Gnocchi Grande with Almond & Herb Salsa

By Matthew Luca

The Italian dumpling (Gnocchi) are a delightful way to start any meal. They are served with a variation of sauces and styles. This version for me is about showing off Gnocchi in it's best light and I have made mine larger than normal (Grande) as well as a rounded ball version of Gnocchi. Like pasta you can find them in a few different shapes. For my Irish audience this would be the Italian version of a Potato Boxty.

Ingredients (Gnocchi) Serves 4

4 Medium sized Potatoes (Irish Roosters or King Edwards)

1 egg

1 tsp salt

200g plain flour or 00 flour (extra for dusting)

My Method

Peel the potatoes and rinse off any dirt under a cold tap, on a chopping board cut them into cubes (diced) and put into a heavy based saucepan, ensuring you do not wash off the starch as this will help bind the Gnocchi. Cover with water, add a little salt and boil for around 10-15 minutes until the potatoes are soft enough for mashing (a knife will pass through the potato with little resistance.

When ready drain off water through a sieve and shake off any excess water, return potatoes to the pan and press with a potato masher whilst on a medium heat until light, fluffy and dry. Remove from the heat, season with a little salt if required and spread the mash potato evenly on the bottom of the pan and leave to cool for 10 minutes.

Using a fork loosen up the potato add 50g of the flour and keep moving around with a fork. Make a well in the middle and crack in the egg, start folding the potato into the egg and combine to form a rough dough while adding a little more flour at a time to form a dryer dough. knead on a lightly floured surface until smooth and not sticky.

Form dough into a ball and cut into 4 equal parts, then on a lightly floured surface roll the quarter into a small ball and then roll out with both hands to form a cylinder shape. Cut into 2 inch pieces and grab two forks from the kitchen drawer. Place the forks next to each other on a work surface and place a Gnocchi to cover both fork ends, then using a finger slightly push down and up on the gnocchi to the tip of the forks and then gently roll the gnocchi back to you. (this shaping is entirely optional).

In a large heavy based pan with water, bring to the boil and cook the Gnocchi pieces for around 5 minutes or around 1 minute after rising to the top of the water (floating). Serve immediately.   

Ingredients (Almond & Herb Salsa)

1 tbsp Almond flakes

1 clove Garlic

Handful fresh Basil

Handful fresh Parsley

4 tbsp Sesame Oil or Olive Oil 

1 tbsp Fresh Lemon juice

Pinch of black pepper

Method

Add all ingredients into a food processor and roughly blend until combined. Spoon over the Gnocchi when serving. I also served a slice of tomato on top of the ball with some pickled red cabbage and anchovy.

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Spinaci, Mozzarella and Grana Padano Quiche

By Matthew Luca

I love this quiche, its perfect for the family table or a slice to take for lunch at work or school. I'll provide the recipe in two stages, first the pastry and then the filling.

Ingredients (PASTRY)

200g Plain flour

1 tsp Salt

100g Butter

1 Egg (whisked)

1tsp fresh Lemon juice

10ml cold water (if required)

Method

Using a food processor add the flour, salt, butter and then blend until combined. Remove and place into a large mixing bowl, make a well in the middle and add the egg, lemon juice and 5 ml water. Form into a dough ball and knead until combined and smooth, if a little dry add the remaining water. Wrap the dough ball tightly in cling firm to firm in the fridge for 30-60 minutes.

On a floured surface roll out the pastry so that it will be a bit to big for your pie dish, turn onto pie dish using and press into the edges ensuring that some excess pastry overlaps the edge because it will shrink a little when cooking. Using a fork pierce the base of the pastry a few times. leave in the fridge for 10 minutes to firm again.

Preheat oven to 200c, remove pie dish from the fridge, lay over some grease poof paper and using either baking beans or rice fill the dish a third of the way then bling bake in the oven for 10-15 minutes until the pastry is firm at the bottom a light golden brown. When ready carefully remove from the oven without touching the pastry and leave to cool for 5 minutes. Cut away any excess pastry overlapping the edge at this point.

Ingredients (FILLING)

5 Eggs

250ml Double Cream

200ml Full fat Milk

1 tsp Salt

1 tsp Black Pepper

100g Grana Padano or Parmesan (Grated)

1 Mozzarella Ball (torn into pieces)

Handful of Fresh Washed Spinach

2 Ham Slices (diced)

1 tsp Oregano or Italian seasoning

Method

In a large mixing bowl add the eggs, beat them with a whisk, add the cream, beat again, add milk and beat again with the whisk. Add the salt, pepper, Oregano, and mix again with the whisk.

