Prep. Time: 2 hours           Difficulty: Low

To make the cous cous: -500 gr. of bran of hard grain -1/4 salt-water.

To make the soup: -2 kg. of fish for broth -1 onion -1 clove of garlic -a lot of parsley -bay -chilly pepper and salt -laurel.

Directions: Put the bran, a fist for time, in a pot. Sprinkle salt-water with the fingers. Knead it with a rotatory motion in order to get some little balls large like a head of a pin. Dry for 3 hours on a tablecloth. Steam: cover with a bathed cloth, put in a pot full of water very hot and let it to cook for half hour. Meanwhile, prepare the broth. Cook the fish in 4 litres of water. Add the onion cut thinly, the garlic, the parsley, the chilly pepper, a tomato, salt. When the soup is ready put into the sieve. When the bran is ready pour a part of soup over with two or three leaves of laurel. Cover with a cloth and let it in a warm place. Put in a gravy boat a lot of the soup that add to taste to the cous cous in table.

Enjoy your meal!

Ingredients: -500 gr. of flour of cece -1 Kg. of potatoes -chopped parsley -150 of grated parmesan cheese -1 litre of seed oil -salt.

To make the Panelle: Boil a litre a water. Add the flour of cece, salt and stirring constantly until very thick. Remove from heat and add part of the parsley. Pour the compound on a plan of soaked marble and with a soaked spatula hammer out in order to obtain an even surface of three millimetres of thickness. Cool and cut to rectangles.

To make the Crocche': Wash the potatoes and boil in abundant salting water for 40 minutes. Drain, peel and put into the sieve. Add the grated parmesan cheese and the chopped parsley. Fry in abundant oil.

Enjoy your meal!

Directions: Cook the rice and, drain. Add the saffron, 3 eggs, half of the butter and cool. Cook the peas, drain and saute it in the remained butter. In an other small pot, brown the chopped onion, add the meat, salt and pepper to taste, the breaking up tomatoes and cook over to low fire, keep the pot cover. When the ragout will be ready, mix it to the peas and begin the preparation of the arancini: take a few of the combine made with the rice and give it a vessel form, pour in it a few of filling, a few of caciocavallo cheese and cover with other rice, forming one ball. Dredge the arancini in flour, then in beaten eggs salty, therefore in the bread crumbs. Fry it in abundant oil.

Enjoy your meal!