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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