Marazita Bros.
servizio di prima qualita
Baked Asparagus Wrapped In Prosciutto
16 large asparagus spears, tough ends removed
salt to taste
16 slices of prosciutto, sliced thin
3 tablespoons unsalted butter, cut into small bits
1/3 cup freshly grated Parmigiano-Reggiano cheese
freshly ground pepper to taste
METHOD: Preheat an oven to 200c. Butter a baking dish large enough to hold the asparagus. Bring a sauce pan 3/4 full of water to a boil. Add the asparagus and salt and cook until the spears are just beginning to bend when lifted by the stem, 5-7 minutes. Drain and rinse under cold water to stop the cooking. Wrap each asparagus spear in one slice of prosciutto and place in the baking dish. Dot with the butter and sprinkle with the cheese and pepper. Bake in the oven until the cheese melts, about 10 minutes. Serve hot directly from the dish.
Tuscan Bruschetta
4 large slices of Tuscan bread (dense country-style bread)
2 cloves of garlic, halved, for rubbing
200g bruschetta mix
1 cup extra virgin olive oil, best available (240ml)
Salt & pepper to season
METHOD: Toast Tuscan bread on BBQ grill. While slices are still hot, rub garlic on toasted bread. Liberally spoon bruschetta mix evenly over slices of bread, drizzle extra virgin olive oil, cracked pepper, serve immediately.
Mozzarella In Carrozza
8 slices toast bread, crust removed
1 large mozzarella ball, sliced
4 anchovy filets
1 cup milk (240ml)
2 egg
2 tablespoons extra virgin olive oil (60ml)
METHOD: Sandwich a slice of mozzarella and an anchovy filet between two pieces of bread for each carrozza. For the batter, beat eggs and milk together in a bowl. Dip carrozza sandwiches into batter and make sure they are fully coated. In a saucepan, heat extra virgin olive oil and cook sandwiches until golden brown on each side. Add a dash salt and serve immediately.
400g leftover risotto
100g mozzarella, cubed
1 egg, beaten
1 cup bread crumbs
2 cups extra virgin olive oil (475ml) *if leftover risotto is not on hand, add a generous amount of grated parmigiano cheese and a small amount of tomato sauce to boiled
salted arborio rice
METHOD: Grab a handful of leftover risotto and shape into a 2 1/2-inch diameter ball. Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. Reshape rice ball until mozzarella is fully enclosed. Roll each rice ball into beaten egg and coat evenly with breadcrumbs. In a deep saucepan, heat extra virgin olive oil and gently place rice balls in hot oil without overcrowding. Make sure the olive oil is hot before rice balls are added, otherwise the rice balls will become heavy. Fry rice balls for a few minutes on each side until golden. Place rice balls on paper towels to absorb any excess oil. Serve hot or at room temperature.
Pasta & Risotto
Risotto Milanese
2 tablespoons olive oil
6 tablespoons butter
1 medium onion chopped fine
1 teaspoon saffron threads
2 cups arborio rice
1/2 cup white wine
4 cups chicken broth
1/2 cup freshly grated Parmagiano-Reggiano cheese
METHOD: In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes. Add the wine to the rice, and then add a 2 to 4 ladels of simmering broth and cook, stirring occasionally, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is completely absorbed before adding more. After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite. Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve.
Pumpkin & Pancetta Risotto
1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
4 cups cooked pumpkin, cut into 1/2 inch cubes
3 tablespoons olive oil
1 cup Arborio risotto
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
METHOD: Heat a dry non-stick frying pan, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan. In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down. Pour in 1-2 cups of stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes. About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warmed bowls, sprinkled with the remaining Parmesan.
Sausage & Mushroom Risotto
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 onion, finely diced
1 teaspoon minced garlic
2 Italian style sausages, chopped
500g Swiss Brown or Pine mushrooms
1-1/2 cups Arborio rice
250ml (1 cup) white wine
1 teaspoon saffron strands soaked in warm water
1 litre vegetable stock, boiling
1/2 cup grated parmesan cheese
2-3 tablespoons butter, extra
2 tablespoons Continental parsley, finely sliced
salt & freshly ground black pepper
METHOD: Heat oil in a large deep pan, then saute the onion and garlic until translucent. Add rice and cook for a further 2 minutes to toast the grains. Add saffron and wine all at once and stir to combine. Cook over medium heat, until liquid has been absorbed. Add hot stock in regular intervals, until rice is tender and cooked through, approximately 20 minutes. While the risotto is cooking, grill the sausages until golden. Slice sausages into rounds and set aside until required. Stir through mushrooms, cheese and extra butter, then season risotto well with salt and pepper. Top risotto with grilled sausage, then sprinkle with parsley and serve.
