tag:blogger.com,1999:blog-47829754514118186832024-03-14T01:36:22.260-07:00Buona Domenicagood sundayKara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-4782975451411818683.post-12755863835071020402021-04-22T22:35:00.000-07:002021-04-22T22:35:17.882-07:00Saffron, almond orange cake- torta di mandorla e zafferano<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDJ_ARsU8mCVoL-82H05GmrYWElXh4xbahHYYhWVXG7iiG2xAIzXhX5mdlOOaz9qY63UOryNA1mbwPsfkMxjz2rV2fyhaR8ieCObFNPfaaYl-VY9dq-n9wrXBvx_KK5lwwC6V63mGf44/s860/176417672_225560802656202_5435428746307384974_n.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="860" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDJ_ARsU8mCVoL-82H05GmrYWElXh4xbahHYYhWVXG7iiG2xAIzXhX5mdlOOaz9qY63UOryNA1mbwPsfkMxjz2rV2fyhaR8ieCObFNPfaaYl-VY9dq-n9wrXBvx_KK5lwwC6V63mGf44/s600/176417672_225560802656202_5435428746307384974_n.jpg"/></a></div>
If you want to feel like a Greek goddess, then you need to make this cake. I can
imagine Aphrodite mulling around with her friends and enjoying this decadent
cake whilst listening to a harpist. Considering she was the goddess associated
with love, beauty and pleasure, it is only fitting that I visualise this cake as
fitting. This cake evokes all of the above and so much more. It is believed that
saffron originated and was first cultivated in Greece, therefore it was only
natural that I used this high quality organic saffron from @grecianpurveyor.
This is the cake that you want to make if you truly want to pamper your guests.
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Ingredients
2 medium oranges, chopped (including peel)
5 eggs, separated
Pinch of saffron threads
1/4 cup of unsweetened original almond milk, for soaking saffron threads
1 cup castor sugar
2 cups ground raw almonds (grind to a flour consistency in a food processor)
2 tablespoons icing sugar
2 tablespoons sliced or finely chopped/slivered almonds for cake topping
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Method:
- Preheat oven to 180 degrees C.
- Line the base and sides of a 9-inch cake pan with baking paper.
- Warm the almond milk and soak a good pinch of the saffron threads in the milk for about 30 minutes. Set aside.
- Chop the oranges in quaters and place in a saucepan with one tablespoon of water. Cover and cook with a gentle simmer for 30 minutes or until the oranges are soft and the liquid has evaporated. Remove the oranges from the heat and let cool. When cool, finely blitz the oranges in a food processor.
- Whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually stir in the castor sugar and continue to whisk for about one minute.
- In a separate mixing bowl, whisk the egg yolks together with the remaining icing sugar for 2-3 minutes.
- To the egg yolk mixture, whisk in the oranges and then fold in the ground almonds, and saffron (with the soaking milk).
- With a large metal spoon, fold in spoonfuls of egg whites until everything is well combined.
- Pour the mixture into the prepared cake pan, sprinkle with slivered or chopped almonds and bake in the oven for 50-55 minutes (or until golden brown). Check every 20 minutes while baking.
- Let the cake cool in the pan before turning out and dusting with icing sugar.
Store in an airtight container for 3 days
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-3374707101263071092021-04-13T02:50:00.000-07:002021-04-13T02:50:30.988-07:00Crostini di salsiccia e olio di tartufo- Sausage and truffle oil on crusty bread <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAR4kqqLRTc6QyNQFcM06xbw-L4i-HzvTojPPys6SPBcCNzreYpqiyzHwe0qYWDAm8XTkhgOtAryDpcdm7rLj-x2bm99mk0Z5ynj_DQekp7btjsNItXswFA2N6zXqMGtI-iQzjpRZbFmM/s1380/0-5.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="1380" data-original-width="1035" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAR4kqqLRTc6QyNQFcM06xbw-L4i-HzvTojPPys6SPBcCNzreYpqiyzHwe0qYWDAm8XTkhgOtAryDpcdm7rLj-x2bm99mk0Z5ynj_DQekp7btjsNItXswFA2N6zXqMGtI-iQzjpRZbFmM/s600/0-5.jpeg"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrH54i3FPAeLzfDGWYry5U6v4IlQnOXR6GuGY6UfysPgP6WJgaOISeoPcTRmWFxS9qT8dLvHxVw1vrJezfgZGMgANU-SFsaHi9dhl44gijsTao4pC0lvfRvS4WH3al-KN1knRLGdKqzfI/s1380/0-1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="1380" data-original-width="1035" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrH54i3FPAeLzfDGWYry5U6v4IlQnOXR6GuGY6UfysPgP6WJgaOISeoPcTRmWFxS9qT8dLvHxVw1vrJezfgZGMgANU-SFsaHi9dhl44gijsTao4pC0lvfRvS4WH3al-KN1knRLGdKqzfI/s600/0-1.jpeg"/></a></div>
Take your apertivo to the next level and impress your guests with this decadent pre dinner treat. As there are only a few ingredients needed, it is really important that they are of optimal quality. I wouldn't really call this a recipe as such, rather a few simple yet integral steps to follow. This is the epitome of luxurious Tuscan cuisine, and perfect for Autumn months. When truffle oil hits the warm crostini a sense of indulgence fills the air, and makes me so nostalgic about cozy Tuscan nights spent by the fireplace with a glass of vino rosso.
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You will need:- 200 grams roughly of good quality Italian style sausage(I source mine from Nino and Joe's)- Good quality truffle oil(I used forest garden from grecianpurveyor.com)- A rustic baguette, about 12 slices - Drizzle of good quality olive oil- Sprigs of rosemary for presentation
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Method:- Remove innards from the sausage in a bowl and gently mash- Cut the bread into even pieces and place on an oven tray, lightly drizzle with olive oil. Toast in the oven for about 8-10 minutes at 180 degrees celsius.- Spread the sausage mince on each crostini piece and cook in the oven for a further 8-10 minutes.- Remove crostini from the oven and place on a plate, and drizzle liberally with truffle oil. Enjoy immediately with a glass of vino!Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com5tag:blogger.com,1999:blog-4782975451411818683.post-57256339523817128182021-04-11T00:48:00.000-07:002021-04-11T00:48:21.801-07:00Sarde a beccafico- Sicilian sardines<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTMORRIj87zQKnNv0oKi7dw9giPq7a035f50jtE7KZGivNVGI1DyTBdSqhGbTX3rkGcQJkfW_EklCu25YAh3VGoPSo_DUi9qU3286eoFHzGRbwIUS0yWmilzvnx_AKxZQ_qH7-0j_XWo/s860/169706923_768632014059957_1637229089596135595_n.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="860" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTMORRIj87zQKnNv0oKi7dw9giPq7a035f50jtE7KZGivNVGI1DyTBdSqhGbTX3rkGcQJkfW_EklCu25YAh3VGoPSo_DUi9qU3286eoFHzGRbwIUS0yWmilzvnx_AKxZQ_qH7-0j_XWo/s600/169706923_768632014059957_1637229089596135595_n.jpg"/></a></div>
Sardines a beccafico are a typical preparation of Sicilian cuisine, usually served as an appetizer or as a second course. It is a recipe of humble origins, born as an imitation of a distinguished dish where in the past it was served exclusively to aristocracy: stuffed beccafichi (garden warbler bird). These birds, which were cooked stuffed with their own entrails, were the hunting bounty of Sicilian nobles. What seemed to be a delicacy reserved for a few, was soon reproduced with poor and more easily accessible ingredients. Sardines replaced birds, while breadcrumbs and pine nuts took the place of the entrails of birds.
Thus was born the recipe for sardines a beccafico; today very famous especially in Palermo and its surrounding areas.
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If your longing for a taste if Sicily (who isn't), I highly recommend that you try this recipe.
Sardines are from: <a href="https://www.ashbros.com.au"></a>
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Ingredients:
About 16-20 sardines
1/2 cup fine breadcrumbs
1/3 cup of raisins
1/3 cup of pine nuts
4 tablespoons of chopped flatleaf parsley
60 ml orange juice
Pinch of salt
2 tablespoons of olive oil
Olive oil for drizzling
Enough bayleaves to place between each sardine
One orange for slicing
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPdWVzLmyJ9huUcYJgdg-J1LoUbsnEOmc0KbDiqZa83M8GN7l4YK0iSN9FZqPkdjsJoFWwZcUhskvMG7ywU_Z5BC_dBy5wdbl7BZQv3UpyG3WHWsMs0U5gVF3Zanoy6Aa2SYN23in1pY/s640/170606177_898253744359865_3173360743196396899_n.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="640" data-original-width="635" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPdWVzLmyJ9huUcYJgdg-J1LoUbsnEOmc0KbDiqZa83M8GN7l4YK0iSN9FZqPkdjsJoFWwZcUhskvMG7ywU_Z5BC_dBy5wdbl7BZQv3UpyG3WHWsMs0U5gVF3Zanoy6Aa2SYN23in1pY/s320/170606177_898253744359865_3173360743196396899_n.jpg"/></a></div>
Method:
1: Cook/toast breadcrumbs in a hot frying pan, be careful not to burn. Will take a minute or two.
2: Add all ingredients together in a large bowl and mix together. The mixture should 'stick together'.
3: Place a sardine fillet on your palm flesh side up, and spread breadcrumb mixture on top. Pat down mixture.
4: Roll the sardine fillet and place open side down in a well oiled baking tray. This will ensure the sardine stays closed. Repeat this process until all sardines are filled and rolled.
5: Place bayleaves between each sardine, and a few orange wedges. Drizzle with olive oil.
6: Bake in a preheated oven for about 15 minutes at 180 degrees celsius.
Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-52300817705223309772021-04-02T16:35:00.000-07:002021-04-02T16:35:33.725-07:00Torta di Riso- Tuscan rice and custard pudding <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrbC9sN7qqfDXGSmmf69JUh0GtSiC6shrxlAibbysaeCtOntTeAfdA6cHrD7jH-UJPu2gFe2-3v1A1jtSrENtmPXA6dkXeGVBbqntmYYKzGu4fRf8jKjR_t6P5LVWu8lTYElCKvt7zos/s2048/IMG_6540.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="2048" data-original-width="1365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrbC9sN7qqfDXGSmmf69JUh0GtSiC6shrxlAibbysaeCtOntTeAfdA6cHrD7jH-UJPu2gFe2-3v1A1jtSrENtmPXA6dkXeGVBbqntmYYKzGu4fRf8jKjR_t6P5LVWu8lTYElCKvt7zos/s400/IMG_6540.jpg"/></a></div>
Look no further, this is a quintessential Tuscan recipe traditionally served at Easter time.
There are two defining components to this dessert. The top layer is reminiscent of the texture of crème caramel, yet the bottom layer is dense from the combination of rice being bound together with the sweet custard mixture.
The tradition is to cook this in a terracotta pan, in fact many Tuscan families still use the original family pan. Often you can still see the families surname scripted on the side. Before ovens could be commonly found in every household, the terracotta pans were brought to the community village wood fired oven and baked after bread. Just imagine that!
Although the recipe varies from region to region, household to household, the general ingredients are the same, the notable difference is the height, ranging from two fingers high to four. This recipe is for the later and was kindly bestowed upon me from a friend’s grandmother, Nonna Carla.
This is a classic example of ‘cucina casareccia’ (home cooking), as it is economical to make, super easy and in true Italian style it is made to serve many people.
If there are any left overs, they are perfect for breakfast on Pasquetta, the day after Easter.
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Difficult level: easy
Cooking time: 2 1/2 hours including preparation
Cost: low
Ingredient's:
- 2 litres of full cream milk
- 1/2 cup icing sugar
- 2 cups of regular sugar
- 1 cup of mixed liquor (sambuca, brandy or rum)
- 16 eggs
- 1 vanilla bean
- 1 cup of arborio or carnaroli rice
- zest of one lemon
Note: Original recipe uses 1/2 a cup of vanilla flavoured icing sugar as with most Italian cake recipes, however I prefer using a natural vanilla bean.
Size: Will make one large 28cm solid-bottomed round cake pan.
Method:
Preheat oven to 200°C.
In a large saucepan cook rice in one litre of simmering milk, together with 1/2 a cup of regular sugar. It will take about 25 minutes, pay attention that it does not stick. It is ready when the milk has absorbed and the rice is soft.
Add the rest of the milk and sugar's. Allow the mixture to cool.
Whisk the eggs separately and add to the milk mixture in the saucepan, then add the liquor and lemon zest. Combine well together.
Gently place in a large baking tray and cook for about 2 hours or until a skewer comes out clean.
Allow to slightly cool before serving. Dust with icing sugar if desired.
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TIP: To prevent the top of the cake from burning, place some aluminum foil loosely over the top after about 40 minutes of cooking or once it has nicely browned or the signature brown spots appear.
