Frittata di spinaci e ricotta

I thought I would quickly share this recipe with you, as I was impressed with this colourful little number. In fact, it will probably take me longer to upload this recipe, than it takes to make to the frittata. That is how simple it is.

Today, I had quite a few eggs remaining and had also been asked to make something light, so a frittata came to mind.

Obviously you can add whatever ingredients take your fancy, also depending on what is available in season. I am a lover of ricotta, and will add spinach to anything for a superfood hit. The roast tomatoes not only add colour but add sweet flavour, and I found these gorgeous zucchini flowers at the market, which always add a wow factor (now I am already thinking that the next frittata will include zucchini flowers, ricotta and anchovies.....hmmmm yum)!!!

What you will need:

one large onion

300g ripe cherry tomatoes 

100g fresh spinach leaves

150g fresh ricotta (I used sheep`s ricotta)

handful of fresh basil leaves

three zucchini flowers 

six eggs

olive oil

salt and pepper 

how to make:

1: in a medium size pan add finely diced onion, salt and olive oil: fry until light and translucent. add tomatoes and cook until they become soft. add spinach to the pan and cook until  wilted 

2: transfer vegetable mix to a ceramic dish lined with baking paper. tear basil leaves, add zucchini flowers, and top with the ricotta 

3: in a separate bowl lightly beat eggs, season with salt and pepper. pour gently over vegetables

4: place in a pre heated 180 degree oven and cook for roughly 25 minutes or until cooked 

#frittata #ricotta #eggs #recipe #spinach #tomatoes #basil 

Pesce spada (swordfish)

Swordfish is prominent in the Sicilian diet. It is a fish commonly eaten in Italy just as Australians eat Barramundi. It is fished from the Mediterranean sea making it readily available and affordable. It is a perfect substitute for meat as it is weighty and robust. It hosts a high oil content and houses a high level of omega three fatty acids. It has a tuna or salmon like texture with a unique flavour, normally sold in pre-cut 'steak' slices.

I love the combination of flavours and textures in this colourful dish. It reminds me of dining by the sea on a hot summers evening with a glass of crisp white wine. The flavours are bold and fresh I also love that everything is prepared in the one pan. Finish with a squeeze of lemon juice and parsley!

what you need:
four swordfish fillets
1/2 red onion
two cloves of garlic
1/4 cup extra virgin olive oil
two tins of chopped Italian tomatoes (or home preserved)
350g of Sicilian green olives
1/4 cup capers
salt and pepper to taste
fresh lemon slices to serve
fresh flat leaf parsley to serve

How to make:

1: Chop the onion finely. Smash and chop the garlic. Add to a heavy based pan and cook on a low heat with olive oil and a little salt.  Cook until tender and translucent, do not brown.

2: If the capers have been preserved in vinegar wash them under cold water thoroughly. Add to the pan, also whole pitted olives, heat through.

3: Add the chopped tomatoes and heat on a low heat.

4: Wash the swordfish steaks under cold running water and blot dry with paper towel. Add whole to the tomatoes sauce, immerse completely in sauce so they cook evenly through.

5: Cover with a lid and cook on a low heat for about 15 minutes depending on how thick the swordfish slices. Once the fish has cooked right through, serve immediately and finish with fresh lemon juice and chopped flat parsley.

Caponata alla Siciliana (Sicilian caponata- eggplant preserve)

Without a doubt every Sicilian household has jars of 'caponata' in their pantry, or has access to it. As most Australian households probably have a jar of Vegemite (excluding mine....sorry!!).  
Eggplant plays an essential role in the Sicilian diet. Sicilians, as with Italians in general take advantage of produce in season, then use them to make preserves to last throughout the year.  This means you can enjoy various fruits and vegetables annually, even when they are not in season. Not to mention buying produce when it is attainable and affordable. Or better yet, a friend owns a vineyard, olive grove, vegetable garden or orchid. Get the drift!

Caponata is a eggplant based preserve, mixed with various vegetables, however most households will always include celery and capers.  This particular recipe I have enjoyed for many years. It is normally served as a accompaniment to fish, notably swordfish.  However it can equally be enjoyed as part of a antipasti plate, or simply topped on some crusty bread. Make a big batch and keep jars in the pantry enjoy and for many months, it is so tasty. Your house with be filled rich aromas!

