Frittata di spaghetti (spaghetti frittata)

Waste not, want not!  Yes, spaghetti is the main base in this frittata. This is a perfect way to use up left-over spaghetti, and completely reinvents the meal from the previous day.  This is so easy and economical to make. It can be served hot straight from the oven or cut into small slices and served cold on a antipasto plate.  This is a typical Southern Italian dish, although I am not sure about the origins, I have been told Naples! Italian`s have always been super resourceful when it comes to zero food wastage, and this frittata showcases a perfect example of that.

My zia would actually cook extra pasta with the intention of making this frittata the following day, making life just that little bit easier.

I love the diverse textures, as the base has a little crunch, the the creaminess of the egg and the silkiness of the spaghetti.  I also admire the design the spaghetti makes, each slice is a mini work of art.

Next time you are thinking about throwing out your left-overs, think again!  You can make something truly wonderful.

What you need:

400 grams roughly of cooked pasta 

six organic eggs

one cup freshly grated parmesan cheese

handful of fresh flat leaf parsley (or basil leaves)

1/3 cup of extra virgin olive oil

salt and cracked black pepper

OPTIONAL:(you can also add some chunks of fresh mozzarella cheese)

How to make:

1: In a heavy based frying pan (I used a 26cm), heat the oil.

2: Add the cooked spaghetti to the pan and stir through with the oil.

3: Gently pat the spaghetti down to be even across the pan, let it heat through for about 2 minutes. This allows to form a crust

4: Whisk the eggs, add the parmesan cheese, chopped parsley and salt and pepper together.

5: Pour the egg mixture evenly over the spaghetti. Let the egg cook for about 5 minutes.  Shake the pan to make sure it does not stick.  The centre of the frittata will still be uncooked.

6: Place the pan in a pre-heated 180 degree oven for about 10 minutes.

7: Remove from the oven when the egg mixture has cooked.

8: Place a plate over pan, hold hand firmly on plate and quickly flip pan over onto plate. Serve immediately, freshly grate some parmesan on top.

Ribollita (re-boiled soup)

Fighting of the flu? Can't seem to get warm? Need a big hug? Then make this body warming, nutritious soup. Perfect to fight away your winter blues.

This soup is a famous Tuscan dish dating back to the 15th century  using a combination of inexpensive vegetables. Although each family will have a secret recipe the key ingredients always include left over stale bread, cannellini beans and cavolo nero (Tuscan cabbage).

Traditionally this dish would start by being prepared on a Friday, ready for Sunday. Thanks to canned cannellini beans, this soup can be prepared in a day (although feel welcome to soak your own beans).  That said, it does take a some tender loving time to make.  Just keeping the pot on the stove for a few hours warms the house.

It is a soup with heart and it obtains a stew like consistency, without the meat. Top with a drizzling of olive oil and shaved parmesan cheese.  It's a hug in a bowl!

What you need:

two medium size carrots

two celery stalks

a medium size bunch of cavolo nero (kale or Tuscan cabbage)

half a savoy cabbage

one leek

one red onion

three medium size potatoes

two medium size tomatoes

three garlic gloves

400g cannelini beans

two sprigs of fresh rosemary

1/2 tbsp dried oregano

400g approximately of stale dense bread (I used two small rolls)

1/2 cup olive oil

salt and cracked black pepper

How to make:
1: Finely dice the onion, leek and smash the garlic.  Add to a large heavy based saucepan.  Add the olive oil and salt generously.  Cook over a low heat, sweat down the ingredients for about 10 minuets until they become translucent.
2: Add the beans, stir and heat through.
3: Add the roughly cubed carrots, celery, and potatoes.  Stir through for about 5 minutes.
4: Add the water and herbs and cook with lid on for about one hour on a low heat, reducing the water content.
5: Add the chopped tomatoes and sliced cabbages, place lid on an cook for a further 30 minutes.  Taste the broth and add salt and cracked pepper to taste.
6: Tear pieces of bread and add to the soup, stir through and let it cook for a further 30 minutes (if there is no liquid left, add a little more water, however it is not meant to be a liquid style soup).
7: Top with a drizzle of olive oil and parmesan cheese.

