Cooking Class Recipes 22nd September

IMG_5686Parmigiana – Pancrazio Chef x 4/6 people 

3 Eggplants –  Peeled and sliced  in approximately  1/2 cm width and fried in vegetable oil . * when frying place on plate and always keep it tilted so the oil drains out , (this is important , that they contain as less oil as possible ).

500 ml Tomato Sauce – fresh (See below )

large quantity of Basil leaves

200 g  Parmesan cheese grated

To make your fresh tomato sauce 

2 shallot onions chopped in quarters

2 Tbs basil finely chopped

400 g of Piccadilly tomatoes or San Marzano  – cut in half 

  • Place in a frying pan the tbs olive oil, onions, basil and start frying at low -medium heat for  10-15 minutes .
  • Add the tomatoes and rock salt .
  • Cover slightly  your saucepan and leave for half 20-30 minutes on low heat
  • Once the tomatoes are lovely and soft and your liquid has reduced , turn off the heat. 
  • Purify your sauce , using the emulix (food mill)  getting rid of the vegetables and skins, leaving just the tomato sauce.


Putting the Parmigiana together 

In small – medium size baking tray . We can start layering the parmigiana  , on the bottom always start with the tomato sauce , then  add your layers of eggplants – sprinkle of  parmesan and basil and continue this process until your finish your egg plants  . Always finish off with the top layer of mozzarella and a large handful of parmesan on top, No basil as it will burn in the oven .

Place in the oven at 180 ° for 30 minutes and always allow to rest at least an hour . The more it rest the better it  sets  .



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.


IMG_4559Involtini di Pork with lemon x 4 

400 g of sliced veal – hammered thinly
1 lemon grated
200 g of Fresh breadcrumbs
Parsley finely chopped
Finely chopped capers
salt and pepper

100 g of Parmesan cheese grated

Mix the breadcrumbs with parsley , capers and parmesan.



On your prol  add a large lug of olive oil and mix well , add the grated lemon and salt and pepper . Mix well

Take each piece of Veal and roll into the breadcrumb mixture , rolling it tightly making sure there is breadcrumbs in the middle .  Put each involtino on the wooden skewer , max 4-5 pieces per skewer.

You can gently fry in a non stick pan without olive oil or barbeque .