Recipes - Italy's Finest

I had this amazing combination of flavours on a pizza years ago and it has always stuck with me.  The salty anchovy, spicy pepperoni, creamy bocconcini and sweet fresh basil create a flavour explosion that will have you thanking Italy for their food genius! 

Ingredients

1 pizza base

1-2 tbs pizza sauce

1/2 cup mozzarella, grated

12-16 thin slices spicy pepperoni

12-16 bambini bocconcini

8-12 anchovy fillets

basil leaves, to serve

Step 1 - Preheat oven to 230°C.

Step 2 - Place pizza base on a lightly greased pizza tray. Spread pizza sauce over base and sprinkle mozzarella. Distribute pepperoni, boccincini and anchovies on top.  

Step 3 - Bake for 10-12 minutes, or until base is crisp. Top with basil leaves and serve with a simple, lightly dressed green salad.

Notes:

Amounts of pizza sauce and cheese can be increased or reduced, depending on how saucy or cheesy you like your pizza.

Recipes - Olive, Bocconcini and Prosciutto Bruschetta

I was shopping the other day and spotted a packed of mini panini. They looked perfect for bruschetta so I had to buy them and test them out.  It was one of my better ideas.  The only thing better is the combination of flavours I chose to top it with! 

Ingredients - makes 24

12 mini panini

12 thin slices prosciutto, halved lengthwise

24 green olives, pitted

24 baby bocconcini

1-2 cloves garlic

balsamic galze (optional)

Step 1 - Preheat oven to 230°C.

Step 2 - Halve panini and evenly distribute, cut side up, over a shallow tray. Drizzle lightly with olive oil and bake in a hot oven for 4-5 minutes, until golden.  Remove from oven and rub warm bread with a garlic clove.

Step 3 - Top panini halves with prosciutto, bocconcini and olives.  Drizzle with balsamic glaze if desired and serve.

How To - Pizza Dough

There are heaps of pre-made pizza bases available at your local supermarket, in varying degrees of taste and quality, but I've always felt it is satisfying to make your own from scratch.  To be honest, I do buy pre-made pizza bases every now and then when I want a quick meal but it's just not the same.  This pizza dough can be frozen for up to three months so I've decided to make a double batch (enough for 6 bases) so I always have some at hand.  Oh, and one other thing, making your own pizza dough is A LOT cheaper. 

What you'll need: 

• 4 cups plain flour, plus extra for dusting
• 1/2 tsp salt
• 7g yeast
• pinch sugar
• 1 1/4 cups warm water
• 50mL olive oil, plus extra to brush
• 1 small bowl
• 2 large bowls
•  a fork
• pastry brush
• a round-bladed knife
• Clean, dry work surface
• Cling wrap

Step 1 - Combine the flour and salt in a large bowl, make a well in the centre and set aside.

Step 2 - Combine yeast, sugar and warm water in the small bowl, lightly whisk with a fork and set aside for 5 minutes until foaming.  Add yeast mixture to the flour along with the oil and use the round-bladed knife to combine, using cutting motions.  

Step 3 - When mostly combined, use your hands to form into a ball and turn out onto a lightly floured work surface.  Knead for 10 minutes. 

Step 4 - Brush the other large bowl with olive oil and place the kneaded dough into the bowl. Brush top and sides of the dough with olive oil, cover bowl with cling wrap and set aside in a warm, draught-free place for at least 30 minutes, until dough has doubled in size.

Step 5 - Preheat oven to 230°C.

Step 6 - Cut dough into three equal portions.  Roll out to desired size and thickness on a lightly floured surface.  Transfer base to a lightly greased pizza tray/stone and top with desired toppings.

Step 7 - Bake for 12-15 minutes, until base is crispy.  

Notes:

This recipe makes 3 bases.


If freezing bases, wrap individual portions well in cling wrap at Step 6 and freeze.  Dough can be frozen for up to 3 months.  To thaw, remove from freezer 24 hours prior to use and defrost in fridge.  Two hours before use, remove from fridge and set aside to allow to come to room temperature.  Continue from Step 6.


