Conchiglioni Manzo

By Matthew Luca

 Pasta uncomplicated is a beautiful thing. This simple pasta and meat dish without the need for sauce is a must try for anyone who wants to understand how Italians really like they're pasta.

Ingredients (serves 4)

200f or 4 handfuls of Conchiglioni Pasta
200g Minced beef
50g Bacon Lardons or Pancetta
3 cloves Garlic (skin off)
20g Butter
1 tbsp Olive oil
2 sprigs Rosemary
Salt & Pepper for seasoning

Method
Cook the dried pasta according to the packed instructions, normally by boiling in lightly salted water for 8-10 minutes until aldente in texture. Plunge cooked into cold water and keep aside for later.

In a frying pan on a high heat add the olive oil, beef mince, season with a little salt and pepper and cook for around 2 minutes to start sealing the beef mince, add the garlic cloves, rosemary, pancetta/bacon lardons, a touch of pepper and continue cooking for around 3-5 minutes until the mince is browned and fat sinew is cooked through. Turn the heat down to a moderately low temperature then add the butter and strained pasta to the pan and combine gently until the pasta is heated through. Serve immediately and garnish with fresh oregano or Basil.

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Chicago Style Pan Pizza

by Matthew Luca

An authentic Chicago pan pizza is nothing like the ones you get from takeaway or the frozen food section in the supermarket. For the real deal you would have to travel to Chicago or why not give this recipe a try to save air miles. A Chicago Pizza is actually not a pizza in the traditional sense but a cross between a pizza and cornbread dough oozing with cheese in the middle and normally eaten with a fork while tearing and dipping in the crust.

Ingredients for the dough

600g Strong white bread flour

100g Cornmeal flour (white or yellow) plus extra for dusting

1 tsp salt

1 tsp sugar

7g Fast acting yeast

50g Butter (melted or soft at room temperature)

400ml warm water

11.5" Skillet (Cast Iron Pan)

Method

In a large mixing bowl add the bread flour, cornmeal flour, yeast, salt, sugar and mix around, then add the warm water and combine to start forming a dough, add the butter and knead in the bowl until all is absorbed into the dough ball, knead for around 5 minutes until smooth and elastic in texture. Place the dough into the mixing bowl and cover with cling film and leave to rest for 1 hour until at least double in size. During this time place your Cast iron skillet in the middle shelf of the oven and heat it up at 200c.

Filling & Topping Ingredients

2 Mozzarella balls, (cut into pieces and left to dry out any excess moisture)

200g Strong Cheddar cheese (Grated)

Some Sliced Italian Salami

1 pork sausage cooked & sliced

Sauce Ingredients

300g Tomato Passata

2 tbsp. Tomato puree

2 cloves garlic (chopped)

1/2 onion (chopped)

1 tsp chilli flakes

1 tsp balsamic glaze or balsamic vinegar

Sauce Method

Place all ingredients into a saucepan and heat through for 10 minutes. remove from the heat and leave to cool prior to use.

Pizza Method cont.

When the dough is ready, carefully remove the skillet from the oven with a heat proof glove or cloth, sprinkle some extra cornmeal flour on the base of the pan to cover, then turn out the dough into the hot skillet. Using your hands carefully press out the dough inside the pan ensuring a thicker crust around the edges and flatter in the centre, using a fork pierce a few holes in the middle and return the skillet to the oven for 10 minutes to seal the dough. When ready remove from the oven for toppings and sauce.

Place the mozzarella and cheddar in the centre of the pizza crust and then cover thinly with the tomato sauce, top with some salami and sliced sausage. , glaze the crust with a little melted butter if available and bake in the hot oven for a further 30 minutes. Allow to rest for 5 minutes prior to serving and garnish with some fresh basil.

Chefs tip: if the topping is too wet finish under a hot grill for a few minutes. Serve while still in the pan and let your guests just dig into it.

Skillet pan courtesy of J&B Hope Ltd Cavan

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Cioccolato Fondente

By Matthew Luca

It's more than just a luxurious dessert, it's a return to childhood

Ingredients

200g 70% Dark Chocolate (Broken into pieces)

200g Unsalted Butter

300g Caster Sugar

1 tsp Vanilla extract

4 large eggs (beaten)

175g Plain flour

20g cocoa powder

50g melted butter

1 tbsp Popping candy

Method:

fill a saucepan quarter full with water and bring to the boil, in a glass or metal mixing bowl add the 200g butter and dark chocolate pieces and place over the pan of boiling water and gently melt, stirring occasionally until smooth and glossy, remove from the heat.

In a large mixing bowl, add the eggs, 300g sugar and vanilla essence and beat with an electric whisk until doubled in size. Slowly pour in the hot chocolate sauce stirring in to the eggs gently until combined, then fold in the flour, cocoa powder, gently keeping as much air in the cake mix as possible. Pour into Dario moulds (small individual cake tins) that have been brushed on the inside with melted butter and then coated lightly in cocoa powder and leave in the fridge for 10 minutes.

