Ingredients 1 Baguette 3 Tomatoes - seeded and chopped 1 Onion - minced 1 Clove Garlic - chopped 1/2 teaspoon Dried Basil 1/2 teaspoon Dried Oregano Salt & Ground Black Pepper 250g Mozzarella Cheese - sliced Directions Combine tomatoes, onion, garlic, basil, oregano, salt and pepper into a small bowl. Mix well, cover, and refrigerate. Preheat oven to 190 C / Gas mark 5. Cut the baguette into 12 slices on the diagonal. Arrange the bread on a baking tray and toast until golden brown. Reduce the oven's temperature to 125 C / Gas mark 1/2. Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the tray of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve with a light salad. |
Ingredients 55g Pecorino Cheese 1 Bunch of Watercress - leaves removed from stalks 115g Rocket Leaves 55g Seedless Green Grapes - halved 2 Dessert Pears Balsamic Viniagrette: 2 tbsp Extra Virgin Olive Oil 1 tbsp Balsamic Vinegar ½ tsp Dijon Mustard Pinch of Caster Sugar Salt and Pepper Directions To make the dressing put the olive oil, balsamic vinegar, mustard, sugar, and salt and pepper to taste into a small screw-top jar. Screw on the lid and shake all the ingredients together until well blended. Keep the dressing in the fridge. Preheat the grill to high. Using a vegetable peeler, peel the pecorino cheese into fine shavings. Reserve half of these and finely chop the remainder. Put the watercress, rocket leaves and grapes into a salad bowl and toss together. Peel, halve and core the pears. Arrange the pear halves, cut sides down, on to a baking tray covered with foil. Add the cheese shavings to the pears, slightly overlapping them. Place under the grill for 2 minutes or until the cheese just starts to bubble and turn golden. Meanwhile, shake the dressing, pour it over the salad and toss. Add the chopped pecorino. Transfer one pear half to a plate dressed with the salad, serve and enjoy! |
Ingredients 25g almonds 3 cloves garlic 50g fresh basil leaves 100ml olive oil 1 pinch ground nutmeg Salt and Pepper to season Directions In a dry frying pan over medium heat, lightly toast the almonds, stirring frequently, careful not to burn. In a food processor, combine the toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse purée is formed. The pesto can be used to create beautiful pasta dishes. |
Ingredients 2 Chicken Breasts Fresh Parsley or Dried Parsley 1 Green Pepper 6 Mushrooms 1 Carton of Cream 1 Packet of Grated Parmesan Cheese 2 Cloves of Garlic 1 Large Onion - chopped 2 tablespoons of Olive Oil Penne Pasta Salt and Pepper Directions Cut the chicken into large cubes. Crush the garlic. Chop the onion, pepper and mushrooms. Take a non stick pan and heat the olive oil, fry the chicken on a med to high heat turning occasionally. Once all the chicken has turned white add the garlic, black pepper and onions, stirring all the time. Once the onions start to cook add the mushrooms and keep stirring. Once the chicken and vegetables have been frying for about 10 mins lower the heat. Then add the peppers. This would be an ideal time to put the penne pasta on to cook, follow the cooking instructions on the packet. Once the temperature of the chicken and vegetable mixture has lowered pour over the cream, making sure the heat has lowered to prevent the cream curdling. Mix all the ingredients on a low heat. Once the cream starts to simmer add the parsley, then add all the cheese, stirring continuously. Allow to simmer for around 5 minutes on the low heat. Add the pasta to the sauce and serve. Delicious with garlic bread. |
Ingredients 20g Dried Porcini Mushrooms 1 tbsp Olive Oil 800g Lean, Rolled Beef Brisket 4 Carrots - peeled and cut into matchsticks 3 Celery Sticks - cut into matchsticks 250g Can Chopped Tomatoes 250ml Red Wine or Beef Stock 2 tbsp Tomato Purée 4 Garlic Cloves - sliced 1 tbsp Dark Muscovado Sugar 1/2 tsp Dried Oregano Salt and Pepper Directions Preheat the oven to 180°C (gas 4). Soak the mushrooms in 250ml boiling water in a small bowl for 20 minutes, until softened. Drain, reserve the liquid and coarsely chop the mushrooms. Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat, add the beef and brown it all over. Add the carrots and celery to the dish. Combine the mushrooms and their soaking liquid, the tomatoes with their juice, the wine or stock, tomato purée, garlic, sugar and oregano in a jug and add to the casserole. Season to taste then bring to the boil over a medium heat on the hob or stove. Cover the casserole and put it in the oven to bake for 2 hours or until the meat is tender. Allow to rest for 10 minutes, then it is ready to serve. Enjoy! |
Ingredients 1-2 tbsp of Olive Oil 1/4 Onion - sliced 160g Risotto Rice Splash of Dry White Wine 50ml of Vegetable Stock 200g of Asparagus Sprigs of Fresh Chervil 5-10g Parmesan Cheese - grated 25g Unsalted Butter Directions Heat half the oil in a heavy-based saucepan and lightly sweat the onion, taking care not to colour them. Add the rice, stir and add a splash of white wine. Pour in enough of the stock to cover the rice. Keep stirring the risotto, using a wooden spoon. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed. Chop the asparagus and add with about 5 minutes to go. You can add it raw or cooked depending on how crunchy you like your asparagus. Add the chervil at the end. Add the Parmesan and then the butter, and this will make the risotto creamy and rich. Add some chervil to garnish. |
Ingredients 6 Egg Yolks 250g Caster Sugar 275g Mascarpone Cheese 400ml Double Cream 175g Packages Sponge Fingers 5 tablespoon Coffee Flavoured Liqueur To Decorate 1 teaspoon Cocoa Powder 25g Dark Chocolate Directions Combine egg yolks and sugar in the top of a double boiler over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon coloured. Add mascarpone to the whipped yolks, beating until combined. In a separate bowl, whip cream to stiff peaks then gently fold into yolk mixture and set aside. Split the sponge fingers in half and line the bottom and sides of a large trifle bowl. Brush with coffee liqueur. Spoon half the cream filling over the sponge fingers. Repeat sponge fingers, coffee liqueur and filling layers, ending with a layer of filling. To garnish, dust the top of the tiramisu with cocoa. Sprinkle with chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. |
Ingredients 5 tablespoons skimmed milk 1 (7g) sachet unflavored gelatin 600ml double cream 100g caster sugar 1 1/2 teaspoons vanilla extract Directions Pour milk into a small bowl, and stir in the gelatin powder. Set aside until needed later. In a saucepan, stir together the cream and sugar, and set over medium heat. Bring to the boil, watching carefully. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekins. Cool the ramekins uncovered at room temperature. When cool, cover with cling film, and refrigerate for at least 4 hours, but preferably overnight before serving. Beautiful with a sharp berry coulis, made by blitzing the berry of your choice with caster sugar in a food processor. |
Ingredients 1 cup semi-sweet chocolate chips 1/4 cup butter, room temperature 1 egg yolk 2 tablespoons cream cheese 3 tablespoons amaretto 1 cup finely chopped toasted almonds Directions Melt chocolate in a double boiler or in a microwave until smooth. Stir in butter, 1 tablespoon at a time. Beat egg yolk into mixture then beat in cream cheese and amaretto. Cover and refrigerate until firm for about 2 hours. Shape mixture into 1-1/2 inch balls then roll in almonds to coat. Keep refrigerated until serving. |
Italian Food Recipes
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