Artichoke, Peas and Broad beans
500 g broad beans
500 g peas
30 ml olive oil
100g guanciale or pancetta, diced
Heat the oil and add the guanciale, let the fat run out then add the finely chopped leek. Remove the tough leaves from the artichokes and cut into quarters, removing the “choke”. Add to the oil with the mint, salt and pepper. Cover and stew gently for about 15 minutes. Now add the shelled beans and 2 minutes later the peas and a little water if necessary. Cook until the vegetable are soft and the liquid almost disappeared.
I sometimes add a little more oil and use to dress a plate of pasta.
Spaghetti with anchovies and orange sauce
Spaghetti con acciughe in salsa di arancia
I first ate this in Calabria at the restaurant “Alia”. In Sicily oranges are often used with fish but this is an unusual combination for the mainland.
500 g spaghetti
200 g anchovy fillets in oil, or in salt, chopped
2 oranges, peeled and cut into small cubes
50 ml orange liqueur
1 tablespoon fresh mint
1 tablespoon fresh breadcrumbs
1 garlic clove, finely chopped
30 ml. olive oil
If you are using anchovies in salt you need to wash well and remove the central bone.. Heat the oil and gently cook the garlic until it begins to change colour. Now add the anchovies, pushing them down with a wooden spoon until they ‘melt’ and form a thick cream.
Add the orange to the anchovies, together with the breadcrumbs and the liqueur.
Taste to see if more salt is needed. Cook the pasta in boiling salted water, drain and stir in the sauce. Sprinkle with chopped mint and serve at once.
This is a ‘new’ recipe from the south of Italy, using traditional ingredients like ricotta cheese and citrus fruits in an original way.
300 g ricotta cheese
100 g candied citrus peel (preferably orange)
sugar to taste
juice of 3 oranges
50 g sugar to make orange sauce
Put the ricotta cheese in a strainer to drain off the excess liquid for at least 1 hour. Separate the eggs and beat the yolks into the ricotta cheese. Stir in the candied peel and a little sugar. The mixture should not be too sweet because it will be served with orange sauce. Heat the sugar and juice to make a sauce to serve with the cooked dessert. Whip the egg whites until stiff and fold into the ricotta mixture. Spoon into the ramekin dishes, cover with buttered foil, and cook by standing in a large pan of boiling water over a gentle flame as in a ‘bain marie’. After 15 minutes remove, brown the surface under a hot grill and serve with the warm fruit syrup. The souffles can be baked if preferred.