Pour mixture three quarters of the way up of the pie dish then add the Grana Padano, Mozzarella, Ham and spinach, using a dessert spoon gently mix the ingredients around in the dish and pour over the remaining mixture if required, season with a little more black pepper. In a preheated oven at 190c place in the middle shelf and cook for 30-45 mintues until golden brown and firm to touch (The middle should be a little wobbly but not liquid).

Remove from the oven and leave to rest for 30 minutes prior to serving. When cool you can store in the fridge for up to 3 days.

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Amaretti di Saronno Cheesecake

By Matthew Luca

A deliciously quick no bake cheesecake, using an Amaretti biscuit base instead of the traditional digestive. This devilishly created dessert is mouth watering and can be plated in a number of inspiring ways.

Ingredients (serves 4)

200g Amaretti Biscuits

100g Butter

200g Caster Sugar

250g Mascarpone Cheese

250ml Double Cream

1 tablespoon Vanilla Extract

1 tablespoon fresh lemon juice

Method

Put the Amaretti biscuits into a food processor and blend until crumbs form. Place amaretti crumbs into a microwave safe bowl and add 50g butter, 100g sugar then heat on full power for 10 second intervals until the crumbs, sugar and butter begin to combine. Add more butter a little at a time if required. The Amaretti crumbs should be hot and sticking together being careful not to burn the butter.

Using either a cake tin, small pie dishes or round pastry cutters on a baking tray press a layer of Amaretti crumb to the base to around half inch thick then leave to cool in a fridge for 10 minutes.

In a large mixing bowl, add the Mascarpone, Double Cream, 100g Sugar, Vanilla Extract and lemon juice. Using an electric whisk, mix until combined and very thick (You almost want it to be over whipped).

Take the Amaretti base out of the fridge and spread a thick layer of the Mascarpone Cream evenly on top, You could also transfer the cream into a piping bag if you prefer. Place back in the fridge for around 30 minutes until ready to serve. If you used pastry cutters or circular cooks rings to make the cheesecakes, carefully remove them in an upward motion prior to serving.

I made a few variations of this dessert (see pictures below) with some piped Mascarpone cream to form peaks and broken amaretti biscuits and an Amaretti macaroon. Also spinning some sugar for visual effect.

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Manzo Osso Buco

By Matthew Luca

Osso Buco "Bone with Hole" Is a timeless Italian classic but it's become increasingly difficult to find in restaurants and more difficult for people to cook at home due to the lack of the traditionally used "Ethical"Veal available in Ireland. This dish posed a major challenge for me, first was trying to find ethical veal but to no avail. Then I wanted to see if I could make it using Beef, although difficult I did manage to track down a local butcher who was able to provide me with the right cut of "Shin Beef" that I needed. The cut is from the higher end of the shin with the bone intact, cut 4 inches wide and tied with string to form the meat in to circles (see picture below). The most amazing braised beef and hearty traditional Italian Sunday Dinner awaits you , lets bring back Osso Buco.

Ingredients

4 shin beef shanks (on the bone) 4 inch thick.

4 Carrots (diced)

2 Onions (chopped)

2 Celery sticks (diced)

5 cloves Garlic (skin off)

2 Bay leafs

700ml Beef Stock

400ml White Wine (Pino Grigio or Fiano)

2 Tins Chopped tomatoes

1 Sprig Rosemary

50g Butter

4 tbsp. Olive Oil

Plain flour

Salt & Pepper of seasoning

Method

Lightly cover the Beef shanks in seasoned flour, heat up a large frying pan with some olive oil, and cook the beef until seared and golden grown on each side.(2 minutes each side) then remove from the heat.

In a large heavy based pan on a high heat add the butter, carrots, onions, celery, garlic, bay leafs, rosemary, season with salt & pepper and cook stirring occasionally for around 5 minutes until slightly softened and the pan is starting to brown at the base. Pour in the white wine to deglaze and cook until boiling, add the beef stock, tomatoes, add a little more salt & pepper and cook out for a further 3 minutes.

