Gelato al pistacchio (pistachio ice-cream)

Why have vanilla or chocolate, when you can have exotic pistachio gelato? What's even better is that you can make it at home. Admittedly, it is a rather labour intensive process. But the fruits of your labour will reward you with an ice-cream unlike no other. I made my own pistachio paste but apparently you can buy it. It is really expensive, as manual labour is needed to produce it. Hence, I suggest making your own. I loved piling the colourful green dense paste on a plate.

This ice-cream is so heavenly refreshing. It is creamy, delicate yet rich, semi-sweet, and the maraschino from the pistachio paste leaves a unique flavour in your mouth.

On my first visit to Sicily during the Easter period, the 'gelateria' stores were filled with locals asking for a brioche style bread filled with pistachio ice-cream. Of course, I had to try one. I have been in love with pistachio ice-cream ever since. The pistachio was introduced into Italy via Syria during the rein of the Roman Empire. It is prevalent in Sicilian cooking, however pistachio ice-cream is sold vastly across the county. Always keep your eye open for the pistachio di Bronte!!!

Pistachio- pronounced pis-tark-ee-o.

pistachio paste

To make pistachio paste (makes 250g paste):

150g pistachio nuts

3/4 cup sugar

1 1/2 tablespoon cherry liquor

To make ice-cream:

250g pistachio paste

three cups whole  organic milk

two egg yolks

one fresh vanilla bean

How to make paste:

1: To make the paste, first de-shell then soak the pistachio nuts in boiling hot water for ten minutes to loosen the skin. Drain, then rub the nuts between a clean tea-towel to remove the skins to reveal the vibrant green colour of the nuts.

2: Place the skinless nuts on baking paper on a baking tray and place in a pre-heated 150 degree oven for 7-10 minuets. This will give the nuts a nice roasted flavour.

3: Place the nuts in a blender and mix the sugar and nuts together to form a fine powder. Add one tablespoon of liquor and blend, it will start to form a thick paste.  Add another half tablespoon if need be, to loosen paste.

How to make ice-cream:

1: In a large pan place milk, whisked egg yolks (acts as a thickening agent) and a split open vanilla bean pod. Heat on a low heat making sure not to bring the milk to the boil.

2: Once the milk reaches 90 degrees, add the pistachio paste. Whisk in, making sure the mixture is lump free. Heat through.

3: Remove from the heat and let the mixture cool.

4: Once cooled, add to a pre-frozen ice-cream maker.

note: ice-cream pottery bowl made by me

Crepes alla Nutella (crepes with Nutella)

Although the humble crepe is originally from France, they skipped the border and made themselves a part of Italian cuisine. Italian's use crepes to fill with both savoury and sweet fillings. Also using a variety of flours to construct them with such as chestnut and hazelnut flour.  Crepes can also be used to compose cannelloni, typically made using pasta.

Crepes have become a popular 'street food' in Italy, generally accompanied with a big hot pot of melted Nutella ready to poured all over them. The crepe stands are normally situated in major Cities targeting tourists, but I know plenty of Italians that also delight in these wicked parcels. It is impressive to see your crepe being freshly made on a big hot plate as the batter is quickly turned by a wooden rateau. It only takes a minute or two before the paper thin crepe is ready, then covered with lashings of hot Nutella.

I was inspired to make these today as I made my own Nutella earlier in the week (refer to recipe).  The combination of the two together is truly splendid. 

A perfect winter's day treat to delight in and keep you warm.

melted Nutella before spreading on crepes

mixing the egg in the crepe batter

What you need (makes 8-10 crepes):

250g white flour tipo 00

1/2 litre milk

pinch of salt

three organic eggs

40g melted butter

How to make:

1: Sift the flour and pinch of salt into a large bowl. Make a well and add the milk whilst stirring.  Use a whisk to quickly blend and ensure the batter is lump free.

2: Whisk the eggs seperatley and pour into the batter, whisk all together. Cover and set aside for 1/2 hour.

3: Melt the butter and keep in a small jar next to the stove. Heat the crepe pan and add a small amount of butter.

4: Use a soup ladle and add a spoonful directly to the centre of the crepe pan.  If you are lucky enough to own a wooden rateau, use it to evenly turn the batter around the pan.  OR, as you add the batter to the pan quickly rotate the pan on a 45 degree angle and evenly distribute the batter. A ladle size amount should be enough to cover the base of the crepe pan- they are meant to be very thin. Flip once browned.

