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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Zucchini Mascarpone Spinaci

by Matthew Luca

If your wondering what you can do with a Zucchini (Courgette) then hopefully this recipe will inspire you just as my imagination did with me. It's the perfect start to any meal and while visually striking its simplicity will surprise you.

Ingredients (serves 4)
250g Mascarpone cheese
100g Spinach (chopped)
4 Zucchini / Courgette
1 clove garlic (finely chopped)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme leafs (picked from stems) plus extra sprigs for decoration


Method
Cut the Zucchini (courgettes) into 3 inch high cylinders, carefully remove the core (middle) with a knife. Cut 12 slices from another zucchini and cut out small circles to fit in the base of the cylinders to seal.
In a mixing bowl add the mascarpone, thyme leafs, garlic, salt & pepper, plus chopped spinach and mix thoroughly. Carefully place the cylinders on a baking tray lined with greaseproof paper and then fill with the mascarpone & spinach pushing down to ensure its packed with the filling and slightly overfilled on the top. Bake in the oven for 15 minutes on 200c then serve.

I have plated mine with a base of green pesto and scattering of artichoke, tomatoes, olive and thyme sprigs plus a few deep fried zucchini (courgette) slices that created the circles on top.

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Chicken alla Milanese

By Matthew Luca

Chicken / Pollo alla Milanese

Serves 4

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.

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