Transfer all the contents from the pot into a large and deep oven proof tray, add in the Beef shanks ensuring they are submerged into the stock (if to shallow add some more beef stock). Cover tightly with kitchen foil ensuring no steam can escape when cooking. Put in the oven on 175c for 2 hours to slow braise then 150c for 30 minutes after. When ready to serve, carefully remove the string and use a large spatula to ensure the shanks stay together with the wine.

Note: You can pass the cooking stock through a fine sieve and press on the vegetables to make a smooth sauce or serve it rustic as I like it. I also served this a Olive Oil and Parmesan Mash (see recipe below.

Olive Oil & Parmesan Mash

Ingredients

6 large potatoes (Kind Edward or Rooster) Peeled and diced

4 Tbsp Parmesan Cheese

6 Tbsp Olive Oil

Salt to season

Method

Wash the cut potatoes through a sieve and place in a large heavy based saucepan, cover with water and add some salt to the water. Boil until the potatoes are soft enough for mashing (I test mine with a sharp knife to see if it passes through the potato with no resistance.

Stain the water through a sieve and allow the potatoes to dry for a minute, return the potatoes to the pan on a low heat and using a masher, mash until dry. Add the olive oil and parmesan and mix thoroughly while still on the heat, (taste) and season with a little salt to your liking. Remove from heat and serve.

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Butternut Liscia

By Matthew Luca

Butternut Liscia translates to (Butternut smooth). Although not a typical Italian dish some regional farms will grow the Zucca Violina, a dark orange and slightly lumpy squash. Nonetheless Butternut squash is a favourite all over the world and this recipe gives us that silky smooth texture and slightly smoky taste that you will enjoy.

Ingredients
1 Large Butternut squash (Cut in half, de-seeded)
2 cloves garlic (skin off)
200ml chicken stock
1 tsp Smoked Paprika
Pinch of Nutmeg
100ml Double cream
2 tablespoons olive oil
Salt & Pepper to season

Method
Score the butternut squash with a sharp knife and place into a baking tray, drizzle with olive oil, season with salt & pepper, put a clove of garlic in to each of the holes on the squash, cover with kitchen foil and bake in the oven on 200c for 45 minutes.
Carefully remove the squash from the oven and scrape out the garlic and squash into a large mixing bowl discarding the skin.
Using a food processor, add the butternut squash and blend until smooth, then add the cream and some of chicken stock until you reach the desired consistency.
Pour into a saucepan on a low heat, add the paprika and nutmeg and simmer for around 1-2 minutes (do not boil the soup) to cook through the spices. Season to taste.

Serve with a little drizzle of double cream and fresh cut parsley.

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Zuppa Minestrone

By Matthew Luca

A Classic Italian Zuppa Minestrone with a flavoursome base of vegetables and the addition of small pasta shells. Perfect to beat away the winter chill and fill you with that loving feeling at any time of the day, well perhaps not breakfast.

Ingredients
100g diced Pancetta
2 cloves Garlic (finely chopped)
2 Carrots (diced)
1 red onion (finely diced)
2 Celery sticks (diced)
2 Red rooster potatoes (diced)
1 tablespoon dried oregano
1 tablespoon dried basil
1 Litre Chicken stock
1 Can Cannellini beans
1 can chopped tomatoes
1 tsp tomato puree
1 cup baby Conchigliette pasta (or small cuts of spaghetti)
2 handfuls Spinach leafs
Grated parmesan cheese or gran pandana
1 tablespoon Olive Oil
Salt & Pepper for seasoning

Method
In a heavy based pan, on a high heat add the olive oil, pancetta and cook until golden, stirring occasionally. Then add the garlic & onions and cook until onions soften. Put in the carrots, potato, basil, oregano then continue cooking (stirring occasionally) for around 4-5 minutes.
Add the chicken stock, tin tomatoes and tomato puree, season with salt and pepper then leave on a moderate high heat for 3-5 minutes.
Add the celery, cannellini beans and pasta shells then continue cooking for 8-10 minutes or until the pasta becomes al dente (cooked with a slight bite). Toss in the spinach, stir until wilted, check seasoning and add a little more salt & pepper according to your taste.

Serve in small bowls with a shaving of Parmesan or Gran Pandana cheese and some fresh ciabatta bread.


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Autumn Bresaola with caramelised sweet red wine fig and apple.

By Matthew Luca

This dish is all about bringing the Autumn season together for an amazing salad that's meaty but light and refreshing. Serve with an aperitif of your favourite red wine, crusty bread and some gorgonzola cheese on the side for extra pleasure.

