00 flour 500 g

Sugar 70 g

Lard 50g

Eggs (medium) 3

Baking powder for cakes 6 g

Vanilla pod 1

Yolk 1

Salt 1 pinch

Method

To prepare the chiacchiere, sift the flour together with the yeast and pour into a stand mixer with a paddle attachment. Add the sugar, the salt, the previously beaten eggs, the egg yolk.

Work until the ingredients are well mixed.

Replace the leaf with the dough hook 4, add the vanilla bean seeds and the lard, then continue kneading for 15 minutes until you obtain a homogeneous mixture: it should be firm but fairly malleable.

Divide the dough into portions of approximately 150 g and start working each one individually. Slightly flatten a first portion with the palm of your hand, then fold the short sides of the strip of dough obtained towards the center, then pull it out again, setting the pasta maker to an increasingly smaller thickness each time, until it reaches 2 mm.

With a scalloped cutter, proceed by shaping rectangles of approximately 5x10 cm and making two central cuts on each one, parallel to the 12 long side.

As soon as the oil has reached the right temperature, immerse 2-3 rectangles of puff pastry with the help of a slotted spoon 13 and cook them, turning them on both sides until they are golden brown.

Already cleaned sardines 520 g

Laurel to taste

FOR THE STUFFING

Breadcrumbs 50 g

Raisins 25 g

Parsley 10 g

Pine nuts 25 g

Anchovies in oil (fillets) 15 g

Sugar 15 g

Salt to taste

Black pepper to taste

Extra virgin olive oil 20 g

FOR THE EMULSION

Acacia honey 35 g

Extra virgin olive oil 10 g

Orange juice 35 g

METHOD

To prepare the beccafico sardines, make sure your sardines are already clean (you will need 520 g of opened sardines).

Then move on to preparing the filling, first rinse and then soak the raisins in cold water for about ten minutes. Then pour a drizzle of oil into a pan, add the breadcrumbs and toast it for a couple of minutes over medium heat, stirring constantly.

In the meantime, chop the parsley and coarsely chop the anchovies. In a bowl, add the breadcrumbs, the drained and squeezed raisins, the pine nuts, the anchovies, the parsley, the sugar, salt and pepper.

Mix everything and set aside for a moment. Then grease a 20x20 baking dish and proceed to stuff the sardines. Place a little stuffing on each sardine and roll it up starting from the head side, to form a roll. Arrange the sardines inside the pan one by one, in an orderly manner, so that they are close to each other.

At this point sprinkle the surface with the leftover filling. All you have to do is prepare the emulsion. Pour the honey and orange juice into a small bowl and the oil.

Emulsify by whisking quickly with a fork, then spread over the sardines using a spoon.

Cook in a preheated static oven at 200° for about 20-25 minutes. Then take out of the oven and serve.

00 flour 500 g

Sugar 20 g

Salt 1 pinch

Butter 100 g

Eggs (medium) 3

Yolks (of medium eggs) 2

Bicarbonate 4 g

Orange peel 1

Aniseed liqueur 25 g

Lemon zest 1

Method

To prepare the struffoli, start by sifting the flour onto a pastry board and spreading it out to form the classic fountain. Also add the salt.

Then add the sugar and bicarbonate of soda. Cut the butter into cubes and place it in the center.

Start kneading the butter with the sugar with your hands, then add the eggs to the center one at a time and continuing to knead, add the egg yolks.

Now pour in the aniseed liqueur, the lemon and orange zest, both grated.

Start working the dough with your hands or with the help of a pastry knife to obtain a smooth and homogeneous dough. Wrap the dough in cling film to prevent it from drying out. Let it rest for 30 minutes at room temperature.

Take one part of the dough, always keeping the other well covered. Form 1 cm thick loaves and cut into small pieces about 1/1.5 cm wide.

Gradually transfer them onto a tray covered with a clean cloth, spacing them apart. Continue in this way until the dough is finished, spacing the pieces well apart. Move on to frying: pour the oil into a large pan and heat it until it reaches a temperature of 150-160°. Immerse a few pieces at a time, using a slotted spoon 20 and move them a little during cooking, this way they will be round. When they are golden brown, drain them; it will take about 3-4 minutes.

Transfer to a tray with kitchen paper to remove excess oil and continue in this way to cook all the other struffoli