A book by Gaetano Basile once quoted "not uncommonly, poets and writers have likened the eggplant to a beautiful woman, fleshy, firm and shiny black leather".

The word for eggplant in Italian is melanzane (pronounced mel-arn,zar,knee).

What you need (will make about 4 x 500g jars):

three large eggplants

two celery stalks

350g Sicilian green olives

one red onion

1/4 cup of capers

1/2 cup white vinegar

one cup extra virgin olive oil

700ml Italian tomato pasata (tomato sauce puree)

garlic cloves

1 tablespoon sugar

half a chili

salt

1: Chop the eggplant into even size cubes.  Place in a large saucepan and evenly coat with olive oil.  Place on a low heat, and cook for about 15 minuets until the eggplant absorbs the oil and becomes soft and tender.  Continue to keep stirring, always making sure they are evenly cooked. Cook with a lid on.

2: Finely dice the celery and boil in hot salted water until they become completely soft.  This will take about 7-10 minuets.

3: Smash and finely chop the garlic. Finely dice the onion, add both to a large pan and cook over a low heat combined with a little olive oil and salt.  Cook until they are soft and translucent, not brown.

4: If capers are marinated in vinegar, rinse thoroughly under water.  Add to the onion mixture.  Also roughly chopped olives.

5: When the eggplant is ready, remove and place on paper towel to remove excess oil.  Now add to the pot with other ingredients, combine all ingredients.

6: Add the tomato puree, stir through and cook for about 5 minutes.

7: Heat the vinegar and sugar together to dissolve and add to the eggplant mixture.  Cook for another 10 minuets.  Taste mixture and add salt to taste if desired.

8: Pack mixture firmly in hot mixture in sterilized jars and close firmly with lid.  Keep in a dark, cool place.

Pizza di cipolle e tonno (onion and tuna pizza)

There are many unwritten 'food rules' in Italy!  For instance when a foreigner asks for parmesan cheese to add to 'spaghetti alla marinara' (seafood spaghetti), Italian's will chime NOOOOOOOOOO!!! Seafood and cheese do not mix.  Which is why I too am confused in this instance why it is acceptable to mix the two forbidden ingredients together.  Regardless of 'the rule' this pizza is readily available across the great land and is really one of my favourites.  When I was cooking for fifteen hungry mouths in Italy, this pizza was requested on a weekly basis. 

 What you need:
Ingredients from pizza dough recipe
185g tin of Italian style tuna in oil
one cup of Italian tomato passata (tomato puree)
1/2 red onion
one ball of fresh mozzarella 
1/2 cup extra virgin olive oil roughly
salt and cracked black pepper

How to make:

1: Make the pizza dough following my 'pizza dough' recipe 

2: Generously oil a baking pan, and line with pizza dough

3: Use the back of a spoon to smooth a thin layer of tomato puree on the pizza dough (if you do not have passata, use a stick blender to blitz a tin of Italian tomatoes)

4: Drizzle a little olive oil, then add salt and pepper

5: Evenly apply the thinly sliced red onions, then break up the tuna and add

6: Place the pizza in a pre-heated 200 degrees oven for approximately twenty minutes

7: Remove the pizza about 2-3 minutes before it is cooked and add the fresh mozzarella (either cut into circular slices or tear apart)

8: Place the pizza with the added mozzarella back in the oven until the cheese is just melted..not browned!