For something a bit special, infused oils, herbs or even finely shredded cheese can be added to the dough.  Infused oils should be added in place of olive oil whereas cheese and herbs should be kneaded into the dough.

Recipes - Margherita Pizza

The Margherita pizza is one of the most common and widely recognised traditional pizza varieties. It is, quite simply, cheese, tomato and herbs on a tomato sauced pizza base.  It's great to serve to kids as it is simple and tasty with uncomplicated flavours. Because it is so simple and very traditional there are a hundred different recipes with slight variations in ingredients used.  My recipe will just add to that list.

Ingredients

1 pizza base

1-2 tbs pizza sauce

8-12 cherry tomatoes, halved

1 tsp dried Italian herbs

1/2 cup mozzarella, grated

1/2 cup tasty cheese, grated

basil leaves, to serve

I forgot the basil leaves!

Step 1 - Preheat oven to 230°C.

Step 2 - Place pizza base on a lightly greased pizza tray. Spread pizza sauce over base and sprinkle with dried herbs.  Evenly distribute mozzarella and half of the tasty cheese over sauce.  Top with cherry tomatoes and sprinkle with remaining cheese.  

Step 3 - Bake for 10-12 minutes, or until base is crisp. Top with basil leaves and serve with a simple, lightly dressed green salad.

Notes:

Amounts of pizza sauce and cheese can be increased or reduced, depending on how saucy or cheesy you like your pizza.

Recipes - Watermelon Granita

So granita has become my new favourite thing, it is like eating fruit flavoured snow, and I've already considered about 50 different flavour combinations!  It's easy to make, just requires a couple of hours at home as it needs your attention for about 1 minute an hour for 6 hours.  The great thing is that it can be made the day before and left in the freezer until required.

Ingredients

1/4 watermelon, about 2kg, cubed

1/2 cup sugar

1 cup water

Step 1 - Place a baking dish in the freezer.
Step 2 - Place sugar and water in a saucepan over low heat, stirring until sugar dissolves.  Increase heat to high and simmer for 3-4 minutes, until syrup thickens.
Step 3 - Place watermelon and sugar syrup into food processor and process until smooth.  Pass through a fine sieve and pour into baking dish.  Return to freezer.
Step 4 - After two hours, remove dish from freezer and run a fork over the surface. Granita should be half frozen so push the edges to the centre, smooth over and return to freezer.  Leave for 1 hour then remove and run and fork over the surface.  Repeat 2-3 times until granita is frozen into small crystals and there are no lumps.  Leave in freezer until required.

Recipes - Antipasto Skewers

I love antipasto and almost always serve it at my own events.  I've found, however, that it's not the easiest thing to serve when catering or when going for a picnic.  So my quick fix is to skewer it.

Ingredients

Antipasto, for example:

salami, prociutto, ham

olives, sundried tomatoes

cherry tomtoes, artichoke

fetta, bocconcini, 

roast capsicum, chargrilled eggplant

chargrilled zucchini, stuffed bell peppers

marinted button mushrooms

toothpicks

Step 1 - If required, cube fetta, tear meats into smaller pieces, halve button mushrooms and bell peppers, or cut larger vegetables into small pieces. 

Step 2 - Thread 3 things onto each toothpick, making sure to create as many combinations as possible.

Notes:

Skewers can be prepped in advance and refrigerated for several hours before serving.

Recipes - Bruschetta

Like many things bruschetta is all about balance.  Everyone has had bruschetta before but how often do you have good bruschetta?  I think this recipe is pretty amazing as the balance of flavours in spot on.  

Ingredients

1kg tomatoes, deseeded, finely diced

1/2 small spanish onion, finely diced

1 clove gaarlic, crushed

1/4 cup basil leaves, finely chopped

1 tbs extra virgin olive oil

1/2 tbs balsamic vinegar

1 sourdough baguette, cut into 1cm slices

salt and pepper, to

balsamic glaze, to serve

Step 1 - Preheat oven to 230°C.  Spray a flat tray with olive oil.
Step 2 - Distribute bread over tray and spray will olive oil. Bake for 7-8 minutes, turning halfway through.  Remove from oven and set aside.
Step 3 - Place tomatoes, garlic, spanish onion and basil in a bowl.  Drizzle with olive oil and balsamic vinegar and season well with salt and pepper.  Gently fold to combine.
Step 4 - Place bread slices on a serving tray and spoon a liberal amount of the tomato mixture on top of each.  Drizzle with a little balsamic glaze. Serve immediately.

