Villa Britannia cooking class 19th July

Parimgiana di Pippo x 4 people

3 Eggplants –  Peeled and sliced  in approximately  1/2 cm width and fried in vegetable oil . * when frying place on plate and always keep it tilted so the oil drains out , (this is important , that they contain as less oil as possible ).

500 ml Tomato Sauce – fresh (See below )

large quantity of Basil leaves

200 g  of Mozzarella diced

200 g  Parmesan cheese grated

Tomato sauce

500 g of Piccadilly tomatoes  – briefly boiled and skinned and cut in quarters  (we can keep the seeds as they are not bitter)

2 garlic gloves

A large lug of good quality extra virgin olive oil

Procedure : In a pan , place you tomatoes and keep on a medium heat for around 45 minutes , the tomatoes will loose their water and then the sauce will start to thicken and dry up . Add 2 teaspoons of salt

Once its the right consistency , turn off the heat , add the basil and the 2 garlic cloves  and the oilve oil . (you can remove the garlic before you use the tomato sauce ) .

Your sauce is done.

In small – medium size baking tray . We can start layering the parmigiana  , on the bottom always start with the tomato sauce , then  add your layers of eggplants – a scatter  of  the diced mozzarella , sprinkle of  parmesan and basil and continue this process until your finish your egg plants  . Always finish off with the top layer of mozzarella and a large handful of parmesan on top.

Place in the oven at 180 ° for 30 minutes and always allow to rest at least an hour . The more it rest the better it  sets  .

 

Maccheroni di Casa Sicilian sausage , Wild fennel ,  sun dried tomatos and tomato sauce . 

Ingredients for the Pasta for 4 -6 people 

Long thin metal skewers  .  called ferro, a metal spike . . However, a thin wooden skewer works as a substitute too.

800  g  of semola flour

a lug of olive oil

1o0 ml of water- adding it gently you may need more 

a large pinch salt

Ingredients for the pasta sauce 

300 g of sausage without the skin

50 g Sun dried tomatoes chopped

6-10 fennel seed and  a hand ful fresh wild  fennel

one can 400 ml of  tinned whole tomatoes  OR make your own (great make either Ciro or de Cecco) .

1 glass of red wine

2 garlic gloves crushed

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

 

Preparing the pasta Sauce 

In a frying pan add a large lug of olive oil , the garlic and gently simmer 

add the sausage meat , fennel seeds  

Add the wine and let simmer . 

Add then the sun dried tomatoes and the can  of tomatoes  – let cook on a high heat for around 10 minutes 

Add salt to tasting 

Let cook for another 20 minutes on a medium heat 

Once you have drained your pasta , add to the pan of sauce and gently amalgamate together with a large handful of fresh basil leaves and parmesan.

Buona appetito  Pasta is ready

 

Involtini di Veal with lemon x 4 

400 g of sliced veal – hammered thinly
Provola cheese in small slices
1 lemon grated
200 g of Fresh breadcrumbs
Parsley finely chopped
salt and pepper

100 g of Parmesan cheese grated

Mix the breadcrumbs with parsley and parmesan.

On your veal add a large lug of olive oil and mix well , add the grated lemon and salt and pepper . Mix well

Take each piece of Veal and roll into the breadcrumb mixture , rolling it tightly making sure there is breadcrumbs in the middle add a piece of your provola cheese and squeeze gently .  Put each involtino on the wooden skewer , max 4-5 pieces per skewer.