Ingredients
Pack of cured Bresaola
1 Apple (cut into quarters)
2 figs (cut into quarters
50ml red wine
1 tablespoon caster sugar
1 lemon for zest & juice
1 tablespoon olive oil

Method
Arrange the bresaola (spreading out the slices) on a serving platter or plate
In a frying pan add the sugar, red wine, figs and apples and cook (tossing occasionally) until caramelised and sticky.
Carefully arrange the apples and figs on the bresaola, drizzle over good quality extra virgin olive oil and a little freshly squeezed lemon juice, then grate over a little lemon zest. Garnish with fresh mint and thyme.

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Pork Ravioli with Marinara

By Matthew Luca

Ravioli needs no introduction but this recipe certainly makes a statement. Luxurious hand crafted ravioli filled with balsamic pulled pork and rolled in a marinara sauce, this plate has got moxy.

Ingredients

Pasta Dough

Italian Pulled Pork

Marinara sauce

1 egg (beaten)

Parmesan cheese (grated)

Thyme and parsley for garnish.

Truffle oil for drizzling

salt

olive oil

Method.

Roll out a large thin sheet of pasta on a floured surface, cut out narrow rectangles and using a pastry brush egg wash the pasta dough on one side. Space out teaspoon size portions of the Italian pork on the bottom side/half of the pasta sheet (remembering that you'll want to lift the other half of the pasta sheet over the top of the filling to form the ravioli.

Carefully fold over the top half of the pasta and using two fingers gently press out any air around the filling. Using a pasta wheel cut out the ravioli shapes (squares).

Heat up a pan of hot water with a little salt and olive oil and cook the ravioli on a gentle boil for 11 minutes. When ready drain off excess water, return to the pot and stir in the marinara sauce (click links above for the recipes). Garnish with parmesan, fresh herbs and a little drizzle of olive oil.

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Pappardelle Maiale Balsamico

By Matthew Luca

Nothing beats homemade pasta and this dish packs a tommy gun. The over elaborate cut of the Pappardelle combined with the pulled balsamic pork holds a rustic charm that you would kill to try.

Ingredients
Pasta Dough (or pack of Pappardelle)
Italian Pulled Pork
Rosemary Sprig
Some fresh thyme and Parsley (chopped) for garnish.
1 teaspoons salt
1 tablespoon olive oil

Method
Roll a large thin sheet of pasta on a well floured surface using 00 flour. Cut out a large rectangle shape and then cut into long 2 inch wide ribbons (1 side with a knife and the other with a pasta wheel cutter).
In a high sided saucepan bring some water to the boil, add a little salt and olive oil, then cook the pasta for 10 minutes.
Drain off excess water through a sieve when cooked and return pasta to the saucepan, add some pulled pork and a bit of the pork cooking stock and cook on a high heat while gently stirring/mixing the pasta for 2 minutes until hot. Sprinkle in some fresh thyme and parsley and serve immediately.

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Italian Style BBQ Pulled Pork in Brioche

By Matthew Luca

A definitive crowd pleaser, these quick to make Italian BBQ brioche baps will give you just another excuse to make a batch of my Italian style pulled pork.

Ingredients
Balsamic Pulled Pork (Maiale tirato Balsamico)
4 Brioche Baps
4 Large Vine tomatoes
1 bag of rocket leafs
1 bottle BBQ sauce

Method
Spread some BBQ sauce on the base of the brioche baps, top with thickly cut vine tomatoes, some pulled pork mixed with it's stock (click above link for recipe). garnish with rocket leafs.

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Balsamic Pulled Pork (Maiale tirato Balsamico)

By Matthew Luca

Pulled pork is all about impact flavours and impact cooking, I wanted to create my own Italian version of this popular versatile roast. After around 10 hours and two attempts it was insanely good. The idea came from a balsamic braised lamb shank dish that I used to make in the restaurant but wanted to keep the smokiness that pulled pork is famous for. Plan this dish ahead of time and pop in the oven while you carry on with your day.

Ingredients

1 Pork shoulder (off the bone) 3.5kg weight

500ml Balsamic Vinegar

500ml Water

100g Caster sugar

1 Whole Garlic Bulb (cut down the middle)

3 sprigs rosemary

1 teaspoon dried chilli flakes (or one red chilli chopped)

1 teaspoon dried Oregano

1 heaped tablespoon Smoked Paprika

1 teaspoon salt

1 teaspoon cracked black pepper

Method

Score the top of the pork shoulder with a sharp knife and place in a deep oven proof dish (as pictured above).

