Gelato alla nutella (nutella ice-cream)

What is there not to like about Nutella?  It infuses the perfect combination of creaminess, sweetness, yet bitterness. Which is no doubt why Italian's are proud to claim Nutella as their own, originally from Piedmont.  You will probably find a jar in the pantry of most Italian households.  Also some coffee shops have massive five litre jars sitting behind the counter, quite a sight!  I do actually have the recipe to make my own Nutella but for the purpose of making this ice-cream I am using the original tried and true version- purchased from the store! This gelato is SO yummy and is so simple to make.  It possess all of the words I used to describe Nutella, but is amplified in a frozen delicious version!  I remember on my first visit to Italy many years ago this was one of my favourite gelato flavours, and  still is!!

  

What you need:
300 ml full cream milk
200ml fresh full fat cream
1/2 cup caster sugar (anti freeze agent)
300 gr Nutella

How to make:
1: Add the milk, cream and sugar in a medium size bowl and whisk until the sugar has absorbed.  Using a hand held whisk add the Nutella in small batches to the cream mixture and blend
2:  Once all of the ingredients have been combined pour slowly into a frozen ice-cream churn.  Churn for approximately 45 minutes or until the mixture has thickened
3: Pour the thickened mixture into a metal container and place covered in the freezer

               

Buon gelato!

Gelato di fragole (strawberry ice cream)

"You scream, I scream, we all scream for ICE-CREAM"- or as Italian's say GELATO (plural=gelati).  Gelati dates back to ancient Roman times and it seems that no matter where you travel in Italy- come rain or shine, Italian's still LOVE indulging in this ancient deliciousness!  It is quite comical to see Italian's walking around the streets when it is snowing delighting in this frozen godliness..brghhhhhh!!!  If you love ice-cream, Italy is the place for you, as you are never too far from a "gelateria" (ice-cream store), normally run by a family that take great pride in the art of making gelati.  Never be too shy to ask for a try before you buy "posso provare il gelato alla fragola"? (may I try the strawberry ice-cream?), as the artisan is usually happy to oblige.  The supermarket variety version of ice-cream we get in Australia is completely different as air is added during the churning process.  Italian gelati has less air added resulting in a much more dense texture resulting in a richer flavour.  I will add a few different recipes for gelati as I am visiting Australia where it is currently 40 degrees, inspiring a nice cool treat!  It was a  pure delight making this recipe as I originally picked the strawberries, than had the relaxing experience of making it and the heavenly experience of eating it and sharing it with my friends!

    

What you need:

150ml full fat milk

one lemon, rind only

one vanilla bean pod (cut in half, length ways)

one cup white sugar (anti freeze agent)

one organic large egg

one organic egg yolk

300g fresh strawberries pureed 

300ml pure cream

How to make:

1: Combine milk, lemon rind, vanilla bean, sugar in a small saucepan and bring to the boil gently.  Remove from heat and allow to cool

2: Place egg, egg yolk in a large bowl and whisk until pale and frothy.  Add pureed fresh strawberries and cream to bowl. Then strain the cooled milk mixture to the bowl using a strainer

3: Pour mixture into a chilled ice-cream churn machine and process for about 45 minuets, or until it has thickened.

4: Once the mixture has thickened pour into a metal based pan, cover and place in the freezer.  It can last for about a month in the freezer, but I doubt it will last that long!

      

Buon gelato!

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

Insalata Russa (Russian salad)

Although the origins of this salad are debated there are claims that this salad dates back over 800 years and was introduced to Italy when Russian dignitaries visited.  I however was introduced to this salad by Anna Bernado, a beautiful family friend living in Ostia, just outside of Rome.  I was given the privilege of "designing" the top of the salad and chose the words "Natale" (Christmas), given that this was to be served to the family as part of a Christmas feast.  This entail came with a round of applause as it was presented to the table.  I can only take credit for the "design", however Anna takes full credit for the the preparation and delicious flavour.  This salad is generally served around Christmas time in Italy however you can find it during "apertivo time" at local bars and restaurants (I have tried many varieties but I have not had one as good as Anna's). The success of this salad is in the making of your own mayonnaise, the supermarket variety is incomparable.  Serve as an accompaniment to grilled fish, roast meats or even on some crusty bread.
Grazie tanti Anna per la ricetta!!!!

Mayonnaise Ingredients:

What you need:

500ml Extra virgin Italian olive oil

two large organic eggs 

pinch of salt

juice of one lemon

How to make:

Use a hand held stick blender. Place eggs in the bottom of a long, round container (normally provided with stick blender).  Then add the oil.  Place the stick blender in the container at the bottom and turn on for a few seconds, slowly move the stick blender up towards the top of the container.  This will take about  1-2 minutes as the egg/oil mixture combines and thickens to create mayonnaise.  Season with salt and lemon juice to taste.      

