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~~ITALIAN~~

Aug 23 2012

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1 3/4 pints chicken or vegetable stock

4 oz butter

1 large onion,chopped

1 bay leaf

12 oz arborio rice

7 fl oz dry white wine

4 oz goat’s cheese,diced,plus 4 slices of goat’s cheese for grilling

4 oz sun dried tomatoes in oil, drained and sliced

2 oz rocket,chopped

1 oz Parmesan cheese,fresly grated

salt and fresly ground pepper

Heat the stock in a saucepan and keep it at a simmer. Melt 3 oz of the butter in a large ,deep frying pan, add the onion and bay leaf and cook gently for 5 minutes, until the onion is soft. Add the rice and stir until all the grains are glistening with butter.

Add the white wine and simmer for 2 minutes, until it has evaporated. Add the ladleful of hot stock and cook over a moderate heat, stirring, until it has been absorbed. Continue adding the stock in this way until it has all, or nearly all, been used up and the rice is al dente, which should take about 18-20 minutes.

About 5  minutes before the risotto is cooked, stir in the diced goat’s cheese, sun dried tomatoes and rocket. Cook for 3-5 minutes, adding more stock as needed. The cheese should not melt completely.

Add the remaining butter and the Parmesan tothe risotto and season to taste. The finished risotto should be quite fluffy and loose enough to form a wave,but not soupy. Remove from the heat,cover and leave for 1 minute.

Meanwhile,put the slices of goat’s cheese on a foil-lined grill pan and place under a preheated grill for 1-2 minutes,until golden.Serve each portion of risotto with a slice of grilled goat’s cheese on top, finished with a twist of black pepper.

 

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Aug 23 2012

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Serve with Polenta

3 tbsp olive oil
8 italian sausages
1 onion,chopped
1 lb carrots diced
1 celery heart,diced
2 leeks,finely chopped
7 fl oz dry white wine
1/4 pint stock
1 cooking apple,peeled,cored and finely chopped
1 bay leaf
14 oz can of borlotti beans,drained and rinsed
1 tsp plain flour,mixed to a paste with 1 tsp soft butter
salt and fresly ground pepper

FOR THE POLENTA
1 3/4 pints water
2 tsp salt
6 oz polenta flour
2 oz butter
4 oz parmesan cheese,freshly grated
3 tbsp chopped fresh flat-leaf parsley,extra for garnish

Heat the oil in a large,deep pan. Add the sausages, onion,garlic,carrots,celery and leeks,stir well and cook for 10 minutes,until just cook for 10 minutes,until just turning golden brown.

Add the wine,stock,apple, bay leaf and some salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes,until the sausages are cooked through and the vegetables are tender.

Stir in the borlotti beans and cook for 10 minutes. If the juices need to be thickened slightly, add the flour paste,stirring constantly,and cook for 1 minute.

4. To make the polenta, bring the water to the boil in a large,deep pan with the salt. Reduce the heat and gradually add the polenta,stirring constantly with a whisk. Simmer for 20 minutes. until the polenta is ery thick and is coming away from the side of the pan; it may seem the polenta has thickened faster than this but it really must cook on to allow the grains to become tender.

5.Beat the butter and Parmesan into the polenta and season to taste, adding plenty of fresly ground black pepper. Stir in the parsley. To serve, divide the polenta between 4 large,shallow bowls and spoon over the sausages and vegetable mixture,then spoon over the juices.

 

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Aug 23 2012

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Make sure you buy either best end or loin of lamb fillets, as these are very tender.
Serve this with parmesan mash and some buttered spinach in garlic and olive oil.

7 oz thinly sliced pancetta or smoked bacon (about 12 slices)

4 small sprigs of fresh rosemary

6 obest end or loin of lamb fillets

2 tbsp olive oil

2 celery sticks,roughly chopped

2 carrots,roughly chopped

1 shallot ,halved

2 garlic cloves,crushed

1 small re chilli,seeded and chopped

4 fl oz red wine

3/4 pint meat stock

1 tsp plain flour,mixed to a paste with 1 tsp soft butter

salt and freshly ground black pepper

1. Pre-heat the oven to 425 F. Lay out the pancetta or smoked bacon on a board  in groups of 3 strips at a 40-degree angle. Place a sprig of rosemary in the centre of each. Season the lamb fillets, and put them on top of the rosemary and tightly roll the pancetta around the meat.

2. Heat the oil in a large oven proof frying pan, and the vegetables,garlic and chili and saute for 5 minutes, stirring regularly. Move the vegetables to one side of the pan and add the meat parcels,seam-side down. Cook over high heat for 2 minutes,until browned all over,finishing seam-side down again.