In a mixing bowl add the Balsamic, water, sugar, chilli flakes, salt, pepper, oregano and smoked paprika then stir to combine all ingredients. Pour the mixture over the pork shoulder in the dish.

Scatter in the rosemary sprigs and garlic then cover the dish tightly with 2 layers of kitchen foil to ensure no moisture can escape when cooking.

Place in a preheated oven at 225c and leave to cook for 4 hours. When ready remove the dish from the oven, keep covered and leave to rest for 30 minutes. Carefully remove the foil from the dish and transfer the pork to a baking tray or carving dish ready for pulling.

With the balsamic stock/juices in the cooking pan, transfer through a fine sieve into a pouring jug or saucepan, pressing the garlic through then set aside.

Using two forks start pulling the pork apart, it should look a little bit like string and remove any fat/cracking/skin.

Place the pulled pork into large containers or bowl and when ready to use just pour over a little of the balsamic stock and mix back into the pork. reheat if required in a saucepan.

Note: you can also remove fat from the stock by leaving it to cool and removing from the top but some fat left in will add more flavour to the pork.

You can store the cooked pulled pork in airtight containers in the fridge for up to 4 days and is very versatile in a number of dishes, see my other recipes for some amazing ideas.

Italian Style BBQ Pulled Pork in Brioche

Pappardelle Maiale Balsamico

Pork Ravioli with Marinara Sauce

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Lazy Mary's Tiramisu

By Matthew Luca

This recipe is dedicated to an Italian restaurant that served me Coffee Cake when I ordered a Tiramisu, how I held my head down is disbelief at that atrocity.

I wanted to make the best Tiramisu recipe I know and started off separating egg whites from yolks and made a technically challenging mousse combining this with mascarpone cheese then leaving it to set in the fridge for 8 HOURS!!! and after making it I honestly though it was a totally unnecessary process. My philosophy is beauty is in the simplicity of cooking and my second version proved far superior in texture and taste without waiting a day to eat it. Oh and I named this dish after a famous Italian tarantella by Lou Monte "Lazy Mary"

Ingredients

16 ladyfingers (sponge fingers)

500g Mascarpone cheese

400ml Double cream

50ml Vin Santo dessert wine (or Masala wine or Amaretto Liqueur)

1 tablespoon Vanilla extract

200g Caster Sugar

1teaspoon icing sugar

2 large cups filtered coffee "double shot" (using instant coffee is an Italian form of disrespect)

1 Orange for grating zest

100g Dark chocolate for grating

Cocoa powder for dusting

Method

In your favourite dessert dish with shallow sides lay the sponge fingers covering the base of the dish, add 25ml of the vin santo wine to the coffee and pour over the sponge fingers a bit at a time and allow them to soak it up but not get drenched, put in the fridge for 5 minutes to cool.

In a mixing bowl add the Mascarpone cheese, sugar, 25ml of Vin Santo, a tablespoon of the double cream, vanilla extract and a grating of orange zest. Using an electric whisk combine until loose and smooth in texture.

In another mixing bowl add the double cream along with a teaspoon of icing sugar and using an electric whisk, mix until thick and stiff peaks form.

Gently fold the whipped cream into the mascarpone cheese until combined and then spoon on top of the sponge fingers in the dish, evenly spread to cover the sponge. then simply dust generously with cocoa powder, grate over some more orange zest and a grating of the dark chocolate. It's now ready to serve and can be stored in the fridge for up to 3 days.

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Nasello Romesco Rustica (Hake fillet with romesco crust and Zucchini)

By Matthew Luca

This dish really shows off the influences that food brings across the Mediterranean by combining favours from Spain into Italian cuisine. Originally inspired by Chef Angela Hartnett's recipe I love the romesco's rustic edge on top of something so delicate.

Ingredients

150g breadcrumbs

50g almonds

2 red peppers (cut in half and cleaned out)

1 clove garlic (chopped)

 4 fillets Hake

1 Aubergine (Zucchini)

3 tablespoons olive oil

salt & pepper for seasoning

Method

Lay the red peppers on a baking tray and season with salt, pepper and drizzle some olive oil, cook in the oven at 100c for 2 hours to dry out, when done leave to cool. (You could skip this step but the texture of the romesco crust would be a little wetter

In a food processer add the peppers, breadcrumbs, almonds and garlic and blend together. set romesco crust aside ready for use.