I was recently asked by Georgette Jupe, a journalist for Italy magazine and Girl in Florence to share this special recipe for the Easter edition. Please find the full article here:<a href="https://girlinflorence.com/2021/04/02/the-scoppio-del-carro-returns-and-a-recipe-for-tuscan-custard-rice-pudding/?fbclid=IwAR1PxonJB0tcruAEc-sW6ZWrxELtI7cvKm8gRDTGMtpZq4RaWdNI9-T0xGk"></a>
Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-91503364853884477882020-03-04T22:02:00.000-08:002020-03-05T04:36:38.003-08:00Pesce all'isolana- baked whole fish<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #1d2129; font-family: "courier new" , "courier" , monospace; font-size: 14px; text-align: left;">PESCE ALL' ISOLANA</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #1d2129; font-size: 14px; text-align: left;">Heading to the market this weekend?</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #1d2129; font-size: 14px; text-align: left;">Well make sure you add a whole snapper to your shopping basket, for this VERY simple whole baked fish recipe.</span></span></div>
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I guarantee you feel like you are sitting seaside on the Mediterranean, just add a glass of vermentino and voilà! </div>
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<span style="text-align: left;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #1d2129;"><span style="font-size: 14px;">I just love presenting whole baked dishes to the table for a little theatrics, plus there is a certain nurturing factor when a dish comes out straight from the oven.</span></span></span></span></div>
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<span style="text-align: left;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #1d2129;"><span style="font-size: 14px;">I used to cook this dish all the time in Italy for work but also for my ex fiancé as it was his absolute favourite. He would always be happy knowing that I had come home with orata or branzino (sea bream and European bass), two of the most common species found in the Mediterranean sea. In fact he asked for this for his birthday. It's hard not to think of him now as I write this recipe, and maybe in a way it is my final love dedication and 'addio' (good-bye) to him, right down to choosing the music that is remisant to Francesco De Gregori, one of his favourite Italian song writers.</span></span></span></span></div>
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<span style="text-align: left;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #1d2129;"><span style="font-size: 14px;">I hope you feel the love in this video, for where there is love there is life! And this dish </span></span></span></span><span style="color: #1d2129; font-family: "courier new" , "courier" , monospace;"><span style="font-size: 14px;">definitely brings joyous life to the table! </span></span></div>
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<span style="color: #1d2129; font-family: "courier new" , "courier" , monospace;"><span style="font-size: 14px;">Buon appetito xoxo</span></span></div>
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<span style="color: #1d2129; font-family: "courier new" , "courier" , monospace;"><span style="font-size: 14px;"><b>Click here to watch the video:</b></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><a href="https://www.youtube.com/watch?v=3HzRYvTFpEI">https://www.youtube.com/watch?v=3HzRYvTFpEI</a></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3whnSIbgMbXgMqK7BxBk3iloTOpRuEbv3UGfUvtA0VsqU8obB-Pymgoqo7QtgPH6OsJjBLyr0HdjswWkba6V_rMxfYKCxtXlWuGgXYDvFVvyCBncZ4K04DFhfijCzpfb8CCgnrFZevA/s1600/12074773_10153032420096105_2364680375263746000_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3whnSIbgMbXgMqK7BxBk3iloTOpRuEbv3UGfUvtA0VsqU8obB-Pymgoqo7QtgPH6OsJjBLyr0HdjswWkba6V_rMxfYKCxtXlWuGgXYDvFVvyCBncZ4K04DFhfijCzpfb8CCgnrFZevA/s320/12074773_10153032420096105_2364680375263746000_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "courier new" , "courier" , monospace;">Orata- sea bream</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBGJzvhT8cCXOPdfz8sIwCjsvtO7tGn6NzrusKDDDqFfnKNkfGCfHjBX6iPnXDF8255iPNcpYBDNsy1NTHUYLDfj4AB6mbXM6Fy9SjAtMnngMPcOdfpguQJ4KGt6h63G-qpZGXeOdr8w/s1600/12074600_10153032419986105_1369708378018337097_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBGJzvhT8cCXOPdfz8sIwCjsvtO7tGn6NzrusKDDDqFfnKNkfGCfHjBX6iPnXDF8255iPNcpYBDNsy1NTHUYLDfj4AB6mbXM6Fy9SjAtMnngMPcOdfpguQJ4KGt6h63G-qpZGXeOdr8w/s320/12074600_10153032419986105_1369708378018337097_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "courier new" , "courier" , monospace;">Cena (dinner) for two</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZbzgTpnh_Gj2nPGb4sZ6rWp011g0CZpZeLxQYX6b7rqGtnHRcsQDiUGQuDx_RNYcNWaBVIfHlVZDh3edLRhgvk1j8KlRVpWcbW5SbA50B9GQgthaXfKt5aWmNNzOuiAkXhNSdj4h_94/s1600/12115791_10153033741016105_7544794360070883871_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZbzgTpnh_Gj2nPGb4sZ6rWp011g0CZpZeLxQYX6b7rqGtnHRcsQDiUGQuDx_RNYcNWaBVIfHlVZDh3edLRhgvk1j8KlRVpWcbW5SbA50B9GQgthaXfKt5aWmNNzOuiAkXhNSdj4h_94/s320/12115791_10153033741016105_7544794360070883871_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "courier new" , "courier" , monospace;">branzino- European bass</span></td></tr>
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<span style="font-family: "courier new" , "courier" , monospace; text-align: justify;">Instagram Repost @basile_imports</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">With our extreme heat in Melbourne this week its only fitting we continue to celebrate our festive feast with the beautiful Pesce all’Isolana. Its so easy to prepare, light, nutritious and very tasty thanks to @kara.privatechef </span></div>
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BAKED FISH</div>
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Cooking instructions </div>
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1: Pre-heat oven to 180 degrees</div>
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2: Peel and thinly slice the potatoes. Line the bottom of a baking tray with a good drizzle of Colavita extra virgin olive oil, and evenly place the potatoes on top.</div>
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3: Place the fish on top of the potatoes. In this recipe we have used a snapper, but ask your fishmonger for other suggestions. Also ask your local fishmonger to de scale and gut the fish. Always rinse the fish under cold water before using. </div>
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4: Place a sliced lemon and parsley inside the stomach cavity.</div>
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5: Add the chopped tomatoes, Zuccato caperberries and Zuccato olives. Drizzle liberally with Colavita Extra Virgin olive oil, sprinkle with salt and rub salt into the skin of the fish. </div>
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6: Cook for approximately 25-35 minutes (depending on the size of fish). Make sure the flesh is cooked through and the potatoes are cooked thru. </div>
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7: Transfer to a serving platter and sprinkle with chopped parsley. </div>
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8: Add lemon juice to a jar and add the Colavita Lemon Oil. Shake to emulsify. Gently pour over fish! </div>
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Buon Apetito. </div>
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Chef: @kara.privatechef</div>
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Styling: @kara.privatechef</div>
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Film Director :@kara.privatechef</div>
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Videographer: @indiefilmstudios<br />
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-41108805340791761182020-03-04T03:46:00.001-08:002020-03-04T03:46:48.618-08:00Gnocchi alla Romana- Roman style gnocchi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #1d2129; font-family: Courier New, Courier, monospace;"><span style="font-size: 14px;">It's Giovedi gnocchi- gnocchi Thursday! Or should we say gnocchi Thursday for Roman's, because in Rome they traditionally are eaten on....Thursday! </span></span></div>
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<span style="color: #1d2129; font-family: Courier New, Courier, monospace;"><span style="font-size: 14px;">Totally different in texture and taste to the typical potato style gnocchi dumplings that we traditionally know. Roman gnocchi are flat disc like shapes made from semolina flavour, and quite honestly I prefer them much more. I also love how you can prepare them in advance, making them a prefect meal for effortless entertaining.</span></span></div>
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<span style="color: #1d2129; font-family: Courier New, Courier, monospace;"><span style="font-size: 14px;">I first discovered this dish when working in Rome in a local trattoria, when I asked how to make it, I was told to add the semolina flour like "versate a pioaggia il semolino" (pour it like rain). I loved this romantic explanation, and ever since I have been enchanted by this recipe.</span></span></div>
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This video honestly makes me do the happy dance from start to finish.</div>
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Who's coming over for dinner and vino? Just bring your glockenspiel!! </div>
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<b><span style="font-family: Courier New, Courier, monospace;">Click here to watch the film:</span></b><br />
<a href="https://www.youtube.com/watch?v=f0xZvbtxiJ0"><span style="font-family: Courier New, Courier, monospace;">https://www.youtube.com/watch?v=f0xZvbtxiJ0</span></a><br />
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<span style="font-family: Courier New, Courier, monospace;"> <a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/repost?source=feed_text&epa=HASHTAG" style="color: #385898; cursor: pointer; font-size: 14px; text-decoration: none;"><span class="_5afx" style="direction: ltr;"><span aria-label="hashtag" class="_58cl _5afz" style="color: #365899;">#Instagram Re-</span><span class="_58cm">Repost</span></span></a><span style="color: #1d2129; font-size: 14px;"> @basile_imports</span></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">• • • • • •</span></div>
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Short Film no 3 Gnocchi alla Romana with porcini mushrooms. These gorgeous light and fluffy gnocchi circles are perfect for Christmas day as they not only offer Italian comfort goodness but the semolina dough can be prepared a day in advance, wrapped then stored in the fridge in either its slab form or in the circles, all that is then required to do on the day is assemble and bake and devour. </div>
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Such a divine recipe @kara.privatechef and one that brings back fabulous memories and to know that it can be recreated right here in our own homes with a few of our pantry essentials.</div>
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GNOCCHI ALLA ROMANA with porcini mushrooms</div>
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Cooking instructions:</div>
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1: Pour the milk in a large pan and heat, but do not boil. Add 50g butter and allow to melt.</div>
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2: "Versate a pioggia il semolino". Pour the Semola flour like soft rain. Slowly and consistently add the Caputo Semola flour to the warm milk, while whisking.</div>
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3: Add the egg yolks and whisk through until smooth. Add salt to taste.</div>
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4: Pour out the hot gnocchi mix onto a cool surface, on baking paper.</div>
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5: Spread out mixture and place another piece of baking paper on top. Use a rolling pin to roll out the mixture evenly. This will make sure that all of the gnocchi discs are even in height. </div>
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6: Remove the top layer of baking paper, use a circular mold to cut out gnocchi circles. </div>
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7: Place a little Colavita extra virgin olive oil in an oven proof tray and place the gnocchi circles evenly in the dish.</div>
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8: Drizzle the top with a little olive oil, and top with Auricchio parmigiano reggiano and Auricchio pecorino romano, a little salt and cracked black pepper.</div>
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9: Bake in a pre heated 180 degree oven for 20-25 mins or until golden brown. </div>
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<span style="font-family: 'Courier New', Courier, monospace;">To make the porcini mushrooms:</span></div>
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1: Soak the porcini mushrooms in a large bowl of water for about 30 minutes to rehydrate them.</div>
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2: Add butter to a large saucepan until melted. </div>
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3: Drain the mushrooms (you can reserve the flavoursome juice to make risotto and broth). Add the mushrooms and dried thyme to the pan and saute for a few minutes. Sprinkle a little salt and pepper.</div>
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4: Add a little of the reserved mushroom liquid and drizzle over some olive oil.</div>
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5: Transfer to a serving plate and top with sprigs of fresh thyme.</div>
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<span style="font-family: 'Courier New', Courier, monospace;">Chef: @kara.privatechef</span></div>
<span style="font-family: Courier New, Courier, monospace;"><div style="text-align: justify;">
Styling: @kara.privatechef</div>
<div style="text-align: justify;">
Film Director :@kara.privatechef</div>
<div style="text-align: justify;">
Videographer: @indiefilmstudios</div>
</span></div>
Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-8352231736910831012020-02-29T04:13:00.001-08:002020-02-29T04:31:07.404-08:00Ceci e Vongole- Chickpeas & clams<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "courier new" , "courier" , monospace;">Enjoying a quick lunch break with the film crew</span></td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Ten minutes is all you need, from start to finish. Preparation is key to be able to put this dish together with impressive ease.<br />
One of the most elegantly simple dishes I know, and perfect for our hot impending days. Nobody wants to be sweating it out in a hot kitchen, trust me I know!<br />
Impress your guests with effortless style as you present this majestic dish.<br />
It really is the perfect dish to add to your repertoire.<br />
I personally love watching them dance open in the pan, and adds in-house theatrics for your quests to watch.<br />
This is one of my favourite short films, as it truly captures the theatre that takes place in my mind when I prepare this dish! Enjoy xo<br />
<br />
<b>Click this link to watch the film:</b><br />
<b><a href="https://www.youtube.com/watch?v=Ux96t2UjdYc">https://www.youtube.com/watch?v=Ux96t2UjdYc</a></b><br />
<br />
