RECIPES Chickpea fritters and Stuffed Sardines

 ENZO, THE ITALIAN CHEF IN LONDON.

The Restaurateur  Chef Enzo Oliveri [in photo] has worked across Europe, The United Statesand at many of London’s finest hotels.He has cooked for Princess Diana,

Enzo has a passion for cooking and runs the very popular ‘Sicilian Chef’ Cookery Schoolwhere he educates both adults and children in the joys of preparing, cooking and appreciating good, healthy food.

He has recently been asked to hold classes at The Italian Cultural Institute in Central London and is in high demand for appearances at exhibitions such as ‘La Dolce Vita’ and ‘The London Wine Fair’.

He appeared with Gordon Ramsay on the ‘F Word’ and is currently preparing to film a TV series for the Good Food Channel on Sicilian cuisine.

RECIPES

Pane e Panelle

 Chickpea fritters

Serves 4

Ingredients

½ litre Water

125g Chick pea flour

Pinch of salt

10g Flat leaf Parsley finely chopped

1ltr Vegetable oil

4 Crusty rolls

1 Lemon cut into wedges

1. Boil the water with a pinch of salt and add the chick pea flour and parsley, bringing back to the boil.
2. Simmer on a medium heat until all water has been absorbed. Approx 25mins. Stir occasionally to avoid excess sticking.
3. When the chick pea flour has become thick in consistency remove from heat.
4. While still hot take a small amount and press into the base of a saucer. Smooth flat and allow to cool.
5. When cool peel off and place on a wire tray to dry.
6. Heat the vegetable oil and deep fry for a couple of minutes until crisp.
7. Remove and place on absorbent paper to take off excess oil.
8. Serve with a wedge of lemon and crusty bread.

Sarde a Beccafico

Stuffed Sardines

Serves 4

Ingredients

12 Sardines deboned with tails

200 gr Toasted Breadcrumbs

Salt and Pepper

1 tbls Raisins

1 tbls Pine Nuts

25 ml Extra Virgin Olive Oil

8 Bay leaves

1 Large Lemon cut into slices

Juice of 1 lemon

1tbls Vegetable oil

Pre heat oven 200dg

1. Place breadcrumbs, raisins, salt, pepper, pine nuts olive oil and lemon juice  into a bowl and mix together forming a firm consistency.
2. Line an oven proof dish with vegetable oil and put to one side.
3. Lay flat the sardines and put a heaped teaspoon of mixture on the head end of the fish and roll.
4. Place in ovenproof dish and alternate between each fish a bay leaf and a slice of lemon.
5. Bake in the pre heated oven for 25 minutes