Fettucine With Tuna & Anchovies
500g free-range egg fettucine
4 tablespoons extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
4 salted anchovies, filleted, soaked for a few minutes, and chopped, or 8 oil-packed anchovies, rinsed and chopped
400g Italian tuna fish packed in oil, drained
1 tablespoon finely chopped flat-leaf parsley
Hot chilli flakes
1-1/2 cups chopped fresh ripe tomatoes or whole canned Italian tomatoes Salt
METHOD: Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and anchovies. Cover and simmer until the garlic begins to take on color, about 3 minutes. Add the tuna fish, parsley, and hot pepper flakes to taste. Cook for several minutes, breaking up the tuna with a wooden spoon. Add the tomatoes, cover, and simmer for 20 to 30 minutes, until the sauce is the consistency of a marinara (all the tomato should be cooked down). If the sauce is dry, add a little water to loosen it up. Add salt to taste. Bring a large pot of salted water to a boil over high heat and add the fettucine. Cook until it is al dente. Drain and add to the sauce. Toss well and serve.
Spinach Risotto
400g Arborio rice
bunch of spinach (fresh or frozen)
150g soft ricotta cheese
2 tablespoons unsalted butter (30ml)
freshly grated Grana Padano cheese
extra virgin olive oil for drizzling Salt to season
METHOD: Bring salted water to a boil in a pot and add Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot. In another pot, add spinach along with 1/4 cup of water and cook for a few minutes. Once spinach has softened, remove from heat and puree using a food processor. Cook rice for approximately 12 minutes or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving a small amount of water behind with the rice. Add pureed spinach to the rice. Stir soft ricotta, grana padano cheese and butter into the rice. Season to taste. Turn off heat and cook for another minute or so. At this point, the rice should have a creamy consistency. Plate and drizzle with extra virgin olive oil. Serve immediately.
Spaghetti Al Zucchini
500g spaghetti
extra virgin olive oil, for frying 4 zucchini, sliced
Salt & pepper to taste
2 tablespoons capers, chopped (28g), plus extra whole capers for topping
a small bunch fresh basil & continental parsley leaves, finely chopped
METHOD: Cook pasta in a pot of boiling salted water. Stir immediately to prevent from sticking. In a large saucepan, heat olive oil and fry zucchini until golden brown. Place the fried zucchini on an absorbent paper towel to drain excess oil. Add salt to the zucchini while they are still hot and set aside the saucepan with the zucchini flavoured oil for later. Drain the pasta just before al dente and add it to the saucepan with the zucchini flavoured oil. Add the fried zucchini, chopped capers and half of the chopped herbs. Mix well so that the flavours are evenly distributed. Add more salt if necessary. Transfer to a large serving bowl, top with a few whole capers and sprinkle with the remaining herbs. Serve immediately.
Pasta Con Pesce Fumicata
250g smoked trout
500g tubetti pasta
400g diced tomatoes
1 small red onion, finely chopped
1 chilli pepper
1/2 clove garlic, finely chopped
Small bunch of parsley, finely chopped
4 tablespoons extra virgin olive oil (60ml)
METHOD: In a large pot, heat up some extra virgin olive oil. Add smoked trout, onion & chilli and let cook for about a minute on medium heat, stirring continuously to avoid sticking. Add red onions and chili pepper and let cook together for another minute. Add tomatoes to pot, season, lower heat and cook for 2 - 3 minutes with lid on. Meanwhile, cook tubetti pasta in boiling salted water for 8 minutes or until al dente. Drain pasta, saving some of the pasta water. Add tubetti pasta to the large pot along with a little pasta water and cook for a few more seconds allowing everything to amalgamate together. Lastly, add parsley and finely chopped garlic to maximize the intensity of the flavours.
