Tag: Italian

Categories
STARTERS/SIDES

Roast aubergine with an Asian spiced dressing


Aubergine tastes very good with Asian flavorings.  Try my Asian spice dressing for a delightful new slant on aubergine on it’s own.

ROAST AUBERGINE.jpg

4 medium size aubergine
salt
2 to 3 tablespoons/15 to 45 ml extra-virgin olive oil
8 fresh thyme sprigs
lemon wedges for serving

To reduce the aubergine’s ability to absorb oil, salt the cut flesh and letting it sit for 30 minutes or more. Then drain, rinse, pat dry, and proceed with cooking.

Preheat the oven to 200°C/400°F.

  • Wipe the aubergine clean and slice them in half lengthwise.
  • With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern.
  • Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts.
  • Set aside, cut side down on a draining rack, for 30 minutes.
  • Line a baking sheet with aluminum foil.
  • Rinse the aubergine to get rid of as much salt as possible, then arrange on the baking sheet cut side up, pour the olive oil over and scatter some thyme leaves over every half.
  • Roast for 1 hour. The aubergine flesh will be a deep brown caramel color.
  • Let cool considerably before handling, at least 20 min.
  • If serving as part of an antipasto platter, serve with a lemon wedge for squeezing.

Asian spice dressing
1 teaspoon sesame oil
2 tablespoons oyster sauce
1 tablespoon balsamic vinegar
2 tablespoons peanut oil
1 tablespoon light soy sauce
1 teaspoon mirin
black pepper to taste

In a small mixing bowl, combine all the ingredients well, cover and refrigerate for 1 – 2 hours to allow the flavors to blend. Shake well before using.

 

 

Categories
STARTERS/SIDES

ANTIPASTO PLATTERS


ANTIPASTA1

 

 

 

 

 

 

 

 

In English, it is called the appetizer course, the French call it the hors d’oeuvre and in Italy, it’s called the antipasto — an exciting way to announce the start of a glorious feast. In true Italian tradition, antipasti are selected for color, flavor, texture and how well the different components work together.  When you start preparing the dish, it truly is a blank canvas and with the help of a few marinated and pickled vegetables, fresh seasonal fruit and vegetables, cured meats, olives, cheese, nuts, and bread of your choice, all beautifully arranged … how can you not create a masterpiece?

Omit the meat, add a few more nuts, and you have a perfect vegetarian starter.

SEARED VENISON ANTIPASTO PLATTER 2

Here are the choices:
breadsticks or focaccia cut into bite size pieces
basil pesto
black olive tapenade 
stuffed green olives
Kalamata olives
Provolone cheese
Camembert cheese
Fontina
Parmesan crisps
Feta
fresh figs
melon
bunches of grapes
cherry tomatoes
spring onions
marinated mushrooms
pickled pearl onions
marinated artichoke hearts (from your supermarket or deli)
sun-dried tomatoes
roasted red peppers
roasted aubergine
Spanakopita
quail eggs

How to boil a quail egg to medium soft: Have ready a bowl of iced water. In a small saucepan, bring some water to a boil, enough to cover the quail’s eggs. (If one of the eggs just happens to be cracked, rub the cracked area with lemon juice or vinegar and lower the egg very gently into the water.) Boil the eggs for 1 minute, remove the pan from the heat and leave in the hot water for 30 seconds. Transfer the eggs to the reserved iced water and leave for 1 minute, then remove and peel.

thinly sliced salami
Prosciutto
anchovy fillets (drained)
nuts (try the Rosemary spiced mixed nuts)

Some basic rules:

  • With any antipasto platter, the quantity of each food item on the platter is a personal choice and is dependent on the number of guests.
  • Use your best judgment to create a balanced and interesting platter.
  • One large tray makes a nice visual impact, but one or more smaller plates will also work.
  • Prepare all the different elements of your platter and refrigerate separate in sealed containers. Assemble the plate just before serving.  Everything will look fresh and crispy.
  • Roll or fold sliced meats for a nice presentation.
  • Cut or shave pieces of cheese.
  • Keep sea salt and a pepper grinder handy for seasoning.
  • Have extra-virgin olive oil and aged balsamic vinegar, or a special vinaigrette ready for drizzling.
  • Consider using small bowls placed on the tray for marinated condiments, nuts or olives.
  • Place bread away from moist veggies and pickles.