<span class="_5afx" style="cursor: pointer; direction: ltr; text-decoration: none;"><span class="_58cm" style="cursor: pointer; text-decoration: none;"><span style="color: #365899;"><span style="caret-color: rgb(54, 88, 153);">Re-</span></span><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/repost?source=feed_text&epa=HASHTAG" style="color: #385898; cursor: pointer; text-decoration: none;">Repost</a></span><span style="color: #385898;"> from instagram</span></span> @basile_imports<br />
• • • • • •<br />
Some of the most beloved Italian dishes comprise of just a few simple ingredients and ones that are readily available in our pantry just like this next short film featuring the humble canned Chick peas and Clams. Clever @kara.privatechef and super festive.<br />
Chickpeas & Clams.<br />
Cooking instructions:<br />
1: Prepare all of your ingredients in advance, set aside so you are then ready to prepare the dish all in one saucepan.<br />
- finely chop parsley - cut tomatoes in half<br />
- smash garlic cloves<br />
- can of Capriccio chickpeas rinse well under cold water - rinse the vongole thoroughly under cold water for a few minutes, using your hand to swirl them around.<br />
2: Andiamo (let's go)! Add Colavita extra virgin olive oil to pan with garlic cloves, heat for a minute to release and infuse the garlic flavour.<br />
3: Add the tomatoes to the pan, a little salt, and parsley.<br />
4: When the tomatoes turn soft, add the vongole. Stir around coating them in the oil juices.<br />
5: Add Valdo prosecco, squeezed lemon juice and rind.<br />
6: Cover the saucepan with a lid, and wait for them to start opening which will only take about 5 minutes.<br />
7: When the first vongole start opening, add the Capriccio chickpeas, stir, and cover! Wait for the remaining vongole to open.<br />
8: Add to a serving platter and top with fresh parsley!<br />
Buon appetito.<br />
Chef: @kara.privatechef<br />
Styling: @kara.privatechef<br />
Film Director :@kara.privatechef<br />
Videographer: @indiefilmstudios</span><br />
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-41686767008103851692020-02-29T03:13:00.000-08:002020-02-29T03:13:13.132-08:00Lasagna di carciofi- Artichoke lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDl4uJ52iOsxEGiAzIc3raorbz3e72r7mSa7ylFE9dP0gQOvi_CiCQhH-1_A2R2Wa-LhSEBYiCOgpXqcoyitatHUDChQuQCRfJApQkS6G0WRBCMjjXrwlofUQgqmTj-5fOl1zZdmvXks/s1600/10404313_10152676888856105_4228701993833215634_n.jpg" imageanchor="1" style="font-family: -webkit-standard; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDl4uJ52iOsxEGiAzIc3raorbz3e72r7mSa7ylFE9dP0gQOvi_CiCQhH-1_A2R2Wa-LhSEBYiCOgpXqcoyitatHUDChQuQCRfJApQkS6G0WRBCMjjXrwlofUQgqmTj-5fOl1zZdmvXks/s400/10404313_10152676888856105_4228701993833215634_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Mercato in Catania, Sicily</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #1d2129;"><span style="font-size: 14px;">Seriously the quickest, easiest and tastiest version of lasagna. It is a much lighter option in respect to the typically heavy meat version from Bologna. Making it perfect for our typically hot weather during the summer months. I also think it is quite a sophisticated dish, making it a wonderful option for a ladies lunch or a fancy dinner party with multiple courses. However I first tasted this unique delight in a very humble country shack in the hills of Tuscany. Of course, it needs to be served with a white wine, perhaps a vermentino?</span></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #1d2129;"><span style="font-size: 14px;">Yes, I saved my back by using dried pasta sheets from La Molisana. They are really quite impressive in quality and texture, and save so much time when having to prepare multiple courses or you just want to make a quick meal.</span></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #1d2129;"><span style="font-size: 14px;">Since originally posting this film on instagram, I have received so many messages from around the globe. One lady shared that this lasagna was served at her wedding in Italy over 20 years ago! </span></span></span></div>
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<b style="caret-color: rgb(29, 33, 41); color: #1d2129; font-size: 14px;"><span style="font-family: Courier New, Courier, monospace;">Click here to view the film:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="https://www.youtube.com/watch?v=Z55J34_r3NM">https://www.youtube.com/watch?v=Z55J34_r3NM</a></span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Repost from instagram @basile_imports</span></div>
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Short Film no 2 featuring a twist on an Italian Festive favourite, LASAGNA. </div>
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@kara.privatechef has truly made it easy to entertain at home this Christmas with a few of our pantry essentials. </div>
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LASAGNA with ARTICHOKES</div>
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Cooking instructions:</div>
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1: Pre-heat oven to 180 degrees.</div>
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2: Heat milk in a pan but do not boil, set aside. Use a whisk.</div>
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3: To make the bechamel melt butter in a saucepan and add Caouto Flour. Mix together well over a low heat for a minute. </div>
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4: Take saucepan off the heat and slowly start adding warm milk to roux (flour and butter). It is vital at this early stage that there are no clumps. Add small amounts of milk at a time, and whisk continuously and fast to prevent clumps. When the mixture is smooth, add the remaining milk. Slowly simmer mixture whilst stiring continuously, until thick and smooth. </div>
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5: Add freshly grated nutmeg, salt and pepper. </div>
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6: Blend one jar of Colavita Artichokes in blender until it becomes a smooth paste. </div>
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7. Cut the artichokes from other jar in quarters.</div>
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8: Grate the Auricchio pecorino cheese, and the Auricchio parmigiano reggiano.</div>
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9: To assemble the lasagna line the lasagne tray with a drizzle of olive oil and start with:</div>
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- layer of bechamel.</div>
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- layer of La Molisana lasagna sheets. (no precooking required – so fabulous)</div>
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- layer of bechamel.</div>
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- layer of artichoke paste and so on</div>
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10: Bake for 25-30 minutes or until golden brown.</div>
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Buon Appetito! </div>
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<span style="font-family: "Courier New", Courier, monospace;">Chef: @kara.privatechef</span></div>
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Styling: @kara.privatechef</div>
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Film Director :@kara.privatechef</div>
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Videographer: @indiefilmstudios</div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com2tag:blogger.com,1999:blog-4782975451411818683.post-1075282194515776132020-02-29T02:21:00.000-08:002020-02-29T02:40:16.340-08:00Crostini with buffalo mozzarella & anchovies <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68OgaDqkI28aKu0ppNXPZUaU7UT-MS33YyewPwHVrzY-ih6pPFB8_HfpOZALLFk5Hga5ch8zcnMaKaSzYo052iC6m-CFpZR650YmwFO8WXsrw7swOKSx8cfFI8-YZaOlA05kCZqhyr44/s1600/88344382_587244508533032_5395151476999847936_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="403" data-original-width="403" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68OgaDqkI28aKu0ppNXPZUaU7UT-MS33YyewPwHVrzY-ih6pPFB8_HfpOZALLFk5Hga5ch8zcnMaKaSzYo052iC6m-CFpZR650YmwFO8WXsrw7swOKSx8cfFI8-YZaOlA05kCZqhyr44/s400/88344382_587244508533032_5395151476999847936_n.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimK75MCm9hbouQNs-8PAdJ3peBvZN46dSoApZhSX0uapwf3YuEpIGfn6vAAapUaSJhDApW4I1Iy4XGas4xWT0bTdlH7BOLKDEqvx9Ox5jrOFBYmDN80iz3Hj723WILhog9jjPFk84MDeQ/s1600/88162519_205831124133668_4495467364493557760_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="344" data-original-width="469" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimK75MCm9hbouQNs-8PAdJ3peBvZN46dSoApZhSX0uapwf3YuEpIGfn6vAAapUaSJhDApW4I1Iy4XGas4xWT0bTdlH7BOLKDEqvx9Ox5jrOFBYmDN80iz3Hj723WILhog9jjPFk84MDeQ/s400/88162519_205831124133668_4495467364493557760_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "courier new" , "courier" , monospace;">The film crew have taken over my kitchen</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-vvg2RB9Zqd5O15-rc_M5TMka6X1jlC5ArpxlnK642TzLBJRkTsClkgiae-Vp1DEHoZy9X2y9n4PhptU1iHhzCWeSam_sns7O2a5juYXMZEqtk4TYQtDb8xEZCVFX5GlnhTCK8rELkM/s1600/88237142_1412149762278870_6258528886628286464_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="473" data-original-width="464" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-vvg2RB9Zqd5O15-rc_M5TMka6X1jlC5ArpxlnK642TzLBJRkTsClkgiae-Vp1DEHoZy9X2y9n4PhptU1iHhzCWeSam_sns7O2a5juYXMZEqtk4TYQtDb8xEZCVFX5GlnhTCK8rELkM/s400/88237142_1412149762278870_6258528886628286464_n.jpg" width="391" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQkLKKLP9GkoST90xQEXBgd57ougBhA0Ctmqy_d6G9jX6OwZkl1osG8SS_W4pnGreBQMdnU5fmoBxdz3G70Qx4h4xXUu2xRKNMRGQP867cHYhsH-O57i3QI3u2PlPp62I_NxRx1MuJ2Q/s1600/89197376_1102815373402191_7499112073905831936_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="401" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQkLKKLP9GkoST90xQEXBgd57ougBhA0Ctmqy_d6G9jX6OwZkl1osG8SS_W4pnGreBQMdnU5fmoBxdz3G70Qx4h4xXUu2xRKNMRGQP867cHYhsH-O57i3QI3u2PlPp62I_NxRx1MuJ2Q/s400/89197376_1102815373402191_7499112073905831936_n.jpg" width="400" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">It really is a Buona Domenica!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I'm super excited and proud of this collaboration with Basile Imports and Indie Film Studios.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">It's been a long and exciting process in producing a series of six short foodie films.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Today, I am overwhelmed with joy to present the first one with you all. </span></div>
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To be able to truly love what you do as a profession is so soul enriching, and I feel so fortunate to have been able to collaborate with like minded people. To open my home, my mind and my heart and share my love of cooking with you all.</div>
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Grazie mille especially to Patrizia from Basile Imports for believing in my vision, giving me autonomy and providing me with the amazing opportunity. To be able to articulate what goes through my mind when cooking in the way of short film is something quite surreal. </div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Click here to view the film:</span></b></div>
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<a href="https://www.youtube.com/watch?v=TeEDUJMhNfY"><span style="font-family: "courier new" , "courier" , monospace;">https://www.youtube.com/watch?v=TeEDUJMhNfY</span></a></div>
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<span class="_5afx" style="color: #385898; cursor: pointer; direction: ltr; font-family: "courier new" , "courier" , monospace;">Instagram <a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/repost?source=feed_text&epa=HASHTAG" style="color: #385898; cursor: pointer; text-decoration-line: none;"><span aria-label="hashtag" class="_58cl _5afz" style="color: #365899; unicode-bidi: isolate;">#</span><span class="_58cm">Repost</span></a></span><span style="font-family: "courier new" , "courier" , monospace;"> FROM </span><span style="font-family: "courier new" , "courier" , monospace;">@basile_imports</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">• • • • • •</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">CHRISTMAS.... Often for the season that brings so much joy, hope and love its the lead up, the planning, the preparation, the care and effort in cooking something truly special for family and friends that makes it all the more meaningful and exciting.</span></div>
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This year the incredibly talented @kara.privatechef lets us into her world and prepares beautiful heartwarming and authentic Italian festive recipes featuring a selection of our quality ingredients to show just how easy it really is to entertain at home this Christmas.</div>
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<span style="font-family: "courier new" , "courier" , monospace;">Short Film No 1.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">CROSTINI with buffalo mozzarella and anchovies:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cooking instructions:</span></div>
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1: Pre-heat oven to 180 degrees.</div>
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2: Cut the rustic baguette into even slices and place on an oven tray lined with baking paper.</div>
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3: Drizzle bread slices with Colavita Extra Virgin olive oil and place in oven for about fifteen minutes until golden brown and crispy. Remove and allow to cool.</div>
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4: Slice Auricchio buffalo mozzarella balls into even slices.</div>
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5: Prepare Capriccio anchovy fillets by placing them individually on paper towel to remove excess oil.</div>
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6: Place one slice of mozzarella and one anchovy fillet on the crostini.</div>
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7: Add edible flowers for decoration or enjoy without!</div>
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<span style="font-family: "courier new" , "courier" , monospace;">Chef: @kara.privatechef</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Styling: @kara.privatechef</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Film Director :@kara.privatechef</span></div>
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Videographer: @indiefilmstudios</div>
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<span style="color: #1d2129; font-family: "courier new" , "courier" , monospace; font-size: 14px;">Products Featured: Auricchio Bufala mozzarella DOP, Colavita Extra Virgin Olive oil and Capriccio Anchovy Fillets in olive oil served with Valdo Prosecco DOC Etichetta Nera</span></div>