Tagliatelle Con Piseli E Tartufo
500g fresh tagliatelle pasta
400g fresh peas
4 tablespoons butter
2 tablespoon freshly grated
parmigiano cheese
100ml Truffle Oil
Salt & pepper to taste
METHOD: In a pot, cook fresh tagliatelle in salted boiling water. Drain pasta Approximately 2 minutes before al dente. Cook peas for 2 minutes in the pasta water and drain. Melt butter in a saucepan and add drained pasta along with a little pasta water. If your pasta appears to be too dry, put in more pasta water. Add peas, Parmigiano cheese, truffle oil and cook everything together for a minute so that the sauce thickens. Season to taste, sprinkle with extra parmesan cheese and serve.
Pappardelle Con Pomodorini E Pecorino
500g pappardelle pasta
Salt & pepper to taste
4 tablespoons extra virgin olive oil, plus extra for drizzling (59ml)
3 garlic cloves, peeled and crushed
400g can cherry tomatoes bunch of fresh basil leaves pecorino cheese, freshly grated, for sprinkling
METHOD: Place spaghetti in salted boiling water. Stir to prevent from sticking together. While the pasta is cooking, heat up olive oil in a saucepan and gently saute garlic until golden. Add tomatoes and cook until the sauce reduces. Season with salt. About 2 minutes before the spaghetti is al dente, drain, conserving approximately a cup and a half of pasta water. Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen the sauce. Turn off heat. Add torn basil leaves and cook together for approximately 30 seconds. Generously sprinkle pecorino cheese and mix well. Drizzle with olive oil. Transfer spaghetti to a serving bowl. Top with more pecorino cheese and serve immediately.
Spaghettini Al Limone
400g fresh lemon & Parsley linguine
1 garlic clove, for rubbing
Freshly squeezed lemon juice from 1 lemon
5 tablespoons extra virgin olive oil (74ml)
Salt & pepper to season
1 cup parmigiano cheese, finely grated (235ml), plus extra for sprinkling
a bunch of fresh flat leaf parsley, chopped
METHOD: Place spaghettini in a pot of boiling salted water and stir immediately to prevent from sticking. Cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic. Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and Parmigiano cheese. When the spaghetti is al dente, drain and add to the serving bowl. Mix well. Sprinkle with Parmigiano cheese and parsley. Serve immediately.
Spaghetti Alla Caprese
500g spaghetti
200g sun dried tomatoes
2 large mozzarella balls, cubed
1/2 cup extra virgin olive oil (120ml)
1 teaspoon oregano (5ml)
Salt & pepper to season
4 basil leaves
METHOD: Cook spaghetti in salted boiling water for 8 minutes or until al dente. While your spaghetti is cooking, begin to make the sauce. Mix tomatoes and mozzarella in a large bowl. Add the best available extra virgin olive oil, oregano, salt and basil leaves. When the spaghetti is ready, add it to the bowl with approximately 1/2 cup of pasta water. Mix well and serve immediately
Ricotta & Grana Padano Gnocchi
500g ricotta cheese
250g grated Grana Padano cheese
Flour, for binding and dusting
4 tablespoons unsalted butter (60ml)
Fresh sage leaves
METHOD: Place the soft ricotta cheese and Grana Padano cheese in a large bowl and mix by folding ingredients together. Add a small amount of flour to knead the dough on a lightly floured work surface. It is important not to add too much flour because the gnocchi may get heavy. Bind the dough and absorb excess moisture. Take a large piece of dough and roll it out into thin logs, approximately 3/4-inch thick. Cut them into 1/2-inch wide cubes. Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will allow the sauce to get trapped on the surface of the gnocchi. Place gnocchi on a tray in a single layer underneath a cloth to prevent drying out. May be set in fridge or freezer until needed. To cook the gnocchi, place in a pot of boiling salted water for about a minute or until they float to the surface. Melt butter in a saucepan and add fresh sage leaves. Drain the gnocchi and add directly to the saucepan. Cook together with the sauce for about 30 seconds. Serve immediately.
