Pasta al forno con tonno- Tuna bake

It's a balmy Sunday evening and my sister is due home tomorrow as she is currently in hospital with the arrival of our family's first bambino. 

I couldn't help myself. It's like instinct takes over. How can I help I ask myself, as I glance over and discover my favourite brand of tuna and pasta in her pantry (originally put there by me). This would have to be helpful, right? Coming home, and finding a ready made, relatively nutritious meal just waiting to be reheated.

It's almost embarrassing that I didn't go to more effort, and that I am actually posting this recipe. But, once again the best things really don't need to be complicated. Stick to good quality ingredients, such as: Italian tuna in olive oil, fresh mozzarella, basil and good quality pasta. Combined with the correct cooking times, and you have a winning simple dish.

This `pasta al forno`, is basically an Italian version of a tuna bake. I am not typically a pasta bake kind of person, but it is perfect for the purpose of making something in advance. My instincts would also lean towards using penne pasta, however I used casarecce in this, as I took advantage of what was in the pantry.  

It is a written rule in Italy that any form of cheese should never be mixed or topped on seafood. However, when it is canned tuna the rule can be bent a little, and fresh mozzarella is permitted to be added. 

Bake this, and I'm sure that you will agree. This is the perfect summer meal, bursting with classic Italian flavours!

                                

What you need:

700 ml of Italian tomato passata. Homemade is even better.

500gm pasta. I used casarecce from Garofalo 

2 x 160g Italian tuna in olive oil. I used Delicious

250g fresh mozzarella

handful of fresh basil leaves

4-5 cloves of organic garlic

good splash of extra virgin olive oil

Sicilian sea salt

How to make:

1: Boil water in a large pot. Add a good amount of salt to the pot. Add the pasta and stir well. Cook the pasta according to the instructions on the packet. If it suggests 12 minute cooking time, drain the pasta at 10 minuets. As it will continue to cook when baked in the oven, you do not want soggy pasta. Drain the pasta and set aside.

2: Lightly smash the whole olive cloves and add to the olive oil. Cook over a light heat, this will infuse the oil with the favour of the garlic. Remove the whole gloves. 

3: Drain slightly the oil from the tuna and add to the pan. Add also a handful of basil leaves. Stir well until it has heated through.

4: Add the tomato passata, salt to taste. Summer for 20 minutes.

5: Add the pasta to the sauce, and stir through to make sure the pasta is coated evenly. Chop the mozzarella into large chunks, and add the chunks to the pasta mix. Lightly stir through.

6: Add the pasta to a large baking tray, typically used for lasagne. Keep in the fridge or bake immediately. Bake for 20 minutes.

#pasta #tonno #tuna #tunabake 

Green sauce- Salsa verde

Anyone that knows me well, will know that I am not one for sauces. In fact I cringe wh I see plates presented over drizzled with sauces. And that applies to desserts too. Shudder!

Actually that has been one of the biggest adjustments moving back to Melbourne, is that most meals are doused in sauce. Even side dishes come presented with a side of dipping sauce. Why? It is so unnecessary and only adds unwanted calories (I even hate that word), and makes for unhealthy choices.

However, if you must add a sauce, this green sauce is exactly what a sauce should be in my humble opinion. It's smooth, fresh and healthy. 

Traditionally used to drizzle over bollito di carne (slow cooked boiled meat) to add last minute freshness, this green sauce is also magical on fish or your favourite carved meat. Depending on the region, some recipes call for bread and egg yolks. However, I omit both opting for quicker and healthier version.

I was first introduced to salsa verde when living with Silvia in Versilia, she would always have a jar of this in the fridge and  it would often make an appearance on the dining table. She would often drizzle it over fish, salad and ripe tomatoes. 

Throughout my working years I was reacquainted with this vibrant sauce, as the lady I worked for was an avid fan. My fridge would always be stocked with a fresh batch! 

What you need (will make about a cup):
One packed cup of flat leaf/Italian parsley 
One teaspoon of colavita capers http://www.basile.com.au
Five delicous anchovy fillets http://www.basile.com.au
Two gloves of homegrown garlic
Juice of one small lemon
1/2 cup of colavita olive oil http://www.basile.com.au
Pinch of salt

How to make:
1: Place all ingredients in a blender and blend to desired consistency. Experiment with favours and personal preference. You may need to add more capers or lemon juice for example!
2: Place in a glass jar and keep in the fridge for about a week. Top with a thin layer of olive oil to retain freshness.

#salsavere #greensauce #italianfood #sauce #cucinaitaliana 

Preserved fennel- Finocchi sott’aceto

Fennel, oh how I love thee.  I could eat it any which way. 

Typically I love it raw and shredded in salads or roasted with a drizzling of olive oil turning this robust bulb to a tender caramelisation. It is the perfect accompaniment to pork, naturally assisting in cleansing the palette. However fennel does not only lend itself towards pork, it is also favourable with fish. Fennel also tends to marry itself with foods that are orange in colour. Such as orange and fennel salad (search my blog for this recipe), or  roasted carrot and fennel. 

However the other night as a guests at one of my dearest friends house, I encountered for the first time preserved fennel. Presented simply in a salad. The preserving method allows you to enjoy fennel all year round, adding a tangy zing to it's natural aniseed flavour. But most importantly honouring the important crunch. I am surprised that I never encountered the preserving of fennel in Italy, as Italian's are crazy for it.

