Insalata di pomodoro e asaprago (Tomato and Asparagus Salad)

By Matthew Luca

A simple approach to salad deconstructed and it looks beautiful.

Ingredients (serves 4)

8 Asparagus (peeled and trimmed at the base)

4 Vine tomatoes (finely sliced but kept whole)

1/4 Cucumber (finely sliced)

Balsamic glaze

Salad leafs

Bunch of fresh Basil

Sprig of fresh oregano

Salt & pepper to season

1 tsp olive oil

1 tsp lemon juice

25g butter

Parmesan cheese

Method

One at a time, Slice each tomato finely then gently form the tomato into a strait line, then carefully move the ends towards each other to form a circle.

In a frying pan on a medium heat, add the butter, asparagus, a pinch of pepper and Sautee for a couple of minutes until cooked but firm.

With your finely cut cucumber, law a few slices together and trim the ends off to form a rectangle (see picture above).

To plate; add a tablespoon of balsamic glaze on one side of the plate and using a pastry brush, spread to the opposite side. Using a palate knife place the tomato on one side of the balsamic glaze, cucumber in the middle. in a bowl toss the salad in a bit of olive oil and lemon juice and add a little bit of leaf salad on the other side of the glaze. Lay the asparagus beside the glaze on the plate, garnish with oregano leafs, a grating of parmesan. Put a basil leaf in the centre of the tomato. Season the tomato with a little salt & pepper and serve.

Chefs tip: Lightly blow torch the tomato rounds before plating.

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Tuscan Baked Egg

By Matthew Luca

Ingredients

250ml chopped tomatoes or Passata

4 small eggs

1/2 red onion (finely diced)

3 cloves garlic (finely chopped)

4 leafs Sage (chopped)

1/2 tsp salt

1/2 tsp pepper

1 tsp chilli flakes

2 tbsp. Parmesan (grated)

2 thick slices of Italian salami (diced)

4 basil leaves (chopped)

Truffle oil or olive oil for drizzling

Method

in a saucepan add a little truffle oil and then the onions, garlic, chilli and sage then sauté on a low to medium heat and sweat the onions and garlic until softened for about 3 minutes.

Add the tomatoes and season with the salt and pepper, cook on a moderate high heat for around 5 minutes, taste to ensure your happy with seasoning and remove from the heat.

In a ramekin or shallow oven proof dish add a little of the sauce, then make a small well in the middle, crack in an egg, sprinkle over some of the salami, grate over a little parmesan cheese and bake in the oven for around 10 minutes on 190c until the egg whites have cooked. To serve sprinkle over some chopped basil and a light drizzle of truffle oil.

Chefs alternative tip: try making it using a confit egg yolk as this requires no baking.

Mini Cast Iron Skillet from J&B Hope Ltd, Cavan

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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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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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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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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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