Pasta E Fagioli
2 cups cannellini beans
80g pancetta, diced
500g ziti pasta
1 small celery stalk, finely chopped
1 small carrot, finely chopped
1 small red onion, finely chopped
2 cloves garlic, finely chopped
3 fresh sage leaves sprig of fresh rosemary fresh parsley, finely chopped
1ltr water
2 cups freshly grated parmigiano cheese
4 tablespoons extra virgin olive oil (60ml), plus extra for drizzling salt and pepper to season
METHOD: In a large pot, heat up extra virgin olive oil and saute garlic, onion, carrot, celery, pancetta for 5 minutes. Add fresh sage and rosemary, allowing the olive oil to absorb the flavours of the herbs. Add beans and cook for a few minutes. With the back of a fork, mash up beans and add a cup of water. Add ziti into pot. Stir for about a minute. Add the remaining water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency. Let rest for 10 minutes off the heat. Add freshly grated parmigiano and finish with a drizzle of extra virgin olive oil. Serve warm.
Italian Sausage Pasta
500g Italian sausage
3 garlic cloves
3 celery stalks
2 tablespoons extra virgin olive oil
4 carrots
700ml tomato passata
1 cup grated pecorino cheese black pepper
1 teaspoon chilli flakes pinch sugar (optional)
1/2 cup grated Parmigiana Reggiano cheese
500g packet penne or rigatoni, cooked al dente
METHOD: Cut sausages into 2cm pieces. Mince garlic and celery in food processor. Heat oil in a deep large frying pan, fry garlic and celery mix until softened. Meanwhile mince carrot in food processor. Add to fry pan and cook with garlic and celery for 5 minutes. Add sausages and cook for 5 to 10 minutes until sausages are cooked. Add passata, grated pecorino, black pepper, chilli and sugar (optional). Simmer for 15-20 minutes until sauce has reduced. Serve with remaining grated Parmigiano Reggiano.
Pasta Trapanese
250g semi dried tomato pesto
a bunch fresh basil leaves, torn
1/2 cup extra virgin olive oil
salt to taste
2 eggplants, cubed
3 large potatoes, peeled and thinly sliced into strips
500g spaghetti
1 cup pecorino cheese, freshly grated
METHOD: Heat up extra virgin olive oil in a saucepan and fry eggplant until golden. Place fried eggplant on an absorbent paper towel to drain excess oil. Season the eggplant, while hot, with salt. Follow the same procedure to fry up the potatoes. Place spaghetti in a pot of boiling salted water. Stir initially to prevent from sticking. Drain the spaghetti when it is al dente. Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of eggplant, potatoes, pecorino cheese and mix thoroughly. Transfer to a large serving bowl and top with the remaining eggplant, potatoes and pecorino cheese. Serve immediately.
Pasta Con Melanzane
500g penne rigate pasta
4 tablespoons extra virgin olive oil (60ml), plus extra for deep-frying eggplant
1/2 white onion, chopped
400g can diced tomatoes
Salt and freshly ground black pepper, to season
1 medium-sized eggplant, cubed fresh basil leaves, torn
Ricotta salata cheese, freshly grated for sprinkling
METHOD: Cook the penne in a pot of boiling salted water. Stir to prevent from sticking together. While pasta is cooking, make the sauce. In a saucepan heat up 4 tablespoons of olive oil. Gently saute onions until tender, then add tomatoes. Add salt and pepper. Cook for a few minutes until the sauce has thickened. In another pan, fry the eggplant until golden and drain on a paper towel to remove excess oil. Drain the pasta approximately 2 minutes before the al dente stage and add to the saucepan. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. Mix together well in the saucepan so that the pasta and the sauce are well amalgamated. Sprinkle extra ricotta salata on top and serve immediately.
Pasta Al Forno
500g rigatoni pasta
4 tablespoons extra virgin olive oil (60ml)
2 garlic cloves, chopped
1 large eggplant, cubed
15 black olives, pitted and chopped
10 large sun-dried tomatoes, chopped
2 dried chilli pepper, crushed (optional)
1 jar of tomato puree (750ml)
450g freshly grated mozzarella
freshly grated Parmigiano & Pecorino cheese for sprinkling, salt & pepper to taste
METHOD: Preheat oven to 200c. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and saute garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat. Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds. Place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.