5: Repeat the process until all the batter is used.

6: Melt a jar of Nutella in a small saucepan and spread evenly over cooked crepes. Fold crepes in half, then half again creating triangles. 

Cast iron crepe pan with wooden rateau

Nutella in Casa (Make nutella at home)

Ok Ok, so this is not as smooth in consistency as the store purchased Nutella.  But, it is not as commercially produced.  I am not only happy with this fact, but also with the result of my homemade Nutella- lumps and all (I like the nutty texture)! 

Nutella is an Italian phenomenon, you can find it everywhere. My favourite way to eat it is melted and spread on freshly made thin crepes.  I also like eating it by the spoonful straight from the jar (a guilty sin).

You will be surprised at how easy it is to make at home.  Just a few simple steps and voila. I also like knowing the ingredients added to my food.  In this case I used only high quality organic ingredients.  Sure, Nutella is not low in calories but at least it is a little healthier when you make it yourself?  Great idea for a delicious gift!

What you need: (will make 2 x 400g jars)

150 grams skinned and toasted hazelnuts

200 grams of dark chocolate (I used dark organic Macro cooking chocolate)

100 grams of butter

150 grams of sugar

200 mls of milk at room temperature

1: Place the hazelnuts single layer on baking paper in a pre-heated 150 degree oven for 7 minuets.  Once heated remove from the oven and place between a tea-towel. Briskly rub back and forth to remove the hazelnut skins. You can be quite rough.

2: Put the sugar and peeled hazelnuts in a blender and blend to reduce everything to dust. Combine the chocolate and whisk for a few more seconds.

3: Pour this mixture into a pot, adding butter and milk. Stir for about 5 minutes being careful not to boil.  All of the ingredients will melt together.

4: Pour the hot Nutella in sterilized glass jars, add lid and let cool. This should preferably be stored in the refrigerator and eaten within a week.

#nutella #recipe #nuts #hazelnuts #noci 

Insalata di rape rosse e noci (beetroot and walnut salad)

I apologise for the lapse between recipe sharing.  In fact I have found myself spending an extended amount of time in my hometown Melbourne.  In saying that, I enthusiastically have continued cooking for my friends and family.  Some of my followers have asked for some easy salad recipes, so now I am going to share some amazingly easy but more importantly tasty salads I have made during my summer.  This particular beetroot salad is really easy to make and offers a diverse range of flavours. I love the contrast between bitter and sweet and the creamy and crunchy textures. I remember the thrill of seeing huge bunches of dirty beetroot being sold by street vendours in Italy with the lovely bushy leaves intact. Beetroot has been used in Italian cooking for centuries and was first commerically cultivated along the Mederteranian coast.  This recipe is in no way traditional and I have not witnessed it on any menus in Italy, however I have seen similar variations in Italian cookbooks (generally always including a cheese, fruit or nut).  This is my interpretation and I hope this will make my Italian friends proud (I am sure they would happily eat it, and that's saying something)!.  A perfect accompaniment with a chicken or meat dish.

What you need:

three large organic beetroot

100g of goats cheese crumbled

1/2 cups fresh walnuts (crack from the shell)

100g fresh rocket leaves

handful fresh mint leaves

1/4 cups in total (half olive oil, half balsamic vinegar)

How to makes:

1: Remove leaves from beetroot but leave about 2cm of the steam as this will help retain the colour of the beetroot during the boiling process

2: Add beetroot to a large pot of boiling water, make sure the beetroot is covered in the water.  Simmer for about 20-30 minutes.  The time will vary slightly depending on how large the beetroot is.  Cook until a skewer easily pierces the beetroot.

