Caponata su purea di melanzana (Sicilian Aubergine stew, aubergine puree)

By Matthew Luca

I absolutely love capunata, a traditional Sicilian aubergine stew. Often served with fish or simply as a delightful vegetarian dish. This version is a little more refined than the one I grew up enjoying but tastes stunning.

Ingredients (serves 4)

2 aubergines (one finely diced and one skin off and roughly chopped)

200ml double cream

200ml water

2 vine tomatoes (finely diced with seeds removed)

1 red onion (finely diced)

8-10 green olives

1 tbsp. capers

1 tbsp. white wine vinegar

3 cloves garlic (2 cut to razor thin slices)

4 tbsp. Olive Oil

few basil leafs, chopped.

salt & pepper for seasoning

Method

To make the puree, heat 2 tbsp. of olive oil in a sauce pan, add the roughly chopped aubergine, season with a little salt and pepper, toss in a clove of garlic and fry for around 5 minutes until golden, add the cream and water and continue cooking until the aubergine is soft and cream becoming thick. Transfer the aubergine to a food processor and blend until smooth, pass through a fine sieve, pressing all the thick pulp aubergine through the sieve. return the puree back to a saucepan and heat until thick then set aside for serving.

For the Caponata, in a large frying pan on a high heat, add 2 tbsp. of olive oil, the aubergine, sliced garlic, onions, capers and fry until the aubergine have browned in colour. Toss in the tomatoes, white wine vinegar, olives, chopped basil leafs, season with a little salt and pepper and cook for a further 2 minutes.

To serve; Place some aubergine puree on the base of the plate or dish, then spoon over some beautiful caponata. Garnish with fresh basil and serve immediately.

Chefs tip; Using a piping bag, pipe the aubergine puree in the bottom of a tall dish or if thick enough pipe stiff peaks on the plate.

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Basil & Oregano Piadina (Italian Flatbread)

by Matthew Luca

A tasty Italian flatbread recipe, these Piadina's will impress at the dinner table and are quick and easy to make. great with any main course, soup, to use as a sandwich wrap or served simply with some pesto.

Ingredients

190g Strong bread flour (plus extra for dusting)

1 tsp salt

1 tsp dried basil

1 tsp dried oregano

130ml water

2 tbsp. olive oil

Method

In a mixing bowl, combine all ingredients to form a dough, knead for a few minutes until smooth and elastic and it bounces back up when pushed down. cut into 4 equal pieces and on a lightly floured surface using a rolling pin, roll out to form thin, flat and roundish bread dough.
Using either on a non stick pan or cast Iron Skillet heat the pan with a tiny amount of olive oil, about 1 teaspoon, cook the bread dough on moderate high heat for 1-2 minutes on each side until browned and a little puffy. Best served hot but can also be left to cool and stored in plastic wrapping or freezer bags for up to 7 days. You can also freeze then for around 6 weeks.

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Chicken & Mozzarella Cacciatore

By Matthew Luca

 This one pan creation is perfect for family and friends dining at home and encompasses all the best flavours we have come to love of Italian cuisine. For this dish I have used a Cast Iron Skillet as it's suitable for frying and baking in the oven

Ingredients (serves 4)

4 Chicken breasts

4 Tbsp Olive Oil

200g Plain flour (lightly seasoned)

1 Large white Onion (finely diced)

1 Red pepper (diced)

1 Ball Mozzarella (sliced)

500g Tomato Passata

1 Tbsp Tomato Puree

300ml Chicken stock

6 cloves Garlic (diced)

100ml White Wine

1 Tbsp Capers

Salt & pepper for seasoning

Bunch of Fresh Basil

Few sprigs of fresh Oregano or 1 tsp dried Oregano

Parmesan cheese (optional)

Method

Coat the chicken breasts lightly in seasoned flour, add the olive oil to the pan and put on a high heat. When hot add the chicken breasts and leave to cook on one side for 3 minutes, then turn and cook for a further 3 minutes. Remove the chicken from the pan and set aside for later.

Using the same pan add the onion, red pepper and garlic and fry until softened for around 3 minutes. Add the white wine oregano and capers then continue cooking on a high heat for another minute, then add the tomato Passata, tomato puree, season with a little salt and pepper, continue cooking for around 2 minutes, add the chicken stock, stir, return the chicken to the pan and leave to simmer for around 5 minutes (TASTE and season to your liking).