Preheat oven to 180c, cook on the middle shelf for 12-15 minutes, using a tea towel/oven glove. remove from the oven and gently score around the edge with a knife and place upside down on a serving plate, lift up the tin to reveal the fondant. Dust with some cocoa powder and top with a little popping candy just before serving.

Strawberries & Cream Semifreddo

Ingredients

250ml double cream

8 large strawberries

2 Basil leafs

Method:

Place all ingredients into a food processor and blend until smooth, place into lockable freezer bag and freeze for 2-3 hours, while occasionally taking the bag out and squeezing it gently in your hand to churn. When its firm it's ready to serve.

Pictured above: I have served mine with the Strawberries & Cream semifreddo and some pulled sugar.

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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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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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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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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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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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Torta rustica di Mele (Rustic style Italian Apple Pie)

By Matthew Luca

So what makes an apple pie Italian? this recipe uses a flaky style pastry that's synonymous with the countries pastry desserts along with a little flavour twist from me. It's a melt in the mouth pie that is best served with a good spoon of vanilla ice cream / Gelato.

Ingredients for the Pastry

300g plain flour (plus extra for dusting)

250g caster sugar

100g butter

2 egg

1 tablespoon baking powder

Ingredients for filling

6 large apples (peeled & sliced)

1 teaspoon of cinnamon

1 tablespoon of amaretto liqueur

Sprig of fresh thyme (leafs picked of the stem)

2 tablespoons caster sugar

1 teaspoon of butter

For the pastry, combine the flour, butter, 1 egg, sugar and baking powder using a mixer or by hand and knead into a dough. wrap in cling-film and set aside in the fridge for 30 minutes to firm up.

Cut the dough into two halves, dust a work surface with flour and roll into large circles to just over the size of the pie dish you will be using.

Lightly grease and flour the base of your pie dish and lay a sheet of pastry on the base (The base sheet should be intentionally thin as we will not blind bake the pastry).

For the filling, In a large pan add the apples, cinnamon, amaretto, butter, sugar and thyme leafs and cook on a high heat for around 2 minutes.

Put the apple filling onto the base layer and spread evenly. Lay over a thicker sheet of pastry on top, brush glaze the pastry with some egg wash (1 egg whisked) and put on the middle shelf of the oven for 35 minutes on 180c until the pastry is firm and golden brown. Allow to rest for a few minutes prior to serving.

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Roasted Vine Tomato & Mozzarella Salad

By Matthew Luca

It would be a personal dishonour if I did not write about this classic salad that pretty much sums up Italian cuisine. Its simple, just a few flavours without any fuss and that's what the secret is SHHHUUSH....

Ingredients
Cherry tomatoes on the vine
Mini Mozzarella balls
Balsamic Glaze
Green Pesto
Olive Oil
Salt & Pepper
Handful of fresh basil leafs

Method
Place the vine tomatoes into an oven proof dish and drizzle over a little olive oil along with some salt & pepper to season. Put on a high heat 250c for 5 minutes until the tomatoes begin to soften.

The marriage, spread a little green pesto on the plate and place tomatoes on top, scatter around some of the mozzarella. lightly sprinkle with salt, drizzle over some balsamic glaze, then olive oil, scatter fresh basil and then crack over some black pepper. for a zingy finish why not try some lemon zest grated over the top.

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Le Marche Lasagne

By Matthew Luca

With this classic Italian favourite I pay homage to my good friends (Alessia, Monia and Adelina) from Ascoli Piceno in the Marche region of Italy where Pork is the preferred choice of meat.

Ingredients
500g Pork Mince
1 large Onion (chopped)
3 cloves garlic (chopped)
1 bay leaf
1 Carrot (grated)
1 Beef stock cube
2 Tins Chopped tomatoes or 8 plum tomatoes (diced)
2 tablespoons Olive oil
Handful of chopped Oregano
1 tablespoon balsamic vinegar
1 teaspoon of white sugar
Salt & Pepper
200 ml water
Lasagne sheets
Pecorino cheese (or Parmesan)
2 tomatoes

Method
Place the olive oil into a heavy based pan and add the minced pork, cook on a high heat for round 5-10 minutes until browned. Put in the garlic onions, stock cube and continue cooking on a medium heat for a further 4 minutes stirring continuously. At this stage add the tomatoes, carrot, bay leaf, oregano, balsamic and sugar and cook for a further 5 minutes. At this stage turn the heat down and add the water, stir a little and leave to simmer for around 5 minutes until the desired texture for the lasagne filling is reached. Taste the sauce and lightly season with salt & pepper to taste. (the seasoning and flavour impact will increase when cooked for the final stage in the oven)

Béchamel Sauce

Ingredients
1000ml Full fat milk
80g Butter
40g plain flour
Pinch of Mace (or if you don't have try a pinch of mixed spice)
1 bay leaf
1/2 teaspoon of onion powder
Salt & Pepper

Method
in a pan Melt the butter on a low heat removing from time to time being careful not to cook it, once melted add the flour and whisk until smooth. Slowly add the milk a little at a time while whisking to combine the roux with the milk. Add the bay leaf, mace, onion powder, a generous dash of pepper and a little salt. Put on a high heat and continually stir the béchamel for 5-10 minutes until thick.