Recipes - Salsa Verde

Salsa Verde literally translates to green sauce.  It is basically a combination of soft herbs, oil and a few other ingredients to give it a bit more oomph.  Salsa Verde is originally an Italian sauce and was introduced to France, Spain and Germany, where local herbs and produce produced different results depending on the country and region.  This sauce is a great accompaniment to grilled meats, roast veggies or anything needing a drizzle of fresh flavour.  My favourite is to serve salsa verde with poach eggs and a vegetarian style breakfast. Yummo.

Ingredients
2 cups mixed soft green herbs, ie. basil, parsley, mint, sage, thyme, oregano, marjoram, chives, etc.
1/3 cup quality extra virgin olive oil
1 clove garlic, crushed
1 tbs capers
2-4 anchovy fillets
1/2 lemon juiced
pinch of salt

Step 1 - Place all ingredients in a food processor.
Step 2 - Process until combined.


Notes:


Salsa Verde is traditionally made in a mortar and pestle.


The herbs you use can depend on what you have at hand, what you prefer or how much you are willing to spend.  I use parsley and basil as a base, about half a cup of each and the other cup is made up for a mixture of 6 or 7 other herbs.

Recipes - The Italian Job

Every now and then I get a craving that can not be satisfied by anything other than this sandwich!  Combining roast vegetables with fresh salad, spicy salami and creamy cheese - The Italian Job really hits the spot.  It's like the best of antipasto squeezed between some quality bread!

Ingredients
60g spicy salami
1/4 cup roast capsicum, sliced
1 small eggplant
1 tomato, sliced
10g rocket
1-2 tbs olive tapenade
20g ricotta
1 bread roll eg pana di casa, focaccia, ciabatta
1 tbs lemon juice
salt and pepper to season

Step 1 - Top and tail eggplant and cut 4 thin slices, about 5mm, from the middle.  Sprinkle both sides of each slice with lemon juice and salt.  Heat a grill pan on high and cook for 2-3 minutes, turning once, until soft, slightly charred and cooked through.  Set aside to cool.
Step 2 - Cut roll and spread one side with olive tapenade and the other side with ricotta.  Layer remaining ingredients between bread and season lightly with pepper.

Mascarpone

Mascarpone is an Italian cheese that is used in both sweet and savoury dishes.  It is similar in flavour to cream but is much thicker and is used in many recipes including savoury dishes like risotto and pasta and as a finishing touch or component of a dessert.

There are two main ways I use mascarpone. The first is to mix it with double cream, vanilla and a little icing sugar and spread it over cakes, as a filling in pavlova or anywhere whipped cream would normally be used.  However, my favourite way to use mascarpone is to flavour it and serve with desserts.  

Some of the flavourings I frequently use include coffee, vanilla bean, chocolate, mint and lemon or lime (both the juice and the rind).  When flavouring Mascarpone, start with a small amount of the flavouring ingredient, mix well and taste.  Adjust based on the dessert and desired effect, like whether or not the mascarpone is part of the dish or just an accompaniment.  Oh, and another good thing is that because it is firm, it's really easy to quinelle!   

The following is a rough guide per 200g Mascarpone:

• Vanilla - 1 tsp vanilla bean paste
• Coffee -  1 double ristretto shot and 1/2 tbs icing sugar
• Chocolate - 50g melted chocolate
• Lemon or Lime - zest of 1/2 a lemon or 1 lime with 1/2 tbs juice
• Mint - 1 tbs finely chopped mint

Recipes - Caprese Salad

Two words - Italian Summer.  Okay, so I've never been to Italy but every time I eat this salad it's easy to imagine I'm sitting in a quaint cafe, over looking the Mediterranean with the sun beating down, listening to people speak a language I don't understand.  This simple Italian salad is absolutely delicious and requires the best quality ingredients.