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<span style="background-color: white; color: #1d2129; font-size: 14px;"><span style="font-family: "courier new" , "courier" , monospace;">Buon Appetito !</span></span> </div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-69344879275458758602019-04-20T04:30:00.000-07:002019-04-20T04:30:07.748-07:00Peas and pancetta- Piselli e pancetta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanZh7izgjKxw4JiCAD38bn4lRaQe8gMU7R-GNQ7HbM3P_qjlG89RJ3daqXSUNilU8M3o_LFroZ_KaO8J_K44RIs0ymj4ve_I-4AHkoa374NCOo0d4ZMutlCVSDTR4GjQm4Pie5qm0XMw/s1600/IMG_6564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanZh7izgjKxw4JiCAD38bn4lRaQe8gMU7R-GNQ7HbM3P_qjlG89RJ3daqXSUNilU8M3o_LFroZ_KaO8J_K44RIs0ymj4ve_I-4AHkoa374NCOo0d4ZMutlCVSDTR4GjQm4Pie5qm0XMw/s640/IMG_6564.jpg" width="426" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">It's almost embarrassing to call this a recipe, it's that simple. But, it is a recipe none the less, so I feel that I need to jot it down. I am finding that this blog to me lately is becoming a memoirs from my kitchen. I don't know who I am passing these recipes onto, but they are here. That to me somehow provides me with comfort. Speaking of comfort, these pea's are the perfect accompaniment. They are always one of the staple side dishes whenever I cook for special occasions. They are always comforting to have on the table, as to me they represent tradition, they will always be there. Countless times I have cooked these for the people I love. My girlfriend Marybeth in particular is a mad lover of this recipe. So piccola, here is the recipe!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I also like food combinations that start with the same letter, this time both in English and Italian.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92JHkrRYIMj1LwVXpZqWnH1wCfGc2ThLdt5b1-OLH5aEIea6vBZqzleT_0P1cRAEOsJa3Yaog2KK7zbfesHXYkwcDIU8O0qFta3DPeBvJSm0-DX-I8JWhQwxUrAb3opR9OAQEdINAGXY/s1600/pancetta__29434.1495550817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92JHkrRYIMj1LwVXpZqWnH1wCfGc2ThLdt5b1-OLH5aEIea6vBZqzleT_0P1cRAEOsJa3Yaog2KK7zbfesHXYkwcDIU8O0qFta3DPeBvJSm0-DX-I8JWhQwxUrAb3opR9OAQEdINAGXY/s400/pancetta__29434.1495550817.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">What you need:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">About 350g of pancetta (you can substitute for bacon)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">500g of peas (Yes, frozen is fine. The only time I will use frozen).</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Two cloves of garlic </span></div>
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<span style="font-family: Courier New, Courier, monospace;">A good drizzle of olive oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A sprinkle of chilli flakes</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhUguTlAU8qJScchbFE7i4kqT8DjPI94OyqM2Pm9cfmu1fMKZnllubhYDzil4HCb7klwOHNo0P0bfmGyIxgQUVaksv6hvZyfqF9qcgSwmxcMiUMQ6qZNo8x7JcvA46rnihNWe7AewR1A/s1600/1620873_10151871837476105_18180490_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="530" data-original-width="530" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhUguTlAU8qJScchbFE7i4kqT8DjPI94OyqM2Pm9cfmu1fMKZnllubhYDzil4HCb7klwOHNo0P0bfmGyIxgQUVaksv6hvZyfqF9qcgSwmxcMiUMQ6qZNo8x7JcvA46rnihNWe7AewR1A/s400/1620873_10151871837476105_18180490_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fresh peas but frozen is totally ok</td></tr>
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<span style="font-family: Courier New, Courier, monospace;">How to make:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1: Semi defrost peas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2: Cut the pancetta into small cubes, removing the skin and any access fat, but the fat is good as it will crisp up.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3: Add the pancetta cubes to a hot pan and cook until really crispy. No oil is necessary. If you think they are crispy, just continue cooking as long a they don't burn. Remove from pan and drain access oil. Set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4: Smash garlic cloves and add to a frypan with a generous amount of olive oil. Slightly warm oil and infuse it with the flavour of garlic.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5: Add the peas to the pan, and make sure each pea is coated in oil.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6: Add a tablespoon of water which will help with the cooking process.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7: Add chilli flakes, pancetta and season well with salt.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8: Cook until the peas are cooked though and flavoured well, this should not take any longer than 20 minutes. Serve immediately.</span></div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-12383285045910428822019-04-14T04:25:00.000-07:002019-04-14T05:05:16.545-07:00Slow cooked roast lamb- L'angello arrosto <div dir="ltr" style="text-align: left;" trbidi="on">
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Ah roast lamb, but not just any ole roast lamb. It's show stopping nine hour slow roasted fall off the bone roast lamb. In fact the best roast lamb ever, but minimal fuss required. Truthfully I am not typically the one to cook Easter lunch, as I have always been invited to friend's houses over the last several years whilst living in Italy, where lamb has always played a starring role. Probably one of my most notable memories was a family who had a dedicated room for frying, and lamb cutlets were no exception. Last year was my first year back here in Melbourne, and I cooked this beauty. That's how slow I am with my blog posts these days. However, as Easter 2019 is broaching, I thought I should share my fool proof recipe for you.</div>
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The tradition of eating lamb at Easter dates before the birth of Christianity. To discus the history of religion and it's connection to lamb I would have to start another blog. However Christian's refer to Jesus as the "Lamb of God", so it is not surprising that lamb plays an important part as part of Easter celebrations. On a less symbolic note, in Europe centuries ago, lamb would have been one of the only fresh meats available after a cold and long winter.</div>
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The best thing about this recipe is that you literally place everything in the pan and pretty much leave it in the oven, allowing the wine and lamb to get acquainted. I guarantee that the bone literally falls out, and no carving is required. Allowing you to concentrate on more important things on Easter Day, family. Buona Pasqua xxx </div>
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What you need:</div>
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One large leg of lamb, about 3 kilo's (mine was 3.6 kilo's)</div>
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Four onions, peeled and quartered</div>
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One garlic bulb, whole bulb sliced in half</div>
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Four carrots, peel and cut in half lengthways </div>
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400ml white wine</div>
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200ml beef stock (homemade)</div>
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Handful of rosemary sprigs </div>
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Extra vigin olive oil</div>
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Salt and pepper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlg7O50WrI2S0mfLIlj9XUAQ_CU2oJ13W7yRL4ZDoJ4fVdIYjVk0F8AEKaJiRpkPlrls9H7YL6kpocKQx3-HcMouj3tUtXYv0G5x0uw7rCHKV6dT8TPkNPfk8Zdz0mk3M0Iz0mj246rko/s1600/IMG_6581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlg7O50WrI2S0mfLIlj9XUAQ_CU2oJ13W7yRL4ZDoJ4fVdIYjVk0F8AEKaJiRpkPlrls9H7YL6kpocKQx3-HcMouj3tUtXYv0G5x0uw7rCHKV6dT8TPkNPfk8Zdz0mk3M0Iz0mj246rko/s640/IMG_6581.jpg" width="426" /></a></div>
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What to do:</div>
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Remember that this recipe takes about 7-9 HOURS to cook (depending on the size of the lamb).</div>
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1: Preheat oven to 120 degrees C.</div>
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2: Place a large baking pan on the stove top and heat. Brown all sides of the lamb in the pan using a little olive oil. If you do not brown the lamb at this stage, the meat will remain a pale colour.</div>
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3: Once browned, add ALL of the ingredients to the large pan with the lamb, placing the ingredients evenly around the lamb. Drizzle with olive oil and season with salt and pepper.</div>
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4: Tightly cover the pan with aluminium foil (or even better if your pan has a tight sealed lid).</div>
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5: Place in the oven and cook for about 7-9 hours depending on the size of your lamb. The lamb needs to be turned only twice during the cooking process, make sure when you turn the lamb that you cover it in it's own juices, recover and return to the oven until it literally falls of the bone.</div>
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6: The lamb is ready when the bone can literally removed with thongs, it really does just fall out.</div>
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7: Serve immediately with your favourite side dishes. It is nice to serve the lamb on a large plater with the vegetable pieces soaked in the juices and presented with some fresh sprigs of rosemary. Drizzle over some of the remains pan juices. Enjoy</div>
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#pasqua #lamb #angello #arrosto #buonadomenica </div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-66496029829450496232019-02-19T01:49:00.002-08:002019-02-19T02:25:10.067-08:00Crema al lime- Lime curd <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;">So there is the ole famous quote "when life throws you lemons, make limoncello". And we've all been there, made that! But, what do you do when the man at the local market gives you a massive bag of limes? Well, make you make crema al lime (lime curd), of course!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I have been making lemon curd since way back when, but today decided to use the same trusty recipe to make a lime version.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">This is stable in my cucina, and is perfect stored in the fridge to whip up last minute desserts. The filling is perfect to fill pastry tarts, and super cute served as fingerfood sized tartlets. I have been asked so many times for this recipe over the years, so I am finally writing it down, before I forget it! </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">This filling is guaranteed to change your face, with it's super zingy kick, and sure to be a party pleaser.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pBjyG0W7kM_alYPqMH_oYTxpzhgqUeAUc-cxxIHudLX-6HtWyQd_7OQ_-5bAFJPWKwLz0kSIze9l9twhlASWrpa0q2Q6RWrKjh_Y9xUI21x01sAEIc2zIMZbos9mZxfrQjvNw306VxE/s1600/45153136_10155710020366105_3427660330598137856_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pBjyG0W7kM_alYPqMH_oYTxpzhgqUeAUc-cxxIHudLX-6HtWyQd_7OQ_-5bAFJPWKwLz0kSIze9l9twhlASWrpa0q2Q6RWrKjh_Y9xUI21x01sAEIc2zIMZbos9mZxfrQjvNw306VxE/s640/45153136_10155710020366105_3427660330598137856_n.jpg" width="480" /></a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ingredients (this made 10 small jars- half for smaller quantities):</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">fourteen limes, juice and zest</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">four cups of sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">fourteen organic eggs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 grams of organic butter </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ824aHFSzMawtWVzj-xDGIGlTfGt5y8O4o7BxchMLSpDVCoV2Ve6EboJouj6pJJQoegjamWQwJGKYPR5uNLvXIQyEl5EAF1goY68KZpxSWETPQal_qoFADXBjvh7VfcCd7JPeHKOKa8w/s1600/0-6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="801" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ824aHFSzMawtWVzj-xDGIGlTfGt5y8O4o7BxchMLSpDVCoV2Ve6EboJouj6pJJQoegjamWQwJGKYPR5uNLvXIQyEl5EAF1goY68KZpxSWETPQal_qoFADXBjvh7VfcCd7JPeHKOKa8w/s640/0-6.jpeg" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">What to do:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1: Wash the limes and then zest the skins, squeeze the juice of the limes and add to a large pan.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2: Add the butter and sugar also to the pan and bring gently to the boil while stirring.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3: Take off the heat. In a separate bowl whisk the eggs. Very gently and slowly whisk the eggs into the lime mixture. VERY slowly.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4: Return to a low heat, continuously whisking over a low heat stir the mixture until it begins to thicken.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">5: Pass the thickened mixture through a fine sieve to remove zest and any lumps. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">6: Once the mixture has thickened pour into sterilised jars.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">7: Place the jars into a large pot of cold water and bring to the boil, allow to boil for 20 minutes. This will seal your jars, allowing you to store sealed mixture in the fridge for unto three months.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_tPeNVZxxpNuLmQfdzzjqgPWvCCFHSDHDtVI6xwFVs-mRTQmgZcWLWkmSbbv68xMoNNDZykp8r94AXEnHOEcBLocyw5AdruIDNOsRophHtGfKdcems7V3oEDowRh1H9phaYr_N9EoPw/s1600/0-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1345" data-original-width="996" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_tPeNVZxxpNuLmQfdzzjqgPWvCCFHSDHDtVI6xwFVs-mRTQmgZcWLWkmSbbv68xMoNNDZykp8r94AXEnHOEcBLocyw5AdruIDNOsRophHtGfKdcems7V3oEDowRh1H9phaYr_N9EoPw/s640/0-7.jpg" width="472" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyE_oVcXwn7ZmI08q55JgE0b6MB6S3pS1K67WYTrFL4hSn8TEkc5w03EnJRpmUeXwEkzWimYVlzmBHehPvaQbc_drMqoCMkQCkTFhFQkqTlZ3E5xWathFjoMRtiftz8R4UW4r2VruxTg/s1600/0-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1288" data-original-width="964" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyE_oVcXwn7ZmI08q55JgE0b6MB6S3pS1K67WYTrFL4hSn8TEkc5w03EnJRpmUeXwEkzWimYVlzmBHehPvaQbc_drMqoCMkQCkTFhFQkqTlZ3E5xWathFjoMRtiftz8R4UW4r2VruxTg/s640/0-5.jpg" width="478" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">#lime #curd #crema #cremaallime #recipe</span> </div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-77795991297777739362018-11-18T04:14:00.001-08:002018-11-18T04:14:34.205-08:00Pasta al forno con tonno- Tuna bake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Aoi7AJllaU3ExfNgfTEU4EbU3CldcV7CcJWNHpxCzrzTWKfSkKBiuZwvGxtBbPI-3OQsVJs4gItcRKPw7fguOvoo3o8aCf1zbGK_x5ZFneQcMYLmt3nqxw1qqLSnjNifTBDnWSd8nSA/s1600/IMG_7327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Aoi7AJllaU3ExfNgfTEU4EbU3CldcV7CcJWNHpxCzrzTWKfSkKBiuZwvGxtBbPI-3OQsVJs4gItcRKPw7fguOvoo3o8aCf1zbGK_x5ZFneQcMYLmt3nqxw1qqLSnjNifTBDnWSd8nSA/s640/IMG_7327.jpg" width="425" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqRxERbncamwQS4lumhPmsHCpufsu07CP6le6hQyCckmo8V7iTaBRzzBg2FGNwT8rB_GiQwvDTLu_gZqGGbqjMViDsybgw_cWn_c6EJEHdwW0V7WMMHIfHBQvehD9_Pfl6kdZ696fylI/s1600/IMG_7321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqRxERbncamwQS4lumhPmsHCpufsu07CP6le6hQyCckmo8V7iTaBRzzBg2FGNwT8rB_GiQwvDTLu_gZqGGbqjMViDsybgw_cWn_c6EJEHdwW0V7WMMHIfHBQvehD9_Pfl6kdZ696fylI/s640/IMG_7321.jpg" width="426" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">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. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">I couldn't help myself. It's like instinct takes over. </span><span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">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. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake this, and I'm sure that you will agree. This is the perfect summer meal, bursting with classic Italian flavours!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjGBT6iNaL_QVn6xgAfzP7k26-CREJ0B1QZSBcwx89v4oENOA-LZ0z7aOWIvrhUp6q2X3FQrZovoUYjMwj-r2FR0uJIVxyM6fBwHXXoL2_Z_a0tn_2apRpf5pqtXDnrf_We074uj63m8/s1600/IMG_7301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjGBT6iNaL_QVn6xgAfzP7k26-CREJ0B1QZSBcwx89v4oENOA-LZ0z7aOWIvrhUp6q2X3FQrZovoUYjMwj-r2FR0uJIVxyM6fBwHXXoL2_Z_a0tn_2apRpf5pqtXDnrf_We074uj63m8/s400/IMG_7301.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">What you need:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">700 ml of Italian tomato passata. Homemade is even better.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">500gm pasta. I used casarecce from Garofalo </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 x 160g Italian tuna in olive oil. I used Delicious</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250g fresh mozzarella</span></div>
