Recipe blog by Italian food lover Matthew Luca.
Join me on a Journey to discover the very best of Italian food and flavours with my new blog. Matthew takes inspiration from Italian food and Mediterranean flavours and is based in the Republic of Ireland.
email: chefmatthewluca@gmail.com
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.
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.
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.
The true test of Italian cooking is the ability to make a good pasta dough, Pasta can be formed into a variety of shapes and styles and even flavoured using oils. When I learned how to make pasta the first time I would use a pasta rolling machine to make the sheets but my preferred method now is to use a long rolling pin just like Nona's in Italy have done for decades. This ensures you put your passion into the food and leaves you feeling humbled because it's something entirely hand crafted. As I say "Put the romance into the roll".
Ingredients
285g of 00 grade flour or pasta flour
1 teaspoon of fine table salt
3 Large eggs
2 tablespoons of Truffle Oil (Olive oil can be used as a substitute) I find the truffle oil adds a nice flavour and can be purchased from a good supermarket.
Method
In a large mixing bowl or work surface pour in the flour, make a well in the middle and add the eggs and oil.
Fold in the flour from the outside in towards the well and combine the mixture. begin to knead the dough together until it's strong and elastic when stretched. This may take up to 5 minutes. If the dough is to wet add a little more 00 flour, too dry add a drop more oil.
Cut the dough in half and form into 2 balls, wrap tightly with cling film and leave to firm in the fridge around 30 minutes until ready to use. Pasta dough will keeps for around 24 hours in the fridge or can be frozen for up to 4 weeks.
I have suggested to make 2 balls of pasta dough as it's easier to roll out the smaller amounts in the pasta machine or by hand. When rolling by hand ensure the surface is dusted with 00 flour and although time consuming it's fun, Pasta should be rolled each side until almost transparent and thin. You can then cut and fill ravioli's, tortelli, Pappardelle and tagliatelle etc by hand. Spaghetti will require use of a pasta machine. If rolling using a machine, ensure the rollers are coated with a light dusting of flour and roll from grade 6 down to 2.
To Cook:
Fresh pasta should be cooked on a light boil for around 10 minutes if done by hand, machine rolled pasta will cook in around 3-4 minutes if at grade 2, grade 1 will cook within 30 seconds to 1 minute but very thin.
Tips
To make smaller or larger amounts of pasta use the method of 1 egg per 100g of pasta flour.
I Cant help but love the feeling and aroma baking focaccia brings to the home, you can involve the whole family in the process and although it may seem to take a while its a labour of love best treated with a relaxed an non-rushed approached. This classic Italian bread is so versatile any time of year and can be served or mixed with a variety of ingredients. At Christmas I would often bake a few extra and prove them near the open fire ready for the family to arrive on Christmas day.
Ingredients
500g strong white flour plus a bit extra for dusting
75g dried yeast
4 tablespoons of olive oil plus extra for drizzling
1 tablespoon of table salt
1 tablespoon of coarse sea salt
300ml warm water
Freshly chopped rosemary for sprinkling.
3 Cloves Chopped Garlic
Method
In a large mixing bowl sift in 500g of flour together with the yeast and mix.
Make a well in the centre of the flour and pour in the warm water, table salt and 4 tablespoons of olive oil and combine from the outside in and mix together until a sticky dough forms.
Lightly dust a worktop or dust another mixing bowl and knead the dough from outside to centre then press down firmly from fingers to the heel of your hand and repeat the process as many times as necessary to form an elastic type dough (10 minutes minimum).
Place the dough in a well oiled baking tray or large bowl and cover with cling film tightly and put in a warm area of the kitchen or perhaps over a radiator so that the dough begins to prove/rise for approximately 1.5 hours.
Preheat the oven to 220c (gas mark 7) and transfer the dough onto a baking tray if proved in a mixing bowl. shape the dough a little if required remembering to not press down too hard on the dough. Cover again with cling film and leave in a warm area again for a further 30 minutes.
Remove all cling film from the baking tray and sprinkle over some sea salt, Garlic and rosemary and with your finger tips lightly press down on the dough to form indentations. Bake for 20 minutes or until golden brown.
Once baked remove focaccia and place on a wire rack and carefully drizzle over some olive oil to form a glaze.
Best served warm and in slices along with some Olive oil and Balsamic vinegar for dipping.
