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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