In a pan on a high heat add a little olive oil and season the hake fillets with a little salt, fry skin side down for 3 minutes until skin is crisp and golden, turn over the hake and cook for a further 2 minutes. Transfer to a baking tray if not using an oven proof pan and add the romesco crust on top. Cut the aubergine into slices and add to the baking tray/pan and cook on 220c for 4-5 minutes until a knife passes through the flesh of the fish with no resistance. Plate as pictured (above) and pour over some of the remaining juices from cooking.

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Arancini Marinara (Italian Rice Balls with Marinara Sauce)

By Matthew Luca

Like most people who make a risotto your often wondering what to do with all the leftover rice. Italians have mastered this for years and created a firm favourite "The Rice Ball". Stuffed with mozzarella they are served in various different sizes but the ones you hear people talk about the most are baseball sized that can be found in restaurants and deli's from Palermo to New York. Originated in Sicily and translated Arancini means "Little Orange" because of the size and colour after frying.


Ingredients
250g risotto rice (follow cooking instructions on packet) preferably cook in chicken stock and a clove of garlic added to the water for flavour, cook aldente)
100g Parmesan cheese (grated)
1 mozzarella ball (diced)
2 eggs (1 beaten for egg wash)
100g breadcrumbs
150g plain flour
1 litre olive oil or vegetable oil for frying
Salt & pepper for seasoning as required

Method
Allow risotto rice to cool once cooked aldente, add one egg to the rice and combine with the rice. Add the parmesan and combine again. Grab enough rice in your hand to form a ball and push a piece of mozzarella in the centre, dip rice ball in flour, then coat in egg wash and finally coat in breadcrumbs. Repeat process with the remaining rice and leave balls to firm in the fridge for 20 minutes prior to cooking.
In a large heavy based pan or deep fryer heat to 180c or until a piece of bread takes around 15 seconds to brown and crispy. deep fry the rice balls for around 4-5 minutes until golden brown, set on some kitchen paper/towel to drain of any excess oil before serving.

Marinara Sauce

Ingredients
1 tin chopped tomatoes or Passata
1 tablespoon olive oil
1 clove of garlic (chopped)
1 teaspoon dried chilli flakes or half fresh red chilli chopped (de-seeded)
half teaspoon salt
1 teaspoon dried oregano
few sprigs chopped basil
100ml red wine

Method
Add all ingredients into a saucepan on a moderate high heat and cook stirring constantly for around 5 minutes, press tomatoes with a potato masher. remove from heat and pass through a fine sieve into another saucepan using the back of a spoon to press through any lumps. You should be left with a smooth textured sauce ready for serving.


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Farfalle aglio limone

By Matthew Luca

Farfalle or otherwise known as "Butterflies". This dish gives you that magical feeling in your stomach. Sometimes when you make a beautiful thing what's the point to hide it, the simplicity and elegance of taste is all about enhancing the champion of this dish "Fresh Pasta".

Ingredients

Pasta dough or ready made Farfalle

50g butter

1 sprig rosemary

2 cloves garlic (chopped)

1 teaspoon lemon zest

1 tablespoon parmesan cheese

salt to season and some for the pasta water.

Balsamic glaze (optional)

Method:

If making fresh pasta, roll out a flat sheet to as thin as possible, square off around the edges and cut into 1.5 inch wide ribbons, using a pasta wheel, cut into rectangles around 3-4 inches long and pinch in the middle to form the farfalle, leave to dry for around 5 minutes before cooking.

In a heavy based saucepan, fill half way with water, season with a little salt and bring to the boil. add the farfalle and cook on a gentle boil for around 8-10 minutes until aldente. Strain away water through a sieve and set aside ready for serving.

In a pan on the lowest heat, add the butter, rosemary and garlic then let melt stirring occasionally for around 10 minutes (do not let the butter or garlic burn) remove from heat occasionally if required. 

To plate add a gentle zig-zag of balsamic glaze on the plate and arrange the farfalle on top, spoon over a little of the melted garlic butter, grate over a little lemon zest and parmesan, garnish with fresh parsley or sage leafs.

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Panna Cotta

by Matthew Luca

One of my favourite desserts is Panna Cotta and I'm surprised it does not appear so often in Italian restaurants because its actually quite simple to make.

