Everybody Loves an Italian

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Tuesday, 23 August 2016

Merluzzo con Caponata

By Matthew Luca

This dish screams Sicilian, The freshly caught Cod (Merluzzo) served with Aubergine stew (Caponata) and the aroma when making it is sensational. For me the cod must be fresh to ensure it remains the champion of this wonderful plate of food.

Ingredients

1 large side of whole cod (must be fresh, pin-boned and de-scaled) cut into 4 fillets

4 sheets of Prosciutto ham or Parma ham

2 Large Aubergines (diced)

2 cloves Garlic (chopped)

1 red onion (chopped)

Handful of Green olives (pitted)

Handful of Black olives (pitted)

4 large tomatoes (diced)

2 tablespoon of capers

20ml White wine vinegar

Bunch of fresh Parley

Bunch of fresh oregano (or 1 teaspoon dried)

Salt & pepper

100ml Olive oil

Method

Pre-heat oven to 200c, Season the cod fillets with salt & pepper, wrap each one in prosciutto. With a frying pan on a high heat and a drizzle of olive oil, cook the fillets on each side for 1 minute until seared, remove pan from the heat and transfer into the pre-heated oven for around 8 minutes.

In a large pan on a high heat with a good glug of olive oil add the Aubergines, onion and garlic then continue cooking and stirring until the aubergine has browned a little. When the pan starts to become a little dry pour in the white wine vinegar and deglaze for around 1 minute. then put in the tomatoes, olives, capers, oregano and parsley. Season with a little salt & pepper and keep cooking and stirring for a couple of minutes then set aside and season to taste if required.

Put a generous portion of the Caponata in the centre of a plate and then remove the fish from the oven (if a dinner knife goes through the cod without resistance then its cooked) and place on top, Garnish with some fresh parsley and serve. I added a ring of balsamic glaze on the plate for an optional taste enhancement.

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Soft Amaretti

By Matthew Luca

A great accompaniment to an espresso or cup of tea. They can also be a quirky alternative to meringue in desserts. This recipe is for a bigger batch so you can store some away for when Nona comes for tea.

Ingredients

Icing Sugar for dusting

1 Vanilla Pod

8 Egg whites

700g Caster Sugar

600g ground almonds

50ml Amaretto Liqueur

Method

In a large mixing bowl, whisk the egg whites until firm, scrape seeds from the vanilla pod and place in the bowl. Slowly mix in the almonds, sugar and liqueur until combined.

On a non-stick baking tray (lightly greased) or on greaseproof paper place 1 teaspoon of the mix and repeat the process leaving about 1 inch between them.

In a preheated oven 180c cook on the middle shelf for around 10-15 minutes until lightly golden.

when taking out of the oven allow to rest for a couple of minutes before transferring to a wire rack, Then add a generous dusting of icing sugar.

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Monday, 15 August 2016

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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Wednesday, 10 August 2016

The Italian Burger

By Matthew Luca

The Idea was to create an Italian inspired burger and this recipe will not disappoint. The Burger is so succulent with the combination of steak mince and sausage meat and the beautiful Italian flavours of tomato, garlic and basil that sing through this dish like Pavarotti.

Ingredients
400g Steak mince
200g Sausage meat 60%
16 rashes of smoked pancetta rashes
100g Sun dried tomatoes (chopped)
Half a Red Onion (chopped)
1 egg
2 cloves Garlic (chopped)
1 Red onion sliced
handful of Basil (chopped)
handful of Parsley (chopped)
Salt & Pepper
4tablespoons Olive Oil
2 Large Vine Tomatoes (sliced)
4 large Basil leafs
4 teaspoons Green Pesto
Mayonnaise
Lettuce leafs
Teaspoon sugar
1 tablespoon butter
1 ball Mozzarella cheese
4 Italian Mini Panini breads or burger buns

Method
In a large mixing bowl add the mince, sausage meat, garlic, sun dried tomatoes, chopped onion, chopped parsley and chopped basil with 1 egg, season with salt and pepper.
Using your hands combine the mince together and then form into patties (Burgers) and place on a chopping board. Wrap the burgers over the top with smoked pancetta and tuck loose ends underneath.
In a medium hot pan place 2 tablespoons of olive oil and cook the burgers for 4 minutes on each side. flip the burger with the pancetta facing up and place some Mozzarella cheese on each burger then cover the pan with a lid and lower the temperature, leave for a few minutes until the cheese has started to melt, remove from the stove and set aside.

To make Caramelised Onions, add the sliced onions into a small pan, along with the butter, 1 tablespoon of olive oil and 1 teaspoon of sugar, leave on a low heat for 5-10 minutes stirring occasionally until soft and caramelised.

Now for the mini panini bread, spread green pesto on the base of the bread, then some mayonnaise, cover with sliced tomatoes, top with lettuce leafs then carefully place the burger on top. Lay a basil leaf on top of the burger and then the caramelised onion. Put a little more mayonnaise on the inside of the top panini bread and place on top of the burger.

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Saturday, 6 August 2016

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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Friday, 5 August 2016

Venetian Cicchetti

By Matthew Luca

Cicchetti

I Heard all about "The Cicchetti" when planning a trip to Venice last year, It would be a Venetian style of tapas that is served in Cicchetti bars that also serve an aperitif of your chosen wine or Prosecco.

It can come in many varieties and combinations so rather than give you a recipe I'll let you get creative with your own taste buds.

Traditionally they are served on sliced baguette and sometimes slices of polenta, they would normally include olive tapenades, eggs, Artichoke, fish and cured meats as toppings.

Cicchetti can be served as a side dish, or as appetisers for dinner parties.

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Thursday, 4 August 2016

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.

Monday, 1 August 2016

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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