Ingredients

1 punnet (200g) grape or cherry tomatoes, halved

150g bambini (baby) bocconcini, halved

6 large basil leaves, roughly torn

olive oil

freshly ground salt and pepper

prosciutto and sourdough to serve, if desired

Step 1 - Put tomato, bocconcini and basil in a bowl.  Season well with salt and pepper and hit with a good whack of olive oil.  Fold gently to combine.

Step 2 - Serve with thinly sliced prosciutto and thick slices of sourdough, if using.

Recipes - Vanilla Panna Cotta w Strawberry Salad

This was my first ever attempt at making panna cotta and I was surprised at how easy it was!  While researching the recipe I discovered that there are hundreds of ways it can be made and a whole lot of different ingredient combinations.  For example, you can use cream, milk, buttermilk, coconut cream, coconut milk - all in varying combinations and quantities and that's before you add any flavourings!  I opted for a recipe of my own design and it worked a treat, this dish is winning!  

Ingredients

300ml cream

30g caster sugar

1 1/4 gelatine sheets

1 tsp vanilla bean paste

Strawberry Salad

1 punnet strawberries, hulled and halved

6-8 mint leaves, torn

1 tsp balsamic glaze

Step 1 - Place gelatine in a bowl with cold water and set aside for 5 minutes to soak. 

Step 2 - Place cream and sugar in a small pan over low heat and stir for 5 minutes until sugar has fully dissolved.

Step 3 - Squeeze out gelatine and add to cream along with vanilla paste.  Stir constantly until gelatine has dissolved.  Pour into moulds and refrigerate for 3 hours. 

Step 4 - Minutes before serving, combine strawberry salad ingredients.  Unmould panna cotta onto a plate and serve with a small mound of salad on the side.


Notes:


This recipe makes 4 using 1/2 cup moulds.


Panna cotta moulds are affordable can be bought from catering supplies shops.  I purchased mine from CE Catering Equiptment in Tuggerah.  In lieu of panna cotta moulds, you could use small plastic containers or ramekins.


To unmould the panna cotta, place mould in a bowl and fill bowl with hot water so it comes halfway up the mould.  Stand for 20 seconds, remove mould from water and carefully run a butter knife around the edge of the mould.  Turn mould upside down  and gently tap on your serving plate.  Panna cotta should slide out of the mould and onto the plate. 

Recipes - King Prawn Puttanesca

This is one of my favourite pasta dishes as it contains some of my favourite things; olives, capers, anchovies, tomatoes, pasta, chili - need I say more?  It takes five minutes to throw together and can be left to simmer for a few hours.  I served this as the main of my Vegetarian Feast. 

Ingredients

300g Green Prawns, peeled

2 x 400g tin tomatoes

2 tbs tomato paste

1 tsp sugar

2 cloves garlic, finely chopped

2 small red chilies, seeds & pith removed & finely sliced

1 cup kalamata olives, pitted

1/2 cup capers, drained & rinsed

12 anchovy fillets 

Step 1 - Heat oil in a large frying pan.  Add garlic, chili, olives, capers and anchovies.  Fry until garlic is cooked but do not allow to colour. 

Step 2 - Add prawns and fry for 1 minutes, then add tomato paste and sugar.  Cook for 3-5 minutes, stirring frequently to avoid burning.

Step 3 - Add tin tomatoes and 1 cup water and stir well. Season with freshly ground black pepper, put lid on pan and simmer slowly for 1-4 hours.

Step 4 - Serve on spaghetti with parmesan cheese on the side.

Notes:

If you like some heat to your chili, do not remove seeds and pith. 

The anchovies are really important in this dish and they 'melt' into the sauce so you won't be eating chunks of anchovy.  The flavour they provide adds a great depth of flavour.  As anchovies are salty, do not season with salt to start with.  Towards the end of the simmering time, taste sauce for seasoning and adjust as required.

For those who cannot eat prawns, omit them from the sauce.  To please everyone, prawns can be fried in a grill pan just before serving and placed on top of the dishes for those who can eat them.