Use your imagination and flair to create a beautiful platter of delicious nibbles.

Categories
SOUPS/SAUCES/CONDIMENTS

Tiramisú


This is a popular coffee-flavored Italian dessert with many different versions.  Although this is a most delightful dessert, there is unfortunately no recipes for Tiramisú with ingredient substitutes for the weight conscious.
BLOCK HORIZONTAL LINEServes 4

TIRAMISÙ

3 very fresh eggs, separated
¼ cup/60 ml sugar
1 cup/250 ml Mascarpone (make your own)
1 cup/250 ml cold, strong black coffee
80 ml/⅛ cup Noilly Prat / Marsala / Tia Maria
200 g/7 oz sponge fingers

Mascarpone is a thick, double or triple cream, soft cream cheese with a very high fat content. The texture is that of thickened cream that is on its way to becoming butter. Making your own mascarpone at home is simple, cheaper than the shop bought ones and utterly delicious. It can be used for both sweet and savory dishes and enhances the flavor of the dish without overwhelming the original taste. Mascarpone can be served alone with fruit or fruit syrup;  it makes charming canopies, topped with anchovies, tomato, smoked salmon, etc in fact, any topping you would normally put on top of a cream cheese snack. Mascarpone needs to be consumed within a few days.

The garnish:
unsweetened cocoa powder to finish

Over a double boiler, beat the egg yolks and sugar until the mixture becomes thick and creamy. Remove from the heat and allow to cool for a few minutes. Fold the mascarpone into the egg mixture, a spoonful at a time. Beat the whites separately until stiff, and fold into the mascarpone mixture.

Mix the coffee with the liqueur in a shallow bowl, then briefly dip half the sponge fingers in the liquid, soaking one side only and arrange in a single layer on the bottom of a shallow serving dish the dry side of the biscuit facing down.

Do not soak the sponge fingers for longer than 3 seconds as it falls apart easily when wet. Other liqueurs can be used but if you prefer without alcohol, the coffee should be enough.

Pour half the mascarpone mixture over the sponge fingers. Dip the remaining sponge fingers in the coffee and liqueur mixture and arrange on top of the mascarpone cream. Finally, pour over the rest of the mascarpone cream, and smooth the surface. Cover, and chill in the refrigerator for at least 2 hours.

This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

To serve:
Before serving, sprinkle generously with cocoa powder. (Using a small sieve makes this easier).

Categories
MAIN COURSE

Veal rolls stuffed with chicken liver and prosciuto in a Marsala and white wine sauce


Serve it with polenta cakes and pickled beetroot.

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Serves 4

The rolls can be prepared the previous day and cooked just before serving.VEAL ROLLS

The filling for the veal rolls:
15 ml/1 tablespoon oil
15 ml/1 tablespoon onion, finely chopped
2 rashers of bacon, finely diced
2 free-range chicken livers
5 ml/1 teaspoon rosemary, finely chopped
30 ml/2 tablespoons fresh white breadcrumbs
30 ml/2 tablespoons Parmesan cheese, freshly grated
5 ml/1 teaspoon parsley, finely chopped
1 free-range egg, beaten
pinch nutmeg, freshly grated
5ml/1 teaspoon lemon juice
salt and freshly ground black pepper

The veal:
12 thin slices of veal
12 slices of prosciuto
50 g/1.7 oz butter

The sauce:
30 ml/1 tablespoons olive oil 125ml/½ cup shallots, thinly sliced
5 ml/1 teaspoon garlic, minced
80ml/⅓ cup beef stock
80ml/⅓ cup Marsala wine
salt
10 ml/2 teaspoons fresh rosemary, finely chopped
10 ml/2 teaspoons parsley, finely chopped

If Marsala wine is not available, use port or sherry.

The polenta:
2 liters/4.3 pts milk
300 g/10.5 oz polenta
50 g/1.7 oz Parmesan cheese, grated
50 g/1.7 oz butter
1125 ml/½ cup chopped fresh chives
salt
150 g/5.2 oz butter for frying the mushrooms
500 g/1 lb mixed mushrooms
freshly ground black pepper
60 ml/¼ cup vegetable oil

Heat the oil and fry the onion and bacon until crisp, remove from the pan and drain on paper towel. Add the chicken liver to the same pan and fry for 1 minute, remove and drain, then chop the liver fine and mix well with the bacon and the rest of the filling ingredients. Divide up into twelve portions.

