Cooking Class Villa BritanniA – 8 th June



2 eggplants – scored placed in the oven for about 15-20 min ( depends on size of eggplant ) – and then peeled . Leave in a drainer and let as much water come out .

100 g of stale breadcrumbs + an extra 50 g for coating the polpette afterwards

50 g parmesan

2 eggs  beaten

Mint & basil finely chopped

salt & pepper

slice you eggplants and then finely dice it . To create small crushed pieces

in a mixing bowl mix together all the ingredients

create your oval shaped balls with your hands and afterwards coat them well in the stale breadcrumbs

In a frying pan put  about 1 cm high of sun flower or Peanut oil .

Once the oil is hot , Gently fry the balls till a nice golden colour .


Pasta 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 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

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.


Involtini Swordfish 

400 g of sliced hammered down sword fish  –
1 lemon grated
200 g of Fresh breadcrumbs
Parsley / basil  finely chopped
salt and pepper

10 g of crushed capers

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 salt 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 skewers


the involtini cam be fryed , grilled or baked . There is no need to add extra cooking oil .



FEnnel and orange salad x 4

2 fennels cut at julienne

2 sicilian organes cut into precise segments without the skin

2 tables spoons red wine vinegar

a nice lug of extra virgin olive oil

mint finely chopped

Salt and pepper to your taste