Pasta Al Burro E Formaggio
500g penne rigate pasta
2 tablespoons butter (30ml)
1/2 cup of freshly grated Grana Padano
2 tablespoons Parmesan (30ml)
Salt & pepper to season
METHOD: Salt your pot of boiling water and cook penne according to instructions on the package. Drain penne and pour into mixing bowl along with some pasta water. Add grated Grana Padano cheese and butter, allow the hot pasta to melt all the ingredients. Season, mix well and serve immediately.
Orecchiette Con Ricotta
500g of orecchiette pasta
15 - 20 cherry tomatoes, quartered
100g of fresh ricotta cheese
bunch of basil, finely chopped
4 tablespoons extra virgin olive oil (60ml), plus extra for drizzling
salt to season
METHOD: In a pot of boiling water, cook orecchiette for about 8 minutes (remove once al dente). While pasta is cooking, heat olive oil in a frying pan and cook cherry tomatoes for 30 seconds. Drain pasta, reserving some of the pasta water. Add cooked pasta and ricotta cheese to pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese and lengthen the sauce. The sauce should be velvety, not dry. Season with salt & pepper, top with fresh basil leaves, drizzle with extra virgin olive oil and serve immediately.
Spaghetti Puttanesca
400 g spaghetti
1 can diced tomatoes
4 anchovy filets, roughly chopped
1 tablespoon capers
12 black olives, pitted
1 cup walnuts, roughly chopped
2 cloves garlic, crushed
4 tablespoons extra virgin olive oil (60ml)
fresh flat leaf parsley, finely chopped
salt and chili pepper (fresh or dried) to season
METHOD: While your spaghetti cooks in salted boiling water, prepare your sauce. Heat up some olive oil in a large saucepan. Add garlic and chili peppers. When garlic is golden, add anchovies, olives, capers and walnuts. Cook for a few seconds before pouring tomatoes into the pan. Cook for approximately 10 minutes. Drain the spaghetti once Al dente and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle freshly chopped parsley and Serve.
Nonna Maria's Lasagna
500g lasagne pasta sheets
6 cups Bolognese sauce *see sauce recipe below
3 cups bechamel sauce *see sauce recipe below
400g freshly grated mozzarella Freshly grated grana padano for sprinkling
METHOD: Cover the bottom of a deep baking dish with a layer of Bolognese sauce. Lay out uncooked pasta sheets over sauce until they cover the baking dish entirely. Cover the pasta with another generous layer of Bolognese sauce. The liquid from the sauce will cook the dried pasta so be sure to add enough sauce. Drizzle bechamel sauce and sprinkle mozzarella on top until both are distributed evenly. Add another layer of dried pasta, laying the sheets in the opposite direction. Repeat the process of adding sauces, mozzarella, and pasta for another 3- 4 layers or until 2/3rds of the baking dishes depth is filled. Top off the last layer of sauces and mozzarella with a generous sprinkle of grana padano cheese. Place in 180c oven for approximately 30-40 minutes. Allow to rest and set for 10-15 mins before serving.
Insalata Di Pasta Con Tonno
250g farfalle pasta
200g Callipo Sicilian tuna filets
12 cherry tomatoes, halved
2 small red chilli's seeded and finely chopped
Bunch of Rocket, torn
6 bocconcini, quartered
8 basil leaves, torn
6 tablespoons extra virgin olive oil (80ml)
salt & pepper to taste
METHOD: While your farfalle are cooking in salted boiling water, prepare the salad part of the recipe by adding cherry tomatoes, arugula, bocconcini, basil leaves into a large salad bowl. Once the pasta is al dente, drain all the water and rinse farfalle with cold water - this will help stop the cooking process and it will keep the pasta firm. Mix the cooked pasta together with the other ingredients and season with salt and olive oil.
Fettuccine Con Carciofi
200g Marinated Artichoke Hearts
500g fettuccine pasta
4 tablespoons extra virgin olive oil (60ml)
2 garlic cloves, chopped
2 dried chilli peppers, crushed (optional)
20 cherry tomatoes, halved
1 cup white wine (240ml)
1 jar of tomato puree (750ml)
Small bunch of Fresh Parsley, chopped
salt to taste
2 tablespoons unsalted butter (30ml)
200g parmesan cheese, freshly grated
METHOD: Place fettuccine in salted boiling water. Stir to prevent from sticking together. Add olive oil, garlic and chilli to a saucepan and saute until golden. Drain artichokes and chop roughly. Add artichokes, tomatoes and wine to the pan. Once wine has reduced, add tomato puree, parsley and salt. Allow to simmer for approximately 15 minutes. About 2 minutes before the fettuccine is at the al dente stage, drain, conserving approximately 1 cup of pasta water. Add fettuccine and pasta water to the pan. Then add butter and parmigiano and cook all together for an additional 30 seconds. Serve immediately.
