Fettuccine con Pomodoro e Basilico (Tomato and Basil Fettuccine)

By Matthew Luca

Ingredients

Fresh pasta rolled out into sheets and cut into Fettuccine or pack of dried Fettuccini (for the fresh pasta method roll out the dough using a pasta machine down to grade 2 thickness) Dried Pasta follow instructions as per packet suggests.

2 Tomatoes (Italian Plum Vine are best)

1 clove Garlic

Handful of fresh Basil

1 tablespoon olive oil

1 tsp Butter

100ml water (cooking water from pasta)

Salt & pepper

Parmesan cheese

Method

If cooking fresh Pasta, Bring water to the boil, add a little salt and cook pasta for 3-4 minutes then strain off excess water.

In a Pan on a high heat, add the olive oil, butter and crush in the Garlic, toss in the pasta and cook mixing continuously for 30 seconds then add the 200ml water and continue cooking for a further 1 minute.

To serve garnish with fresh basil leaves, Parmesan cheese and a touch of cracked black pepper.

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spaghetti di pollo con burro all'aglio ( chicken spaghetti with garlic butter, Broccoli and Artichoke )

By Matthew Luca

Ingredients
4 Chicken breasts
1/2 pack of Spaghetti
half of fresh lemon
4 cloves Garlic (skin off)
Rosemary Sprig
2 tablespoons olive oil
1 heaped tablespoon butter
1 small head of Broccoli flowers
1 white onion (cut into 4 lengthways skin off)
Salt & pepper to season
Parmesan cheese
Grilled artichokes (optional)

Method
Press flat the chicken breasts between 2 sheets of cling film with a meat tenderiser or rolling pin, season with salt & pepper and set aside.
bring a large saucepan of water to the boil, add a little salt and cook the spaghetti following the instructions and times as directed on the packaging, during the last 4 minutes add the broccoli flowers.
In a large heavy based frying pan add the olive oil and bring up to a moderate high heat, add the chicken breasts, garlic, rosemary and cook for 3 minutes on one side, turn the chicken over and add the onion and artichokes to the pan, continue cooking for 2 minutes then add the butter and a good squeeze of lemon juice, continue cooking now on a low heat for 3 minutes moving the ingredients around the pan to ensure a good spread of flavour. When done remove the cooked chicken, onions, artichokes from the pan and set aside for plating retaining the garlic and butter in the pan.

Drain off the water from the spaghetti & broccoli when cooked and combine in with the garlic and herb butter in the pan over a medium heat for around a minute before serving.

Place a good amount of spaghetti in a bowl or plate, top with the chicken and garnish with the onion, artichoke and a slight shaving of parmesan cheese.

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Balsamic Pulled Pork (Maiale tirato Balsamico)

By Matthew Luca

Pulled pork is all about impact flavours and impact cooking, I wanted to create my own Italian version of this popular versatile roast. After around 10 hours and two attempts it was insanely good. The idea came from a balsamic braised lamb shank dish that I used to make in the restaurant but wanted to keep the smokiness that pulled pork is famous for. Plan this dish ahead of time and pop in the oven while you carry on with your day.

Ingredients

1 Pork shoulder (off the bone) 3.5kg weight

500ml Balsamic Vinegar

500ml Water

100g Caster sugar

1 Whole Garlic Bulb (cut down the middle)

3 sprigs rosemary

1 teaspoon dried chilli flakes (or one red chilli chopped)

1 teaspoon dried Oregano

1 heaped tablespoon Smoked Paprika

1 teaspoon salt

1 teaspoon cracked black pepper

Method

Score the top of the pork shoulder with a sharp knife and place in a deep oven proof dish (as pictured above).

In a mixing bowl add the Balsamic, water, sugar, chilli flakes, salt, pepper, oregano and smoked paprika then stir to combine all ingredients. Pour the mixture over the pork shoulder in the dish.

Scatter in the rosemary sprigs and garlic then cover the dish tightly with 2 layers of kitchen foil to ensure no moisture can escape when cooking.

Place in a preheated oven at 225c and leave to cook for 4 hours. When ready remove the dish from the oven, keep covered and leave to rest for 30 minutes. Carefully remove the foil from the dish and transfer the pork to a baking tray or carving dish ready for pulling.

With the balsamic stock/juices in the cooking pan, transfer through a fine sieve into a pouring jug or saucepan, pressing the garlic through then set aside.

Using two forks start pulling the pork apart, it should look a little bit like string and remove any fat/cracking/skin.

Place the pulled pork into large containers or bowl and when ready to use just pour over a little of the balsamic stock and mix back into the pork. reheat if required in a saucepan.

Note: you can also remove fat from the stock by leaving it to cool and removing from the top but some fat left in will add more flavour to the pork.

You can store the cooked pulled pork in airtight containers in the fridge for up to 4 days and is very versatile in a number of dishes, see my other recipes for some amazing ideas.

Italian Style BBQ Pulled Pork in Brioche

Pappardelle Maiale Balsamico

Pork Ravioli with Marinara Sauce

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