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<span style="font-family: Courier New, Courier, monospace;">handful of fresh basil leaves</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4-5 cloves of organic garlic</span></div>
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<span style="font-family: Courier New, Courier, monospace;">good splash of extra virgin olive oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sicilian sea salt</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnTQf7fOZs2ohO6Zcca12FKSr-Lf4Hz4dpdAWhH1JfluhFQVGEr4i9N8EhVU2y5MaEZ4yZiuBEaaB6GrONKyv3DjAhkW7NlvgqQbM2CoWuFd6Cdl0_84kgKC8kVZ5j9uFMt1fRooWd34/s1600/IMG_7308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1144" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnTQf7fOZs2ohO6Zcca12FKSr-Lf4Hz4dpdAWhH1JfluhFQVGEr4i9N8EhVU2y5MaEZ4yZiuBEaaB6GrONKyv3DjAhkW7NlvgqQbM2CoWuFd6Cdl0_84kgKC8kVZ5j9uFMt1fRooWd34/s640/IMG_7308.jpg" width="456" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">How to make:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4: Add the tomato passata, salt to taste. Summer for 20 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6: Add the pasta to a large baking tray, typically used for lasagne. Keep in the fridge or bake immediately. Bake for 20 minutes.</span></div>
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#pasta #tonno #tuna #tunabake </div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-64434522779990818782018-09-20T03:52:00.000-07:002018-09-20T03:52:10.246-07:00Green sauce- Salsa verde<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgowyvuIIJJ-XIfEgpUQ6oIInr4421Iolr6E2eBTkJegYsPSnhiZ9DueOlSNAtmA_IyBa51UDTvMB9vg7YQJM03PtZJQPKvb5HV9xDce9erNm4UZEDIew4Ub2YuzImeKPulFGO9CBMqw/s1600/IMG_7029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgowyvuIIJJ-XIfEgpUQ6oIInr4421Iolr6E2eBTkJegYsPSnhiZ9DueOlSNAtmA_IyBa51UDTvMB9vg7YQJM03PtZJQPKvb5HV9xDce9erNm4UZEDIew4Ub2YuzImeKPulFGO9CBMqw/s640/IMG_7029.jpg" width="426" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;">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!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">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! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrD3wUueqR5imudZHR9vflaFfIIdNwosZyPplCgj09cMsPM8et6XPh44WvAFf3uOZ8QQJfawPcEQRrLzZk2r-oLblTu9byp-Nsw905bQhRsqn0-PxzuJSGRf0lLZ0Dqfuqi9lBVuC01I/s1600/IMG_7019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrD3wUueqR5imudZHR9vflaFfIIdNwosZyPplCgj09cMsPM8et6XPh44WvAFf3uOZ8QQJfawPcEQRrLzZk2r-oLblTu9byp-Nsw905bQhRsqn0-PxzuJSGRf0lLZ0Dqfuqi9lBVuC01I/s640/IMG_7019.jpg" width="426" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">What you need (will make about a cup):</span><br />
<span style="font-family: Courier New, Courier, monospace;">One packed cup of flat leaf/Italian parsley </span><br />
<span style="font-family: Courier New, Courier, monospace;">One teaspoon of colavita capers <a href="http://www.basile.com.au/" style="color: #1155cc;">http://www.basile.com.au</a></span><br />
<span style="font-family: Courier New, Courier, monospace;">Five delicous anchovy fillets <a href="http://www.basile.com.au/" style="color: #1155cc;">http://www.basile.com.au</a></span><br />
<span style="font-family: Courier New, Courier, monospace;">Two gloves of homegrown garlic</span><br />
<span style="font-family: Courier New, Courier, monospace;">Juice of one small lemon</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup of colavita olive oil <a href="http://www.basile.com.au/" style="color: #1155cc;">http://www.basile.com.au</a></span><br />
<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTKlZvWKY0PmaJIT3F7TsTpG61rpBD1LIoUEzSjjAN7r2-Hdvuo9xHn_qz0QYbu9iCGaL5JBcr6SrlY9M-ovdufjV-KeA5sjyjg4okH5GbseHWQjMawoCftnW02NyowMMVXSJVgmLhC4/s1600/IMG_7023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTKlZvWKY0PmaJIT3F7TsTpG61rpBD1LIoUEzSjjAN7r2-Hdvuo9xHn_qz0QYbu9iCGaL5JBcr6SrlY9M-ovdufjV-KeA5sjyjg4okH5GbseHWQjMawoCftnW02NyowMMVXSJVgmLhC4/s640/IMG_7023.jpg" width="426" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">How to make:</span><br />
<span style="font-family: Courier New, Courier, monospace;">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!</span><br />
<span style="font-family: Courier New, Courier, monospace;">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.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WNNFHyPQdgI1C48UbGQK0MNtt-4X4B1zyx5h-VghnQtMdUVrir-esHP4ZhEzlf9brOQc4yI1SdjpF6GJj-hjDCk1xryCX3vwBUbPI5HOdgG3I8hYsD6oyuFE4EdanSuFNWX5hwJvyJc/s1600/IMG_7032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WNNFHyPQdgI1C48UbGQK0MNtt-4X4B1zyx5h-VghnQtMdUVrir-esHP4ZhEzlf9brOQc4yI1SdjpF6GJj-hjDCk1xryCX3vwBUbPI5HOdgG3I8hYsD6oyuFE4EdanSuFNWX5hwJvyJc/s640/IMG_7032.jpg" width="426" /></a></div>
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#salsavere #greensauce #italianfood #sauce #cucinaitaliana </div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-55619632096861031442018-09-17T02:19:00.000-07:002018-09-17T02:19:27.370-07:00Preserved fennel- Finocchi sott’aceto<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgad1kZkVJg1AnqQI2tCETkg2ZxDtXxB9O_VDMHoctKM3i11V3SOeDBSMrXxgvHI3dHZgBvCrKadT9ypaB-mZuptXqJRLeBeTNzisy3fJVWWBeBu9KLYKfNYroboErNdVDJtzuXO0F4kAk/s1600/IMG_7007.jpg" imageanchor="1" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgad1kZkVJg1AnqQI2tCETkg2ZxDtXxB9O_VDMHoctKM3i11V3SOeDBSMrXxgvHI3dHZgBvCrKadT9ypaB-mZuptXqJRLeBeTNzisy3fJVWWBeBu9KLYKfNYroboErNdVDJtzuXO0F4kAk/s640/IMG_7007.jpg" width="425" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Fennel, oh how I love thee. I could eat it any which way. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span><span style="text-align: left;"> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6z_UpdmW1W-EbQB6cy9TpqN7MycwftMjhN-mnn0d9dUa5_2NCRUJ6ty4wdyqWBie0WwEA-bVOUuzylbJCEEjV-F-MswCz3E9zhQFf_GqxUSCrxeeJV0JeVkMLkTlV1-yb9cMmsy9Ku6s/s1600/1397125_10151685681676105_2093353970_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6z_UpdmW1W-EbQB6cy9TpqN7MycwftMjhN-mnn0d9dUa5_2NCRUJ6ty4wdyqWBie0WwEA-bVOUuzylbJCEEjV-F-MswCz3E9zhQFf_GqxUSCrxeeJV0JeVkMLkTlV1-yb9cMmsy9Ku6s/s640/1397125_10151685681676105_2093353970_o.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">such a cute fennel picked straight from my friends orto (vegetable garden) near Florence </td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients (this recipe makes six large jars):</span><br />
<span style="font-family: Courier New, Courier, monospace;">five fennel</span><br />
<span style="font-family: Courier New, Courier, monospace;">two cups apple cider vinegar</span><br />
<span style="font-family: Courier New, Courier, monospace;">two cups of white distilled vinegar</span><br />
<span style="font-family: Courier New, Courier, monospace;">two cups of water </span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup of sicilian salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">six cloves of garlic</span><br />
<span style="font-family: Courier New, Courier, monospace;">three teaspoons of mustard seeds</span><br />
<span style="font-family: Courier New, Courier, monospace;">three teaspoons of whole peppers</span><br />
<span style="font-family: Courier New, Courier, monospace;">three teaspoons of fennel seeds</span><br />
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<span style="font-family: Courier New, Courier, monospace;">1: Steralize jars and lids in boiling water </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2: Cut fennel finely and in slices </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3: Peel garlic and cut in half</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4: Combine and boil in a large saucepan the vinegar, water and salt, bring to the boil </span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6: Use a colander and fill the fennel jars with the boiling hot vinegar mixture, allow a 1cm clearance. Seal tightly.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">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.</span></div>
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#fennel #finnochio #recipe #ricetta #preserve #conserve #cooking #food </div>
Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-1880428824948793312018-07-28T22:55:00.000-07:002018-07-28T23:14:28.138-07:00Fegatini di pollo Toscani- Tuscan pate spread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: 12.800000190734863px;">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.</span></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black; font-size: 12.800000190734863px; text-align: left;">On my first romantic evening in Firenze, it was aperitivo hour. Which I was naive to at the time.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black; font-size: 12.800000190734863px; text-align: left;">Through a recommendation, we went to a quaint bar called '</span><span style="text-align: left;"><span style="font-size: 12.800000190734863px;">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.</span></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Crostini is also a stable starter in most Tuscan homes, and is also served during important festive seasons.</span></div>
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<span style="color: black; font-family: "courier new" , "courier" , monospace; font-size: 12.800000190734863px;">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 </span><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: 12.800000190734863px;">invisible embrace.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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 </span><span style="font-family: "courier new" , "courier" , monospace;">pretty 'fancy' for old school rustic Tuscan standards and is by no means necessary.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Make sure you serve it abundantly on wholemeal dense crusty bread!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Grab a glass of red, put on some Bocelli, and I guarantee you will be transported to Toscana! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwFmeYvWxJeRihRcYC9hah5XabUTRuK5oSDX758wGrzbmSfnZUuEuEInD440PGtMLjyi1B0w8nXyG_lkUJjOrjXMyQ7AAD6YtBEHNjQrE0USBF21OK3C4oQ_zEuxVAIDfedqT7ILfRBc/s1600/IMG_6409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwFmeYvWxJeRihRcYC9hah5XabUTRuK5oSDX758wGrzbmSfnZUuEuEInD440PGtMLjyi1B0w8nXyG_lkUJjOrjXMyQ7AAD6YtBEHNjQrE0USBF21OK3C4oQ_zEuxVAIDfedqT7ILfRBc/s640/IMG_6409.jpg" width="426" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">What you need:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">500 grams of well cleaned chicken livers</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">two white onions roughly chopped</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 grams of salted butter</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Good drizzle of oil oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup of dry white wine</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">four anchovy fillets, made in Italy and in olive oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">three teaspoons of Italian capers in vinegar </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">bayleaf</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">rosemary sprigs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3/4 garlic cloves </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">salt and pepper to taste</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">How to make:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3: Add cleaned chicken livers to pan and brown off whilst stirring. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">5: Add capers and stir though.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZL95L84f8AyVcqyi2YbiCrIHNz_tvkpyqIhHklmOu6YQ7bq1y29KnAJqwO4iPARtWv2F9Ogchc-D4LRxKVuqbplwnCUohhO1GJ9bxGehDKAs0ZXrBcyJs1Vb12MPJ5qhmS16m_oK7Ogo/s1600/IMG_6501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZL95L84f8AyVcqyi2YbiCrIHNz_tvkpyqIhHklmOu6YQ7bq1y29KnAJqwO4iPARtWv2F9Ogchc-D4LRxKVuqbplwnCUohhO1GJ9bxGehDKAs0ZXrBcyJs1Vb12MPJ5qhmS16m_oK7Ogo/s640/IMG_6501.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home made jars of fegatini made for tasty gifts</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignTUv9V8ujiTzwhSBmSU3g3ILFBnuaw3aOF4gXpdHevwIu_55D8UpkN2M9H7sWAJyEnPrhDP80UhoTCe75onM7ePyfZK4dZCIrjgJUANWJrVpuD_8UtTMxU-_jCacFxZVy-ZuO-1Mprk/s1600/16684151_10154140243361105_3121284212985581236_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignTUv9V8ujiTzwhSBmSU3g3ILFBnuaw3aOF4gXpdHevwIu_55D8UpkN2M9H7sWAJyEnPrhDP80UhoTCe75onM7ePyfZK4dZCIrjgJUANWJrVpuD_8UtTMxU-_jCacFxZVy-ZuO-1Mprk/s640/16684151_10154140243361105_3121284212985581236_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A rather zany antipasto platter, with fegatini in the foreground</td></tr>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-18926975112153978942016-12-20T05:46:00.000-08:002018-03-30T04:05:51.984-07:00Frittata di spinaci e ricotta <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;">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.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Today, I had quite a few eggs remaining and had also been asked to make something light, so a frittata came to mind.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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)!!!</span><br />