9: Pour over a little garlic oil if desired!!

delicious fresh mozzarella balls

Panzanella (Tuscan bread salad)

This 'panzanella' salad is as Florentine as they come. Most Tuscan dishes derives from peasants  and there is no exception in this case.  The main ingredient in this ‘salad’ is stale bread, YES stale bread.  Never letting any food go to waste, this is a delicious way to re-invent your un-loved bread. Traditionally this dish was made solely adding onions, however during the 20th century tomatoes were introduced. Some recipes call for olives, anchovies, capers, lemon juice, however these additions are frowned upon amongst traditionalists. Maybe my addition of a cucumber might also be controversial? In any case, this is a perfect summer salad as there is no cooking required. I was salivating whilst making this from the aroma of the ripe tomatoes mixed with garlic and vinegar.  Make this ahead of time to allow flavours to intensify.

what you need (serving for four people):

three thick slices of Tuscan style bread (no salt)

two small red onions (or shallots)

large handful fresh basil
1/4 cup olive oil
3/4 cup white wine vinegar

salt and fresh cracked black pepper

one garlic clove
one medium size Lebanese cucumber (optional)

how to make:
1: Roughly dice the red onions and leave to soak in 1/2 cup of white wine vinegar for at least two hours

2: Chop the tomatoes roughly but remove the seeds, place in a bowl.  Remove the skin of the cucumber and chop roughly the same size as the tomatoes, add to the bowl with tomatoes.  Finely chop the garlic and mix through with the tomatoes and cucumber.  Add salt and pepper to taste, mix through.

3:  Cut three thick slices of bread, then tear roughly into the salad bowl, toss through.  Some recipes require the bread to be soaked in water, I prefer a little crunch so I do not do this. It is also important to use a dense un-salted loaf that is completley stale.

4: Finally add the vinegar soaked onions to the bowl, and hand torn basil leaves, stir through.  Mix 1/4 cup of white wine vinegar with 1/4 cup olive oil and drizzle over salad, again stir through.  Taste and add more seasoning if nessasary. Present on a large serving plate

Pasta con verdure miste (mixed vegetables with pasta)

Today I found myself scrolling through my endless photographs of food. Time has not permitted me to write about even half of them.  Given that today is Tuesday and this dish is so quick and simple to prepare, I thought I would share with you- perfect for a mid week whip up!  I have listed all of the vegetables used in this instance, but of course you can substitute for your favourites.  The key is to select fresh and seasonal produce, you can't go wrong!

What you need:

two medium eggplant plants

two medium shallots (red onion)

one yellow capsicum

one punnet roma baby tomatoes

5-6 garlic gloves smashed

handful fresh basil

1/2 cup extra virgin olive oil

salt and cracked black pepper

fresh pasta 

How to make:

1: Cut the vegetables roughly the same size.  Cut the tomatoes in half.  Smash garlic gloves and roughly chop.  

2: Place vegetables evenly on a large oven tray.  Drizzle over oil, salt and pepper.  Use your hands to make sure vegetables are evenly coated in oil.

3: Place in a pre-heated 180 degrees oven for 30-40 minutes or until vegetables are cooked through.

4: Add cooked vegetables to drained and lightly oiled fresh pasta (remember to add salt to pasta water), gently stir through.  Tear fresh basil leaves on top.  Squeeze a little lemon juice if desired!

Ragù alla bolognese (bolognese sauce)

I can see Italian's now throwing their hands in the air "ai ai ai that's not how you make it"!!  
Yes, there are many ways to make bolongese sauce, and admittedly I change the way in which I make it from time to time.  Today, I simply decided to share with you the way in which I made it today, trust me there were no complaints!  This recipe has the fundamentals of how I usually make my sauce, and is perfect for winter!

The first known reference to "ragu alla bolognese" dates back to the late 18th century originating from Bologna.  It is traditionally served with tagliatelle pasta. There is so much love, care and attention needed when making ragu. My theory is that if I go to the effort needed to make the sauce, then I always make my own fresh tagliatelle pasta. 
Last year I gave my Italian friend a `care pack`, which included a container of my ragu, pasta and some other items. On Sunday he invited his Mother over for lunch, and unbeknownst to me served my sauce and pasta. His Mother took a mouthful, there was silence,  then her eyes welled with tears as she said that this pasta takes her back to her childhood, when her Nonna used to cook the same tasting sauce. Filled with aromatic spices. I still get a little chocked up thinking about that special moment. That food can play such an important part of our memories, emotions and encounters.  

On a visit to Bologna it confirmed that using a variety of meats is the key to making a more complex sauce, and traditionally it was made using predominantly veal.

I have tried and loved many sauces, from the North to the South of Italy (the sauce becomes lighter and more tomato based further south).  Each sauce is different, and each household holds a secret! 