3: Once the beetroot is cooked run under cold water.  Use your hands to gently rub and remove the skin whilst running under cold water

4: Mix oil and vinegar together and toss though the rocket leaves.  Place dressed rocket on a large platter

5: Add roughly chopped beetroot, and remaining ingredients

Torta con cioccolata e arancia (chocalate ad orange cake)

            

I have been debating with myself wheter I should add this recipe on my blog, as it is not Italian as such.  The final argument that tipped me over was the pure pleasure received by every person that ate a slice of this cake.  I felt that it had to be shared with you, especially in the lead up to Christmas and the opportunity you might have to make a loved one a cake.  I baked this cake for a special friend and went through so many recipes to try a cake that I thought exampled a sense of occasion.  Also as I walk through the winter markets here in Italy and down the streets there are oranges everywhere as they are now in season. The vibrant colour of the oranges is a total contrast to the dark streets and overcast skies.  This cake is rich, moist and dense, and the combination of the dark chocolate against the sweet zesty orange is a sophisticated sensation.

               

What you need:

380g dark chocolate

235g butter

100ml freshly squeezed orange juice

Five eggs

105g sugar

100g self raising flour

One tablespoon vanilla extract

Zest of two oranges

For the icing:

250g unsalted butter at room temperature

Three cups of icing sugar

One tablespoon of milk

             

How to make:

1: Place a metal bowl over a bowl of boiling water.  Add the chocolate to the bowl and melt, than add the orange juice, butter and zest.  Take of heat and set aside

2: Whisk the eggs together with the sugar until light and fluffy and almost double in size.  Add the vanilla

3:  Lightly stir in the chocolate mixer to the egg mixture, keeping it light

4: Sift in the flour and combine

5: Pour the batter into a round spring form baking dish (line with cooking paper).  Place in a pre-heated at 160 degrees oven for about 40-50 minutes

6: Remove and cool on a cooling tray

To make the icing:

1: Whisk the butter until light and fluffy then add 1/2 cup of sugar at a time until completely combined.  Add a little milk to create a spreadable consistency (keep covered in the fridge until ready to use

Spread on a well cooled cake.  I spread the icing on a slightly warm cake and wrote "Italia" on top but of course the icing melted and the cake turned into a big mess.  None the less, the cake was still delicious

                              

Buon apetito

Ravioli di pere e fromaggio (Pear and cheese ravioli)

This was the first "primi" I ordered in Florence and one I will remember for many years.  It really is such a delicate combination of flavours, but also rich.  The contrast of the rich cream filling married with the slight sweetness from the pear then the crunch from the walnuts is heavenly.  This dish is only served in Florence but I am not able to trace the history.  I have made this many times for my Italian's living in various regions who have been curious and impressed by the complexity of flavours.  I was also introduced to this variety of ravioli when I was buying fresh pasta from a small shop in Florence, and the man insisted I try them.  As I was buying them for a Sunday lunch the man wished me a good Sunday "Buona Domenica".

What you will need:

For the "pasta" dough

6 cups of unbleached organic flour tipo 000

6 eggs

For the filling:

2 medium pears, ripe but firm

3/4 cup pecorino romano cheese, freshly grated

500g marscopone (or ricotta cheese)

Salt and pepper

For the sauce:

10 freshly cracked walnuts

125g butter

1 smashed garlic glove

Fresh cracked black pepper

To garnish:

Extra grated pecorino romano cheese

10-15 sage leaves

How to make:

1:  Make the pasta dough as described in "how to make pasta" recipe

2:  Mix all of the ingredients for the filling together.  Before adding the pears to the mixture drain away  any excess juice.

3:  Using a teaspoon place the mixture about 5 cm apart on one sheet of dough.  Use some milk to wet the pasta and place another sheet of dough on top to cover.  Press down firmly to ensure there are no air pockets. 

4:  Use a ravioli cutter to create ravioli, about 2 cm by 2 cm in size.  To prevent the ravioli from sticking together lightly dust with flour and place aside.
5:  Once all of the ravioli have been assembled place in a large pot of boil water with salt and oil and cook for approximately 8-10 minutes (depending on how thick you made the pasta)

5:  For the sauce simply place the walnuts in a fry pan and lightly toast, then add butter and smashed garlic and pepper

6:  Fry the sage leaves in a separate pan until they are really crispy for garnishing
7:  Place the cooked ravioli in a bowl and cover with butter sauce, cheese and sage leaves

Buon Apetito

This is a list of two restaurants in Florence that I have enjoyed Pear Ravioli:
Osteria Santo Spirito,
Piazza Santo Spirito 16r
Firenze, Italia
PH: 055 238 2383


Quarto de Leoni
Via de'Vellutini, 1-red
Firenze, Italia
PH: 055 218 562

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