Macaroni Formaggio (Mac n Cheese)

By Matthew Luca

Ingredients

250g Macaroni
50g Butter
2 Tablespoons Plain flour
4 cloves Garlic (finely chopped)
2 Bay leafs
600ml Full Milk
100g Parmesan cheese (grated)
50 Mozzarella cheese
1/2 tsp Nutmeg
1/2 tsp Mustard Powder
1/2 tsp Paprika
Salt & Pepper
2 Amoretti Biscuits (Crushed)
Sprig of fresh Thyme

Method
In a large saucepan on a low heat, melt the butter and add the flour and stir to make a thick paste (Roux) add the garlic and continue cooking for around 1 minute, slowly add some milk a little at a time and mix thoroughly until smooth and silky in texture (no lumps).
Add the bay leafs, nutmeg, Mustard Powder, a small sprinkle of salt and a good grind of black pepper. Turn to a moderate high heat and continue stirring until thick and gloss. remove the Bay leafs and add the Parmesan, continue cooking for around minute, if the sauce is too thick add a little more milk and then taste it (season to your preference) then remove from the heat and set aside.

In a large Saucepan of lightly salted water cook the Macaroni to an aldente texture (slight bite to the pasta), strain and mix pasta into the cheese sauce.

pre heat oven to 225c Pour the Macaroni cheese into an oven proof dish along with a few pieces of mozzarella and grate over a little Parmesan, sprinkle over a touch of Paprika and a little bit of the finely crushed Amoretti biscuit, and cook in the oven for around 20 minutes until golden brown on top, remove from the oven and rest for 5 minutes prior to serving. Garnish with some fresh Thyme and enjoy.

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Spaghetti Fritti (Deep fried Spaghetti)

By Matthew Luca

Yes I did just deep fry Spaghetti and Yes it actually works. Fried Spaghetti is a typical Sicilian street food that can be found at various Italian food markets. Great as a snack or a replacement for popcorn or potato chips next time you watch a Martin Scorsese flick. Its surprisingly brilliant and can be served on its own or wrapped around skewered meatballs, chicken goujons and deep fried.

Ingredients

Pre cooked Spaghetti (Drained well of excess water when cooked)

2 Litre Vegetable or Sunflower oil

Sea salt

Balsamic Vinegar

Method

Either using a deep fat fryer at 180c or a tall & large heavy based sauce pan, add the oil and heat to 180c or until a small piece of bread browns.

Ensure the spaghetti is drained well and all excess water is shaken off, Deep fry for about 3-4 minutes until crisp and golden brown. Remove from the oil and place on kitchen paper/towel. Then season with a few shakes of balsamic vinegar and a good grind of sea salt (just like you do with fish & chips). You'll be able to fold the pasta a bit when still warm so that it fits into a paper cone or mug easily for serving. Eat Immediately and enjoy the experience.

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Fettuccine con Pomodoro e Basilico (Tomato and Basil Fettuccine)

By Matthew Luca

Ingredients

Fresh pasta rolled out into sheets and cut into Fettuccine or pack of dried Fettuccini (for the fresh pasta method roll out the dough using a pasta machine down to grade 2 thickness) Dried Pasta follow instructions as per packet suggests.

2 Tomatoes (Italian Plum Vine are best)

1 clove Garlic

Handful of fresh Basil

1 tablespoon olive oil

1 tsp Butter

100ml water (cooking water from pasta)

Salt & pepper

Parmesan cheese

Method

If cooking fresh Pasta, Bring water to the boil, add a little salt and cook pasta for 3-4 minutes then strain off excess water.

In a Pan on a high heat, add the olive oil, butter and crush in the Garlic, toss in the pasta and cook mixing continuously for 30 seconds then add the 200ml water and continue cooking for a further 1 minute.

To serve garnish with fresh basil leaves, Parmesan cheese and a touch of cracked black pepper.

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Chicken Parmigiana (Pollo alla Parmigiana)

By Matthew Luca

Although not a typically authentic Italian dish Chicken Parmigiana is taste made for enjoyment following classic Italian combinations. Originated from Zucchini or Eggplant Parmigiana recipes this dish was created by Italian Immigrants in the United States and has since become a favourite Italian dish around the world. The combination of succulent breaded chicken and layers of melted cheese makes it hard to resist.

Ingredients

4 Chicken breasts (flattened)

100g seasoned plain flour

100g Bread crumbs

2 eggs beaten

2 Mozzarella balls sliced

4 tablespoons Grated Parmesan cheese

3 tbsp. Olive oil

Tomato sauce (see recipe below)

Method

Place the flattened chicken breast one at a time into seasoned flour, then into beaten eggs and then coat with breadcrumbs, set aside ready for cooking. (preheat oven to 200c).

In a frying pan on a moderate high heat add 3 tablespoons of olive oil, then fry the chicken on one side for 2 minutes until golden, turn the chicken on the other side and continue cooking for another 2 minutes. When ready remove chicken from the pan and place on a baking tray.

