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

 

 

 

Grouper fish involtini with peppers and zucchini and Sicilian summer salad x 4 people

Fish Involtini 

500 gr  of fish will feed 4 people
1 red pepper diced in 2 cm x2 cm
1 green Zucchini  cut in half moon shapes with a  size of 50 mm thick
400 g Breadcrumb & herb mixture ( see below )
Oil
Maggiorana Herb
salt and Pepper
wooden skewers

Procedure 

You can use any fish that can be sliced into fillets .
we sliced our grouper into thin  fillets

Preparing your vegetables
Dress each vegetable separately with herbs , oil and salt
Lay each vegetable  on a baking tray
place in the oven for 5-8  minutes at 180 °c
Leave to cool .

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
4 table spoons of chopped  fennel bulb  leaves
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 , lay them on a baking paper and  add a generous amount of  breadcrumb mixture on top of the fillet and a drop of oil
Gently roll your fillets
Place on your skewer   one piece of your zucchini vegetable
then the fish one piece of pepper and so on finishing off with the pepper.
(see photo )

 

Sicilian Summer salad 
300 g Datterino Tomatoes cut into half
1 cucumber , take a part of the skin off and slice thinly
1 soft red onion sliced Giuliene
Origano
1 table spoon of Red wine vinegar
Salt and Pepper
Oil