Having learned how to make salami recently we were inspired to try a whole prosciutto. The first stage was salting. We’re not experts so we allowed our butcher to give us the correct amount of salt for the 9.5kg (21 lb) leg. We surrounded the leg in the salt for 9 days (with a few spices added for good measure).…… Continue reading home-made prosciutto
Tag: italian food
panforte
Panforte translated means ‘strong bread’ and comes from the region of Siena in Tuscany, Italy. It was originally known as Panpepato or ‘peppered bread’ due to it’s spicy flavour. It dates back to the 13th century when it was used to pay taxes and is believed to have been carried on quests by Crusaders. My friends Mary, Caroline and I made 2…… Continue reading panforte
cavolo nero polenta with beef cheek ragu
A great way to eat greens, this polenta recipe appears in River Cafe Cook Book Two by Rose Grey and Ruth Rogers. Beef cheeks: In some olive oil over high heat sear the beef cheeks briefly and remove them to a plate. Lower the heat and add a little more olive oil, some diced onion, garlic, carrots and celery…… Continue reading cavolo nero polenta with beef cheek ragu
salami class
It’s winter here and time to make salami. We hadn’t ventured into salami making before so we decided to take a class run by Costante Imports. The salami was made from coarsely ground pork shoulder with a fat content of 30%. For each kilo (2.2 lbs) of meat we added 30g (1.05 oz) of non-iodised salt, 3g (.1oz) of…… Continue reading salami class
antipasti
Always impressive and popular as a first course, many antipasti can be prepared ahead of time. The olives pictured here are homegrown and the antipasti were served with crunchy homemade sourdough bread. The red peppers should be roasted or barbecued whole until the skins are charred. Place them in a sealed container or plastic bag and allow them to sweat…… Continue reading antipasti
butternut and basil lasagna
The arrival of autumn here and the garden still bursting with basil made this the perfect combination. Cut butternut pumpkin (squash) into pieces and toss them in a bowl with some olive oil, salt and freshly ground black pepper. Fry over low heat until they have some colour and are just soft then set them aside. In the same…… Continue reading butternut and basil lasagna
celery and tomatoes
Celery was a vegetable I used to avoid but it’s becoming a favourite, especially with tomatoes. An Asian stir-fry of celery, asparagus, onion and tomatoes. Finely dice 2-3 cloves of garlic and a similar amount of fresh ginger. Slice a few sticks of celery into diagonal slices, trim and slice a bunch of asparagus into shorter lengths and cut…… Continue reading celery and tomatoes
tagliatelle with beef cheek and mushroom ragout
Wonderfully rich and gamey, this ragout would work equally well with polenta. In a pressure cooker or heavy pot heat a little olive oil and sear the ox cheeks briefly before setting them aside. Add a little more olive oil to the pot and gently fry 1 diced onion and 2 finely diced cloves of garlic until the onions are…… Continue reading tagliatelle with beef cheek and mushroom ragout
sausage and tortellini soup
A hearty Italian meal in a soup. You will need some good Italian sausages for this soup. Remove the casings from 2-3 sausages and fry the meat, breaking it into small pieces as it cooks. Add a diced onion, 2 chopped carrots and 2 chopped stems of celery and continue to cook until the onion…… Continue reading sausage and tortellini soup
polenta with mushrooms and sage
Mushrooms at their best with sage and cheesy polenta. For this dish you will need at least 450g (1lb) of mushrooms (I used Swiss brown) and a few dried porcini mushrooms. Soak the porcini mushrooms in a little boiling water until soft. Meanwhile fry 20-30 fresh sage leaves in olive oil until crisp and set…… Continue reading polenta with mushrooms and sage
michelle picker cooks 