Sugo Pronto
1 medium onion, finely chopped
1 clove garlic, finely chopped
4 tablespoons extra virgin olive oil (60ml)
400g can diced tomatoes
5 basil leaves, torn
Salt to season
Pinch bi-carb soda
METHOD: Heat olive oil in a saucepan and add onion & garlic. Gently fry ingredients together. Add tomatoes, sugar & bi-carb to saucepan. Simmer on low to medium heat for 10 minutes. Season to taste, add basil leaves at the very end.
Bolognese Sauce
3 tablespoons extra virgin olive oil (45ml)
2 tablespoons unsalted butter (30ml)
1 onion, finely chopped
2 celery stalks, finely chopped
3 carrots, finely chopped
Sprig of fresh rosemary
200g minced pork
200g minced beef
1 cup white wine (240ml)
2 cups tomato sauce (see, 'salsa di 5 minuti' recipe) (470ml)
2 dried chilli peppers, crushed
5 basil leaves, torn
Salt to season
METHOD: In a hot saucepan melt unsalted butter with the olive oil, and add carrots, onions, celery, and chili pepper. Cook the ingredients on medium heat until they are soft. Add sprig of rosemary. Add minced beef and pork and cook until golden brown. Remove rosemary sprig and add white wine. Let reduce. Add ,sugo pronto or puree tomatoes and let simmer on low heat for 1 hour. Before serving, add basil leaves and salt to season. Serve immediately.
Bechamel Sauce
2.5oz butter (70g)
2.5oz flour (70g)
4 1/2 cup milk (1 ltr)
METHOD: In a saucepan, heat up milk and bring to a gentle simmer. In another saucepan, melt butter and immediately add flour. Lower heat and mix until butter has absorbed all the flour and the consistency is that of a thick dough. Make sure butter/flour mixture do not burn or brown. Remove from heat and whisk a couple ladles of heated milk into butter/flour mixture. Whisk until flour has absorbed all of the milk. Place saucepan back on the burner and whisk in the remainder of the milk on medium heat. Continue whisking until sauce thickens and becomes a creamy velvety consistency.
Pizza Dough
Classic Pizza Dough
4 cups '00' flour
8g Fresh yeast
500ML lukewarm water
2 tablespoon extra virgin olive oil
1 teaspoon salt
METHOD: Place flour on a smooth work surface and create a well in the middle of the flour. Add crumbled yeast to water, along with olive oil and salt. Slowly add water into well and Work flour slowly, adding the rest of the salted lukewarm water as needed until it turns into uniform dough.
Cous Cous Alla Panzanella
2 cups cous cous (470ml)
1/2 cup extra virgin olive oil (120ml)
1 red onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
10 cherry tomatoes, quartered
2 cups can diced tomatoes (470ml)
juice of one fresh lemon
bunch of basil leaves, torn
salt and pepper to season
METHOD: Place olive oil, lemon juice and tomatoes in a large mixing bowl. Add cous cous and mix thoroughly. Since there is no cooking involved, it is essential that there is an excessive amount of liquid in the bowl. The liquids will act as a cooking agent for the cous cous. The cous cous will absorb all the liquids, puff up and become very flavourful. Add red onions, red and yellow peppers, cherry tomatoes and fresh torn basil to the bowl. Mix well & place in the refrigerator for a few hours for all the flavours to combine.
Insalata Del Mercato Ballaro
2 yellow bell peppers, roasted
2 onions, roasted
2 large potatoes, peeled and boiled in salted water
1/2 lb string beans, ends trimmed, boiled (228g)
extra virgin olive oil, salt and pepper to season
METHOD: Allow all the cooked vegetables to cool, Then peel the skin off the peppers and the onions. Remove the seeds from the peppers. Cut peppers, onions and potatoes into slices and place in a large salad bowl. Add string beans to the bowl. Season with olive oil, salt and pepper. Toss well and serve anytime.