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<span style="font-family: "courier new" , "courier" , monospace; margin-left: 1em; margin-right: 1em;"><img alt="Displaying 20161220_125310.jpg" aria-hidden="true" class="aLF-aPX-J1-J3 aLF-aPX-aLK-ayr-auR" height="300" src="https://mail.google.com/mail/u/0/?ui=2&ik=256847bd41&view=fimg&th=1591c57e93c6c2fe&attid=0.1&disp=inline&realattid=1554240291625500672-local0&safe=1&attbid=ANGjdJ-AnpIO4x4JWZnaa6fY9KtgcyV1jjT8Iri6WS-UBlyc-RF1TR7NNibnbf27Lyprvyrbj5wEi4koS6m6NgTZykPfuDihIfXePUWSMVwAHL2OHdMMbQ7EfNlLkK4&ats=1482239446264&rm=1591c57e93c6c2fe&zw&sz=w2078-h1350" style="font-family: -webkit-standard; text-align: center;" width="400" /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">What you will need:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">one large onion</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">300g ripe cherry tomatoes </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100g fresh spinach leaves</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">150g fresh ricotta (I used sheep`s ricotta)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">handful of fresh basil leaves</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">three zucchini flowers </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">six eggs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">olive oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">salt and pepper </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">how to make:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">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 </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2: transfer vegetable mix to a ceramic dish lined with baking paper. tear basil leaves, add zucchini flowers, and top with the ricotta </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3: in a separate bowl lightly beat eggs, season with salt and pepper. pour gently over vegetables</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4: place in a pre heated 180 degree oven and cook for roughly 25 minutes or until cooked </span></div>
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#frittata #ricotta #eggs #recipe #spinach #tomatoes #basil </div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-70907518144705721892016-12-15T05:06:00.000-08:002018-03-30T04:23:10.641-07:00Zuppa di farro- Tuscan barley soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;">I can't even remember the last time I opened a cook book, let alone actually followed a recipe! Don't get me wrong, I love losing hours flicking through random cooking magazines or losing time looking for inspiring food pic`s! But, following a recipe is really not my thing, unless of course it comes to precision baking!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">However, the other day I was asked specifically to cook this tuscan bean soup for the Signora of the house. She had recently been gifted with The Silver Spoon cook book, and was excited to try out some new recipes.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Although we are experiencing blue skies in Rome, it is deceivingly cold outside. This soup is guaranteed to fill the belly and embrace you with a nice big hug.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">It is quite time consuming compared to other conventional vegetable soups, but then all good things come to those who wait!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">This is classic Tuscan peasant food at it`s best, using simple good quality ingredients that pack a flavour punch. To me, it reminds me of sitting in a dimly lit trattoria with the cliche red and white table clothes, terracotta tiled floors and dark beamed ceilings, where you hear the buzzing of lunch conversation. Naturally to be enjoyed on a cold day with a glass of vino.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">What you need:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tuscan olive oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">two small onions</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">two small carrots </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">two celery sticks</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">two cloves of organic garlic</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">150ml white wine</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">two tomatoes chopped and peeled</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">sage leaves</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">sprig of rosemary</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100g dried cannellini beans (soaked in cold water overnight and drained)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">750ml of homemade bone broth, click here for recipe: <a href="https://karasitaliankitchen.blogspot.it/2011/12/brodo-di-pollo-chicken-broth.html">https://karasitaliankitchen.blogspot.it/2011/12/brodo-di-pollo-chicken-broth.html</a> </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">300g pearl farro/barley (soaked in cold water overnight and drained)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">salt and pepper</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">How to make:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1: Chop onion and gently simmer in a saucepan with olive oil and salt, until translucent. Add chopped carrots and celery and simmer for a further five minutes. Add and stir through diced garlic.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2: Add the wine and allow to simmer until evaporated.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3: Add chopped tomatoes, sage and rosemary and simmer for fifteen minutes occasionally stirring.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4: Add the cannellini beans and bone broth and bring to the boil. Reduce heat and simmer for a further one hour. Once done, use a stick blender to puree (or transfer to a blender). Add salt and pepper to taste.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">5: Now add the barley to the puree mix and simmer on a low heat for a further one and a half hours.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">6: Serve with a drizzling of olive oil and cracked black pepper!</span></div>
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#farro #zuppa #soup #tuscany #toscana #recipe #ricetta #barley #healthy</div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-34510356687563064852016-03-27T13:03:00.000-07:002016-03-27T13:03:09.438-07:00Pan di ramerino- Rosemary bread <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">These fragrant rosemary buns have been baked in Florence, Tuscany since the Middle ages during the period of Easter. In particular they were traditionally baked for 'Giovedi Santo' (the Thursday before Easter), however you can find these sweet savoury buns throughout the year in bakery windows.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pan di Ramerino literally means 'rosemary bread' (rosamarino is rosemary in Italian, however in Florentine dialect it is pronounced 'ramerino', which is the literal meaning for these pastries).</span></div>
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<span style="font-family: Courier New, Courier, monospace;">To me these little buns are the perfect solution to a traditional sweet Italian breakfast, which generally consists of a coffee and 'cornetto' (croissant). The infused olive oil gives these buns such a decadent flavour whilst the sultanas offers a lovely sweet contrast. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Although they look suspiciously like our hot cross buns, do not be fooled. These little buns are much more dense in texture, savoury yet delicate.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Take yourself back to ancient times, close your eyes and imagine yourself walking through the historic streets of Florence. Do yourself a little favour and bring a teeny bit of Florence into your home by making this recipe that Tuscan`s have been baking for hundreds of generations.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiEs5EBH0vlonFUCki5ydYJVsFDOImIy9OfPb7QYJ9VWfbd6e_21T6nWQ0TEHRz1ivWKlZpgUNCtfY8u8NXJb2_ZXS-JWlyWkfhBEAKFtOuM0wqh_BSuhZjTubsXF5sOseRNXPvIpZrk/s1600/IMG_4993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiEs5EBH0vlonFUCki5ydYJVsFDOImIy9OfPb7QYJ9VWfbd6e_21T6nWQ0TEHRz1ivWKlZpgUNCtfY8u8NXJb2_ZXS-JWlyWkfhBEAKFtOuM0wqh_BSuhZjTubsXF5sOseRNXPvIpZrk/s400/IMG_4993.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">What you need (this recipe will make 12 buns):</span></div>
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<span style="font-family: Courier New, Courier, monospace;">500 grams tipo 00 bakers flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 grams of fresh yeast (available from good bakers)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 grams of sultanas </span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 grams regular sugar </span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 grams fresh rosemary (a few large sprigs)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">teaspoon of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">170 grams of warm water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">one egg yolk for brushing pastry </span></div>
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<span style="font-family: Courier New, Courier, monospace;">three tablespoons of tuscan extra virgin olive oil </span><span style="background-color: white; color: #545454; font-family: 'Courier New', Courier, monospace; line-height: 28px; text-align: left;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmu-roPw4l6HzzH6NMD2cEo8KhQ5UtTPLWFa4SYDzGZf0FuBCAnVkDxq8BuXO75Bz-6sg2_oSuDOS1F2pBMxlQEB2Sl14j-kHlmQi_ksKF2Bg7o8rPrT3I4zIbUM71nUrF2T0sB1cxCs/s1600/IMG_4967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmu-roPw4l6HzzH6NMD2cEo8KhQ5UtTPLWFa4SYDzGZf0FuBCAnVkDxq8BuXO75Bz-6sg2_oSuDOS1F2pBMxlQEB2Sl14j-kHlmQi_ksKF2Bg7o8rPrT3I4zIbUM71nUrF2T0sB1cxCs/s320/IMG_4967.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihn5mwZIPHSdNJ-2fw8pslkw4pGmjU3AabC5uwXnB48IN0bCfTljFrL9rrjUX3V-QzGIO1zzy__nXPql8zrAheatsodd-yiUPH4TDvxOw6UtVlYM5NuLqFsaHhmu36Va75jbbOQq21lE/s1600/IMG_4975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihn5mwZIPHSdNJ-2fw8pslkw4pGmjU3AabC5uwXnB48IN0bCfTljFrL9rrjUX3V-QzGIO1zzy__nXPql8zrAheatsodd-yiUPH4TDvxOw6UtVlYM5NuLqFsaHhmu36Va75jbbOQq21lE/s320/IMG_4975.jpg" width="213" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWswLKn0x1TMrUaBhA3zuiHKLOHlCg4mdginpjJjdGb46qaYLvfRaj5hbrL6M_mQQ8xrrJ0zeCMnQCIx8emcJf9XJLZuianCR2DS7tCxooOAM6Tg6jmmxaqvN8SUVCTFpACutkJrDRE4/s1600/IMG_4981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWswLKn0x1TMrUaBhA3zuiHKLOHlCg4mdginpjJjdGb46qaYLvfRaj5hbrL6M_mQQ8xrrJ0zeCMnQCIx8emcJf9XJLZuianCR2DS7tCxooOAM6Tg6jmmxaqvN8SUVCTFpACutkJrDRE4/s320/IMG_4981.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsLVOCTRA9o7Jdk2jPlBb9jWQGNpkxEu15TLVSAsDIPJ_dPsapGOhSrP4xhKV6WQ4GS5N9raMWS3zNC1cascsGoM-8a4x4PlhUFH7OCPcu4_zGAAi9Y0kYUIhzUDgdPNtiP1NM99Q5vg/s1600/IMG_4984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsLVOCTRA9o7Jdk2jPlBb9jWQGNpkxEu15TLVSAsDIPJ_dPsapGOhSrP4xhKV6WQ4GS5N9raMWS3zNC1cascsGoM-8a4x4PlhUFH7OCPcu4_zGAAi9Y0kYUIhzUDgdPNtiP1NM99Q5vg/s320/IMG_4984.jpg" width="213" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">How to make:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1: Soak the sultanas in water to moisten and swell (then strain)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2: Place the olive oil and rosemary in a saucepan and heat on a low flame for about 10 minutes to infuse flavour. Strain and set the oil aside to cool</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3: In a large bowl sift the flour, sugar and salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4: Dissolve the yeast in a small bowl with the warm water and whisk for a few seconds. Add the yeast water to the flour mix</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5: Add the flavoured rosemary oil to the flour mix and use a fork to blend everything together</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6: When the ingredients have come together, add the raisins and mix through the dough</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7: Place flour on a clean bench space, flour hands and turn out dough onto bench to knead. Knead the dough to bring together until you have a smooth dough that is firm and springs back when pressed with finger tip (if the dough is too sticky add more flour, if too firm add a little warm water) </span></div>
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<span style="color: #212121; font-family: Courier New, Courier, monospace; line-height: 24px; white-space: pre-wrap;">8: Set dough aside for two hours in a dark warm place in a bowl covered with a tea towel to allow the dough to rise</span></div>
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<span style="color: #212121; font-family: Courier New, Courier, monospace;"><span style="line-height: 24px; white-space: pre-wrap;">9: Turn the dough out and evenly divide the dough into 12 buns and place onto a lightly floured baking try lined with baking paper. Set aside in a warm, dark place to rise for another hour </span></span></div>
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<span style="color: #212121; font-family: Courier New, Courier, monospace;"><span style="line-height: 24px; white-space: pre-wrap;">10: Brush the buns lightly with olive oil and place in a pre-heated 200 degree oven for 20 minuets </span></span></div>
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<span style="color: #212121; font-family: Courier New, Courier, monospace;"><span style="line-height: 24px; white-space: pre-wrap;">11: Remove from oven and brush with egg wash and bake for a further 5 minuets </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTTiOSXQfqMzKpk7_oTbnSSDMaJvuQV3AiQNd1Bz_bwm0TpaE6odDtz-kZTQ1QZyZL5qgvHy-i853G6NEQU0FdzoRsuS2X6aJfgAIP_cFzSWPp2WluBHFPevRsYIhvRQa8dd1tjYBaDQ/s1600/unnamed-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTTiOSXQfqMzKpk7_oTbnSSDMaJvuQV3AiQNd1Bz_bwm0TpaE6odDtz-kZTQ1QZyZL5qgvHy-i853G6NEQU0FdzoRsuS2X6aJfgAIP_cFzSWPp2WluBHFPevRsYIhvRQa8dd1tjYBaDQ/s400/unnamed-17.jpg" width="391" /></a></div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-71944118699763254792016-03-24T14:28:00.002-07:002016-03-24T15:53:51.508-07:00Torta Pasqualina- Savoury Easter tart <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;">This savoury tart is really a celebration of life, that of Jesus. Although I am not religious, I do admire and respect traditions and culture, especially in regard to the kitchen. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">This particular tart has been baked for centuries as a celebration of the rising of Christ during the religious period of Easter (the egg represents life).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Torta Pasqualina (Pasqua is Easter in Italian) dates to the origins of Liguria, in the north of Italy. It is typical in Liguria to use a cheese known as prescinsena which has a slightly sour flavour, however throughout Italy ricotta is generally used. Which keeps me happy as I am an avocate for ricotta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Originally the tart was baked with 33 layers of dough to symbolize the years of Christ`s life, and 12 eggs to represent the apostles.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">This recipe is much less laborious and is really easy to make if using good quality store brought puff pastry. I love making homemade breads and doughs, however puff pastry I frequently out source (feel free to make your own...applause to you). Considering the many meals, dinners, feasts and celebrations that I will be catering for over the Easter period, I am sure you will forgive me for not making my own puff pastry in this case. This tart will be just one of many many dishes served on the Easter table, but is certainly one of my favourites.