These recipes were provided by Emilia Strazzanti.
Panelle (Chickpea Fritters)
For the chickpea fritters:
250g chickpea flour
For the fennel mayonnaise to serve:
2 egg yolks
500-600ml sunflower oil
1 tbsp Dijon mustard
50g of toasted fennel seeds
1. In a pan slowly add the water to the chickpea flour with a whisk to avoid any lumps. Place on a low heat and whisk until thick and smooth.
2. Place on a well-oiled tray and spread thinly to around half a cm.
3. Leave to cool and the cut into square pieces, then deep fry and set aside.
4. To make the fennel mayonnaise, in a bowl add your egg yolks, Dijon mustard and salt. Gradually slowly add your oil until thick and creamy, squeezing a touch of lemon juice in at the end.
5. In another bowl mix your fennel seeds with a touch of sunflower oil and place in a heated frying pan and toast until the fragrance of the fennel seeds have been released, mix through your mayonnaises once cooled.
6. Season the panelle with salt and pepper and serve with the fennel mayonnaise.
50g sesame seeds
1. Place all ingredients in a heavy based cold frying pan, mix well and then place on a low flame and keep stirring with a wooden spoon until the sugar has melted and caramelised and the Almonds are well toasted.
2. Transfer on to a baking tray with baking parchment and leave to cool, season with a little sea salt.
Ricotta Ravioli with Sicilian Pistachio Pesto & Sicilian Red Prawns
For the pistachio pesto:
100g of pistachios (Sicilian if you can get them)
¼ clove of garlic
Tbsp extra virgin olive oil
For the pasta dough:
200g 00 flour
2 whole large eggs
For the pasta filling:
300g fresh ricotta
25g grated parmesan
A bunch of fresh basil chopped
1 X lemon zest
For the prawns:
200g Sicilian red prawns (if you can’t find Sicilian red prawns I use Scottish langoustines)
A bunch of fresh basil
1 X Lemon (the rind)
400g of olive oil
Crushed pistachio for garnish
1.For the pesto, slightly toast the pistachios in the oven for 5-7mins at 150 degrees. Blitz in a food processor with the garlic and olive oil until smooth. Add more extra virgin olive oil if you find the pesto is a little too thick.
2.Make the pasta by cracking the eggs into the 00 flour and mix well, kneading to create a smooth dough. Cover with cling film and leave to rest for half an hour in the fridge.
3..In the meantime ,make the filling by placing the ricotta in a bowl and adding in the fresh chopped basil, grated parmesan and lemon zest. Mix well.
4.Roll your pasta dough to make the Ravioli, roll it thin to about 1mm thick. Along the pasta dough place around 10g ball of ricotta for each Ravioli. Fold the sheet of pasta dough over to cover the ricotta, then use a cutter (biscuit or cookie cutter will do) to cut out the ravioli shapes Ravioli.?
5.Take a small saucepan, add your olive oil, basil and lemon rind. Heat up slowly until the flavours are released. Add your prawns and cook for 2-3 mins until cooked through.
6.At the same time, get a pan with lots of salted boiling water and cook pasta for 3-4 minutes.?
7.In a separate pan, have your pesto ready with a little bit of the pasta water. Warm through to create a creamy sauce.
8.Add your cooked ravioli until coated and glossy with the pistachio pesto.
9.Stir through the prawns gently with the pasta and pesto, garnish with some crushed pistachio