Insalata Caprese
2 large tomatoes, thickly sliced
2 large balls mozzarella, thickly sliced
4 basil leaves
extra virgin olive oil, for drizzling salt to season
METHOD: On a plate, arrange slices of tomato and mozzarella one after the other and fan it out. Tear fresh basil over the salad, salt and drizzle with the best extra virgin olive oil available.
Gelato Affogato
8 scoops premium vanilla ice cream
4 shots hot espresso, unsweetened
METHOD: For each serving, place 2 scoops of vanilla ice cream into a glass. Pour hot espresso over ice cream and serve immediately before the ice cream melts.
Panna Cotta Con Mango
1 1/2 cups heavy cream (350ml)
1/2 cup milk (120ml)
3 gelatine sheets
1 fresh mango, peeled and cubed
2 tablespoons sugar (30ml)
1 tablespoon honey (15ml)
METHOD: Pour the cream and milk into a heavy saucepan. Add gelatin sheets. Place pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until sugar is melted. Just before cream and milk come to a boil, remove from heat. Pour mixture through a strainer to remove foam and to ensure a velvety consistency. Let cooked cream cool down and add 3/4 of the mango. Pour into wine glasses and chill in refrigerator for six hours. Add remaining mango on top of individual glasses as garnish just before serving.
I doz pre-made Cannoli shells
500g ricotta cheese
1/2 cup of castor sugar
1 teaspoon of pure vanilla extract
1/4 cup of chocolate chips
Icing sugar for dusting
METHOD: In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips. Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with icing sugar and serve immediately.
Strawberries With Balsamic Vinegar
4 cups strawberries, quartered
2 tablespoons sugar (30ml)
5 tablespoons balsamic vinegar (75ml)
fresh ground pepper to season
METHOD: Toss strawberries, sugar, fresh ground pepper and balsamic vinegar in a mixing bowl. Place in martini glasses and serve immediately.
Torta Di Ricotta
500g ricotta cheese
3 tablespoons sugar (45ml)
1 cup whipping cream (240ml)
3 tablespoons dark chocolate, finely chopped (45ml)
30cm pre-made pie shell
3 pears, peeled, halved and cored
3 cups water (710ml)
3 tablespoons apricot jam (45ml)
METHOD: Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with dark chocolate. Spread filling into piecrust. In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary. In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving.
Zabaione Con Pana
6 large egg yolks
6 tablespoons sugar (90ml)
6 tablespoons Vin Santo wine or Marsala (90ml)
1 cup cream (250ml)
1/2 cup fresh blueberries
METHOD: Place egg yolks in a steel bowl. Mix in sugar, and Marsala. A good rule of thumb is a tablespoon of each ingredient per yolk. Bring water to a boil. Lower the heat and place steel bowl over the water. Whisk the yolk mixture for 8 minutes or until it becomes light and creamy. Monitor your heat, otherwise youcll end up with scrambled eggs. Set aside and let cool. In another bowl, whip the cream with a hand mixer. Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses with blueberries on top. Frozen berries can be used when fresh are not in season.
2 cups espresso (500ml)
1/3 cup sweet Italian vermouth (180ml)
40 Italian 'Savoiardi' Lady finger biscuits
500g fresh mascarpone cream cheese
5 eggs
5 tablespoons of castor sugar (75ml)
good quality dark chocolate for shaving
METHOD: Separate the yolks from the whites into two different mixing bowls. In the bowl with the yolks, add sugar and beat yolk mixture with an electric mixer until consistency is creamy. Add mascarpone cream cheese and mix thoroughly. In the other mixing bowl, beat egg whites until they turn into fluffy white peaks. Carefully fold white peaks into the creamy yolk mixture. In another bowl, mix together espresso and vermouth. Dip cookies in coffee mixture for a few seconds, making sure they are wet outside but still somewhat dry in the middle. Arrange dipped cookies in one tightly pack layer on the bottom of a cake pan. Pour 1/2 of the cream on top of the cookies and spread evenly. Add a second layer of soaked lady fingers, then evenly spread the remaining cream on top. Plastic wrap the cake pan and leave Tiramisu to rest in the fridge for 3-4 hours. Before serving, sprinkle with chocolate shavings.