Cooked  Nasa prawns with Orange & fennel  Salad x 4 people

300 g of  prawns –boil with shells on – we cooked them in boiling water with lemon and 2 bays leafs and took them out  after 1  minute (don’t cook them more than 1 minute ) – place them immediately in ice afterwards and they are ready to peel. 
Dress the prawns right till the end with half a lemon – a table spoon of oil and pinch of salt . 

4-5 Oranges – peeled and cut into segments avoiding the skin and all the white part 
1 fennel Bulb sliced julienne, include the bottom heart of the fennel , discard the fennel leaves .
1 table spoons of red wine vinegar
A lug extra virgin Olive oil
Salt and pepper to your liking 

Procedure 

we dressed the fennel with the red wine vinegar and  olive oil , pinch of salt.

Dish your plate on the bottom with the fennel  and then add the  orange segments  and a few prawns  on top.

Violà

 

 

 

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 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
large handful of basil finely chopped
1/2 fresh red chilly –
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 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 .

Violà

 MACCHERONI 

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 table spoon 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 and cut your maccheroni into pieces of more or less a 1cmx 50 cm  .

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

 

 

 

Falg  fish involtini   x 4 people


Fish Involtini 

consider 250 -300 gr of fish per person .
400 g Breadcrumb & herb mixture ( see below )
10 bays leaves halved

Oil
salt and Pepper
wooden skewers

 

Procedure 

You can use any fish that can be sliced into fillets .

Breadcrumb mixture for the filling of the fillets
400 g of white bread loaf or sliced bread – chopped in a food mixer
4 tables spoons of flat leaf parsley
2 table spoons of origano
100 g of Parmesan
1 garlic very thinly chopped
Mix all together and with your and hand  rub  together all the bread and herbs together , so all the herbs and garlic infuse together.

 

Putting together your Involtini

Take your fillets and coat them in oil both sides , afterwards coat them well with your breadcrumbs  mixture both sides and gently roll.
Gently roll your fillets and skewer onto wooden skewers

we fried our fish in a non stick pan to get a nice colour and then in a ventilated oven for around 10 minutes turning them round one . at 180°C .

One top of the involtini , we added a table spoon of  our  samoriglio oil ( table spoon of  oregano  + 1 table spoon of chopped parsley +one table spoon of lemon +  1/2 glass of olive oil a pinch of salt and mix thoroughly every time you use it   ).

 

(see photo )