Pour over a little of the tomato sauce (recipe below), place 2 slices of Mozzarella cheese on each fillet and then top with grated parmesan cheese. Bake in the oven for 5 minutes until the cheese is melted and golden in colour. Serve with Spaghetti or a light crisp salad and potato wedges.

Sauce

You can try my Marinara sauce recipe or alternatively follow the ingredients as follows;

1 tin chopped tomatoes or tomato Passata

2 cloves garlic

1 teaspoon balsamic vinegar

1 teaspoon dried chilli flakes

1 whole lemon

1 teaspoon dried oregano

salt & pepper for seasoning

200 ml water

1 teaspoon sugar.

Sauce Method

If using chopped tomatoes, blend to make a Passata using a food processor,

Add sieved/blended tomatoes to a saucepan, add chopped garlic, balsamic, chilli, juice of half a lemon, oregano, sugar and water then bring to a high heat. continue cooking for around 3-5 minutes and taste, if a little bitter add a little more sugar, if a little to spicy from the chili add some more lemon juice.

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spaghetti di pollo con burro all'aglio ( chicken spaghetti with garlic butter, Broccoli and Artichoke )

By Matthew Luca

Ingredients
4 Chicken breasts
1/2 pack of Spaghetti
half of fresh lemon
4 cloves Garlic (skin off)
Rosemary Sprig
2 tablespoons olive oil
1 heaped tablespoon butter
1 small head of Broccoli flowers
1 white onion (cut into 4 lengthways skin off)
Salt & pepper to season
Parmesan cheese
Grilled artichokes (optional)

Method
Press flat the chicken breasts between 2 sheets of cling film with a meat tenderiser or rolling pin, season with salt & pepper and set aside.
bring a large saucepan of water to the boil, add a little salt and cook the spaghetti following the instructions and times as directed on the packaging, during the last 4 minutes add the broccoli flowers.
In a large heavy based frying pan add the olive oil and bring up to a moderate high heat, add the chicken breasts, garlic, rosemary and cook for 3 minutes on one side, turn the chicken over and add the onion and artichokes to the pan, continue cooking for 2 minutes then add the butter and a good squeeze of lemon juice, continue cooking now on a low heat for 3 minutes moving the ingredients around the pan to ensure a good spread of flavour. When done remove the cooked chicken, onions, artichokes from the pan and set aside for plating retaining the garlic and butter in the pan.

Drain off the water from the spaghetti & broccoli when cooked and combine in with the garlic and herb butter in the pan over a medium heat for around a minute before serving.

Place a good amount of spaghetti in a bowl or plate, top with the chicken and garnish with the onion, artichoke and a slight shaving of parmesan cheese.

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Easy Roasted vegetables

By Matthew Luca

If you're not a fan of using numerous saucepan for different vegetables when cooking a roast dinner this is the answer for you. A simple and very effective way to produce perfect vegetables.

Ingredients

Selection of seasonal vegetables (no rules here) I used Carrots, Parsnips, Diced Turnip, Quartered red onion and leeks.

2 tablespoons Olive oil,

Salt & Pepper for seasoning

A few fresh cut herbs (Rosemary & Thyme)

Method.

Cut vegetables in large portions, such as peeled Carrots halved or quartered etc, Place in a baking tray, drizzle over some olive oil, season with salt, pepper and toss in a small amount of fresh herbs, cover tightly with kitchen foil (Aluminium foil) and bake in the bottom of the oven for 45 minutes to 1 hour while your roast is cooking.

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Agnello Arrosto ( Roast Leg of Lamb)

by Matthew Luca

You can't go wrong with a tasty Lamb roast and you'll love my version of this classic roast leg.

I have a tendency to make a roast on a Saturday as you'll always have enough left for Sunday without all the time spent cooking again.

Ingredients

1 Whole Leg of lamb 2.5kg

1 whole Garlic Bulb

4 tablespoons Olive Oil

Salt & pepper to Season

Bunch French Rosemary

1 teaspoon ground Fennel

Method

Allow the Lamb leg to rest for a few hours in a baking tray so that it's at room temperature prior to cooking. Set the oven temperature to 225c, When ready with a small knife Peirce several deep holes into the lamb, this will provide you with an evenly cooked lamb and allow flavour to penetrate the flesh. Then cut some rosemary sprigs to 1 inch long pieces and place in the holes as pictured below.

Next you'll want to sprinkle over cloves of garlic, drizzle over the olive oil, season with salt & pepper plus a dusting of ground fennel.

Place in the hot oven for 25 minutes to seal the lamb and then reduce the temperature to 180c, continue cooking for 1 hour 30 minutes. When ready remove the roast lamb from the oven and cover the tray (or place on a drip tray) lightly with aluminium foil (Kitchen foil) and leave to rest for 20 minutes prior to serving.

Serve with some roasted vegetables, roast or boiled minted new potatoes and a favourite gravy or Jus.

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