CAKES

Ingredients:

Chickpea flour

Water

Chopped chives

Salt and pepper

Prepare a batter with the chickpea flour and cold water. Simmer over low heat for 30 minutes, stirring constantly. Remove from heat. Salt and pepper and add the chives. Pour the dough onto an oven tray and cool. Cut into diamond shapes and fry in hot vegetable oil.

ARANCINI

Ingredients:

Milanese risotto

Meat ragout

Boiled peas

Diced fiordilatte mozzarella

Egg

Bread crumbs

Form a half ball in your hand with the risotto. Place a spoonful of ragout with the peas and diced mozzarella in the centre. Add more rice to complete the ball. Dredge in the egg and bread crumbs. Fry in hot vegetable oil.

CROQUETTES

Ingredients:

Boiled potatoes

Mortadella

Baked Sicilian ricotta

Wild fennel

Salt and pepper

Eggs

Bread crumbs

Mash the potatoes. Add chopped mortadella, chopped fennel and grated ricotta. Salt and pepper. Form cylinders with the purée and cool. Dredge in the beaten egg and bread crumbs. Fry in hot vegetable oil.

PANZEROTTI

Ingredients:

Pizza dough

Peeled and blended baby plum tomatoes

Anchovy

Fiordilatte mozzarella

Roll out the pizza dough. Cut into discs. In the centre place the tomato, anchovy and diced mozzarella. Fold the disc over to form a half circle, then seal the edges. Set aside to rise in a warm place for about half an hour. Fry in hot vegetable oil.