I enjoyed fennel immensely when living in Italy as it is indigenous to the shores of the Mediterranean, and would rejoice when this wonder would come into season.  Fennel can be dated back to ancient Greek times and can be taken for a long list of medicinal purposes. I often enjoy a centrifuga di finocchio (fennel juice), as part of a tasty cleanse.

such a cute fennel picked straight from my friends orto (vegetable garden) near Florence 

Ingredients (this recipe makes six large jars):
five fennel
two cups apple cider vinegar
two cups of white distilled vinegar
two cups of water 
1/2 cup of sicilian salt
six cloves of garlic
three teaspoons of mustard seeds
three teaspoons of whole peppers
three teaspoons of fennel seeds

1: Steralize jars and lids in boiling water 

2: Cut fennel finely and in slices 

3: Peel garlic and cut in half

4: Combine and boil in a large saucepan the vinegar, water and salt, bring to the boil 

5: Remove sterilised jars and fill with fennel. Half way after filling the jar, roughly add a combination of fennel seeds, pepper and mustard seeds. Also add half a glove of garlic. Repeat and continue filling. Each jar should contain one garlic clove and roughly one teaspoon of mixed seeds.

6: Use a colander and fill the fennel jars with the boiling hot vinegar mixture, allow a 1cm clearance. Seal tightly.

7: Add the tightly sealed jars to a large pot of boiling water and make sure the jars are completely submerged in water. Add the lid and simmer for 20 minutes. This method will ensure that you have successfully preserved the fennel to enjoy all year round.

 #fennel #finnochio #recipe #ricetta #preserve #conserve #cooking #food 

Fegatini di pollo Toscani- Tuscan pate spread

It surprises me that I have never shared this recipe with you. It is the pinnacle of Tuscan cuisine. And has been such a prevalent part of my Tuscan life throughout the years.

On my first romantic evening in Firenze, it was aperitivo hour. Which I was naive to at the time.

Through a recommendation, we went to a quaint bar called 'a volpe e l'uva'. The place was filled with Tuscan wines stored within the ceiling high timber shelving, and there are were no more than eight stools at the bar. We casually sat at the bar, and I ordered a glass of wine. Probably a Chianti classico, it was eight years ago and was one of the only Italian wine varieties I knew. With a glass of wine, a small plate of various food was placed in front of us. It included cured meats, cheese (with honey), and small crusty pieces of bread with a brown paste smeared on top. This is the moment that I fell in love with aperitivo. That with a glass of wine, comes a complimentary tasting plate of finger food.

Since then, I have learnt that the brown paste smeared on top of the crusty bread, is in fact 'fegatini di pollo toscani' (or simply known as fegatini), chicken liver pate Tuscan style.

This beloved brown paste, is served in every Tuscan restaurant, trattoria, enoteca, osteria, and is loved amongst Tuscans. It will be found on the menu under antipasto, crostini.

Crostini is also a stable starter in most Tuscan homes, and is also served during important festive seasons.

The reason that I am thinking of this recipe now, is that Easter is upon us, and the Easter table would not be complete without it. I am feeling quite nostalgic, and making this dish has been like an invisible embrace.

Traditionally it is accompanied with various cheeses and cured meats, but the crostini are usually presented on a plate of their own. Due to the unappealing colour, I generally add a few sprigs of fresh rosemary, but that is being pretty 'fancy' for old school rustic Tuscan standards and is by no means necessary.

Yes, of course, every Tuscan household will have a different version of this recipe. Some add balsamic vinegar, but that is made in Modena therefor instantly making it non Tuscan. Some add capers, and some don't, I do! This is a recipe lovingly handed down to me, and I have just tweaked it a little, learning from various Nonna`s.

Make sure you serve it abundantly on wholemeal dense crusty bread!

Grab a glass of red, put on some Bocelli, and I guarantee you will be transported to Toscana! 

What you need:

500 grams of well cleaned chicken livers

two white onions roughly chopped

50 grams of salted butter

Good drizzle of oil oil

1/2 cup of dry white wine

four anchovy fillets, made in Italy and in olive oil

three teaspoons of Italian capers in vinegar 

bayleaf

rosemary sprigs

3/4 garlic cloves 

salt and pepper to taste

How to make:

1: It is really important that you start of with clean chicken livers to prevent it from tasting bitter. Soaking the livers in cold water and removing any connective tissue will give you clean livers ready to use. You can ask your butcher to clean for you, but it always good to triple check and clean at home. If you are unsure of how to clean correctly, please research separately the simple cleaning techniques.

2: Add butter, olive oil, finely chopped onion and salt to a heavy based pan. Simmer for about 10 minutes on a low heat until the onions are translucent. Add chopped garlic and anchovies and cook for a further two minutes.

3: Add cleaned chicken livers to pan and brown off whilst stirring. 

4: Add white wine,water, rosemary and bayleaves. Allow to simmer on a low heat for roughly 30 minutes until most of the liquid has evaporated.

5: Add capers and stir though.

6: Turn off heat and allow to cool slightly, before passing the chunky mix through a food processor. The consistency is merely a matter of preference. I like mine quite smooth, therefor I blend for a longer amount of time. Blend the mix until you reach your desired consistency.

7: Serve warm on crusty bread and enjoy with red wine, or it can be kept in the fridge for about a week. Also enjoyable served at room temperature, and a great 'go to' party snack.

Home made jars of fegatini made for tasty gifts

A rather zany antipasto platter, with fegatini in the foreground