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Not only do I love the flaky pastry, the flavour packed creamy filling, but I love cutting the tart to reveal the colourful whole baked eggs (always use organic). </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Buona Pasqua (Happy Easter) xx</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">What you need:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Two sheets of puff pastry </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">500 grams of Ricotta (buy a blend such as sheep and cow`s milk if possible)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">500 grams of cooked shredded spinach </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">six organic eggs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/3 cup freshly grated parmesan cheese</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">teaspoon nutmeg</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">salt and black cracked pepper </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRM3t22vztzq8rlF2QwRF7gHwvhwzTP8m0vItQcngTEMLdNACpLayq9FWQI20ukF5YK-J95qS4GzXHtWYzvNIj8-C3rFnjSqCDUuubL7sNiJcxkfjIMLE3ibWEgIVenjK4_TpxevLuHaI/s1600/unnamed-6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRM3t22vztzq8rlF2QwRF7gHwvhwzTP8m0vItQcngTEMLdNACpLayq9FWQI20ukF5YK-J95qS4GzXHtWYzvNIj8-C3rFnjSqCDUuubL7sNiJcxkfjIMLE3ibWEgIVenjK4_TpxevLuHaI/s400/unnamed-6.png" width="400" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">How to make:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1: Pre cook spinach by wilted in a saucepan with a little water and then shred </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2: Place all ingredients (except for eggs) in a large mixing bowl. Ricotta, spinach, parmesan, nutmeg, salt and pepper </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3: Line a baking tin with baking paper and melted butter. Gently lay in first layer of puff pastry. Mark base with fork pricks </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4: Place 70% of the ricotta mixture in the base and then use finger to make six holes to place the eggs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">5: Gently crack the eggs into the holes</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">6: Use the remaining 30% of ricotta mixture to top. TIP: Use the palms of your hands to make patty cake forms of mixture to place on top of the eggs. This will prevent breaking of eggs etc</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">7: Place the top layer of puff pastry and use fingers to seal the sides. Use eggs wash (egg and milk mixed together), to help seal pastry</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">8: Cut out pastry shapes and place on top of tart if desired. Brush with egg wash for a golden glow</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">9: Bake in a pre heated 200 degree oven for approximately 30 minutes. However read instructions on the packet of the puff pastry. Remove from oven when golden and allow to cool before cutting!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyJ48pE8AZonTs0U4MNA95ibSYyaHCWFGo2yyCsysqqxSYE86Y5yYyp_sjBWlJb2fNh5VO1LGmXl5Usq6rOOaxoDBcBXLVBhfGbFmsOyifwUgOzC0hpOHdHsDTBpR1vplppqJYS4RTTQ/s1600/IMG_4886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyJ48pE8AZonTs0U4MNA95ibSYyaHCWFGo2yyCsysqqxSYE86Y5yYyp_sjBWlJb2fNh5VO1LGmXl5Usq6rOOaxoDBcBXLVBhfGbFmsOyifwUgOzC0hpOHdHsDTBpR1vplppqJYS4RTTQ/s320/IMG_4886.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQiXlaAii463_nlczrOkl7F69lR-HHONYka0q58uI1i72J6uq4UlPr2TZA89_pezUYIe2hC2qkvSJXr7paVfBS1aZdAX0DWbrgrWOo3jE1GXcjpeuehETcp54yhitdD7z_BGmk0iNWL4/s1600/IMG_4887.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQiXlaAii463_nlczrOkl7F69lR-HHONYka0q58uI1i72J6uq4UlPr2TZA89_pezUYIe2hC2qkvSJXr7paVfBS1aZdAX0DWbrgrWOo3jE1GXcjpeuehETcp54yhitdD7z_BGmk0iNWL4/s320/IMG_4887.jpg" width="213" /></a></div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-2252717637978305972016-03-20T11:13:00.001-07:002016-03-20T11:13:52.016-07:00guazzetto di vongole e cozze. sautéd clams and mussels <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">This is one of the most simplest dishes to prepare and one that packs a wow factor when served at the table. Not only is it simple, it is amazingly delicious and does not run the wallet empty. This is one of my favourite seafood dishes to make as I love the ritual of sitting at the table over a good bottle of cold white wine (one with slight bubbles is even better), and sucking the mussel and clam shells dry, then to pile the empty shells mile high. I would have to say that this is one of my signature dishes and one that is consistently requested, at home and at work (also my rosticciana, click here for the recipe <a href="http://karasitaliankitchen.blogspot.it/2016/01/rosticciana-roasted-pork-ribs.html">http://karasitaliankitchen.blogspot.it/2016/01/rosticciana-roasted-pork-ribs.html</a>). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">In fact I have had people video me making this quick and no fuss dish, as it really is amazing seeing the beautiful shells open to absorb the fragrant flavours of the wine juices.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When eating in restaurants I really do like to try new things and generally order more complicated plates that I don't typically make at home, however this dish is one that I willingly order on a sunny day (especially if dining seaside). Some of my fondest memories have been enjoyed over a bowl of these babies.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">With a little preparation and organisation you can have this dish ready in less than ten minuets. It really is a win win plate! Serve with crusty bread to soak up the super tasty broth like juices!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdI0lSvzJPNBRo2CuF1fW0yJsu42v57V8T1Kahvb3bKAYwpUtDWSL-OMlXGPuLm__tB2atl0ZnC1PWi4MBbgN1XrNuQlNoKvU1YlxmyrHFMZOUmeXvcpXf31Hg2uJ_RedBF-PTqFbgYpc/s1600/1557673_10153315953801105_1822084006864516104_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdI0lSvzJPNBRo2CuF1fW0yJsu42v57V8T1Kahvb3bKAYwpUtDWSL-OMlXGPuLm__tB2atl0ZnC1PWi4MBbgN1XrNuQlNoKvU1YlxmyrHFMZOUmeXvcpXf31Hg2uJ_RedBF-PTqFbgYpc/s400/1557673_10153315953801105_1822084006864516104_n.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholXkLuJPkP99bEcs4tQJIjDOC3gxoBmZit4xJaAptHE16GwWmIdUOZ5vGLKUTc_jBlDnkr-v3Lr2T9viX-rbit3rpMEpfedOOVgOt6Uq_v_is3oE7Fo_9qQGC3EZ1rczMKKThezCbTrs/s1600/10012268_10152307686486105_4528652037962379740_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholXkLuJPkP99bEcs4tQJIjDOC3gxoBmZit4xJaAptHE16GwWmIdUOZ5vGLKUTc_jBlDnkr-v3Lr2T9viX-rbit3rpMEpfedOOVgOt6Uq_v_is3oE7Fo_9qQGC3EZ1rczMKKThezCbTrs/s400/10012268_10152307686486105_4528652037962379740_o.jpg" width="400" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">What you will need (this will serve two as a main course, or four people as a entree):</span><br />
<span style="font-family: Courier New, Courier, monospace;">1: One kilo of fresh mussels </span><br />
<span style="font-family: Courier New, Courier, monospace;">2: 300 grams of fresh clams (or buy 50/50 however mussels are much cheaper)</span><br />
<span style="font-family: Courier New, Courier, monospace;">3: Two small ripe cherry tomatoes </span><br />
<span style="font-family: Courier New, Courier, monospace;">4: 2/3 gloves of garlic</span><br />
<span style="font-family: Courier New, Courier, monospace;">5: Handful of fresh flat leaf parsley</span><br />
<span style="font-family: Courier New, Courier, monospace;">6: Rind of one lemon and juice</span><br />
<span style="font-family: Courier New, Courier, monospace;">7: 1/4 cup of white wine (then enjoy the rest)</span><br />
<span style="font-family: Courier New, Courier, monospace;">8: A teaspoon of Sicilian chili flakes (taste to test the hotness)</span><br />
<span style="font-family: Courier New, Courier, monospace;">9: A good splash of extra virgin olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">10: Black cracked pepper</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRJlPyfBlgozKcRpAm7rIi_pjKp2oIt0C99LIPyITHqsupN8-kEH-_-F6iMz4BiPBcxjaV60h1lJ5UjNNbl9N02QHtsZM9GwB11nQ5jJKo0UIh_XlqJw-im4hQz63mPQ8_Qgh9NfHR-g/s1600/10410687_10152352301961105_439023610420461827_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRJlPyfBlgozKcRpAm7rIi_pjKp2oIt0C99LIPyITHqsupN8-kEH-_-F6iMz4BiPBcxjaV60h1lJ5UjNNbl9N02QHtsZM9GwB11nQ5jJKo0UIh_XlqJw-im4hQz63mPQ8_Qgh9NfHR-g/s320/10410687_10152352301961105_439023610420461827_n.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFpijem3W65_m97Gy9x9gFm4diXDGA9hTCXvUS8BC_tjzNH08wsG-c6aZ1gk4yDIhwXuXlQ2QmjKPIHDk5tl3BUg7B-bLlBMvsn2WGZsLUSYyNXX8j2NXIXQTIQSg_qhjw5-XtjfbISs/s1600/10710968_10152240360026105_8334829769080561871_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFpijem3W65_m97Gy9x9gFm4diXDGA9hTCXvUS8BC_tjzNH08wsG-c6aZ1gk4yDIhwXuXlQ2QmjKPIHDk5tl3BUg7B-bLlBMvsn2WGZsLUSYyNXX8j2NXIXQTIQSg_qhjw5-XtjfbISs/s320/10710968_10152240360026105_8334829769080561871_n.jpg" width="240" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">How to make:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1: Pre prepare all of the ingredients:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chop parsley, dice garlic and cut tomatoes into small pieces</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove two big pieces of lemon rind</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Have your fish munger clean and wash the mussels very well (if eating within two hours). Wash the clams by placing in a bowl with water and swirl in a circular motion to remove sand, then strain in a colander </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2: Place the olive oil, parsley, garlic, tomato, lemon rind and chilli flakes into a large frypan (I usually </span><span style="font-family: 'Courier New', Courier, monospace;">prepare this an hour ahead of time so the oil has time to infuse with the flavours, however this is not necessary). See picture directly below </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3: Heat the pan on a medium heat and sauté the ingredients until the tomato has softened a little</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4: Add the clams and mussels to the hot pan and mix around to coat in flavour. Add the wine </span></div>
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<span style="font-family: Courier New, Courier, monospace;">5: Cook for approximately 5-8 minutes until all of the shells have opened (disregard unopened shells). You can cover with a lid however I use a large diameter fry pan and find that I do not need to cover</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6: Just before serving add some lemon juice, parsley and cracked pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7: Serve immediately with crusty bread </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6zvT7W7M5hxCiNbFPRGMhFjg2c3ZJTuUziI9qzxlorQV6oXqiZFadzFgkG8l8hu9YKDjtOE5_7ZZsgcsHUAq21PZ6DkXd_RSPtyP7prKnFOy-mihudFOSe5FkGZd3Gh31jtq65oJ168/s1600/unnamed-2.png" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6zvT7W7M5hxCiNbFPRGMhFjg2c3ZJTuUziI9qzxlorQV6oXqiZFadzFgkG8l8hu9YKDjtOE5_7ZZsgcsHUAq21PZ6DkXd_RSPtyP7prKnFOy-mihudFOSe5FkGZd3Gh31jtq65oJ168/s400/unnamed-2.png" width="396" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The base ingredients marinating in the fry-pan</td></tr>
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#vongole #cozze #clams #mussels #seafood #pesce </div>
Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com2tag:blogger.com,1999:blog-4782975451411818683.post-19075300645810694262016-03-18T17:46:00.000-07:002016-03-19T07:55:56.443-07:00pizza pizza pizza <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;">“My love is pizza shaped. Won’t you have a slice? It’s circular, so there’s enough to go around. ”</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">― <a class="authorOrTitle" href="http://www.goodreads.com/author/show/5300659.Dora_J_Arod" style="color: #333333; font-weight: bold; text-decoration: none;">Dora J. Arod</a>, <span id="quote_book_link_18161679"><a class="authorOrTitle" href="http://www.goodreads.com/work/quotes/25522630" style="color: #333333; font-weight: bold; text-decoration: none;">Love quotes for the ages. </a></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I wanted to take a break from writing long dramatic stories on my life or writing recipes, although I know you love them!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Yes yes yes, there is the stereo type that Italian`s are pizza eater`s, but I am here to confirm that it is totally true, and they eat it often!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Pizza here is not taken lightly, and it is definitely not a case of dialing a 1800 number for home delivery. Pizza means so much more here in Italy. Pizza brings people together, it is a "modo di vivere" (a way to live)! </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Pizza can be enjoyed amongst family, friends, work meetings, or it is common that a first date is nervously enjoyed sharing pizza. And yes, even on first dates Italian women eat pizza!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Going out for a weekly pizza amongst friends is the perfect alternative to a restaurant, especially when funds are tight. There are some really chic pizza restaurants where you can still enjoy table service, wine (although most Italian`s drink beer with pizza), and soak in the atmosphere. However Alessandro and I enjoy our weekly pizza at a very low key, no frills, very rustic pizzeria where the waiter knows our order.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">In fact, I recently decided to celebrated my birthday with friends at a local pizzeria drinking far too much prosecco! The private room was a brick dome built into the ancient city walls, a very unique ambient indeed.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIoaqUZ_vTjFEer3Gz-LfDgE8sqhNs3ZkkdKy1d3dpoQHpP8cr89kQUP7KriD-ziJs9Z5TZyNELEXN_xcADp80OaQunxauEakVw-BueI797voDAIujCxpYsMeKwzzAAjfXVFwNyTG7Jk/s1600/12548946_10153206468636105_6055534056447294877_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIoaqUZ_vTjFEer3Gz-LfDgE8sqhNs3ZkkdKy1d3dpoQHpP8cr89kQUP7KriD-ziJs9Z5TZyNELEXN_xcADp80OaQunxauEakVw-BueI797voDAIujCxpYsMeKwzzAAjfXVFwNyTG7Jk/s400/12548946_10153206468636105_6055534056447294877_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepenero pizzeria, Pietrasanta. Italy</td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Italian`s know their pizza and understand well the difference between the local pizzerie (pizza shops). And the difference is vast, some pizza bases are light and crunchy, some rich and yeasty, however it is a given that it should always be cooked in a wood fired oven. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Although I am a lover of getting my hands dirty and do love beating out a good dough, there is a certain pleasure about being taken out for pizza. If you want to try making pizza at home, please find the recipe here;</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"> <a href="http://karasitaliankitchen.blogspot.it/2012/07/pasta-di-pizza-pizza-dough.html">http://karasitaliankitchen.blogspot.it/2012/07/pasta-di-pizza-pizza-dough.html</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">The purpose of this article is to share some of my favourite pizza toppings with you. In Italy the pizza's are generally topped with no more than three or four ingredients. By choosing good quality, in season ingredients, you really don't need to add more. Remember less is more! All of my favourite pizza`s that I am listing below have a base of red sauce and mozzarella. You can also order pizza bianca (white pizza), which means no red sauce, however I prefer mine with!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1: Tuna, Tropea red onion topped with fresh rocket</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2: Speak and mascarpone</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3: Smoked salmon and mascarpone topped with fresh rocket</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">4: A simple Margherita (tomato, mozzarella and basil). Check out link here;</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://karasitaliankitchen.blogspot.it/2011/11/pizza-margherita.html">http://karasitaliankitchen.blogspot.it/2011/11/pizza-margherita.html</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">5: Margherita topped with freshly sliced pieces of prosciutto crudo (smoked prosciutto)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">6: Sausage pieces with gorgonzola</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">7: Origano with anchovies and capers</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">8: Lots of Tropea red onions finely slices with black olives and anchovies </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">9: Zucchini flowers with anchovies </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">10: Potato and rosemary </span></div>
