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
Tag: italian food
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
spaghetti carbonara
This classic Roman dish made with eggs, cheese, bacon and pepper dates from after the second World War when many Italians were eating eggs and bacon supplied by US troops. Although there are many theories about the name ‘Carbonara’ (derived from the Italian word for charcoal burner) it still remains a mystery. Thanks to Chef John at…… Continue reading spaghetti carbonara
herb frittata
This simple frittata makes a perfect lunch. Gently fry a diced onion in some olive oil until soft and translucent. Sprinkle ½ a cup of dry breadcrumbs evenly over the onions then follow with ¼ of a cup of finely grated pecorino cheese. Lightly whisk 6-8 eggs with ¼ of a cup of full cream milk. Add 1 cup…… Continue reading herb frittata
ricotta spinach and basil lasagna
A lazy but delicious alternative to cannelloni. First, wash a large bunch of English spinach and steam it until just wilted. Chop the spinach and a bunch of fresh basil and combine these with 500g (18 oz) of fresh ricotta. You can also add some feta cheese for extra flavour. Season with salt and pepper.…… Continue reading ricotta spinach and basil lasagna
braised fennel with peas
This makes an excellent accompaniment for fish and seafood or can be served as an antipasto dish. Trim and cut your fennel bulbs into even sized wedges. Put them into a wide saucepan and drizzle with a generous amount of olive oil. Add the juice and finely grated rind of ½ a lemon and season with…… Continue reading braised fennel with peas
squid ink linguini with tomato chilli prawns
A delicious and dramatic-looking meal. Finely chop 2 or 3 brown shallots, 2 cloves of garlic and 1 long red chilli. Gently fry them in some olive oil until soft. Add ½ a cup of white wine and allow this to evaporate before adding a can of peeled chopped tomatoes and seasoning to taste. Allow to simmer…… Continue reading squid ink linguini with tomato chilli prawns
roast vegetable lasagna
A delicious layering of roast vegetables, pasta and fresh ricotta with napoli sauce and grated pecorino. For this lasagna I used eggplant (aubergine), pumpkin, onions, peppers, zucchini and fennel. Whichever vegetables you choose, cut them into thin slices and lay them on a baking sheet. Season with salt and pepper, drizzle with olive oil and bake in…… Continue reading roast vegetable lasagna
baked mushrooms broken bread
My friend Susan introduced me to this wonderful recipe from chef Guy Mirabella’s book Eat, Ate. We shared this dish from a platter, forks in hand. Preheat your oven to 205C (400F). Combine ½ a cup of grated pecorino, ¼ of a cup of fresh bread crumbs, a finely sliced clove of garlic, a tablespoon each of…… Continue reading baked mushrooms broken bread
tiramisu
Made with strong espresso coffee, this Italian dessert translates as ‘pick-me-up’. I made this one using Antonio Carluccio’s recipe. Place 1 egg yolk, 1 tablespoon of caster sugar and 1 teaspoon of vanilla sugar in a bowl and mix gently to a creamy consistency. Add 250g (9 oz) of mascarpone cheese and fold it in.…… Continue reading tiramisu
michelle picker cooks 