Frittelle Mela (Italian Pancake)

By Matthew Luca

Italians make pretty scrumptious pancakes too, this easy frittelle recipe is amazing

Ingredients

150ml milk

2 large eggs

2 tbsp Olive oil (plus extra for frying)

1 tbsp Vanilla essence

1/2 tsp salt

4 tbsp caster sugar

300g plain flour

2 large apples (peeled and grated)

2 tsp Baking powder

Method

In a mixing bowl add the milk, eggs, sugar, vanilla, salt and olive oil then whisk together until combined. Then add the flour, baking powder and whisk until smooth and thick. Finally add the grated apple and mix together.

In a frying pan on a moderate high heat, add a little olive oil then add a few large spoon of the mixture in separate areas of the pan to form pancakes. cook on one side for around 2 minutes until golden brown underneath and then flip to repeat the process. The Frittelle will have risen and be puffy and light in texture (like a sponge).

Serve with Honey or maple syrup and a knob of butter plus a light dusting of icing sugar.

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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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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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Spaghetti Bolognese

By Matthew Luca

I've often wondered how you can modernise a classic like Spaghetti Bolognese and have seen some quite awful attempts online. My philosophy is that simplicity cant hide and that has always been the success of a good Bolognese, however by twisting the simple approach to add another element (how its served) that literally lifts a classic I think I have just taken Spaghetti to a new level in an acceptable way. This Authentic Bolognese brings you home with a taste of a crunchy a chewy pasta when finished that reminds you the Lasagne that Nona used to make, it's quite simply fun.

Ingredients

300g Spaghetti

100g Diced Pancetta

500g Pork Mince

1 Red Onion (finely diced)

3 Garlic Cloves (finely diced)

1 Rosemary Sprig (finely chopped)

2 Tbsp Olive Oil

1 Carrot (Grated)

2 Celery stick (Finely Diced)

1 Tbsp Tomato Puree

100ml Red wine

500g Tomato Passata

200ml water

Parmesan cheese shavings

Salt & Pepper for seasoning

Method

Cook spaghetti according to packet instructions, when cooked run under cold water and set aside for later in an airtight container or lid on saucepan.

In a large heavy based pan add the Olive Oil, Pancetta, Onion, Garlic, Rosemary, Carrot, Celery and a dash of salt and pepper. Cook on a high heat for around 5 minutes stirring occasionally. Add the pork and cook until browned for around 5-10 minutes, when the bottom of pan begins to dry and become sticky add the tomato puree, stir into the mince until all is coated. When the pan is becoming dry again add the red wine to deglaze and cook out for about 2 minutes on a high heat, then add the Passata and 200ml of water, season with a little salt & pepper and cook until reduced and thick for around 10-15 minutes. TASTE and season to your liking if required.

Add the cooked spaghetti into the pan, stir and cover with a lid, cook on a high heat for around 3 minutes so that the heat quickly penetrates the spaghetti, remove lid and continue stirring until combined with the sauce and piping hot.

To serve, twist spaghetti around a fork and place centre of the plate, top with Parmesan shavings and a light drizzle of olive oil.

Pictured: I have served mine in a nest shaped of Spaghetti fritti and garnished with fresh oregano and crispy sage leafs.

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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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