Coming Together
In an oven proof dish arrange layers of Mince, Pasta sheets and then béchamel until complete. At this stage grate over some pecorino cheese and slice a few tomatoes for decoration to place on top. Cover dish with kitchen foil and bake in a pre-heated oven for 40 minutes at 200c. Remove foil from dish and continue cooking for another 10 minutes. Let rest for 10 minutes prior to serving.


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Cauliflower Puree

By Matthew Luca

Cauliflower Puree

Ingredients
1 half Cauliflower (roughly chopped)
50g Butter
Chicken Stock Cube
Salt & Pepper

Method
Place Cauliflower into a deep heavy based pan and cover with water, and break up a chicken stock cube to put in the pan, add a little salt to the water to help soften the cauliflower and cover the pan with a lid until boiling. Once boiling remove the lid, stir and then leave on a rolling boil for 15-20 minutes until the cauliflower is soft and stems can be pierced easily with a knife.
With a slotted spoon remove the cauliflower from the stock and place into a food processor along with the butter. Blend until smooth, if the puree is too thick and not smooth add a little of the chicken stock water until the desired texture is formed. Season with Pepper only as the salt from the stock and water will be sufficient for taste.


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Cauliflower Puree as served with my Messina Lamb.

Messina Lamb

by Matthew Luca

I love this simple dish that's perfect for the family table. Inspired by Messina in Sicily with the use of olives and capers that also incorporates tastes from around the world.

Ingredients

8 Lamb chump chops

4 Cloves of Garlic (chopped)

Handful of Pitted black olive

Handful of Capers

1 Red onion (Chopped)

3 Carrots (Chopped)

2 tbsp Peas

Handful of fresh Mint

Handful of fresh Thyme

Sprig of Rosemary or 1 tbs dried Rosemary

Salt & Pepper

Olive oil (100 ml)

Half bottle of Red Wine

Method

Place the Lamb chops into a large deep oven proof dish and add in the Olive oil, Garlic, Thyme, Red wine and season with Salt & Pepper. Rub in the marinade, cover with cling film and leave in the fridge for 1-2 hours.

Remove from fridge and cook in the oven on a high heat for 15-20 minutes (uncovered).

Using oven gloves, take the dish out of the oven add in the Onion, Peas, Capers, Carrots, Olives, Rosemary and mint, carefully mix the ingredients together with a slotted spoon.

Cover the dish with kitchen foil and cook at 160c for 1 hour 30 minutes.

I served this dish with a Potato puree and Cauliflower puree, but would equally work well with roast or Mash Potatoes and Mediterranean style Vegetables.

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Focaccia with Rosemary and Garlic

By Matthew Luca

I Cant help but love the feeling and aroma baking focaccia brings to the home, you can involve the whole family in the process and although it may seem to take a while its a labour of love best treated with a relaxed an non-rushed approached. This classic Italian bread is so versatile any time of year and can be served or mixed with a variety of ingredients. At Christmas I would often bake a few extra and prove them near the open fire ready for the family to arrive on Christmas day.

Ingredients

500g strong white flour plus a bit extra for dusting

75g dried yeast

4 tablespoons of olive oil plus extra for drizzling

1 tablespoon of table salt

1 tablespoon of coarse sea salt

300ml warm water

Freshly chopped rosemary for sprinkling.
3 Cloves Chopped Garlic

Method

In a large mixing bowl sift in 500g of flour together with the yeast and mix.

Make a well in the centre of the flour and pour in the warm water, table salt and 4 tablespoons of olive oil and combine from the outside in and mix together until a sticky dough forms.

Lightly dust a worktop or dust another mixing bowl and knead the dough from outside to centre then press down firmly from fingers to the heel of your hand and repeat the process as many times as necessary to form an elastic type dough (10 minutes minimum).

Place the dough in a well oiled baking tray or large bowl and cover with cling film tightly and put in a warm area of the kitchen or perhaps over a radiator so that the dough begins to prove/rise for approximately 1.5 hours.

Preheat the oven to 220c (gas mark 7) and transfer the dough onto a baking tray if proved in a mixing bowl. shape the dough a little if required remembering to not press down too hard on the dough. Cover again with cling film and leave in a warm area again for a further 30 minutes.

Remove all cling film from the baking tray and sprinkle over some sea salt, Garlic and rosemary and with your finger tips lightly press down on the dough to form indentations. Bake for 20 minutes or until golden brown.

Once baked remove focaccia and place on a wire rack and carefully drizzle over some olive oil to form a glaze.

Best served warm and in slices along with some Olive oil and Balsamic vinegar for dipping.

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