Here’s a classy Italian starter to serve with crusty bread. I may make my own bresaola soon but this one was purchased. The slices need to be very thin. Lay these slices overlapping around the edge of a serving platter. In the centre place a handful of roquette (aragula) leaves. Sprinkle a little salt just…… Continue reading bresaola salad
Tag: italian food
prawn and white zucchini pasta
This might just be my favourite combination for a pasta sauce. Slice 400g (14 oz) of white zucchini (courgettes) and 400g (14 oz) of prawns (shrimp) into similar sizes. Have ready a little white wine, 4 minced cloves of garlic, chilli flakes, salt, freshly ground black pepper, lemon juice and the finely grated zest of…… Continue reading prawn and white zucchini pasta
apple cake
Mary made this Italian country style cake from a Ray McVinnie recipe. It’s a batter cake chock full of apples. Preheat your oven to 180°C (350ºF) and grease and line a 23cm (9″) springform cake tin with baking paper. Beat 100g (3½ oz) of softened butter with 100g (3½ oz) of caster sugar until pale…… Continue reading apple cake
smoky eggplant ragu
You won’t miss the meat in this deliciously smoky and rich Italian sauce with walnuts added for texture. I served mine with ricotta gnocchi but any pasta or gnocchi will work. Use one large eggplant (aubergine). To get that smoky flavour, prick the skin a few times and blacken all over, either on a barbecue…… Continue reading smoky eggplant ragu
ricotta gnocchi with spinach, pine nuts and lemon
Spinach and lemon are a lovely fresh foil for cheesy gnocchi. Yum. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well…… Continue reading ricotta gnocchi with spinach, pine nuts and lemon
carrot risotto with chilli
This risotto, made from everyday ingredients, is wonderfully creamy and naturally sweet with a great contrast of roasted carrots and crispy chilli on top. Adapted from this recipe by Alexa Weibel from NYT Cooking. Heat the oven to 205ºC (400ºF). Finely chop or grate 340g (¾ lb) of carrots and set aside. Now slice another…… Continue reading carrot risotto with chilli
ossobuco
Ossobuco means ‘bone with a hole’ in Italian, and traditionally refers to veal shanks. These days, the slow braised shanks are more often beef. The dish is a speciality of Lombardy and this fabulous recipe comes from The Essentials of Classic Italian Cooking by Marcella Hazan. Preheat your oven to 180ºC (350ºF). Choose a heavy-bottomed…… Continue reading ossobuco
baci di dama
These crisp little Italian hazelnut biscuits (cookies), not too sweet and filled with dark chocolate, are perfect with a mid-morning coffee or afternoon tea. To make these biscuits you can toast, skin and grind the hazelnuts yourself. As I have an excellent supply of good quality nuts, I chose to use hazelnut meal. Combine 140g…… Continue reading baci di dama
stracciatella ice cream
Full of crunchy shards of dark chocolate, the flavour of the ice cream itself is a balance of orange and vanilla. Inspired by a recipe from New Feast: Modern Middle Eastern Vegetarian by Greg Malouf and Lucy Malouf, this version uses no eggs, à la Jeni Britton Bauer. To make the ice cream mixture measure…… Continue reading stracciatella ice cream
ricotta gnocchi
Light and fluffy, these ricotta gnocchi are served in a rich tomato sauce. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. I find a pastry cutter works well, otherwise use a…… Continue reading ricotta gnocchi
michelle picker cooks 