3. Pour the wine over the meat, bring to the boil and simmer for 2 minutes. Add the stock and bring to the boil. Transfer the pan to the oven and cook for 12-15 minutes, until the lamb is tender but still pink in the centre.

4. Take the lamb out of the pan and keep warm. To

the gravy, put the vegetables and juices from the pan into a food processor and blend until smooth, then pass through a sieve.

5. Return the gravy to the pan over a low heat and whisk in the butter and flour mixture, stirring constantly. Boil for 1 minute, until slightly thickened. Serve the lamb with the Italian gravy.

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Aug 23 2012

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2 tbsp olive oil

1 1/2 oz butter

1 1/2 oz butter
1 onion,finely chopped
1 celery stick,finely chopped
1 carrot, finely diced
9 oz lean minced pork
7 fl oz full-bodied red wine
14 oz can of chopped tomatoes
2 tbsp chopped parsley
a little flour,mixed to a paste with water
12 oz rigatoni
salt and ground black pepper
freshly grated parmesan cheese to serve

1. Heat the oil and butter in a deep pan, add the onion, celery and carrot and stir well. Cook over a gentle heat for 5 minutes,until just beginning to soften.

2. Increase the heat and add the minced pork. Cook for 10 minutes,stirring constantly for the first 3  minutes to break up the lumps. Add the red wine and simmer for 3 minutes.

3.Stir in the tomatoes and season well with salt and pepper. Partially cover and cook over a low heat for 1 hour,stirring occasionally, until the meat and vegetables are very tender and the juices have thickened. Stir in th eparsley. (If the sauce isnt thick enough, add a little flour and water paste and cook for a further 5-10 minutes.)

5. Bring a large pan of salted water to a rolling boil. Add the rigatoni, stir and return to a gently rolling boil. Cook for 10-12 minutes,until aldente,then drain. Add the pasta to the sauce and mix well. Serve in deep bowls with a sprinkling of Parmesan.

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Aug 23 2012

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9 oz ricotta cheese
3 tbsp icing sugar,sifted
4-6 tbsp Amaretto liqueur,to taste
1/2 pint double cream
1 lb 5 oz jar of Amarena Fabbri wild cherries in syrup
1 oz flaked almonds,toasted

FOR THE PASTRY:

6 oz plain flour
2 tbsp caster sugar
4 oz chilled butter,cut into cubes
2 egg yolks
2 tbsp cold water


1. First make the pastry: sift the flour into a large bowl and stir in the sugar. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

 

2.Add the egg yolks and water and stir with a fork until the mixture forms large clumps. Bring it together with your hands to make a dough. Knead gently on a lightly floured surface until smooth,then wrap in a clingfilm and chill for 2 minutes.

3.Pre-heat the oven to 400F.Roll out the pastry on a lightly floured surface and use to line a 8 in loose-based tart tin. Trim the edge and prick the base with a fork. Chill for 10 minutes.

4.Line the pastry case with baking parchment and fill with baking beans, then bake blind for 15 minutes. Remove the beans and paper and bake for a further 10 minutes,until crisp and golden. Leave on a wire rach to cool.

5.Meanwhile,make the filling: put the ricotta in a bowl with the icing sugar and Amaretto liqueur and beat until smooth. In a separate bowl,whisk the cream until it forms soft peaks. Fold the cream into the ricotta mixture.

6. Drain the cherries, reserving the syrup. Spoon the ricotta filling into the pastry case and level the surface. spoon the drained cherries over the top and fill the gaps with the flaked almonds.

7. Chill the tart until required. Just before serving,spoon 3-4 tbsp of the reserved cherry syrup over the tart. Slice and serve with extra syrup.

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Aug 23 2012

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Tagliatelle Carbonara

3 oz butter
4 oz pancetta or unsmoked bacon,cut into strips
14 oz tagliatelle
8 egg yolks
6 tbsp double cream
2 oz Parmesan cheese, freshly grated
1 small tsp freshly ground pepper
1/2 tsp freshly grated nutmeg
2 tbsp chopped fresh parsley

Bring a parge pan of salted water to the boil for the pasta. Melt the butter in a large,deep frying pan, add the pancetta and cook over a medium heat for a few minutes,until golden brown.


Add the pasta to the boiling salted water,stir and return to a gentle rolling boil. Cook for 8 minutes until al dente. Meanwhile, in a bowl large enough to hold the pasta, mix together the egg yolks,cream,Parmesan,pepper,nutmeg and parsley.