This is a robust sauce, that I feel respects the origins and authenticity!  Serve with fresh homemade pasta, top with freshly grated parmigiano cheese and enjoy with red wine. Bliss! 

What you need:
500g mince beef
250g mince veal
250g mince pork
four juicy Italian pork sausages 
two x 400g tomato pulp tins (made in Italy)
1/2 cup olive oil
one onion
two carrots
two celery stalks
5-6 gloves garlic
handful fresh parsley
handful fresh sage
handful fresh oregano
large sprig of rosemary 
1-2 tablespoon fresh grated nutmeg
three bay leaves
500mls red wine
three cups beef stock (homemade)
two tablespoon tomato paste/concentrate
salt and black pepper to taste

How to make:

1: First you need to make the 'sofritto' (the Italian term for combining evenly chopped pieces of carrot, onion, celery, garlic and parsley to a pan).  Cooked the vegetables in the olive oil until soft.  TIP: add a little salt which will help slow down the cooking process and result in perfectly soft, translucent onions.

2: Add the mixed meats to the large saucepan and lightly brown.  Continue to stir and make sure meat is evenly cooked through.

3: Add the herbs, nutmeg, salt and pepper- stir through.

3:  Add the wine and cook for a further five minuets.

4: Add the remaining ingredients.  Cover and simmer, occasionally stirring for two hours.  Make a day ahead to allow the flavours to deepen!

rooftop view over Bologna

pasta making with Stephanie

Insalata di pomodori da Nonna Guastella (tomato salad from Grandma Guastella)

Love and marriage....tomatoes and Italy!!!  A freshly picked tomato from a sun ripened vine is an explosion of pure pleasure.  I personally love eating fresh tomatoes sliced with a drizzling of olive oil and cracked salt on crusty bread.  You can see tomatoes being grown from the north to the south, on cliff faces, in the  mountains and even out windowsills in cities around Italy.  This recipe requires the use of homegrown or organic tomatoes as they hold much more flavour.  It is also best that the tomatoes are ripe and are served at room temperature.  I received this recipe  from the beautiful Guastella family, this salad is made with love by their Nonna (Grandmother).  Use some fresh bread to soak up the left over tomato juices remaining in the bowl.

What you need:

10 medium to large tomatoes

one baby onion finely sliced

two organic garlic gloves crushed and finely chopped

3/4 cup Italian extra virgin olive oil

large handful of fresh basil leaves torn

freshly cracked salt and pepper

How to make:

1: Mix the oil and garlic together in a cup and set aside (the longer it sits the more intense the flavour)

2: Roughly dice the tomatoes to the desired size and place in a serving bowl, add the very finely chopped onion and stir through.  Season well with salt and pepper

3: When you are ready to serve, pour the oil over the tomatoes. Then tear the basil leaves and carefully toss through.  It is optional to serve with a little balsamic vinegar  

The beautiful Guastella girls!!!!

Buon apetito

Ravioli nudi (naked ravioli)

                            

The soft texture of these delightful little parcels deliver such a delicate flavour. I made these with a friend and they were so much fun to make together as we laughed and made mess whilst assembling.  Ravioli nudi is essentially "ravioli senza pasta" (without pasta).  Not adding pasta to this dish makes for a much lighter course, perfect as a first course.  We opted to serve this with a simple tomato sauce as we have seen in local restaurants in Tuscany, however traditionally they can also be served with a simple butter and sage sauce. I first discovered these moist delights in Florence as was instantly hooked. Ricotta is one of my weaknesses and spinach is so good for you (that`s how I can justify it)! Top with some freshly grated aged parmesan cheese and you have a winner of a plate!

What you need:

Two kilos of fresh spinach

500 fresh cow’s ricotta

Two eggs

150g fresh grated Parmesan cheese

One teaspoon of fresh grated nutmeg

Salt and pepper to taste

Half cup of flour

For a quick tomatoes sauce:

Two cans of Italian tomatoes

One onion

¼ cup Italian extra virgin olive oil

Two garlic cloves

Salt and pepper

How to make:

1: Clean and wash the spinach, then cook for about ten minutes in a saucepan with just a small amount of water and salt.

