Villa Britannia Cooking class recipes and photo 

 

Marinated prawns (Mazzara del Vallo) with Orange Salad x 4 people IMG_4879

300 g of Shelled Prawns 
4-5 Oranges – peeled and cut into segments avoiding the skin
1/2 lemon juice 
1/2 orange juice
1 table spoons of red wine vinegar  
A lug extra virgin Olive oil 
Salt and pepper to your liking 

Procedure 

Marinate your prawns with  half a lemon and half a orange, a lug olive oil , a pinch of salt and pepper and leave to marinate for 2-3 hours.

Create you orange salad and also leave the oranges to marinate with vinegar, oilve oil , salt and pepper.

IMG_4884Timballo alla Siciliana for 5-8 people

1kilo of Annelleti pasta 
1000 ml  of Ragu sauce – (sping onions- carrots- basil- tomatoes .
500 ml of Bechemel – white sauce 
2 zucchini –  diced , add salt and let drain for 1-2 hours – Then fry in vegetable oil 
2 Eggplants diced , add salt and let drain for 1-2 hours – Then fry in vegetable oil 
1 Eggplant finely sliced and fried in sunflower oil
3 hard boiled eggs- quatered 
300 g of grated Parmesan 
100 g Salami diced 
50 gr of a hard mild cheese (  Gallbanino – provola- bel paese ) 
100 g of Breadcrumbs
a knob of butter 
A large round cake tin
Extra virgin Oilve oil

 Ragu sauce :

1 Kilo of mixed minced meat – 50% beef  and 50% pork 

1 litre of Tomato sauce * see below to do fresh or you can use 1 jar of Tomato passata (our favorite suggestion would be Ciro make ) 

1 carrot finely chopped

1 sprig onion or normal onion chopped

plenty of basil 

1 glass of red wine 

100 g of cooked  peas 

Extra virgin olive oil

To make your fresh tomato sauce 

2 carrots chopped in quarters

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

To make the ragu 

In a pan add some oil
Add Carrots and shallots and gently fry
Add the minced meat and continue frying until brown
Add the red wine and let evaporate
Then add the tomatoes sauce with plenty of basil throughout your cook the sauce
Add you peas and on low heat let cook for 2-3 hours

To make the  white sauce 

75 g butter

50 g flour

600 ml boiled milk – add 1 slice of onion – one bay leaf – small amount of grated nutmeg and pinch of salt ,

Melt the butter in the pan

Add the flour and stir well.

Filter the milk into the pan  and stir well with a  whisk.

Once smooth and not too  dense the white sauce is ready.

 

Making the timballo

Cook your annelli pasta . drain pasta 2 minutes before the pasta instructions is indicated
Add the pasta to a large container  and  slowly mix  the sauce in with the white sauce
Add the salami
Add the fried  zucchini & eggplants
Add parmesan

Butter the baking tin with plenty of butter and cover with breadcrumbs .
Then layer carefully the sliced eggplants
Add your a layer of pasta mixture and then add your boiled eggs and mild cheese
Add then add the remaining pasta to your tin
Once full – compress firmly down and place in your preheated oven of 180 °C for 20- minutes
Once finished  take the baking tin out and let rest for 10-15 minutes
Turn your baking tin upside down and carefully tap around and Violà your Timballo is ready

 

IMG_4921

 

IMG_4919Filled squid with special Sicilian Filling x 4 people
1 cleaned  squid per person
The squid filling : Mix together the following ingredients :
300 g of bread soaked in water
5 oilves
10 g of capers
a handful Parsley and basil chopped
1 egg
4 tomatoes diced and chopped
1 shallot or spring onion

Cooking the squid :

Olive oil 
1 onion finely sliced.
Glass white wine
4 tomatoes sliced
water

Heat a deep pan with some olive oil , onion and parsley . Leave to fry for a few minutes , and then add your squids and fry .

After a few minutes add a glass of white and then the tomatoes , let simmer slowly on a low heat for 15-20 minutes.