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
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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I absolutely love capunata, a traditional Sicilian aubergine stew. Often served with fish or simply as a delightful vegetarian dish. This version is a little more refined than the one I grew up enjoying but tastes stunning.
Ingredients (serves 4)
2 aubergines (one finely diced and one skin off and roughly chopped)
200ml double cream
200ml water
2 vine tomatoes (finely diced with seeds removed)
1 red onion (finely diced)
8-10 green olives
1 tbsp. capers
1 tbsp. white wine vinegar
3 cloves garlic (2 cut to razor thin slices)
4 tbsp. Olive Oil
few basil leafs, chopped.
salt & pepper for seasoning
Method
To make the puree, heat 2 tbsp. of olive oil in a sauce pan, add the roughly chopped aubergine, season with a little salt and pepper, toss in a clove of garlic and fry for around 5 minutes until golden, add the cream and water and continue cooking until the aubergine is soft and cream becoming thick. Transfer the aubergine to a food processor and blend until smooth, pass through a fine sieve, pressing all the thick pulp aubergine through the sieve. return the puree back to a saucepan and heat until thick then set aside for serving.
For the Caponata, in a large frying pan on a high heat, add 2 tbsp. of olive oil, the aubergine, sliced garlic, onions, capers and fry until the aubergine have browned in colour. Toss in the tomatoes, white wine vinegar, olives, chopped basil leafs, season with a little salt and pepper and cook for a further 2 minutes.
To serve; Place some aubergine puree on the base of the plate or dish, then spoon over some beautiful caponata. Garnish with fresh basil and serve immediately.
Chefs tip; Using a piping bag, pipe the aubergine puree in the bottom of a tall dish or if thick enough pipe stiff peaks on the plate.
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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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Like most people who make a risotto your often wondering what to do with all the leftover rice. Italians have mastered this for years and created a firm favourite "The Rice Ball". Stuffed with mozzarella they are served in various different sizes but the ones you hear people talk about the most are baseball sized that can be found in restaurants and deli's from Palermo to New York. Originated in Sicily and translated Arancini means "Little Orange" because of the size and colour after frying.
Ingredients
250g risotto rice (follow cooking instructions on packet) preferably cook in chicken stock and a clove of garlic added to the water for flavour, cook aldente)
100g Parmesan cheese (grated)
1 mozzarella ball (diced)
2 eggs (1 beaten for egg wash)
100g breadcrumbs
150g plain flour
1 litre olive oil or vegetable oil for frying
Salt & pepper for seasoning as required
Method
Allow risotto rice to cool once cooked aldente, add one egg to the rice and combine with the rice. Add the parmesan and combine again. Grab enough rice in your hand to form a ball and push a piece of mozzarella in the centre, dip rice ball in flour, then coat in egg wash and finally coat in breadcrumbs. Repeat process with the remaining rice and leave balls to firm in the fridge for 20 minutes prior to cooking.
In a large heavy based pan or deep fryer heat to 180c or until a piece of bread takes around 15 seconds to brown and crispy. deep fry the rice balls for around 4-5 minutes until golden brown, set on some kitchen paper/towel to drain of any excess oil before serving.
Marinara Sauce
Ingredients
1 tin chopped tomatoes or Passata
1 tablespoon olive oil
1 clove of garlic (chopped)
1 teaspoon dried chilli flakes or half fresh red chilli chopped (de-seeded)
half teaspoon salt
1 teaspoon dried oregano
few sprigs chopped basil
100ml red wine
Method
Add all ingredients into a saucepan on a moderate high heat and cook stirring constantly for around 5 minutes, press tomatoes with a potato masher. remove from heat and pass through a fine sieve into another saucepan using the back of a spoon to press through any lumps. You should be left with a smooth textured sauce ready for serving.
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.
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.
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)
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
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.
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.
Ingredients
4 Medium sized Chicken breasts
150g Breadcrumbs
200g plain flour (seasoned with salt & pepper)
3 large eggs (beaten)
12 cherry tomatoes or 4 large plum tomatoes (cut, diced)
2 tablespoons tomato puree
1 tablespoon balsamic vinegar
Handful of chopped Basil
Handful of chopped Parsley
2 cloves Garlic
Bag of Spinach
Bag of rocket leafs
Half a lemon
Salt & Pepper
2 tablespoon grated parmesan cheese
500ml of olive oil
400ml water
Cling film
Method: Pressing the chicken: Place Chicken breasts/fillets onto a chopping board and lay inside up, with a sharp utility knife score the chicken along the thicker parts being careful not to cut all the way through until fillets begin to flatten out.
Place fillets between two sheets of cling film allowing a 4 inch gap between each piece of chicken. Carefully using a rolling pin or meat tenderiser beat the chicken until flat or 1/2 inch thick and then turn over and beat the other side until a little bigger, being careful not to hit to hard and pierce the chicken. The Marinade: In a large mixing bowl place the flattened chicken into the blow and add 4 tablespoons of olive oil, juice of half a lemon, season with salt and pepper and rub into the chicken until coated and then cover the bowl with cling film and rest in the fridge for 1 hour. Coating: Line up 3 large bowls, 1) seasoned flour 2) beaten eggs 3) breadcrumbs,
remove the chicken from the marinade and cover each breast with flour, then egg wash followed by a coating of breadcrumbs and set aside.
Cook: Add 4-5 tablespoons of olive oil in to a large pan and place the chicken Milanese onto medium heat for 3-4 minutes cooking on each side until golden brown. If your unsure when the chicken is cooked you can use a temperature probe or cut the fillet to see if cooking is complete. When ready let rest on a board for 2 minutes before serving.
The Sauce: While the chicken is cooking in another pan cut the cherry tomatoes and place in a pan with a tablespoon of olive oil, and the balsamic vinegar, crushed clove of garlic and put on a high heat until the tomatoes begin to soften (1-2 minutes), then slowly add 400ml of water along with the tomato puree and some fresh basil, stir in the tomato puree to make a good sauce consistency, with a masher press the tomatoes into the sauce to release their natural taste into the sauce, cook for a further 2 minutes, stir and season to your liking with salt and pepper.
To accompany: In a 3rd pan place the spinach on a medium heat along with 1 clove of chopped garlic, 1 tablespoon of olive oil and some salt & pepper, begin to wilt down the spinach until its half wilted.
To Plate: Place some tomato sauce in the middle of the plate followed by a portion of wilted spinach, cut the Chicken Milanese in half and stack the 2 pieces on top of the spinach. to garnish add a few rocket leafs, a light shaving of parmesan cheese, Parsley and drizzle over a little olive oil.
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.