2: When the spinach has cooled squeeze out all of the excess water and chop finely, set aside

3: In a large bowl combine the ricotta, eggs, Parmesan, two tablespoons of flour, nutmeg and salt and pepper.  The mixture will be sticky but make sure it is possible to form balls, if not add more flour.  Taste mixture and add more nutmeg, salt and pepper if needed

4: Form the mixture into small balls roughly 2-3cm in diameter, then coat the balls in flour and set aside until you have completed all of the ravioli

5:  Boil ravioli in boiling salted water until they are cooked.  They are ready when they rise to the surface of the water, roughly ten minutes

6: Serve with your favourite sauce immediately. 

7: Top with freshly grated Parmesan cheese

How to make the sauce:

1: Cut the onion and garlic finely, and then cook in olive oil on a low heat until soft and translucent.  Add a little salt to the pan to prevent the onion and garlic from over cooking.

2: Add the canned tomatoes, salt and pepper to taste and simmer for about twenty minutes

3: Use a blender to puree the mixture to desired consistency

Buon apetito

Panino al tonna (tuna sandwich)

This is not a recipe by any means, just one of the most delicious sandwiches that I enjoy often in Italy.  I think that no matter where you travel in Italy you can find a "Panifico" (sandwich bar) on every street corner, and you can certainly find a good quality sandwich at most train stations, bars and coffee shops.  Any-way, I have become "semi famous" in the house that I live in for the way I make a "tonno panino".  My only secret is the brand of tuna that I buy (Rio Mare)and using either homemade bread or buying fresh bread.  You really can not buy the low fat variety of tuna for this as you need the oil to soak into the bread for flavour (tuna in Italian olive oil). Some places make this sandwich solely using tuna and tomatoes, some add a little lettuce and sometimes mayonnaise. Do as the Italian's, and wrap a napkin around the bread to eat and keep your hands crumb free.

What you need (to make one sandwich):

One slice of fresh foccacia (refer to foccacia recipe)

One fresh tomato

A little lettuce

Italian extra virgin olive oil for drizzling

Salt and pepper

How to make:

Slightly grill the bread, add tuna first (including the oil from the can), add tomatoes, drizzle a little olive oil, salt and pepper, than add lettuce!

Buon apetito

Pizza Margherita

“Here we are at last. The Italian proverb says “See Naples and die” but I say, see Naples and live; for there seems a great deal worth living for.” 
― Arthur John Strutt

This pizza is fit for Royalty, literally!  Queen Margherita of Italy was presented this pizza to resemble the colours of the Italian flag (red, white, and green) in 1889.  I had been travelling around Italy for several weeks eating all types of pizza, and then I tried the Margherita pizza in Naples.  I think it became my staple diet for the next few days of my visit.  What more could you want for one euro a slice ($1.50AUS) than the perfect blend of the sweetest tomatoes, creamy mozzarella, peppery basil and a thin crispy base.  This recipe really calls for the best quality ingredients to make it truly mouthwatering.  I think one thing that Italians can nationally agree on is the ingredients for the Pizza Margherita!  

       

What you need:

Basic dough recipe (refer to pizza dough recipe)

One ball of buffalo mozzarella (this should be floating in liquid)

One tin of Italian tomatoes PURED (or use passato sauce)

One handful of fresh basil

Extra virgin Italian olive oil

Salt for seasoning

How to make:

1: Generously cover an oven tray with olive oil

2: Roll out the pizza dough to fit your oven tray, no thicker than 3mm thick and place in tray

3:  Spread a thin layer of pureed tomatoes on base with the back of a spoon in a circular motion, drizzle with olive oil and sprinkle with salt

4:  Cook in a well pre heated oven for about 10 minutes at 220 degrees until almost cooked

5:  Remove pizza from oven and add mozzarella slices, cook for a further 2 minuets until cheese has just melted

6:  Again drizzle with a little oil (tip, add one smashed clove of garlic to some olive oil for some extra flavour)

7:  Finish with basil

Pizzeria da Michele, Naples. Italy!

Buon Apetito