Spaghetti aglio olio e peperoncino (spaghetti with oil & chillies)

Who does not like spaghetti? I love it, and I pretty much like it any which way. When spaghetti is good is it heavenly good but when it is bad it is unpalatable. This recipe is super easy to make, you can almost make it with your eyes closed.  I am sure you have all of the ingredients in your pantry. All that is required is that the spaghetti is cooked to perfection (al dente), that a good quality oil is used and the pasta is well coated in it. When pasta is cooked 'al dente' it is much better for digestion and has a lower GI. Just because there are only a few ingredients does not mean this dish is lacking in flavour.  Even better, there is only one pot to clean- perfect for a mid week whip up!

What you need:
one 500g packet of spaghetti (I used number 4)
two small red chilies
2-3 cloves of garlic
100 mls extra virgin olive oil
hand-ful fresh flat leaf parsley leaves 
salt and pepper

How to make:

1: Place the spaghetti in a large pot of well salted boiling water.  Follow the instructions on packet regarding the amount of time the spaghetti needs to cook (8-12 minutes).  Remove the spaghetti when it is 'al dente'- soft to touch but still firm to bite.

2: Strain the spaghetti, set to one side.

3: Quickly add the oil, garlic and chilli to the same pot and heat through (use a spoon to mush the garlic and chilli, infusing the flavours with the oil)

4: Add the spaghetti back to the pot and stir through. Lightly salt if needed and cracked pepper.  Add some fresh torn parsley leaves.

Ricotta di casa (homemade ricotta)

There are so many Italian dishes that call for ricotta! I personally use ricotta to make popular Sicilian deserts, cannoli (refer to my recipe) and ricotta baked cheesecake. I also use it often to fill ravioli. However there is a endless amount of dishes that ricotta can be added to, such as lasagne, crepes, cakes, cassata, calzone, and pizza. But why add ricotta to dishes when you can enjoy it fresh and warm on a crusty piece of bread.  Simply spread a generous amount on top and sprinkle with a little cinnamon, honey, citrus peel or pistachios!

I had the pleasure of being invited to collect fresh goats milk on an Italian island last year. This entailed hiking up a steep mountain in the wee hours with an empty bucket. The joy was returning down the mountain with a full bucket of warm milk and returning the kitchen to commence the ricotta making process. I will forever remember fondly the aroma of warm milk being cooked. After we collected the curds, I was offered a full cups of hot whey to drink as it is a high source of protein. My cooking companion had such a look of delight as he offered the glass, as if he was presenting me liquid gold.

Remember little Miss Muffet who ate her curds and whey. Well ricotta is made when a chemical process occurs when a milk product is mixed with acidity.  That is why it is so easy to make at home, as it is  simply case of removing the curds from the whey once the acidic is added. You can use lemon juice or vinegar as your weapon of acid.

It is a certainty that the ricotta available in Australia is made from cows milk. However in Italy varieties include goat, buffalo, and sheep milk (it can be confusing at times to choose). I prefer sheeps milk for its delicate flavour and I use it for most of the dishes I make.

Homemade ricotta tastes so much better as it is creamy, rich yet delicate. I also think the love needed to make it certainly adds to the flavour. It is so rewarding.  I guarantee once you make your own you will be hooked, and even a little chuffed with yourself.

What you need:

one litre full cream organic milk

1/4 cup apple cider vinegar

one teaspoon salt

How to make:

Step 1: Bring milk to 180-185 degrees, pre-boiling point

Place the milk in a large heavy pot, using a thermometer bring the milk to 180-185 degrees.

Step 2: Add vinegar & salt to milk, curds start to form

Remove the pot from the heat and add the apple cider vinegar and salt, stir gently for about a minute. Cover pot with a cloth and top with lid.  Let it sit untouched for two hours.

Step 3: After two hours resting, scoop out curds

 Use a slotted spoon to scoop out the curds from the whey, they will be visually obvious.

