ARANCINI wild  fennel and prawns 

200 g Risotto Canaroli

1 onion finely chopped .

1 sachet of saffron

50 g wild fennel leaves finely chopped

enough boiling water to cook rice  (  Or vegetable broth , however you prefer ).

50 g of prawns

white 00 flour for dusting.

2 eggs beaten

500 g   stale breadcrumbs

olive oil

1-2 litres of Peanut / Sun flower / or any high temp .Vegetable oil.


Risotto first 

Create a risotto first – left over risotto works well with this dish too !!

in a sauce pan – heat oil – add your onions and simmer until transparent.

add your rice , add your ingredients the fennel, saffon  , and slowly add the hot boiling water until rice is cooked (better to have it slightly done and over done  rice for arancini than al dente ).

add your prawns at the end-

Let cool your risotto on a tray spread out and add a bit of olive oil let sit until cold.

Once cold- decide the shapes and size of your arancini , just remember the bigger they are the more Frying oil you will need , we did them more or with a diameter of around 5 cm .

** if you want to fill them . , one by one , create a small birds nest  , and add a piece of  cheese or any ingredients wish  (not too much ) and then close up the balls . 

Put your arancini on a tray and sprinkle with flour , afterward wash   them in the   beaten eggs and then rolled into the stale breadcrumbs.

In a deep frying pan , add your rice  balls to hot frying oil – we used sun flower oil – peanut oil is also good. They should gently fry until golden it should to take long to do 5-10 minutes for each arancini .

busiate  alla  Norma 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 .


Busiate Pasta 


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.

let rest for 30-40 minutes

roll the dough into long thin  sausages and with your stick you are ready to do roll your busiate .

Technique – your saw It !!!

Cook the  busiate 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

salt and Pepper
wooden skewers



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   ).





500 g of 00 flour
15 g salt
60 ml olive oil25 g sugar
15  yeast (brewer yeast ) – 1 sachet dried yeast.
200-300  ml water
Rosemary finely chopped – olives – (you Can be adventures with this )


  1. Place the flour ,  salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
  2. Add your rosemary and herbs .
  3. As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
  4. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
  5. While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings with some chopped tomatoes .