Drain the pasta. Remove the pancetta from the heat and add the pasta to it, mixing quickly with the bacon and butter.

Add the pasta mixture to the egg mixture and toss well. The heat from the bacon, butter and pasta will cook the egg yolks. You must serve the dish immediately or the eggs will curdle.

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Aug 23 2012

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1 3/4 vegetable stock

3 1/2 oz butter

8 oz fennel,finely sliced

6 shallots,finely chopped

12 oz arborio or carnaroli risotto rice

4 fl oz medium red wine

6 oz radicchio,shredded

finely grated zest of 2 lemons

1/2 oz fresh flat-leaf parsley,finely chopped

1/2 oz fresh basil leaves,torn

3 oz Parmesan cheese, freshly grated,plus extra to serve if  liked

sea salt and freshly ground black pepper

Bring the stock to a simmer in a saucepan and keep hot. Melt half the  butter in a large, deep frying pan, add the fennel and shallots and cook gently for 5 minutes, until tender.

Add the rice and stir well until it is glistening witht butter. Add the wine and the shredded radicchio and season with pepper. Cook for 2 minutes, until the wine has evaporated.

Add a ladleful of hot stock to the rice and cook over a moderate heat,stirring, until it has been absorbed. Continue adding the stock in this fashion,stirring constantly,until it has all,or nearly all,been used and the rice is just tender. This should take about 18-20 minutes.

Remove the risotto from the heat and stir in the lemon zest,parsley,basil,Parmesan and the remaining butter. The finished risotto should be quite fluffy and loose enough to form a wave, but not soupy. Cover and leave to rest for 1 minute, then stir again. Serve with more Parmesan if required.

 

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Aug 23 2012

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8 oz loin porkchops
4 thin slices of prosciutto
4 fresh sage leaves
4 thin slices of fontina cheese,rind removed
2 tbsp plain flour
2 tbsp extra virgin olive oil
1 oz butter
4 tbsp marsala or red wine
salt and fresly ground pepper

1. Preheat the oven to 425 F. French trim the chops by cutting around the lower part of the bone,scraping off the the fat and as much of the meat as possible, then trimming off the fat that surrounds the lean loin part of the chop. Flatten the meat gently with a meat mallet or the end of a rolling pin.

2. Place a slice of prosciutto on a clean surface,put a sage leafon top. then a slice of cheese, followed by the meaty part of the chop. Wrap the prosciutto around the chop so the meaty part is completely covered.

3. Put the flour on a large plate and season with salt and pepper. Coat the wrapped pork chops in the flour.

4. Heat the oil and butter in alarge ovenproof frying pan. Put the chops into the foaming butter,cheese-side down,and cook for 1 minute. Turn them over and cook for a further 2 minutes,until browned.

Pour the marsala or red wine over the chops and bring to the boil. Transfer to the oven and bake for 15-20 minutes, until the pork is cooked through and tender. Serve immediately,spooning the cooking juices over the top.

 

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Aug 23 2012

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3 red peppers

2 sprigs of fresh rosemary

5 tbsp extra virgin olive oil

1 tbsp capers,rinsed and drained

3 oz rocket

7 oz buffalo mozzarella cheese, drained

salt and freshly ground black pepper

FOR THE DRESSING:

1 tsp Dijon mustard

1 tsp mayonnaise

1 tsp honey

2 tbsp fresh lemon juice

2 tbsp extra virgin oilve oil

1. preheat the oven to 375 F.

Place the peppers in a roasting tin with a sprig of rosemary and drizzle over 1 tbsp of the oil. Roast for 20 minutes, until the peppers are soft to the touch ang just charred. Place them in a bowl, stretch clingfilm over them and leave to cool. Pour any juices from the roasting tin into a bowl and set aside.

2. When the peppers are cool. cut off the tops, pouring any juice from inside the peppers into the bowl of reserved juices. Remove the seeds and membranes, then peel off the skin. Slice the peppers and place in the bowl with the cooking juices.

3. Strip the leaves from the remaining rosemary sprig and chop them finely, then add to the roasted peppers with the capers and the remaing oil. Mix well and season to taste

4. For the dressing, mix the mustard, mayonnaise and honey together, then add the lemon juice,whisking constantly to prevent it separating. add the oil, whisking until the dressing has thickened slightly. Season to taste. Toss the rocket with the dressing. If using 4 small mozzarellas, halve them and place 2 halves on each plate. Put the peppers next to the mozzarella and rocket, and spoon over the extra juices.