Ingredients

650ml double cream

250ml full milk

150g caster sugar

4 leafs gelatine

1 vanilla pod (or 1 tbsp. vanilla extract)

Method

In a bowl of cold water submerge the gelatine leafs and leave to soften for 5 minutes.

In a large heavy based pan add the cream, milk, sugar and seeds scrapped from the vanilla pod. cook on a high heat stirring occasionally until just before boiling point (do not let it boil). remove from the heat, add the gelatine leafs one at a time into the hot mixture stirring in until dissolved and then let the mixture cool stirring occasionally. When cool transfer mixture to a measuring jug or a water jug (I tend to pass the mixture through a fine sieve into the jug to remove any possible lumps), place in fridge for 20 minutes, stirring occasionally (until you see the vanilla seeds are not sinking to the bottom and holding in position) now that the mixture has thickened pour into moulds, I use a plastic ricotta cheese container as its the perfect size and smooth on the inside, you can also pour the mixture into dessert or wine glasses as pictured below (this is less fussy). leave to set in the fridge for around 3 hours before serving.

Serving suggestion: if your planning on serving the panna cotta as pictured above and you want to turn the dessert onto a plate you'll need a separate bowl with hot water where you'll dip your mould 3/4 into hot water for around 10 seconds until the panna cotta frees itself and then place a plate over the top and flip upside down.

Balsamic strawberry sauce

Ingredients

400g strawberry (cut in halves)

1 tbsp cornflour or plain flour

75g caster sugar

1 tbsp balsamic vinegar

Method

Put all ingredients into a saucepan and put on a moderate high heat, stirring gently until combined and strawberries have softened slightly and a sauce is forming, remove from the heat and leave to cool, (Tip) leave in the fridge to chill before serving on the panna cotta.

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Pizza Salami

By Matthew Luca

Not even the Godfather could refuse a slice of a classic Italian Pizza, the traditional thin crispy base topped with tomato, mozzarella and casereccia salami is beautiful. No wonder its one of the worlds favourite foods but this recipe goes back to the true origins of pizza where its not perfectly round, a little crispier than your usual takeaway and that's how I like it. I baked this pizza on a stone but equally you can use a pizza tray.

Pizza Dough

Ingredients (For 2 Pizza bases) what's the point to make only one :-)
300g strong white bread flour or 00 flour
7g Fast acting dried yeast
210ml warm water
pinch of salt
2 tablespoons Peanut Oil or Olive Oil (plus extra for greasing)

Method
In a large mixing bowl, add the flour, salt and make a well in the middle. Pour the yeast into a measuring jug along with the warm water, stir and then pour into the centre well of the flour, then then add the oil. Using a fork mix the flour towards the centre of the bowl until crumbly. The using your hands combine together to form a dough.
On a floured surface, knead the dough for around 5 minutes until elastic, cut the dough ball in half and knead each ball for another 1 minute each. using a couple of bowls or deep baking tray, lightly cover the dough balls with some oil and lightly grease the bowls or deep baking tray. Place the dough balls in the tray or bowls and cover with cling film and leave to prove for around 1-2 hours.

Once proved, pre-heat the oven to 200c, lightly flour a work surface and press the dough outwards from the middle of the dough ball turning in a circular motion until thin and a good size for your pizza. Lay the dough on a pizza baking tray or hot stone and bake in the oven for 2-3 minutes just until the base becomes firm and a little crisp to touch (especially the centre of the pizza base). remove from the oven and this is when you put on your desired topping. (You could cook this pizza without part baking the base but this method will bring consistency without the risk of a soggy bottom/base)

Pizza Sauce Passata

Ingredients

1/2 tin chopped tomatoes

1 tablespoon tomato puree

1 tablespoon balsamic vinegar

1 teaspoon sugar

pinch of salt & pepper

1 teaspoon dried basil

1 teaspoon dried oregano

20 red wine or water

Method

Put all ingredients into a saucepan and cook on a moderate high heat stirring continuously for around 3 minutes, use a potato masher to press down any tomato chunks and continue stirring, if the mixture is too thick add a little more wine or water but otherwise thick is good and rustic. Take off the heat ready for spreading on your pizza base

Pizza Salami

Ingredients

3 tablespoons Passata sauce

10 slices of salami

5 cherry tomatoes (halved and seeds squeezed out)

1/2 mozzarella ball

Rocket leafs (garnish)

Grated parmesan (Garnish)

Truffle oil or Olive oil (for drizzling)

Method

Spread some Pizza Passata on your pizza base using the back of a spoon, tear up some mozzarella and spread evenly, add some cherry tomatoes, salami and freshly chopped basil and bake in the oven for a further 5-8 minutes or until golden brown. Garnish with rocket leafs, parmesan and a light drizzle of truffle oil.

