Gnocchi Fritti

By Matthew Luca      .

I know its bad to promote fried food but Sicilians love it and pretty much try and deep fry anything. This alternative Gnocchi recipe is great as a snack or side dish. I have added Harissa to flavour the gnocchi and I think it makes the dish.

Ingredients

1 Pack Gnocchi

2 tbsp. Harissa spice

salt & pepper to season

1 tbsp. balsamic vinegar

Method.

In a deep fryer at 180c cook the gnocchi until golden and floating on the surface of the oil. When cooked transfer to a large mixing bowl, add the harissa, bit of salt and pepper and a dash of balsamic, add 2 tbsp. of the hot oil and then give a good shake. The result is phenomenal. I have also made a dip using some mayonnaise and a sprinkle of harissa.

Cozze Prosecco (Mussels steamed in Prosecco)

By Matthew Luca          .

I can never resist fresh mussels when I see them and this recipe is delightful. It's fresh and fizzy, this combination is gorgeous.

Ingredients

1 bag fresh mussels

1/2 onion finely chopped

2 cloves garlic crushed or finely chopped

1 tbsp. butter

300ml prosecco

1 tsp black pepper

1 teaspoon corn flour

handful of fresh parsley chopped

A few pan-fried scallops (optional)

Method

Add the onions, garlic and butter to a large saucepan and cook on a medium heat for a few minutes until the onions soften and the flavour of the garlic infuses into the butter. pour in the Prosecco and turn up to a high heat, when hot add the mussels (discard any open shells) and stir the mussels around the stock gently, then place a lid on the pan and leave for 3-4 minutes until the mussel shells have opened fully.

Using a colander train off stock into a separate pan, add the corn flour to the stock and stir continuously until thickened. You can strain off any lumps if necessary.

To Plate, Put the mussels in a large serving bowl discarding any that have not opened, pour over the stock reduction and garnish with chopped parsley and pan fired scallops if you have them.

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Salmone al forno siciliana (Sicilian Baked Salmon)

By Matthew Luca    .

A Salmon dish born out of the Mediterranean Sea perfect for al fresco dining. This succulent baked salmon is perfect for those sunny days and BBQ's as its wrapped and cooked in aluminium foil. Best enjoyed with a cool glass of Italian Sauvignon by So Prosecco

Ingredients (serves 4)

4 Salmon fillets

2 tbsp. capers

1 tsp chilli flakes

1 tbsp. paprika

4 cloves garlic

4 lemon wedges

200g cherry tomatoes

4 tbsp. Olive oil

salt & pepper for seasoning

Aluminium/Kitchen foil for wrapping

Method

pre heat oven to 200c. Place salmon filets on individual sheets of foil, sprinkle over the capers, paprika, chilli flakes and add a lemon wedge on each salmon along with a clove of garlic and a few cherry tomatoes. Drizzle with a little olive oil and season well with salt and pepper. Wrap each fillet like a parcel ensuring its packed very loose as the steam from the salmon is important to cook the fish. Fold over the ends of the foil to ensure a tight seal. bake in  hot oven for 10-15 minutes.

To serve, you can either serve in the foil parcels or on the plate. best served with a side of fresh salad leafs with tomato and a dressing of olive oil and lemon juice.

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Calamari Fritti

By Matthew Luca  .

Fried Calamari rings are a must for any Italian feast but this version goes one better as it's gluten free so that everybody can enjoy it.

Ingredients

2 squid tubes or cut calamari rings 500g

200g Rice flour

70ml Sparkling water

Coarse sea salt & pepper for seasoning

1 tsp Balsamic vinegar

1 lemon cut into wedges

Method

Cut the squid tubes into rings or use pre-cut calamari rings, pat dry between a few sheets of kitchen paper.

In a mixing bowl add the flour, pinch of salt and pepper add the sparkling water a little at a time until silky and a thick enough to coat the squid rings.

In a deep fat fryer set to 180c, add the calamari and cook for around 2 minutes until crisp and floating on the surface of the oil. remove the calamari from the oil when cooked and place on kitchen paper to drain of excess oil. season with a generous helping of sea salt and balsamic vinegar. serve immediately with a wedge of lemon.

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