Place the curds in a strainer lined with fabric moistened by warm water (muslin if available, if not a clean cotton tea-towel). Use your hands to remove excess liquid.  Then either cover and let sit or tie in a ball.  Hang the ball over a bowl and allow any liquids to drain.  The ricotta should be set and be ready to eat after two hours. Eat while it is still warm. It can last in the refrigerator for about five days.

 

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

Impasto di pizza (pizza dough)

It is no hidden truth that I like rolling up my sleeves and getting my hands involved. Pizza making is one of the most relaxing experiences you can give yourself, it sure beats paying for therapy. It is also great to get the kids involved as they love playing in the gooey dough.

I have become a bit of a pizza making specialist and can almost knead out a good dough with my eyes closed, but it does take some time and practice. So don't be disheartened if your dough does not rise, or is too rubbery.....keep trying. So many elements can effect the result of your dough, such as the temperature of the water, air, the freshness of the yeast, quality of the flour etc! Regardless, you should give it a shot!

Nothing beats a good homemade pizza. Don't overload your pizza with too many ingredients as it will become soggy. Wisely choose three to four quality ingredients. After all, you still want to be able to taste the amazing taste of your homemade pizza base!

What you need:

(this will make two large pizza bases)

500g un-bleached tipo 000 flour

250ml warm water

45g fresh yeast (purchased from a bakery)

pinch sugar

1/4 cup extra virgin Italian olive oil

salt if desired

Making pizza with a group of four kiddies  

How to make:

1: In a large bowl mix the fresh yeast and sugar with warm tepid water and whisk.   This will activate the yeast, making it warm and happy.  It should start looking frothy.

2: Sift the flour, use a metal knife to cut in. Add the oil

3: Once combined start using your hands to bring dough together.

4: Once a ball has formed, remove and place on a well floured bench and start kneading.

5: Stretch the dough in one direction, turn, fold and press down. Repeat the process for about 5 minutes.

6: Once the dough has formed a nice ball and the dough is smooth and elastic, cover with a tea-towel and place in a warm area. (if I am challenged for time, I place the bowl of dough over a warm bowl of water- this speeds up the process).

7: After 30-40 minuets the dough should double in size.  Punch down and roll.

8: The dough is ready to use for your favourite pizza recipe (or simply drizzle with olive oil as seen above)!
9 Cook in a well pre heated 220 degree oven for approx 10 minutes 

TIP ONE: Every time I make pizza dough the ratio of ingredients varies slightly. You need to use your own judgement as certain elements such as the weather can effect your result.  If the dough looks too gooey then add more flour.  If the dough looks too dry then add more warm water or oil!

TIP TW0: Try other varieties of flour such as semolina and wholemeal or try mixing varieties.  Just always follow the general quantities listed above for flour.  

Pizza di patate (potato pizza)

Yet again, another example of less is more.  There is room for only one star on this pizza, and that is the humble potato. Topped on homemade pizza dough, and you have a match made in heaven!  Drizzle some olive oil and some freshly torn rosemary from the garden and 'eccola' (here it is)! The potato remains supple in the centre whilst inheriting all the flavours,  and the dough has a crispy crunch.  This is perfect snack food, in fact you will find many a 'pizzeria' in Italy selling this by the slice.

What you need:

Ingredients from pizza dough recipe 

three medium size potatoes 

two sprigs fresh rosemary

1/2 cup extra virgin olive oil (roughly)

salt and cracked black pepper

How to make:

1: Make the pizza dough (refer to pizza dough recipe)

2: Peel, then boil the potatoes in hot salted water for roughly twenty minuets (until tender)

3: Let potatoes cool slightly, then slice finely

4: Drizzle a generous amount of olive oil on a large rectangular baking pan

5: Roll the pizza dough to fit oven pan, generously coat the dough with olive oil (use garlic oil if desired- refer to garlic oil article)

6: Layer the potatoes by slightly overlapping until the the surface is covered

7: Top with a little more olive oil, then roughly tear rosemary on top, then salt and pepper

8: Bake in a pre-heated 200 degree oven for roughly twenty minutes, or until pizza base is crispy