Between two sheets of cling-film, beat the slices of veal flat with a mallet. Put a portion of filling on top of each of the veal slices and carefully roll up the veal with the filling, taking care no to let the filling push out on the sides. Put each roll on top of a slice of prosciuto and roll up again. Secure with toothpicks. Cover and place in the refrigerator for one hour.
In a heavy based saucepan and over medium heat, melt the butter and fry the veal rolls until they are evenly cooked and golden brown – about 3 minutes on each side. Remove from the pan and keep aside in a warm place for 10 minutes.

Add the olive oil to the saucepan in which the veal rolls were cooked, add the shallots and over low heat saute for about 2 minutes, then add the garlic. Turn the heat up and deglaze the pan with the Marsala wine, then add the chicken stock, parsley and rosemary and cook until the liquid is reduced by half. Season to taste and return the veal rolls and any accumulated juices to the pan. Spoon the sauce over the veal rolls and simmer for about 1 minute.

Meanwhile, bring 2 liters/4.3 pts milk to the boil in a large saucepan, add the polenta gradually in a thin, steady stream, stirring all the time. Add salt and cook over low heat for about 45 minutes, stirring frequently.

Remove the polenta from the heat and gently stir in the Parmesan cheese and chives. In a frying pan, heat the butter then fry the mushrooms until cooked and mix in with to the polenta which should be quite soft.  Pour the hot polenta into a square dish about 2 cm/0.7 in thick. Leave to set then slice into squares of about 8 x 8 cm/3 x 3 in.
Heat a frying pan with the oil until quite hot. Gently lower the polenta squares one by one into the hot pan and fry until golden on both sides. Drain on kitchen towel.

Serve the veal rolls sliced at a slant across with the polenta and Pickled beetroot salad. Drizzle the sauce around and serve immediately.

Categories
SOUPS/SAUCES/CONDIMENTS

MIXED MUSHROOM RISOTTO


4 cups/1 liter chicken stock
6 fresh shiitake mushrooms, finely sliced (or 6 dried ones — see note)
150 g/5.3 oz mixed wild mushrooms, finely sliced
2 tablespoons/30 ml vegetable oil (for frying the mushrooms and onions)
1 onion, finely chopped
2 tablespoons/30 ml olive oil (for the risotto)
150 g/5.3 oz Arborio rice
⅔ cup/150 ml white wine
1 tablespoon/15 ml truffle trimmings (optional or use 1 teaspoon/5 ml truffle oil)
½ cup/125 ml Parmesan cheese, finely grated
¼ cup/60 ml chives, finely chopped
salt and freshly ground black pepper

If using dried shiitake mushrooms, pour out 1 cup/250 ml of the stock into a bowl containing the dried mushrooms. Set aside to soak until soft. Keep the rest of the stock simmering for the risotto. Remove the soaked mushrooms from the soaking liquid and finely slice them. Strain the soaking liquid of the mushrooms into the simmering stock.

In a medium saucepan, bring the stock to a simmer.
In a clean saucepan, heat the vegetable oil, then add all the mushrooms and onion and fry until cooked. Remove from the saucepan and set aside. (If using the dried shiitake mushrooms, strain at this stage and slice finely, then add it to the pan with the other mushrooms). 

Wipe the saucepan and heat 2 tablespoons/30 ml olive oil, then add the rice and stir to coat until it is lightly toasted but not colored. Add the wine and bring to the boil until all the alcohol has evaporated — stirring occasionally.  Stir in half a cup of the stock and cook until almost all the liquid has been absorbed.  Keep stirring  occasionally.  Continue adding the remaining stock, half a cup at a time, to the rice until almost all but half a cup of stock remains. This should take about 25 minutes. Add the cooked mushrooms, the onions and the balance of the stock. Stir to heat through. Remove from the heat, stir in the truffle trimmings (or truffle oil), the cheese and chives, and season to taste. Serve immediately.

Categories
METHODS SOUPS/SAUCES/CONDIMENTS

BASIL PESTO


BASIL PESTO

 

 

 

 

 

 

 

The quantity that this recipe gives can easily be doubled or tripled.