What you need for the salad:
300 grams peeled and boiled potatoes, then cubed

300 grams of carrots boiled in hot water with some salt

300 grams peas

two tablespoons capers

two tablespoons pickled gherkins cut into small pieces

400 grams of fresh prawns cooked then peeled (alternatively use cubed pieces of prosciutto) 

How to make:

1: Place all of the ingredients into a bowl but only half of the carrots, gherkins and prawns (reserve the other half for decorating)

2: Mix half of the mayonnaise mixture through the vegetable and prawn mixture and transfer to serving dish

3: Top with the remaining mayonnaise 

4: Use the reserved carrot, gherkin and prawns to create your "own design" on top

5: Make a day in advance to enhance the flavour

Buon apetito

Granita di fragola (strawberry granita)

I still remember the overwhelming taste that hit my lips when I had my first granita and the cooling sensation as it temporarily protected me from the hot streets of Napoli.  I can still smell the petrol fumes in the air, the sounds of the motorbikes zooming past and chatter of local Italian's minding every ones business.  The sounds seemed to stop for a minute as I got lost in my granita. Granita is a semi frozen desert using water and sugar and the two fruit varieties that I saw everywhere in Napoli were lemon and strawberry. Granita is originally from Sicily and has a much finer, crystallised texture than the chunky style found in Napoli (both regions are in the south of Italy).  I recently had the pleasure in picking my own strawberries and thought making granita was the perfect way to preserve the little treasures. 

What you need:

800ml water

300g normal white sugar

one lemon

400g fresh strawberries

How to make:

1: Add water and sugar in a wide saucepan and bring to the boil, then add the juice of one lemon

2: Add crushed strawberries to saucepan (I used my hands to crush as I like a slightly chunky texture), bring to the boil

3: Reduce heat and simmer for 15 minutes

4: Place in a metal based baking tray/tin/bowl (the wider the surface the quicker it will be ready) and place in the freezer and cover with cling wrap

5: Let the mixture slightly start to ice then use a fork to break the forming ice.  Repeat this process every half hour, continuing to break and fluff ice with a fork.  After about five hours (depending on the size and depth of your bowl), you will have a perfect summer treat!  

ice starting to form

ice light and fluffy

Torta di mele (apple tart)

The weather is cold, rainy, grey and miserable here in Italy, but this tart gave warmth to all that ate it.  I was in such a high spirited mood when I made this, and I think that the good vibe came through in the final result of this cake. The pastry was perfectly soft yet crispy, the filling moist and a little spiced, the height of impressive standards.  There was a sighhhh when I presented this cake to the table, it really looked beautiful.  Italian deserts are generally not made overly sweet and this cake is the perfect example of that. Also the smell of cinnamon reminds me of Christmas and puts me in a merry mood.  Enjoy this cake with a coffee or a liquor.

What you need:

For the pastry

1 3/4 cups (260g) plain flour

1/2 cup (75g) self raising flour

185g unsalted butter, chilled

1/3 cup (75g) sugar

2 eggs

1 tablespoon milk

Sugar to sprinkle

For the filling

15 large apples

Juice and zest of one lemon

45g unsalted butter

1/2 cup sugar

1/2 sultanas (optional)

2 teaspoons fresh cinnamon

How to make:

1: Sift the flours together in a large bowl, add a pinch of salt.  Cube the butter and rub into the flour mixture lightly with your finger tips.  Lift the mixture high above the bowl to incorporate air into the pastry. The mixture should resemble fine breadcrumbs.

2: Lightly beat one egg with one tablespoon of chilled water, add over the flour mixture.  Bring the mixture together using a blunt knife, then start forming the mixture together using your hands to form a ball.  

3: Divide the mixture into two pieces, one slightly lager than the other.  Cover in cling wrap and place in the fridge for thirty minutes.

4: Peel and roughly chop the apples.  Melt the butter in a large saucepan and add the remaining ingredients for the filling.  Cook all together for about ten minutes.

5: Line a round spring form baking tin with baking paper.  

6: Roll the larger piece of pastry on a floured surface, large enough to line the baking tin with a little overhang.  Once rolled to the correct size, roll the pastry around a rolling pin and place in the baking tin. Over lap the pastry around the sides.

7: Place the apple filling inside the tart gently

8: Use egg wash (one egg and a little milk) and paint around the rim of the pastry

8:  Roll the smaller pastry ball to place on top of the tart, press firmly, trim and use your fingers to pinch the pastry together

9: Cut a few small holes in the top of the tart, paint with egg wash, sprinkle with sugar (make designs with left over pastry and place on top (not necessary)

10: Place in an oven at 180 degrees for about 45 minutes, until golden brown

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