In a preheated oven at 200c, place a slice of mozzarella on each chicken breast and place the pan in the middle shelf for around 10 minutes until the cheese is melted. When ready place the Pan/Skillet on a wooden board, garnish with some basil leafs and little parmesan cheese if you have some, serve from the pan at the table with a side of pasta and pesto.

(Caution, Cast iron Skillets retail allot of each well after cooking so always use appropriate oven gloves or dish cloths when lifting or touching the pan)

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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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Stromboli (Focaccia filled with Spinach and Mozzarella)

By Matthew Luca

A Delicious alternative to the flat Focaccia bread, this beauty is filled with melting cheese and spinach. The origins of Stromboli suggest this type of rolled bread is named after an Italian love child based on a film called "Stromboli" and it sure tastes dangerously good, traditionally made with either Italian bread or pizza dough this focaccia version is amazing.

Ingredients Bread

360g Strong white Bread Flour

7g Fast acting Dried Yeast

200ml warm water

1 Tablespoon olive oil (plus extra for glazing and greasing.)

1 tsp fine table Salt

1/2 tsp caster sugar

1 tbsp Coarse sea salt

1 sprig chopped rosemary

Ingredients Filling

2 Mozzarella balls (drained and torn into pieces)

2 tbsp Parmesan cheese (grated)

1 large handful spinach (chopped)

3 Garlic Cloves (chopped)

1 tsp cracked black pepper

1 sprig chopped Oregano

1 tbsp Olive oil

Method

To make the focaccia, In a large mixing bowl, add the flour, fine salt, sugar and mix together with your hand, then add the yeast, mix again and make a well in the middle. Pour in the warm water, olive oil and mix together with your hand to form a dough. When combined on a lightly floured surface knead for around 8-10 minutes until smooth and elastic in texture.

In another large mixing bowl smear the inside with some olive oil ensuring its fully coated and transfer the kneaded dough to the bowl, roll it a couple of times in the oil and then cover the bowl with cling film and leave to rise for around 1-2 hours until doubled in size.

On a floured surface roll out the dough gently to form a rectangle shape, ensuring not to roll it too thinly, lightly dust the dough and cover with cling film for around 10 minutes. At this stage preheat your oven to 190c.

Time to make the filling, add the mozzarella, parmesan, spinach, garlic, pepper, oil and oregano into a bowl and mix together.

Remove the cling film from the rolled out dough and spread over the filling, then roll up to form a loose cylinder shape and tuck the ends under to seal the focaccia. Grease a baking sheet with some olive oil and transfer the bread carefully onto it, cover loosely with cling film and leave to rise for a further 30 minutes.

Remove the clingfilm and with a skewer pierce a few holes in the top of focaccia and sprinkle over the rosemary and course sea salt, plus a light drizzle of olive oil.

Bake on the middle shelf of the oven for 40-45 minutes until golden brown and firm to touch.

When ready remove from the oven a place on a wire cooling rack and drizzle over a generous amount of olive oil to glaze. Leave to rest for 5 minutes before serving. Best served warm as the melting cheese is the highlight of the Stromboli.

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Banana e pane alle mandorle ( Banana and Almond Bread )

By Matthew Luca

A delicious recipe that turns a few over ripe banana's into something perfect for afternoon tea.

Ingredients

2 large, or 3 small over ripe Banana's (Mashed)

Handful of flaked Almonds

130g Unsalted Butter

10g Olive oil

150g Caster sugar

160g Strong bread flour

1 teaspoon baking powder

2 large eggs (beaten)

2 Tablespoons Icing sugar plus extra for dusting

Method

Preheat oven to 160c. Grease the inside of a loaf tin and dust some flour around the inside of the tin to coat the base and sides.

In a mixing bowl add the butter, oil and caster sugar then cream the butter and sugar until combined. add some of the beaten egg and mix thoroughly, then add the remaining egg and mix together again.

Put the mashed banana's into the bowl and bind together, add half the flour and fold in until the mix is holding together, then add the remaining flour, baking powder and fold again until combined.

Empty the cake mix into the loaf tin and bake in the oven for around 40 minutes until risen and firm. To check if it's done stab the middle with a skewer, remove and if it comes out clean then it's ready, if not continue baking for around 5-10 minutes.

When ready remove tin from the oven, allow to rest for 10 minutes then turn out onto a wire rack to cool. When cool, mix the icing sugar with a touch of water to make a thick icing and pour over the loaf to glaze, finally sprinkle over some flaked almonds and dust with some more icing sugar.

The loaf will keep in an airtight container for up-to 4 days or can be frozen for upto 6 weeks.

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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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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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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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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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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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