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#pizza #articolo #impasto #dough #article </div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com3tag:blogger.com,1999:blog-4782975451411818683.post-59042930320144410862016-01-25T13:18:00.001-08:002016-01-25T13:18:58.215-08:00Easter in Tuscany. Pasqua in Toscana! <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;">Why not make easter different this year?</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Come and explore coastal Tuscany and stay in an elegant villa, with your own personal chef on site to make for a dolce vita break full of authentic gastronomic moments.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">All inclusive accommodation and cuisine package with return transfer from Pisa airport for six guests from 110 euro per day/per person. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Package includes; Welcome aperitivo, fresh baked Italian goodies for breakfast served daily, three lunch and three dinners of authentic Italian cuisine excluding wines. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Plus a fun cooking class with me, Kara! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Villa rental and linens. Return taxi transfer from Pisa Airport. Price quoted per head is for a group of six guests for 4 nights/ 5 days in the private villa shown here. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">For more details please contact <a href="http://www.tuscanyinstyle.com/">Tuscany in Style </a> or <a href="mailto:karam1220@gmail.com">karam1220@gmail.com</a></span></div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-48287902549682676642016-01-05T09:20:00.000-08:002016-01-05T09:20:27.515-08:00La Befana <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">Just when you think the Christmas festive season is all over in Italy, and you could not possibly eat another morsel. Along comes the celebration of La Befana. Just like children across the world look forward to the arrival of Father Christmas, the children in Italy look forward to the arrival of the Befana who comes to visit on the eve of the 6th of January. To me it seems odd and scary that children eagerly await the arrival of a witch who delivers candy to those who have been good and coal to those who have been naughty. Nowadays sugared candy made in the form of coal is usually given. Normally a member of the family dresses up as the witch and makes a spooky appearence. The story is that the Befana flies around the world and comes down chimneys to deliver the goods. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">The Befana has been an Italian tradition since the X111 century and comes from Christian legend rather than popular culture. Making Father Christmas look like a new kid on the block.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The arrival of the Befana is celebrated in Italian homes by a big celebratory feast. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">So I`m off to eat my ragu and pasta and take my homemade carbon candy to give to those who have been naughty!!! </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #333333;"><span style="letter-spacing: 0.4000000059604645px; line-height: 27px;"><b>What you will need:</b></span></span></span></div>
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<span style="color: #333333; font-size: 16px; letter-spacing: 0.4000000059604645px; line-height: 27px;">1 egg white</span></div>
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1 1/2 cups powdered sugar divided, plus a little extra might be needed for thickening purposes</div>
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1 1/2-2 tsp. black gel food coloring such as Wilton brand</div>
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1/2 tsp. lemon juice</div>
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How to make:</div>
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<b>Step 1:</b></div>
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<li style="box-sizing: border-box; list-style-type: decimal; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="font-family: Courier New, Courier, monospace;">Whisk together 1 cup of the powdered sugar along with the remaining ingredients in a medium bowl. </span></li>
<li style="box-sizing: border-box; list-style-type: decimal; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="font-family: Courier New, Courier, monospace;">Whisk in the remaining 1/2 cup powdered sugar. The mixture should be very stiff as you whisk. Pick up some of the batter with the whisk, and allow it to fall back into the bowl. It should cling to the whisk when you pick up the batter, and fall in thick heavy pieces back into the bowl. If it does not, add a little more powdered sugar until this consistency is achieved.</span></li>
<li style="box-sizing: border-box; list-style-type: decimal; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span style="font-family: Courier New, Courier, monospace;">Set aside while you cook the sugar (next step).</span></li>
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<b style="box-sizing: border-box; color: #333333; font-size: 16px; letter-spacing: 0.4000000059604645px; line-height: 27px;">Step 2:</b></div>
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3 cups granulated sugar</div>
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1/4 cup water</div>
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<li style="box-sizing: border-box; color: #333333; font-size: 16px; letter-spacing: 0.4000000059604645px; line-height: 27px; list-style-type: decimal; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span class="Apple-style-span" style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Line an 8x8 (or similar size) heat-proof pan with parchment paper, set aside.</span></span></li>
<li style="box-sizing: border-box; color: #333333; font-size: 16px; letter-spacing: 0.4000000059604645px; line-height: 27px; list-style-type: decimal; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span class="Apple-style-span" style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Combine water and sugar in a large non-stick saucepan. Mix sugar and water together by stirring and mashing them together with a heat-proof spatula until it is the consistency of wet sand. </span></span></li>
<li style="box-sizing: border-box; color: #333333; font-size: 16px; letter-spacing: 0.4000000059604645px; line-height: 27px; list-style-type: decimal; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span class="Apple-style-span" style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Insert a candy thermometer and let the mixture cook until it reaches 258-260 degrees. The mixture will stay grainy and look weird and you might think you've done something wrong but you haven't. When it's close to the 250 degree mark, the mixture may begin to lightly brown from cooking. It should still be grainy and not in a liquid state.</span></span></li>
<li style="box-sizing: border-box; color: #333333; font-size: 16px; letter-spacing: 0.4000000059604645px; line-height: 27px; list-style-type: decimal; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span class="Apple-style-span" style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">When 258-260 degrees is achieved, add the black egg white/powdered sugar mixture to the pot and stir (don't whisk) with a heat-proof spoon. The mixture may foam, so be careful! </span></span></li>
<li style="box-sizing: border-box; list-style-type: decimal; margin: 0px; padding: 0px 0px 5px; text-align: justify;"><span class="Apple-style-span" style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;"><span style="color: #333333;"><span style="letter-spacing: 0.4000000059604645px; line-height: 27px;">When thoroughly mixed, pour into the prepared pan and allow to stand until hardened. When hardened, break into pieces with a chisel <div class="separator" style="clear: both; text-align: center;">
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0tag:blogger.com,1999:blog-4782975451411818683.post-6762367019555399242016-01-04T13:10:00.002-08:002018-09-11T05:00:44.722-07:00Rosticciana/ Roasted pork ribs <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;">So now I am going to share with you my simple go-to recipe when my mind goes blank and I need to prepare something that requires zero effort but needs to be delicious. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">This specilaity always gets guests asking for more and pleading for the recipe. The great things about this is that all of the preparation can be done well in advance and almost forgotten about, making it the perfect main course to serve at a dinner party. I can't even recall the amount of times that I have made this, as it frequently presented on my table at home and at work. I don't like to say that I have a signature dish as I really do love cooking so many, but if I had to name one, then la rosticciana would have to be one of them. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In fact I recently resorted to serving this ole faithful for Alessandro`s brothers 40th birthday party I hosted for fifteen guests at our home. I was able to marinate the meat in the morning and concentrate on other preparations. The long and slow cooking period combined with the quality of the meat guarantees that your meat will be falling of the bone and melting in your mouth.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Rosticciana is a typical Tuscan dish and is traditionally cooked in wood fired oven or with coals. If you are like me and have a regular conventional oven at home follow these simple steps for an earth shattering result! For a `Tuscan touch` serve in small terracotta bowls! I always serve this with `contorni` side dishes of roast fennel, roast potatoes, and sautéed spinach.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">What you will need: This recipe will serve 4/5 people allowing for 2/3 pork ribs per person!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">700 grams of Pork Ribs. It is much cheaper to buy the full rib and cut it at home, it is really simple to do. Or ask your butcher to cut the ribs for you into 2/3 cm pieces</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 litre of dry white wine </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A good drizzle of olive oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A few cloves of garlic squashed </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A good handful of dried fennel seeds</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lots of cracked pepper and Sicilian salt </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A few sprigs of rosemary from the garden </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKbGHjS574oXj6VC6XzRc3hTg16-XJcvlqMmwvPQxhpB4s-FpE-jw8VoPkgqqEaf4KQXstXvc9szG874BiMIlNsYjsevY15mBb6maJNuZEj0oq2Edqs5BamMnZpOc1I1uZTZUK5w7ni8/s1600/IMG_3397.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKbGHjS574oXj6VC6XzRc3hTg16-XJcvlqMmwvPQxhpB4s-FpE-jw8VoPkgqqEaf4KQXstXvc9szG874BiMIlNsYjsevY15mBb6maJNuZEj0oq2Edqs5BamMnZpOc1I1uZTZUK5w7ni8/s400/IMG_3397.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1.5 kilos of uncut pork ribs.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UQR_XG-Ws_6sVca3fzqL2iRFcdls6uyr6Jb9GjrsPeZ7ZXXaLlOfsx1sehjvsWf5zXU5-u2AONpzl-Ursub2WKvm6hPD3ij1scJXZUwWA7XxwCIGlhVlLTDYuTAo5zPzle56bBHXEcA/s1600/IMG_3407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UQR_XG-Ws_6sVca3fzqL2iRFcdls6uyr6Jb9GjrsPeZ7ZXXaLlOfsx1sehjvsWf5zXU5-u2AONpzl-Ursub2WKvm6hPD3ij1scJXZUwWA7XxwCIGlhVlLTDYuTAo5zPzle56bBHXEcA/s320/IMG_3407.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Fsag7RduGiYnRUGHIw9oVvpH4tx5DNPsQpA206h3X6H0DDZtAZhEcqaRpicbLm8TfkrHIm1BNWLEXV4P9QfW7tR6lB4ZHETCNQger5C-4ZDXYWtCzqOrJt6FQNc4J4TE65HBgRWHyB8/s1600/IMG_3408.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Fsag7RduGiYnRUGHIw9oVvpH4tx5DNPsQpA206h3X6H0DDZtAZhEcqaRpicbLm8TfkrHIm1BNWLEXV4P9QfW7tR6lB4ZHETCNQger5C-4ZDXYWtCzqOrJt6FQNc4J4TE65HBgRWHyB8/s320/IMG_3408.jpg" width="213" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">How to make:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1: Place the pre cut pork ribs flesh side down in a large oven proof dish</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2: Liberally pour over the white wine which should come up half way but not totally covering the meat</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3: Drizzle over the olive oil and evenly sprinkle the fennel seeds, salt and cracked pepper. Making sure it is well seasoned. Randomly place in the smashed garlic cloves and rosemary sprigs. Cover with foil and place in the fridge until ready to cook </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4: Place in a 180 degree oven for 30 minutes, then lower the oven to 140 degrees and cook for a further 1 1/2 hours. Every half and hour use a spoon to douse the meat with the wine juices </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">5: The meat is ready when the meat has shrunk in half, the skin is dark and crispy and the bones become exposed </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">6: Serve immediately with your chosen side dishes and make sure you drizzle over the wine juices using like a gravy </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWxaMd7KjWp_CHGPByvptkxtvMOqKMTjbAd22Ju0rPCoZ7NI9Fhgx3HUGneC75NyIUZ5RqKnUA9wnp2-YKFk_GRF9zlLMn7Msu30Ib9b8y4czZZmGdFPGcDHKhW07EAMea_3JpyV3JLg/s1600/IMG_3444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWxaMd7KjWp_CHGPByvptkxtvMOqKMTjbAd22Ju0rPCoZ7NI9Fhgx3HUGneC75NyIUZ5RqKnUA9wnp2-YKFk_GRF9zlLMn7Msu30Ib9b8y4czZZmGdFPGcDHKhW07EAMea_3JpyV3JLg/s320/IMG_3444.jpg" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCEznXW4PNfrHcSJDuj0K6U9QBqNcine0UvaJQOg2cZKpmdjG_9Itb5OX7x_hk0qoQONn6pNqQcBRCkOdXh6zAo6nBHBZy-2z9zRBCyhHdBKNZE1PLQexx5beaNabBJDld4QCd2rKwcc/s1600/11872252_10152942713091105_8656416393232723331_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCEznXW4PNfrHcSJDuj0K6U9QBqNcine0UvaJQOg2cZKpmdjG_9Itb5OX7x_hk0qoQONn6pNqQcBRCkOdXh6zAo6nBHBZy-2z9zRBCyhHdBKNZE1PLQexx5beaNabBJDld4QCd2rKwcc/s320/11872252_10152942713091105_8656416393232723331_o.jpg" width="180" /></a></div>
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#rosticciana #pork #porkribs #roast </div>
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Kara Malliahttp://www.blogger.com/profile/15759642515055687132noreply@blogger.com0