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Bayin Branzino con Mascarpone Tagliatelle

By Matthew Luca

This recipe was inspired by the new Bayin foods Oil range (Now available in SuperValu) where I wanted to incorporate the use of Peanut oil and Sesame oil into this Italian dish. I found that substituting traditional olive oil for sesame oil in the pasta dough introduced a delicate flavour and aroma that would only enhance the natural taste of the tagliatelle while bringing the dish together. Their peanut oil was introduced in the handmade pesto giving a real edge and noticeable difference which was sublime.

Ingredients:

Pasta Dough (Click here for recipe) using The Bayin Sesame oil instead of truffle oil

250g Mascarpone cheese

100g Spinach

100ml White wine

1 teaspoon nutmeg

1 heaped tablespoon grated parmesan cheese

Salt & Pepper to taste (seasoning)

4 fillets of Seabass (Branzino)

1 tablespoon of Bayin sesame oil

1 tablespoon of olive oil

Method:

Roll out a sheet of pasta dough as thinly as possible, then cut into tagliatelle size thin ribbons, bunch up around 8-10 ribbons to form a nest and set aside to dry for around 30 minutes prior to cooking, one nest per person serving.

For the sauce add the Mascarpone, wine, nutmeg and parmesan to a saucepan and heat on a medium temperature until the sauce is silky, taste as season accordingly then add the spinach and stir gently until the spinach wilts, take off heat and set aside ready for the pasta.

Ina large heavy based pan fill 3/4 with water, add a teaspoon of salt and bring to the boil, when boiling add the tagliatelle and boil for 6-8 minutes, the texture should be aldente, if you find the pasta still to tough give it an extra couple of minutes on the boil, strain the water when ready then add to the mascarpone sauce and mix together.

Now for the Branzino (seabass) In a frying pan on a high heat add 1 tablespoon olive oil and 1 tablespoon sesame oil, season fish lightly with salt and place skin side down in the pan, cook for 1-2 minutes until skin is crisp and golden and then turn the fish over, reducing the temperature a little and continue cooking for 2-3 minutes until cooked trough then serve. Topped off beautifully with some fresh Pesto (see recipe below).

BAYIN PESTO (for fish)

Ingredients

50ml Bayin Peanut Oil

Large Hand full of Basil leafs (chopped)

2 Sage leafs (chopped)

2 dill sprigs (chopped)

1 tablespoon almonds

1 tablespoon pistachio

1 teaspoon grated lemon zest

1 tablespoon grated parmesan

1 teaspoon cracked black pepper

In a dry pan gently heat up the almonds and pistachios until hot and aromatic, finely chop and place in a small mixing bowl or Pestle and mortar. Add the herbs, lemon zest, parmesan, pepper and Bayin peanut oil and mix together well, if the pesto looks to dry add a little more peanut oil.

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Zucchini Mascarpone Spinaci

by Matthew Luca

If your wondering what you can do with a Zucchini (Courgette) then hopefully this recipe will inspire you just as my imagination did with me. It's the perfect start to any meal and while visually striking its simplicity will surprise you.

Ingredients (serves 4)
250g Mascarpone cheese
100g Spinach (chopped)
4 Zucchini / Courgette
1 clove garlic (finely chopped)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme leafs (picked from stems) plus extra sprigs for decoration


Method
Cut the Zucchini (courgettes) into 3 inch high cylinders, carefully remove the core (middle) with a knife. Cut 12 slices from another zucchini and cut out small circles to fit in the base of the cylinders to seal.
In a mixing bowl add the mascarpone, thyme leafs, garlic, salt & pepper, plus chopped spinach and mix thoroughly. Carefully place the cylinders on a baking tray lined with greaseproof paper and then fill with the mascarpone & spinach pushing down to ensure its packed with the filling and slightly overfilled on the top. Bake in the oven for 15 minutes on 200c then serve.

I have plated mine with a base of green pesto and scattering of artichoke, tomatoes, olive and thyme sprigs plus a few deep fried zucchini (courgette) slices that created the circles on top.

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