1 cup/250 ml (tightly packed) fresh basil leaves
1 garlic clove
25g/1 oz pine nuts, toasted
½ cup/125ml olive oil
4 tablespoons/60 ml Pecorino cheese, freshly grated
4 tablespoons/60 ml Parmesan, freshly grated
salt to taste
½ teaspoon/3 ml lemon juice

  • Put the basil, garlic, pine nuts and Pecorino cheese in an electric mixer and blend very briefly until you have a rough consistency.
  • Then slowly add the olive oil, checking regularly whether it is the consistency you want.
  • Keep on adding oil until you are satisfied. When the sauce has reached the consistency you want, add the Parmesan cheese, stir in well and check the seasoning.
The amount of salt depends on the piquancy of the Pecorino used.
  • Store in a jar with a tight-fitting lid in the refrigerator for about 3 days.
Categories
MAIN COURSE

Lamb and aubergine lasagne


Serves 4

To save time, the white sauce may be made up to two days ahead, the surface covered with plastic wrap and stored in the refrigerator until ready to use. Dried lasagne sheets, blanched, can be used in stead of fresh pasta. LASAGNE

Please note that this is not strictly the traditional Lasagne, which I believe comes without aubergine, mushrooms and spinach — contrary to this recipe. So, apologies to all the purists out there.

The vegetables:
2 large aubergines, thinly sliced horizontally
2 tablespoons/30 ml olive oil
1 tablespoon/15 ml butter
16 large field mushrooms, roughly chopped
1 cup/25 ml cooked spinach
salt and freshly ground black pepper

The meat sauce:
2 tablespoons/20 ml olive oil
2 large onions, chopped
3 garlic cloves, minced
3 tablespoons/45 ml bacon, finely chopped
450 g/15.8 oz pork, minced
450 g/15.8 oz lamb, minced
750 g/1½ lb tomatoes, skinned, seeded and chopped
½ teaspoon/3 ml fennel seeds, crushed
2 tablespoons/30 ml tomato paste
½ teaspoon/3 ml cinnamon
pinch allspice, ground
salt and freshly ground pepper

The white sauce:
1 cup prepared Bechamel sauce

The topping:
1 cup/250 ml fresh breadcrumbs
2 tablespoons/30 ml fresh parsley, finely chopped
1 tablespoon/15 ml garlic
250 g/9 oz Parmesan cheese, finely grated

Additional ingredients:
125 g/4.4 oz cheddar cheese, grated
125 g/4.4 oz Buffalo mozzarella cheese, sliced
12 fresh pasta sheets (cut to 14 x 7 cm/5.5 in x 2.7 in)

Preheat the oven to 180°C/356°F.

Sprinkle the aubergines with salt and set aside for 30 minutes, then rinse the aubergines and pat dry.

Heat the olive oil and butter in a large heavy non-stick pan and fry the mushrooms until cooked through. Remove from the pan with a slotted spoon, season and set aside.

Heat some more oil and fry the aubergine slices until golden brown on both sides, then drain on kitchen towel and set aside.

In the same pan, heat the oil and fry the onions, garlic and bacon over moderate heat, until softened. Add the pork and lamb and cook, stirring to break up, until it is crisp and starting to caramelize. Stir in the remaining meat sauce ingredients and salt and pepper to taste. Cook for about 5 minutes more, uncovered.

Mix all the ingredients for the topping and set aside.

Assemble the dish:
Grease an ovenproof dish with a lid, approximately 34 x 24 cm/13 in x 9.5 in. Arrange enough pasta sheets to cover the bottom of the dish. Place the aubergine slices in a single layer over the pasta, then spread half of the meat sauce over the whole surface. Mix the mushroom mixture with the spinach and spread half of this over the meat sauce. Scatter half the mozzarella cheese over and pour half the white sauce over the cheese. Repeat the above steps once more ending with the white sauce. Sprinkle the topping over, drizzle some olive oil over, then cover the dish with the lid and bake in the middle of the oven for 30 minutes.

Remove the lid and bake the Lasagne for 10 minutes longer until the top is bubbling. For extra crispy and golden topping, grill under a preheated grill for about 2 minutes. Let the Lasagne stand for 5-10 minutes before serving. Serve with a simple fresh salad.2