil, large handful or basil  and the onions and let fry gently .

After 10 minutes add your peppers to the pan and anchovies fillets  and let fry gently for a further 15 minutes

add your  olives and diced tomato and let cook for a further 10 minutes

Your sauce is ready .

Amalgamate your fresh cooked pasta to the sauce on a low heat mix .

Dish your plates adding a large handful of pecorino to each dish.

Involtini Swordfish 

400 g of sliced hammered down sword fish  –
1 lemon grated
200 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.