 

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Aug 23 2012

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4 tbsp extra virgin olive oil
2 oz pancetta,diced
2 garlic cloves,crushed
2 medium carrots,diced
2 celery sticks,diced
2 courgettes,diced
4 oz broccoli,trimmed into florets,stems peeled and chopped
4 plum tomatoes,skinned,seeded and chopped
2 pints vegetable stock
1 lb fresh broad beans,podded,or 11 oz frozen broad beans
5 oz rice
1 1/2 pecorino romano cheese,grated
salt and freshly ground black pepper
crusty italian bread,to serve


1. Heat 2 tbsp of the olive oil in a large, heavy based pan, stir in the pancetta and onion and cook gently for 5 minutes,until the onion is soft.

2.Add the garlic,carrots,celery,courgettes,broccli stalks (but not the florest) and tomatoes,stirring frequently,until the vegetables look bright in colour.

 

3.Pour in the stock and bring to the boil. Stir  in the broad beans and rice and season with salt and pepper. Simmer for 10 minutes,or until the rice is just tender.

4.Add the broccoli florets and cook for 5 minutes. Stir in the remaining olive oil and the pecorinocheese. Serve immediately,with crusty Italian bread.

 

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Aug 23 2012

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Linguine with Saffron,Prawns and Salmon

12 oz thick salmon fillet
7 fl oz dry white wine
1 tbsp extra virgin olive oil
1 tbsp chopped fresh basil,plus for garnish
6 ripe plum tomatoes skinned,seeded and finely diced
1/4 pint double cream
a pinch of saffron strands
12 oz linguine
4 oz small peeled cooked prawns
sea salt flakes and freshly ground black pepper

1. Preheat the grill to high or preheat the oven to 400 F. Place the salmon skin-side down in a baking tin and drizzle with a splash of the wine and the oil. Sprinkle with the chopped basil and season with salt and pepper. Grill or roast for 8 minutes,until just beginning to brown on top but still quite underdone in the centre, Set aside to cool

2.Bring a large pan of salted water to the boil for the pasta. Meanwhile, put the tomatoes and cream a large pan and bring to the boil,stirring well. Lower the heat and simmer for 2 minutes,then add the saffron and the remaining wine. Simmer for 5-7 minutes,untilreduced and slightly thickened.

3. Add the pasta to the boiling salted water,easing it in gently. Stir and return to a gentle rolling boil,then cook for 8-10 minutes,until al dente. Meanwhile,flake the salmon into fairly large chunks,discarding the skin.

4. Add the salmon and prawns to the sauce and stir until the fish is well coated. Season to taste. Drain the pasta,reserving a little of the cooking liquid,and add to the sauce. Toss to combine. If the sauce is too thick, add some of the reserved pasta water. Serve immediately,garnishing with some torn basil leaves

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Aug 22 2012

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Chicken Stuffed with Bresaola and Smoked Mozarella

6 oz boneless,skinless chicken breasts

5 oz smoked mozzarella,peeled and cut into 4 sticks 1/2 in thick

leaves from 2 sprigs of fresh rosemary,chopped

4 wafer-thin slices of bresaola

2 tbsp plain flour

1 egg, beaten

4 tbsp dried breadcrumbs

3 tbsp extra virgin olive oil

1 oz butter

salt and freshly ground black pepper


1. Preheat the oven to 375 F. Remove the small inner fillet that lies underneath each chicken breast. Slice the underside of the chicken breast down the centre with a knife, without cutting all the way through, then open it out. Put it between 2 sheets of clingfilm and bash gently with a rolling pin to flatten. Flatten the small fillets too.

2.Wrap each piece of mozzarella and some chopped rosemary in a slice of bresaola. Take a large of chicken breast, smooth-side down, and place a wrapped-up piece of mozzarella in the centre. Put one of the small fillets on top, folding the remaining chicken over it so the mozarella parcel is completely enclosed. Turn the chicken over so the join is underneath. Repeat with the remaining chicken pieces.

3. Season the flour with salt and pepper and spread it over the flat plate. Put the beaten egg on a second plate and the breadcrumbs on a third. Coat the chicken in flour, then egg and finally in the breadcrumbs ( it can be chilled at this stage until you are ready to cook it).

4. Heat the olive oil and butter in alarge frying pan, add the chciken parcels,seam-side down, and cook for 3 minutes or until golden all over, turning constantly. Transfer to a baking tray and bake for 25-30 minutes, until cooked through. To serve, halved each chicken parcel to reveal the bresaola and melting mozzarella

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